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Gluten-free Coconut Recipes

Gluten Free Molasses Apple Pie Cookies

Gluten_Free_Molasses_Apple_Pie_Cookies
Gluten Free Molasses Apple Pie Cookies
photo by recipe author

 

 

Servings: 12
Preparation Time: 25 minutes

Gluten Free Crust:

  • 2/3 cup almond flour*
  • 1/3 cup cassava flour
  • 1/4 cup arrowroot starch
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup palm shortening (or grass-fed butter)
  • 1 tablespoon honey
  • 2 tablespoons coconut milk**

Molasses Apple Filling:

  • 2 apples, peeled and finely diced
  • 1 tablespoon molasses
  • 1 teaspoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon coconut oil

Gluten Free Crusts:

In a mixing bowl, combine almond flour, cassava flour, arrowroot starch, baking powder and salt until blended.

Cut in shortening until mixture is crumbly. Stir in honey and milk until a smooth dough ball forms. Chill for about 15 minutes.

Roll out dough on a lightly floured surface about 1/4″ thick. Using a biscuit or cookie cutter, cut into shapes. Place on a lined baking sheet. Bake at 425 ° F for about 10 minutes or until lightly brown. Remove from oven and let cool.

Molasses Apple Filling:

Meanwhile, combine ingredients for apple filling in a small saucepan. Bring to a simmer over low heat and cook for about 10 minutes. Remove from heat and let cool about 10 minutes.

Spoon apple mixture over pie crusts. Sprinkle with a dash of cinnamon if desired.

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

**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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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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Gluten Free Christmas Brownies

Gluten_Free_Christmas_Brownies
Gluten Free Christmas Brownies
photo by recipe author

 

Servings: 16-20
Preparation Time: 1 hour

  • 8 ounces semi-sweet or bittersweet chocolate chips
  • 4 tablespoons butter
  • 3 tablespoons coconut oil
  • 1 cup dark brown sugar
  • ½ cup ground almonds
  • ¼ cup coconut flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup beets, peeled and cooked
  • 3 eggs
  • 6 tablespoons dried cranberries

Preheat oven to 350° F.

Coat an 8-inch square pan with a thin coat of butter or coconut oil.

In a bowl over a pot of simmering water, melt the chocolate chips, butter, and coconut oil together. Remove from heat, whisk to combine.

In a small bowl combine the sugar, ground almonds, coconut flour, cocoa powder, baking powder, and cinnamon.

In a food processor (9-cup minimum) puree the cooked beet. Scrape down the sides and add the melted chocolate. Blend, scrape down, and add the eggs. Blend, scrape down, and add the dry ingredients. When batter is smooth, pour and scrape into the prepared pan. Sprinkle the dried cranberries over the top.

Bake for 35-40 minutes until a toothpick comes out clean and sides are pulling away slightly from the pan. Let cool before cutting. Sprinkle with powdered sugar, if desired.

Karen from Quincy, 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 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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Gluten Free Pumpkin Sage Biscuits

Gluten_Free_Pumpkin_Sage_Biscuits
Gluten Free Pumpkin Sage Biscuits
photo by recipe author

 

Servings: 12
Preparation Time: 25 minutes

  • 1/2 cup coconut milk, warm*
  • 1/3 cup honey
  • 2 1/2 teaspoons active dry yeast
  • 1 1/2 cups almond flour**
  • 1/3 cup coconut flour
  • 3/4 cup arrowroot starch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon dehydrated onion
  • 1/2 cup palm shortening
  • 1/2 cup pumpkin puree

Preheat oven to 400° F.

In a small bowl, combine warm milk, honey and yeast and let rest 5 minutes.

In a mixing bowl, combine flours, arrowroot starch, baking powder, baking soda, sea salt, garlic salt, sage and onion. Cut in shortening until crumbly. Add in pumpkin and yeast mixture until dough forms.

Turn dough onto a lightly floured surface and kneed about 10- 12 times.

Form into a large circle. Using a biscuit cutter, cut out biscuits and place on a lined baking sheet.

Cover biscuits with a towel and let rise in a warm place until about doubled in size (about 30 minutes).

Bake for about 10-12 minutes or until slightly brown. Serve warm with grass-fed butter.

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

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

Courtney from Weir, KS 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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Gluten-Free Cinnamon Twists

Gluten_Free_Cinnamon_Twists
Gluten-Free Cinnamon Twists
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

 Twist Dough:
  • 1 3/4 cups gluten-free all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup organic whole sugar
  • 2 1/4 teaspoons yeast
  • 1/2 cup water, warm
  • 3/4 cup coconut milk, warm**
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
Filling:
Icing:
  • 1 cup powdered whole cane sugar
  • 3 teaspoons coconut milk +more as needed
  • 1/2 teaspoon vanilla

In a large mixing bowl, combine dry ingredients for dough.

In a small bowl, combine yeast, warm water and milk. Let rest about 5 minutes for yeast to activate. Add in egg, melted coconut oil and vanilla to yeast mixture.

Start mixing dry ingredients on low speed while slowly adding in liquid ingredients. Mix for about two minutes.

On a lightly floured surface, pour out dough. Sprinkle a small amount of flour onto dough to keep it from getting sticky. Roll out into a large rectangle about 1/4″ thick. Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon. Tightly roll up dough lengthwise to get a long log. Cut into about 1/2″ rolls. Unroll each roll and carefully twist dough. Place dough twists onto a greased baking dish, preferably a 9×13 cake pan. Cover pan with towel and let rise about 30 minutes (or overnight in fridge).

Bake at 350° F for about 20 minutes or until lightly brown.

Meanwhile, combine icing ingredients and whisk until smooth. Remove rolls from oven and let cool about 10 minutes. Drizzle with icing and serve warm.

Gluten Free Flour Mix:

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