Dried Coconut Recipes

Lemon Coconut Muffins

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1 cup whole wheat flour
1 cup all purpose flour
1 cup shredded coconut plus 4 tablespoons (or more) for sprinkling tops
4 teaspoons baking powder
1/3 cup coconut oil
3/4 cup organic whole sugar
1 egg
2 tablespoon lemon zest, finely grated
1 cup milk

For the glaze:

1/2 cup whole organic sugar
1/4 cup lemon juice
3 tablespoons water
1 tablespoon lemon zest, finely grated

1. Pre-heat oven to 375 degrees. Line a muffin pan with paper muffin liners.

2. Mix flours, coconut and baking powder in a small bowl. Set aside.

3. Whisk coconut oil and sugar into a large bowl until well blended. Add egg and lemon zest, and beat well.

4. Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill muffin cups 3/4 full.

5. Sprinkle tops with 4 tablespoons or more coconut. Bake for 15 to 20 minutes, until toothpick inserted in the center of muffin comes out clean.

6. While muffins are in the oven, prepare the glaze: Combine all 4 ingredients in a small saucepan. Heat on medium heat until boiling, and then reduce heat to medium-low. Cook, stirring occasionally, for 2 to 4 minutes until mixture begins to thicken. Remove from heat.

7. When muffins are finished cooking, place on a wire rack with some aluminum foil underneath to catch the drips. Carefully spoon glaze over hot muffins.

Makes 12 muffins

Recipe submitted by Gina, Saint Petersburg, FL

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Orange Coconut Scones

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1 2/3 cup flour
1/3 cup coconut flour
1/4 cup organic whole sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil
1 cup shredded coconut
zest of 1 orange
2/3 cup milk or coconut milk
Coconut Cream Concentrate

1. Stir together the flours, sugar, baking powder, baking soda and salt.

2. Cut the coconut oil into the flour with a pastry blender or fork. Stir in the shredded coconut.

3. In a separate bowl combine milk or coconut milk and orange zest. Pour wet ingredients over the dry ingredients and stir just until moistened.

4. Turn onto a floured surface and knead gently for about 2 minutes.

5. Divide the dough into 2 equal balls and flatten into 7″ circles. Cut into 8 wedges. Transfer the wedges to a baking sheet.

6. Bake at 400 degrees for 17-20 minutes.

Serve warm scones with coconut cream for spreading.

Recipe submitted by Kristel, Traverse, MI

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Coconut Fruit Muffins

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½ cup organic whole sugar
1 cup flour
½ cup coconut flour
1 ½ teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
¼ cup shredded coconut
¼ cup chopped walnuts
½ cup dried cranberries
1 apple – grated
2 carrots, peeled and grated
1 8 ounce can crushed pineapple, well drained
2 eggs
¼ cup coconut oil
1 stick butter – softened
2 teaspoon lemon juice
½ teaspoon vanilla

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Mix sugar, flours, cinnamon, salt and baking soda in a large bowl. Add the coconut, walnuts, dried cranberries, grated apple, grated carrot and pineapple in a bowl and mix until incorporated.

In a separate bowl mix together eggs, coconut oil and butter, vanilla and lemon juice. Make a well in the dry ingredients. Add the egg mixture and the fruit mixture and only mix until well incorporated. Do not over mix. Spoon into lined tins and bake 35 min or golden brown or until toothpick comes out clean. Enjoy warm with butter.

Recipe submitted by Carol, Tooele, UT

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Strawberry Shortcake

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Tea biscuit with fresh cut strawberries and whip cream!

Coconut Tea Biscuits:

2 cups organic whole wheat flour
½ cup shredded coconut
½ cup coconut flour
1 tablespoon organic whole sugar
1 teaspoon salt
2 tablespoons baking powder
½ cup coconut oil – cold
1 egg
1 cup milk
additional oil for cookie sheet

Toppings:

cut up fresh strawberries, or fruit of your choice
about 1 cup heavy cream
1 teaspoon vanilla extract
organic whole sugar

Preheat oven to 450 degrees. Lightly grease cookie sheet(s) and set aside.

Mix dry ingredients together and cut in oil with pastry cutter or use your hands until just blended. Beat egg in separate bowl. Add milk and egg to dry ingredients. Mix until just blended. Don’t overwork dough.

Roll out dough to 2 inch thickness. Cut out biscuits with biscuit cutter or use a small drinking glass. Bake for 10-12 minutes in preheated oven on the prepared cookie sheets until tops are golden brown. Cool biscuits on cooling rack.

Cut up fresh strawberries or any cut fruit of your choice. Whip heavy cream with vanilla extract and sweeten to taste with sweetener of your choice. Cut tea biscuits in half and top with the berries and cream. Enjoy!

Note: A guest said those are the best biscuits she ever tasted, what’s my secret? I said Tropical Traditions coconut oil!

Recipe submitted by Sandy, Truro, NS, Canada

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Coconut Almond Fudge

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1 cup virgin coconut oil
¼ cup carob (or cocoa) powder
¼ cup almond butter
¼ cup raw honey
1 tablespoon vanilla
1 teaspoon almond extract
chopped almonds or nuts of your choice
dried coconut
chopped sunflower seeds

Place all ingredients except the nuts, coconut and sunflower seeds in a large glass bowl and set in simmering water and mix until everything is well blended. Stir the desired amount of the last three ingredients.

Spread fudge in a 9×12 glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH

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Coconut Granola

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15 cups rolled oats
2 cups walnuts – chopped
4 – 5 cups shredded or flaked coconut
3 tablespoons cinnamon
10 ounces of brown rice syrup
2 cups melted coconut oil, more for cookie sheet

Preheat oven to 350 degrees and grease a large cookie sheet.

Mix all the dry ingredients together before stirring in the oil and brown rice syrup. Pour half of the mixture onto the prepared cookie sheet and bake in the preheated oven for 5 minutes.

Take the granola out and stir, then put bake for an additional 5 – 7 minutes. Repeat with second half.

This is a great homemade cereal and you can eat it with milk, kefir, yogurt or just plain!

Recipe submitted by Dorothy, Medina, TX

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Coconut Shrimp and Rice

6 ½ cups water
3 cups uncooked rice
1 ½ cups coconut oil
2 cups shredded coconut
1 – 2 lbs. shrimp – peeled and de-veined
Salt & pepper to taste, or spices of your choice

Optional: soak rice overnight in water before cooking.

Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.

Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.

Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.

To serve, place rice in a warm oval crock pot and spoon the shrimp over the top.

Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.

Recipe submitted by Gregg, Derry PA

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