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Gluten-free Coconut Recipes

Aronia Berry Smoothie

 Aronia_Berry_Smoothie
Aronia Berry Smoothie
photo by recipe author

 

Servings: 4
Preparation Time: 10 mins

  • 2 tablespoons chia seeds, soaked in ½ cup water for 15 minutes
  • 1 cup ice cubes
  • 1 cup coconut milk*
  • 1 cup plain Greek yogurt, or kefir
  • 1-2 tablespoons raw honey
  • 1-2 tablespoons coconut cream concentrate
  • 1 or 2 frozen bananas
  • 1 cup frozen aronia berries, or blueberries
  • water, as needed
  • scoop of ice cream or dollop whipped cream, optional

Soak chia seeds in water for 15 minutes.

Put all ingredients into blender. Blend until smooth, adding water as necessary.

Top with ice cream or whipped cream, if desired.

*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 Pumpkin Banana Pancakes

 Gluten_Free_Pumpkin_Banana_Pancakes
Gluten-Free Pumpkin Banana Pancakes
photo by recipe author

 

Servings: 4-5
Preparation Time: 15 minutes

Mix all dry ingredients in a large bowl.

In a medium sized bowl whisk together all wet ingredients.

Slowly add wet mixture to dry mixture and stir until incorporated.

Preheat greased griddle or skillet to 350° F or medium-high.

Spoon pancake batter onto griddle and cook for 2 minutes or until underside turns golden brown. Flip and cook an additional 2 minutes.

Serve warm with sliced bananas, syrup, and grassfed butter – or enjoy ’em plain just as they are!

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

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Grain Free Lemon Lavender Cookies

Grain_Free_Lemon_Lavender_Cookies
Grain Free Lemon Lavender Cookies
photo by recipe author

 

Servings: 24
Preparation Time: 45 minutes

Lavender Simple Syrup:

  • ½ cup water
  • ½ cup sugar
  • 1 tablespoon lavender

Cookies:

  • 2 cups almond flour*
  • ½ cup coconut flour
  • 2 tablespoons lavender, ground
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup lavender simple syrup
  • 1 egg
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla
  • 3 teaspoons lemon zest
  • 4-6 drops lemon oil

Glaze:

  • ½ cup powdered sugar
  • 1 tablespoon ground lavender
  • 2 tablespoons lemon juice
  • 3-4 drops lemon oil

Lavender Simple Syrup:

In small pan, mix water, sugar, and lavender. Heat briefly to dissolve sugar. Set aside to cool.

Strain mixture and dispose of lavender.

Retain simple syrup for cookies. (Any extra is delicious in tea!)

Cookies:

Preheat oven to 350° F

In a large bowl, combine almond flour, coconut flour, ground lavender, baking soda, and salt.

In small bowl, stir together coconut oil, lavender simple syrup, egg, lemon juice, vanilla, lemon zest, and lemon oil. Add wet ingredients to dry ingredients and mix.

Form 1 ½ inch balls of cookie dough and press onto parchment lined baking sheet using 2 tablespoons dough per cookie.

Bake at 350° F for 7-10 minutes.

Glaze:

In small bowl, combine powdered sugar, ground lavender, lemon juice, and lemon oil.

After removing cookies from oven, cool on baking sheet for approximately 2 minutes. Gently spread approximately ½ teaspoon of glaze on each cookie.

Cool completely and serve.

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

Angie from Lubbock, 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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Basil Olive Zucchini Pasta

 Basil_Olive_Zucchini_Pasta
Basil Olive Zucchini Pasta
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 tablespoons coconut oil
  • 3 zucchinis, spiralized
  • 3 carrots, peeled and spiralized
  • 1 cup cooked chicken, chopped or shredded
  • 1/4 cup olives, chopped
  • 1/4 cup fresh basil, finely chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1 teaspoon garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

In a large skillet, heat coconut oil. Add zucchini, carrots and chicken. Cook for about 10 minutes or until vegetables are slightly soft.

Add olives, basil, tomatoes, garlic, salt and pepper. Cook for an additional 5-10 minutes or until heated through and soft.

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

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Gluten Free Snickerdoodle Cookies

 Gluten_Free_Snickerdoodle_Cookies
Gluten Free Snickerdoodle Cookies
photo by recipe author

 

Servings: 36
Preparation Time: 15 minutes

  • 2 cups almond flour*
  • ½ cup coconut flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • 3 tablespoons whole sugar
  • 1 tablespoon ground cinnamon

Preheat oven to 350° F.

Combine almond flour, coconut flour, cream of tartar, baking soda and salt in large bowl.

Whisk together oil, maple syrup, and vanilla in small bowl.

Mix wet ingredients into dry.

Mix sugar and cinnamon in small bowl. Form ½ inch balls of dough and roll in cinnamon sugar mixture. Press onto parchment lined baking sheet.

Bake at 350° F for 7-10 minutes. Cool and serve.

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

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

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Vanilla Bean Coconut Yogurt

Vanilla_Bean_Coconut_Yogurt
Vanilla Bean Coconut Yogurt
photo by recipe author

 

Servings: 7
Preparation Time: 8-20 hours

5 1/2 cups coconut milk*
1 tablespoon raw honey
1 teaspoon vanilla extract
2 vanilla beans
4+ probiotic capsules
2 teaspoons agar powder, optional (or about 1 tablespoon guar gum, for thickener)
1/4 cup water (for agar powder, if used)

In a large stockpot, combine coconut milk and honey. Bring to boiling over low-medium heat. Once milk begins to boil, reduce heat to as low as possible and cook for about 8 minutes. Remove from heat.

In a small bowl, combine agar powder and water, if using. Whisk until smooth and powder is dissolved. Stir into coconut milk mixture.

Split open vanilla beans lengthwise and scrape out seeds into milk. Add in vanilla extract. Let the mixture cool until it reaches 115 °F. Once it is to 115 °F, pour in capsules of probiotic powder and stir. Do not pour in the powder at a higher temperature or the bacteria could die.

Prepare according to yogurt maker instructions. Refrigerate after culturing and store up to 5 days.

*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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