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Dried Coconut Recipes

Tropical Fruit Salad with Coconut

Tropical_Fruit_Salad_with_Coconut
Tropical Fruit Salad with Coconut
photo by recipe author

 

Servings: 6-8
Preparation Time: 15-25 minutes

Peel and slice mango, pineapple, bananas, and kiwi into bite sized pieces. Remove arils from pomegranate. Place all fruit in a large bowl.

Mix lemon juice, raw honey, and salt in a small bowl. Pour dressing over fruit salad and sprinkle shredded coconut on top before serving.

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

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Coconut Monster Cookies

Coconut_Monster_Cookies
Coconut Monster Cookies
photo by recipe author

 

Servings: Approximately 2 dozen cookies
Preparation Time: 30-35 minutes

Preheat oven to 350° F.

In a very large mixing bowl, combine eggs, sugar, and molasses. Mix well. Add the salt, vanilla, peanut butter, and coconut oil. Mix well. Stir in the chocolate chips, shredded coconut, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto greased cookie sheets.

Bake for 8 to 10 minutes, being careful not to overbake them.

Store in an airtight container once cooled.

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

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Coconut + Chocolate Energy Bars

Coconut_Chocolate_Energy_Bars
Coconut + Chocolate Energy Bars
photo by recipe author

 

Servings: 12-24
Preparation Time: 20 minutes

Bars:

Toppings:

Bars:

Mix crisped rice, 1 1/2 cups shredded coconut, rolled oats, pecan meal, chocolate chips, and chia seeds in a large bowl.

In a small saucepan over medium heat, whisk together coconut oil, nut butter, honey, and salt until warmed and combined.

Add coconut oil mixture to bowl of dry ingredients and mix until well coated.

Press into a greased 9 x 13 pan and sprinkle with 1/2 cup shredded coconut.

Place pan in refrigerator until well-chilled (up to 2 hours).

Toppings:

Melt 2 tablespoons coconut oil and 5 ounces dark chocolate in a small sauce pan on low heat.

Drizzle chocolate over chilled bars and place pan back in fridge for 5 minutes, then remove and slice into bars.

Store in a cool place in an airtight container.

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

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Grain-Free Zucchini Chocolate Cake

Grain_Free_Zucchini_Chocolate_Cake
Grain-Free Zucchini Chocolate Cake
photo by recipe author

 

Servings: 28
Preparation Time: 20 Minutes

Optional:

Preheat oven to 350 ° F

Combine dry ingredients in a sifter, set aside. You can also combine them into a bowl and whisk together, if you don’t have a sifter.

Place wet ingredients in the bowl of a stand mixer, beat on medium for 1-2 minutes, until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Using the sifter, slowly add the dry ingredients to the stand mixer, then run the mixer until all the ingredients are well combined.

Pour mixture into a 9 x 13 inch baking pan, top with the optional walnuts and/or chocolate chips. Also, batter could be spooned into muffin liners, fill almost to the top. (Makes approximately 24 cupcakes.)

Bake for 30-35 minutes for cupcakes, or 45-55 minutes for a cake, until the middle is set and a toothpick comes out clean.

Serve warm with ice cream, or home made whipped cream.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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Indian Coconut Prawn Curry

Indian_Coconut_Prawn_Curry
Indian Coconut Prawn Curry
photo by recipe author

 

Servings: 4
Preparation Time: 45 minutes

  • 15-20 raw prawns, shelled and de-veined
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 2 tablespoons coconut oil
  • 1 medium onion, sliced
  • 3 garlic cloves, chopped
  • 1/3 cup coconut flakes
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon cayenne pepper
  • 1 cup water
  • 2 tablespoons coconut milk*

Place prawns in a bowl, add turmeric and 1/4 teaspoon salt. Mix well and set aside.

Heat one tablespoon coconut oil in a sauce pan. Add sliced onion and saute onions until they turn translucent. Add garlic and coconut flakes and saute till the coconut turns brown and the garlic is cooked. Turn off heat and let the mixture cool down.

In a blender, combine the prepared mixture, coriander seeds and cayenne pepper. Blend until a fine paste is formed. Add water while blending, if necessary.

In the same sauce pan, heat another tablespoon of coconut oil then add the above paste and saute it for a minute. Add remaining 1/4 teaspoon salt and 1 cup of water. When it comes to boil, add the prawns. Once the prawns are cooked, add coconut milk and stir well. Boil for a minute and turn off heat.

Serve hot coconut prawn curry over cooked rice.

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

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

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Gluten Free Nut Pulp Raisin Cookies

 Gluten_Free_Nut_Pulp_Raisin_Cookies
Gluten Free Nut Pulp Raisin Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 20 minutes

In a large mixing bowl, cream together oil, shortening or butter, vanilla, sugar and honey until smooth. Add in egg until blended. Add in pulp, flour, baking powder, salt, cinnamon and cloves until mixture is slightly crumbly. Fold in raisins.

Using a cookie scoop, or tablespoon, scoop dough onto a baking sheet lined with parchment paper or a pan liner. Flatten cookies with palm.

Bake at 375 °F for about 12-15 minutes or until slightly brown on edges. Let cool completely on a wire rack.

*Use up leftover pulp from homemade nut or coconut milk.

**Gluten Free Flour Mix:

Mix all ingredients together until well blended. Use as directed.

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

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Peaches and Cream Dairy Free Smoothie

 Peaches_and_Cream_Dairy_Free_Smoothie
Peaches and Cream Dairy Free Smoothie
photo by recipe author

 

 

Servings: 1
Preparation Time: Under 10 minutes

  • 1 whole peach, large
  • 1 cup coconut milk* or other dairy free milk
  • 1/4 cup frozen fruit of your choice
  • 1 tablespoon coconut cream concentrate
  • 2 tablespoons fresh ground nuts
  • 1 tablespoon dried coconut flakes
  • 1 tablespoon honey
  • 4 ice cubes

Wash and peel peach, cut into quarters. Place peach and all remaining ingredients into blender and puree until smooth. Enjoy!

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

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

For more healthy smoothie recipes, see: The Ultimate Smoothie Book

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Carrot Coconut Balls

Carrot_Coconut_Balls
Carrot Coconut Balls
photo by recipe author

 

Servings: 7
Preparation Time: 45 minutes

In the hot water add the coconut cream concentrate and sugar, stir well. This will make a thick sweetened coconut milk. Set aside.

In a wide pan on low heat, melt 1/2 tbsp coconut oil and add grated carrots. Saute on medium heat for 5 minutes until carrots are little soft and turn a bit dry. Now, add the 1/3 cup shredded coconut. Toast for a minute.

Combine with the sweetened coconut milk and stir until well incorporated. Cook until the mixture gets thick and starts to roll like a ball, 5-8 mins. Turn off heat.

When the mixture is warm, add cardamom powder and mix well.

Take some mixture in your hand and shape into a ball and roll it in the shredded coconut. Can be stored in an airtight container for 4-5 days.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit yours here!

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