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Dried Coconut Recipes

Dairy Free White Chocolate Bark

Dairy_Free_White_Chocolate_Bark
Dairy Free White Chocolate Bark
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well. Then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9X13 glass dish lined with parchment paper. Put in fridge and allow to harden completely. Then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Garelu with Fresh Coconut Chutney

luten Free Garelu with Fresh Coconut Chutney
Gluten Free Garelu with Fresh Coconut Chutney
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

Garelu:

  • 2 cups Black Gram (Urad Dal)
  • 1 tablespoon freshly grated ginger
  • 3 green chilis
  • salt, to taste
  • coconut oil, for frying

Coconut Chutney:

  • 1 cup raw grated coconut, or dried shredded coconut
  • 3 green chilis
  • salt, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon butter 
  • 3/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 red chili

Garelu: 

First, soak Urad dal for 4 hours. Rinse thoroughly using a strainer. Then add fresh water and soak Urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies.Then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of batter to a bowl of water and observe that the batter floats on water. If the batter sinks in water then beat again, until batter is light enough to float.) Set prepared batter aside.

Heat a pan and add coconut oil to it, enough for frying. Bring heat to medium-high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden-brown. Remove fried garelu using slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Melt-in-Your-Mouth Gluten Free Macaroons

Melt_in_Your_Mouth_Gluten_Free_Macaroons
Melt-in-Your-Mouth Gluten Free Macaroons
photo by recipe author

 

Servings: 1 1/2 dozen
Preparation Time: 15 minutes

Chocolate flavored option: 1/4 cup cocoa powder (add at least 2 more tablespoons maple syrup if adding cocoa to the recipe.)

Holiday flavored option: 1 teaspoon each of cinnamon and nutmeg.

In a food processor blend almonds and coconut into a fine meal. Add the remaining ingredients and mix until it forms a sticky dough ball.

Using a small ice-cream scoop, drop out small golf-ball size macaroons on a dehydrator tray. Dehydrate at a low temperature (105) for 24 hours, then refrigerate.

Danielle from Thornfield, MO won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Whole Wheat Coconut Cookies

Whole_Wheat_Coconut_Cookies
Whole Wheat Coconut Cookies
photo by recipe author

 

Servings: 24
Preparation Time: 30 minutes

  • 1 cup butter, softened
  • 3/4 cup raw turbinado sugar, finely ground
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 and 2/3 cups whole wheat flour*
  • 1 cup shredded coconut
  • 1 tablespoon milk, or more as needed

Preheat oven to 350 F°

Line baking sheet with parchment paper.

In a mixing bowl combine butter and sugar and beat until light and creamy. Add vanilla extract, sea salt, baking powder, wheat flour and shredded coconut, mix until well combined. Add milk until you have a smooth dough ball formed.

Place the dough covered in the refrigerator for 30 minutes. Then divide the dough to make 24 small balls. Press the balls using your palm to get a cookie shape.

Place cookies on the baking tray one inch apart. The cookies will not spread much during baking.

Bake for 15 minutes in the pre-heated oven. Remove from the oven and allow to cool for a few minutes then transfer cookies to a wire rack and let them cool completely before serving.

*Grind your own fresh flour using Heirloom Turkey Hard Red Winter Wheat Whole Berries and our KoMo Classic Grain Mill.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Oyster Curry

Oyster_Curry
Oyster Curry
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 tablespoons olive oil
  • 4-5 dry red chilies
  • 1/2 tablespoon coriander seeds
  • 5-6 peppercorns
  • 5-6 cloves
  • 1 large onion, sliced
  • 2-3 cloves garlic, pressed
  • 1/2 cup dried coconut
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder
  • 1 marble sized tamarind ball*
  • 1 1/2 cups small oysters
  • salt to taste

Heat one tablespoon of the olive oil in a skillet and fry all of the dry spices, except fennel seeds, for about a minute or until a nice aroma comes out being careful not to burn the spices.

Add onions and garlic, and the other tablespoon of olive oil then fry on medium-high heat until they change color and become light brown. Adjust heat to low. Add dried coconut and fry until coconut turns brown. Add fennel seeds and turmeric powder and fry for 1 more minute.

Grind all the fried ingredients with tamarind ball and 1/2 cup water to make smooth paste.

Wash the oysters 3-4 times. If you buy big oysters, cut them into halves.

Heat a heavy bottomed vessel, add paste and on low heat let it cook for 5 minutes.

Now add oysters and a little water, mix and let it come to boil.

Reduce heat to low, let simmer for 8-10 minutes.

Add salt and switch off the stove.

Serve with steamed rice.

*Search the internet for a recipe to make Tamarind Balls.

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

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Coconut Laddoo

Coconut_Laddoo
Coconut Laddoo
photo by recipe author

 

Servings: 20
Preparation Time: 40 minutes

  • 1 teaspoon ghee
  • 2 cups shredded coconut
  • 1 cup milk, or coconut milk*
  • 3/4 cup powdered sugar
  • 1/2 cup dry fruit powder**
  • 1 teaspoon cardamom powder
  • golden raisins for garnishing

In a saucepan, melt ghee on medium-high heat, when it melts add shredded coconut, milk and sugar. Keep stirring until milk is absorbed. Continue cooking on medium-high heat until the mixture becomes dry, about 10-15 minutes.

Add dry fruit powder, and cardamom. Cook again for 15 more minutes.

Remove mixture from pan and put on a plate greased with ghee. Allow to cool.

Using a tablespoon, scoop laddoo onto a cookie sheet and decorate with golden raisins.

When they cool completely, store in air tight container and refrigerate. They will last for about 7-10 days in the refrigerator.

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

**Grind dry fruits of choice in a blender or food processor, until you have powder – a mortar and pestle would also work.

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

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Coconut Chocolate Flan Cake

Coconut_Chocolate_Flan_Cake
Coconut Chocolate Flan Cake
photo by recipe author

 

Servings: 10-14
Preparation Time: 1 1/2 hours

Cake:

Custard:

  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • ½ cup organic cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs

Cake:

Place a rack in the center of the oven and preheat to 375° F.

Grease a 10-inch Bundt pan with coconut oil.

In a bowl, whisk together flour, shredded coconut, sea salt, baking soda and baking powder.

In another bowl, whisk together coconut milk, vinegar and vanilla.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.

Custard:

Put all ingredients in a blender and blend until smooth. Pour custard on top of cake batter.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan.

As the cake bakes, custard will sink to bottom of pan. Bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes.

Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.

To serve, place a plate or platter upside down over the Bundt pan and invert.

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

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Key Lime Pie & Coconut Smoothie Bowl

Key Lime Pie and Coconut Smoothie Bowl
Key Lime Pie & Coconut Smoothie Bowl
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

  • 1/2 cup avocado
  • 3/4 cup coconut milk*
  • 1 cup baby spinach
  • 2 tablespoons fresh lime juice
  • zest from 1 lime
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons honey
  • 2 tablespoons dried coconut flakes
  • 2 tablespoons pomegranate arils
  • 1 kiwi, sliced

Blend avocado, coconut milk, spinach, lime juice, lime zest, vanilla and honey together until smooth and creamy. (You can add a little extra coconut milk if needed to get the right consistency.)

Pour into a bowl and garnish with dried coconut flakes, pomegranate, and sliced kiwi.

*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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