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Dried Coconut Recipes

Creamy Coconut Popsicles

Creamy_Coconut_Popsicles
Creamy Coconut Popsicles
photo by recipe author

 

Servings: 8
Preparation Time: 15 minutes + freezing time

Combine coconut cream concentrate and water, heat in a small pot, on low temp until coconut cream concentrate is melted. Stir well. Add the honey. Mix well. Next put in the coconut chips and chopped almonds. Combine well. Turn stove off and allow mixture to cool.

Fill 8 popsicle molds to the brim. Freeze.

Myra from Lewiston, Maine won $50 for this recipe and photo! Submit your recipes here!

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Gluten and Dairy Free Quadruple Coconut Cream Pie

Gluten_and_Dairy_Free_Quadruple_Coconut_Cream_Pie
Gluten and Dairy Free Quadruple Coconut Cream Pie
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes + cooling time

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Gluten Free Coconut Flour Pie Crust:

Get the Gluten Free Coconut Flour Pie Crust recipe here.

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400° F. Stir occasionally and shake around until coconut is golden brown. It only takes a few minutes so watch carefully so it doesn’t burn. Cool toasted coconut flakes thoroughly before using as a topping.

Separate eggs and set aside the egg whites. Whisk the yolks in a bowl.

Stir cornstarch, sugar, salt, and coconut cream concentrate together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, cooking for another minute. Remove pan from the heat and add the vanilla and coconut oil. Stir well and then add shredded coconut. Cool the filling slightly (about 30 minutes) and pour into a pre-baked pie crust.

Cover pie with plastic wrap and refrigerate for 2 hours, or more until set. Sprinkle with the toasted coconut prior to serving.

Alternative to pie, serve as pudding:

Pie filling can also be used as a pudding and can be served in individual dishes rather than used for a pie. If serving as a pudding, allow to cool and set just as you would if preparing for pie, for about 30 minutes.

If desired, top with whipped cream, for pie or pudding.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

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No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake

No_Bake_Dairy_and_Gluten_Free_Lemon_Blueberry_Cheesecake
No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake
photo by recipe author

 

Servings: 8-12
Preparation Time: 20-25 minutes active prep + soaking and wait time

Gluten Free Crust:

  • 1/2 cup diced dried plums, or dates
  • 1 cup walnuts
  • 1/4 cup chia seeds
  • 1/2 cup raw honey
  • pinch salt

Filling:

  • 1 1/2 cups raw cashews, soaked overnight in water then drained*
  • 4 tablespoons fresh lemon juice
  • zest from 1 large lemon
  • 6 tablespoons virgin coconut oil, melted
  • 1/2 cup coconut milk**
  • 1/2 cup raw honey
  • 1/2 cup fresh blueberries

Optional Toppings:

Combine diced dried plums, walnuts and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press crust mixture into a 12 inch springform pan. Place pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling into the crust and cover with plastic wrap then freeze for at least 4 hours, or overnight.

Allow cake to thaw at room temperature for about 10-15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!

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Coconut Mackerel Curry

 
Coconut Mackerel Curry
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 6 large mackerels
  • salt for rubbing on fish
  • turmeric for rubbing on fish
  • 2 medium onions
  • 2 tablespoon coconut oil
  • 10-12 dry red chilis
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 tablespoons rice
  • 2 tablespoons + 1/2 teaspoon urad dal
  • 1 cup shredded coconut
  • 2 teaspoons turmeric powder
  • marble size ball tamarind
  • salt to taste

Clean the fish, descale and cut each into 3 pieces. Apply salt and turmeric to the fish pieces and set aside for 30 minutes.

Slice 1 onion and chop the other, keep aside.

On a heated skillet, add 1 tablespoon coconut oil then roast chilis and coriander seeds on medium heat until fragrant, keep aside. On the same skillet, roast mustard seeds, fenugreek seeds, rice and urad dal until fragrant, set aside.

Using the same skillet, add another teaspoon of coconut oil and sauté sliced onion until translucent. Add shredded coconut and toast until coconut changes its color to brown. Add turmeric powder and fry for another minute then set aside.

In a food processor, combine toasted coconut, sautéed onion, roasted coriander seeds, tamarind, and dry red chilis into a very fine paste, using a little water. Next add roasted mustard seeds, fenugreek seeds, rice and urad dal and process for a couple seconds more.

