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Dried Coconut Recipes

Gluten Free Pineapple Coconut Bites

Gluten_Free_Pineapple_Coconut_Bites
Gluten Free Pineapple Coconut Bites
photo by recipe author

 

Servings: 10 snack balls
Preparation Time: 10 minutes

  • 3 pieces of pineapple (square chunks, not the rings)
  • 3 medjool dates
  • 3 tablespoons shredded coconut
  • 1 tablespoon honey
  • 3 tablespoons almond flour*

Preheat oven to 300 °F

Place all ingredients in the food processor, mix until well blended. Roll the mixture into 10 small snack balls. Bake for 20 minutes on chlorine-free parchment paper on a baking sheet. Cool before serving.

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

Keri from Horicon, WI won $50 for this recipe and photo! Submit yours here!

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Dairy Free Almond Joy Smoothie

 Dairy_Free_Almond_Joy_Smoothie
Dairy Free Almond Joy Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

In a blender, combine ingredients and blend until smooth.

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

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Blueberry Maca Smoothie

Blueberry_Maca_Smoothie
Blueberry Maca Smoothie
photo by recipe author

Servings: 1
Preparation Time: 5 minutes

1 cup coconut milk*
1/2 cup ice cubes
1 tablespoon coconut flakes
1/2 cup blueberries, fresh or frozen
1 teaspoon maca powder
1 teaspoon chia seeds
1 teaspoon hemp seeds
1 teaspoon honey, if desired

In a blender, combine ingredients and blend for about 30 seconds or until smooth. Pour and enjoy!

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

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

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Super-Protein-Fudgealistic

Super-Protein-Fudgealistic
Super-Protein-Fudgealistic
photo by recipe author

Servings: Approximately 14
Preparation Time:  30 minutes

On low heat, warm the peanut butter until smooth. Remove from heat and add honey and coconut oil, and mix well.

Transfer to a food processor and add drained white beans, protein powder, vanilla, salt, and heavy cream. Mix well.

Transfer to a bowl and mix in dried coconut, walnuts, and chocolate chips.

Transfer into a 9×9 square pan for a thick, chunky fudge. Refrigerate until firm. Cut into squares and enjoy.

Prepared by Lynelle. Photo by Orissa.

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Triple Coconut Fat Bombs

Triple_Coconut_Fat_Bombs
Triple Coconut Fat Bombs
photo by recipe author

 

Servings: approximately 35
Preparation Time:  15 – 20 minutes

Stir chia seeds in water, set aside to soak for ten minutes.

On low heat, warm coconut cream concentrate until smooth, then remove from heat and add honey and coconut oil. Mix well.

Combine creamy coconut mixture with vanilla, coconut flakes and chia seeds. Add optional chocolate chips. Combine thoroughly. You can use a stand mixer, or mix by hand.

Form into bite size balls and place on cookie sheet. Refrigerate until chilled.

Roll chilled balls in cocoa powder, if desired.

Serve immediately, or save some for later and enjoy while on a walk, hike, or post-workout.

Prepared by Lynelle. Photo by Orissa.

 

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Coconut Banana Cupcakes with French Buttercream Icing

Coconut_Banana_Cupcakes_with_French_Buttercream_Icing
Coconut Banana Cupcakes with French Buttercream Icing
photo by recipe author

 

Servings: 16
Preparation Time:  1 hour 30 minutes

Coconut Banana Cupcakes:

French Buttercream Frosting:

Coconut Banana Cupcakes:

Preheat oven to 350 °F

Cream butter, coconut oil, sugar and honey together in a large bowl or stand mixer until light and fluffy. Add eggs, sour cream, and vanilla extract and mix thoroughly. Add bananas and mash with a potato masher until small lumps remain.

In a large bowl, combine coconut flour, whole wheat flour, baking powder, baking soda, and salt. Add wet mixture to dry mixture and stir until just combined.

Spoon into cupcake molds and bake until toothpick inserted into the center comes out clean, about 10-12 minutes.

Remove from oven and allow to cool completely before frosting.

French Buttercream Frosting:

Add sugar and water to a small saucepan and cook over low heat until sugar has dissolved and it reaches 238 °F. If you don’t have a candy thermometer, cook until it reaches soft ball stage.

In a stand mixer combine egg yolks and salt. Beat on medium-low until light yellow and fluffy. Continue to mix while adding the sugar syrup (pour it in a slow stream near the side of the mixer.) Beat on high speed until the mixture is very light colored, fluffy, and has cooled to body temperature.

Mix in butter and coconut oil to frosting one tablespoon at a time. Once all the butter and coconut oil is incorporated, add vanilla extract and mix gently. Spoon into a piping bag and frost cupcakes. Garnish with chopped or shredded coconut as desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here!

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Gluten Free Super Berry Snack Bars

Gluten_Free_Super_Berry_Snack_Bars
Gluten Free Super Berry Snack Bars
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup coconut flakes
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 8 pitted dates
  • 1/2 cup dried goji berries
  • 1/2 cup dried passion fruit pieces
  • 1 cup blueberries
  • 1/4 cup water
  • 1/2 cup coconut oil

In a blender, pulse together walnuts, almonds, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, dates, goji berries, and dried passion fruit pieces. Pulse for about 30 seconds or until nuts and seeds are finely chopped and dates are blended. Mixture should be not be smooth just combined.

Meanwhile, in a saucepan, combine blueberries, water and coconut oil. Bring to a slow boil and cook for about 5 minutes. Pour blueberry mixture in with nuts and pulse a few more times until combined. Pour mixture onto a baking sheet lined with parchment paper. Press mixture into about a 1/2″ rectangle. Bake at 325 °F for about 20-25 minutes. Watch the mixture carefully so it does not burn. Remove from heat and let cool completely. Once cooled, cut into bars. Wrap bars in plastic wrap or parchment paper and store in a sealed container.

Courtney from Columbus, KS won $50 for this recipe and photo!  Submit yours here!

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Pie in a Jar

Pie_in_a_Jar
Pie in a Jar
photo by recipe author

 

Servings: 2 pies
Preparation Time: 15 minutes

Base Filling
(makes about 4 servings)

Blueberry Peach Pie
(1 serving)

  • 1/4 cup pistachios
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 4 thin slices peaches
  • 6-8 blueberries
  • Dash cinnamon
  • Dash ginger
  • 1 teaspoon whipped coconut cream

Coconut Cream Pie
(1 serving)

  • 1/4 cup almonds (or other nut)
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 1/4 cup toasted coconut flakes
  • 2-3 tablespoons whipped coconut cream

For base filling: In a blender, puree cashews, yogurt, coconut and vanilla for about 4-5 minutes or until completely smooth. Refrigerate for about 2-3 hours before serving. Store any leftovers in fridge for up to 3 days.

For Blueberry Peach: In a blender, pulse together pistachios, coconut flakes, date and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger and coconut cream. Store, sealed, in fridge until ready to serve.

For Coconut Cream: In a blender, pulse together almonds, coconut flakes, date and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Store, sealed, in fridge until ready to serve.

Courtney from Columbus, KS won $50 for this recipe and photo!  Submit yours here!

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