Dried Coconut Recipes

Light-as-a-Feather Breakfast Muffins

1/3 cup Gold Label Virgin Coconut Oil
½ cup organic whole sugar
1 egg
1¼ cups flour or 1 cup regular flour and ¼ cup coconut flour
1½ teaspoon baking powder
½ teaspoon Himalayan salt
¼ teaspoon ground nutmeg
½ cup milk
3 tablespoons butter – melted
1 teaspoon cinnamon
1/3 cup organic sugar
shredded coconut (optional)

In a large mixing bowl cream the oil, sugar and egg. In a separate bowl combine the flour, baking powder, salt and nutmeg. Add the flour mixture to the creamed mixture in increments alternating with the milk.

Fill 8-10 greased muffin cups to about 2/3 full. Bake at 325 degrees for 20-25 minutes, or just until golden. Let cool for 3 minutes.

While cooling, mix cinnamon organic sugar and melt the butter. Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired. Enjoy!

Recipe submitted by: Shelly, Upland, IN

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Banana Coconut Ice Cream

3 frozen bananas
1/4 cup shredded or flaked coconut (1 ounce)
1/4 cup dried unsweetened fruit (I use cherries or raisins)
1 teaspoon cinnamon
1 teaspoon organic chocolate powder (optional)
1 teaspoon + coconut cream concentrate
1/4 cup filtered water

Place all ingredients in a VERY STRONG blender and blend starting a low speed, working up to the highest speed until all is mixed and is the consistency of ice cream.

If needed, add a couple ice cubes to thicken and chill.

This makes a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

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Granola and Coconut Cream Bark

example of Coconut Cream Bark shown

Granola

2½ cups oat meal or mixed grain cereal
¼ cup shredded coconut
½ cup raw sunflower seeds
¾ cup chopped nuts (not peanuts) or pistachios
25 drops brown stevia (optional)
¼ cup coconut oil
½ cup honey, or brown rice syrup
½ cup real maple syrup
½ teaspoon Himalayan salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Mix oats, shredded coconut, seeds and nuts, then set aside.

In a pan combine remaining ingredients. Heat and stir until well mix. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 F stirring every 10 minutes until lightly browned, about 20-30 minutes. Cool. Store in an airtight container.

I add this Granola recipe to a very similar Coconut Cream Concentrate recipe which I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

½ cup coconut flakes
½ cup Coconut Cream Concentrate
½ teaspoon vanilla
dash Himalayan salt
1/8 teaspoon pure stevia powder

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the coconut cream and allow to set up in the refrigerator if you can wait!!

Options:

Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
Add 1 teaspoon cinnamon or 1/4 cup carob powder.
Add carob chips.
Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX

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Easy Vegan Macaroons

example photo shown

1-1/2 cups unsweetened almond milk (can substitute regular milk if desired)
2 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
4-6 tablespoons whole organic sugar, depending on your taste
1 tablespoon organic cornstarch
1 tablespoon coconut flour
2 cups shredded coconut
½ cup coconut flakes
2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 teaspoon Himalayan salt
24 whole almonds or walnut halves for garnish
Coconut oil for greasing pans

Preheat oven to 400 degrees.

Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.

Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.

Recipe submitted by: Kai, Lakeport, CA

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Coconut Almond Balls

1/2 cup coconut flakes, divided
1 cup almonds or any kind of nut you like
2 tablespoons cocoa powder
pinch Himalayan salt
3/4 teaspoon almond extract, or any other kind of extract you like
1 tablespoon Virgin Coconut Oil
8 pitted dates or any other dried fruit
1/2 cup raisins

Put in food processor with “s” blade and process 1/4 cup coconut flakes, nuts of choice, cocoa powder, and salt until coarsely mixed. Add extract of choice, coconut oil, dates or your choice of dried fruit, and raisins. Process until mixture holds together when gently pressed between fingers. Roll into balls and then roll in 1/4 cup coconut.

Enjoy!

Recipe submitted by Pam,
Galion, OH

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Amazing Coconut Pie

example photo shown

2 cups organic milk – can substitute rice milk
1/2 cup organic whole sugar – use ¾ cup if a sweeter pie is desired
1/2 cup organic whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp baking soda
4 organic eggs
1/4 cup organic coconut oil
1 tsp vanilla extract
1/2 tsp almond extract
1 cup dried organic coconut

Combine milk, sugar, flour, baking powder, baking soda, eggs, oil, vanilla and almond in blender. Blend on low for 3 minutes. Pour into 9″ pie plate that has been oiled with coconut oil. Let stand 5 min. Sprinkle with coconut. With spoon lightly press on the coconut until it is moistened. Bake at 350 for 40 min or until set.

Submitted by Carol, Colorado Springs, CO

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Nourishing Chili

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Serves 8

4 tablespoons coconut or palm oil
1/2 tsp cumin seeds (optional)
1 medium onion chopped
1/2 tsp crushed red chilies
2 pounds ground beef or ground lamb
2 cans kidney beans drained
2 cans black beans drained
2 cups frozen corn
3 cups (24 oz) strained tomatoes
1/2 cup shredded coconut
2 tablespoons ground red chilies
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 ? 1/2 tsp cayenne
1/2 teaspoon ground cinnamon
1 tablespoon cocoa powder
2-3 garlic cloves minced
2 tsp Himalayan salt, or to taste

Garnish options:

cheddar cheese
avocado slices
fresh chopped cilantro
sour cream

Put oil in a large pot on medium heat. Add cumin seeds, stirring occasionally until brown and aromatic. Add onion and red chili flakes and sauté until soft about 5 minutes. Add ground beef and sauté until browned. Add remaining ingredients except salt and garlic cloves. Bring to a boil then reduce heat to low and simmer at least 15 minutes. Add garlic and salt for last 5 minutes of cooking.

Garnish and serve with tortilla chips.

Submitted by Jenny, Vancouver WA

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Coconut Snickerdoodle Delights!

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Makes approximately 6 dozen; cut in half for smaller quantity.

Heat oven to 375 degrees.

1/2 cup butter, softened
1/2 cup Virgin Coconut Oil
1 cup organic whole sugar
1 cup honey
2 teaspoons vanilla
2 eggs
3 cups unbleached organic flour
1 teaspoon baking soda
1 teaspoon Himalayan salt
1 teaspoon cinnamon
1 cup organic shredded coconut
1/2 cup “freshly ground” organic flaxseed

Extra cinnamon and sugar mixed together for sprinkling

Cream together butter, coconut oil, sugar, honey, vanilla and eggs in a large mixing bowl on medium speed. Be sure to scrape the sides of the bowl consistently until smooth. Sift in flour, baking soda, salt and cinnamon. Add coconut and ground flaxseeds. Place each teaspoon of rolled dough on an ungreased cookie sheet.

Bake for 5 minutes. Remove from oven and gently press each cookie with the bottom of a glass. Now sprinkle each cookie with the cinnamon and sugar mixture and return to the oven to bake an additional 3 to 4 minutes until a light golden color. Let cool 5 minutes on cookie sheet. Move to a wire rack to finish cooling. Enjoy!

Submitted by Chris, Calamus, IA

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