In a saucepan, heat 1 teaspoon coconut oil, and add the contents of the food processor.

Next, add chopped onion and fry till golden. Add ground masala paste and sauté for a minute or two. Add a little water but do not make it runny – the consistency of the curry should not be very thin. Add marinated fish.

Cook on medium high heat until it boils. Stir occasionally taking care not to break the fish.

Once it reaches a boil, reduce heat to low and simmer for 10 minutes. Add salt to taste.

Remove from heat and serve with steaming hot rice.

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Grain Free Coconut Cocoa Granola

Grain_Free_Coconut_Cocoa_Granola
Grain Free Coconut Cocoa Granola
photo by recipe author

 

Servings: 8
Preparation Time: 2 hours

In a small sauce pan, melt coconut oil. Add sugar, honey and cocoa powder to the pan and cook for about 10 minutes over low-heat. Remove from heat and add in vanilla, coconut flakes, and almonds. Stir until flakes and almonds are coated in cocoa mixture. Let cool for a few minutes in saucepan.

Spread mixture onto a baking sheet lined with wax or parchment paper and let cool for about an hour or two. Break mixture into pieces and store in a sealed container.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Chia Power Fruit Bowl

Chia_Power_Fruit_Bowl
Chia Power Fruit Bowl
photo by recipe author

 

Servings: 3-6
Preparation Time: 15 minutes

Dissolve gelatin in cold milk. Add to sauce pan with rest of ingredients and heat over medium heat until thickened. Remove from heat. Serve in individual bowls and customize as desired. Below are some suggestions.

Sweeten as desired with natural sweeteners, such as:

Enjoy with your favorite toppings, such as:

Can also be served as a savory breakfast by omitting cinnamon and sweetener and then topping with:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Coconut Carrot Cake

Gluten_Free_Coconut_Carrot_Cake
Gluten Free Coconut Carrot Cake
photo by recipe author

 

Servings: 12
Preparation Time: 60 minutes

Carrot Cake:

  • 1/3 cup palm shortening, grass-fed butter or ghee
  • 1/4 cup applesauce
  • 1/2 cup raw honey
  • 1/2 cup whole sugar
  • 3 large eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 1/2 cups gluten free flour blend*
  • 1 cup coconut milk**
  • 1 teaspoon vanilla extract
  • 1 cup carrots, finely shredded
  • 2 oranges, juice and zest
  • 1 cup pecans, finely chopped

Frosting:

In a mixing bowl, combine palm shortening, applesauce, honey and sugar until smooth. Add in eggs, one at time and beat until smooth. Add in cinnamon, nutmeg, salt, baking powder and flour. Pour in milk and vanilla. Beat on medium speed for about 3 minutes.

Fold in carrots, orange juice and zest and pecans. Pour into greased cake pans.

Bake at 325° F for about 25-35 minutes or until cooked through and slightly brown.

Remove from oven and let cool completely on wire racks.

Meanwhile, beat together palm shortening, cream cheese and vanilla for frosting over medium speed. Slowly add in sugar and beat until smooth.

Place bottom layer of cake on serving dish. Spread a layer of frosting over cake and sprinkle with crushed coconut chips. Repeat with remaining layers.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

**Homemade Coconut Milk

For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Dairy Free Coconut Milk Chocolate Pudding

Dairy_Free_Coconut_Milk_Chocolate_Pudding
Dairy Free Coconut Milk Chocolate Pudding
photo by recipe author

 

Servings: 4
Preparation Time: 10 minutes

  • 1/2 cup dried golden figs, chopped
  • 1 1/2-2 cups coconut milk*
  • 2 teaspoons vanilla extract
  • pinch salt
  • 2 tablespoons cocoa powder

Optional garnishes: tart dried cherries, toasted coconut flakes, or chopped figs.

Chop figs into very small pieces. Then measure out 1/2 cup. Add chopped figs, 1 cup coconut milk, vanilla, and salt into a high speed blender or food processor – blend until creamy.

Then slowly add in additional 1 cup coconut milk, depending on your figs you may only need to add in 1/2 cup more milk. Add in cocoa powder and blend again.

Serve immediately or chill in fridge overnight before serving.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Andrea from Willamina, OR won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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