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Gluten-free Coconut Recipes

Coconut Milk Berry Sorbet

Coconut_Milk_Berry_Sorbet
Coconut Milk Berry Sorbet
photo by recipe author

 

Servings: 4
Preparation Time: 5 minutes

  • 2 cups frozen berries, your choice
  • 4 – 6 frozen cubes coconut milk*
  • 1/2 cup berry preserves, your choice

Put all ingredients into high speed blender. Begin on low speed and increase to high. Use tamper to press ingredients into blades. Mix approximately 45-60 seconds. Serve immediately.

*Using homemade coconut milk, pour coconut milk into ice cube tray and freeze. Extra cubes of frozen coconut milk can be stored in a sealable freezer bag and saved for next batch of sorbet.

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

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

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Kale and Pomegranate Salad

Kale_and_Pomegranate_Salad
Kale and Pomegranate Salad
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

  • ¼ cup virgin coconut oil
  • ¼ cup coconut milk*
  • 1 clove garlic, minced
  • fresh ginger, grated, to taste
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • 1 large bunch of curly kale
  • ½ fresh lemon
  • Himalayan Pink Salt, to taste
  • 1 pomegranate, peeled and broken into seeds
  • freshly grated parmesan cheese, topping

First, make dressing: add coconut oil, coconut milk, garlic, and spices into a small bowl, whisk together.

Next, clean, de-stem, and tear kale into bite-sized pieces. Squeeze ½ lemon, pour juice over kale and sprinkle with sea salt.

Pour the prepared dressing over the kale and hand toss until thoroughly covered.  Add pomegranate seeds, and sprinkle freshly-grated parmesan cheese on top.

Chill for a few hours or enjoy immediately.

Other good additions: sliced strawberries, toasted nuts, raisins, pine nuts, freeze-dried blueberries, etc.

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

Amy from Milford, NE won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Gingerbread

Gluten_Free_Gingerbread
Gluten Free Gingerbread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

  • 4 eggs
  • 1/2 cup raw honey
  • 1/2 cup organic molasses
  • 1/2 cup coconut oil, melted
  • 1 cup almond flour*
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tablespoon freshly grated ginger root or organic ground ginger
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 2 tablespoons butter, for optional crumble topping
  • 1/2 teaspoon cinnamon, for optional crumble topping
  • 1/2 cup almond flour, for optional crumble topping

Preheat oven to 300 ° F

Gingerbread:

Grease a 7×11 or 8×8 inch baking pan with coconut oil.

In a medium bowl, combine all ingredients and mix well.

Pour gingerbread batter into greased pan. Top with optional crumble topping.

Crumble Topping:

Combine softened butter, cinnamon and almond flour together and sprinkle on top of bread batter in pan before baking.

Bake for approximately 45 minutes or until toothpick inserted in center comes out clean. Best enjoyed warm.

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

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

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Loaded Red Beans & Quinoa

Loaded_Red_Beans_and_Quinoa
Loaded Red Beans & Quinoa
photo by recipe author

 

Servings: 4-6
Preparation Time: 35 minutes

  • 1/2 cup quinoa
  • 1 cup water
  • 1 teaspoon sea salt
  • 1 tablespoon coconut oil
  • 1 cup bell peppers, diced
  • 1/4 cup onion, diced
  • 1 cup cooked red beans
  • 1 large tomato, diced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon cilantro

In a small saucepan, combine quinoa, water and salt. Cover and cook over low-medium heat for about 15-20 minutes or until most of the water is absorbed and quinoa is soft and translucent.

Meanwhile, heat coconut oil in a large skillet. Saute peppers and onion for about 10 minutes, stirring occasionally, or until slightly soft.

Add in red beans, tomato, garlic, pepper, chili powder, cumin and cilantro. Then add in cooked quinoa. Cook for an additional 5-10 minutes.

Serve with desired toppings such as salsa, sour cream, avocado, etc. and chips.

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

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Coconut Turmeric Citrus Smoothie

Coconut_Turmeric_Citrus_Smoothie
Coconut Turmeric Citrus Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

  • 1 cup coconut milk*
  • 1 teaspoon chia seeds or hemp seeds
  • 1 teaspoon goji berries or dried cranberries
  • 1/4 cup frozen orange concentrate or 1 small peeled orange or tangerine, deseeded
  • 1/4 cup frozen mango or pineapple chunks
  • 1/2 teaspoon organic turmeric powder or one inch piece of turmeric root, peeled
  • 1/4 teaspoon ginger or sliver of peeled fresh ginger
  • 1/4 teaspoon cinnamon, optional
  • 1 tablespoon coconut oil or Coconut Cream Concentrate
  • 1 tablespoon organic honey or maple syrup
  • 4 ice cubes

Add coconut milk, chia seeds, and dried fruit to blender and let sit for a few minutes while you prepare the other ingredients to allow them to plump up and puree more easily.

Add remaining ingredients to the blender and process until smooth.

Serve and 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 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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Dairy-Free Carrot Halwa

Dairy_Free_Carrot_Halwa
Dairy-Free Carrot Halwa
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 mins

In a heavy saucepan, heat the carrots, coconut milk, honey, and vanilla until the mixture comes to a low bubble. Reduce heat to medium and cook, stirring frequently, until the carrots are tender.

Stir in cardamom, salt, and coconut cream concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed. Remove from heat and stir in the raisins and cashews. Serve warm.

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

Angela from Longmont, CO 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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