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Gluten-free Coconut Recipes

All-Natural Jello Fruit Cups with Coconut Oil

All_Natural_Jello_Fruit_Cups_with_Coconut_Oil
All-Natural Jello Fruit Cups with Coconut Oil
photo by recipe author

 

Servings: about 10
Preparation Time: 15 minutes

  • 1 cup water
  • 3 teaspoons unflavored natural gelatin
  • 1 tablespoon whole sugar, optional
  • 2 tablespoons coconut oil
  • 1/2 cup fresh fruit of your choice

Heat half of the water then add gelatin and sugar, stirring until dissolved. Add coconut oil and mix vigorously until all oil is melted.

In blender, mix fruit and the other half of the water, blend to a smooth paste. (For this recipe, one batch was made with peaches, and the other batch was made with blueberries.)

Add fruit puree to gelatin mixture, and mix well. Pour into individual serving cups, like cupcake molds.

Refrigerate overnight or until firmly set-up. Eat with a spoon, enjoy!

Recipe by Lynelle. Photo by Marijah. You could win $50 for submitting your own coconut recipes and photos! Submit recipes here!

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Pancakes made with Coconut Flour

Pancakes_made_with_Coconut_Flour
Pancakes made with Coconut Flour
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes

  • 4 eggs, room temperature
  • 1 cup whole milk or ¼ cup whole milk and ¾ cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon warm honey
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • coconut oil for cooking

Beat eggs on high speed until they are frothy (about 3-4 minutes). Add in milk, vanilla and honey.

In a separate bowel whisk together the coconut flour, baking soda and salt.

Add the dry mixture to the wet a little at a time and mix until well incorporated.
Get your skillet just hot enough to sizzle the coconut oil and place about a tablespoon in the pan. Using a tablespoon, make each pancake using about 2 tablespoons of batter.

When you flip the pancake, add another layer of coconut oil underneath, this makes for a crispier pancake.

Serve hot and enjoy!

Andrea from Logan, UT won $50 for this recipe and photo! Submit yours here!

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Grilled Bok Choy

Grilled_bok_Choy
Grilled Bok Choy
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

  • 2-3 large pieces of bok choy, whole
  • 2 tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 2 tablespoons fermented soy sauce
  • 2 green onions, diced

Drizzle bok choy with coconut oil, salt, ginger and pepper. Toss until all sides are coated.

Grill over medium heat for about 4 minutes on both sides or until just slightly crisp.

Place on a serving dish and drizzle with fermented soy sauce then sprinkle with diced onions. Serve and enjoy.

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

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Dairy Free Rocky Road Ice Cream

Dairy_Free_Rocky_Road_Ice_Cream
Dairy Free Rocky Road Ice Cream
photo by recipe author

 

Servings: 6
Preparation Time: 40 minutes

  • 2 cups coconut milk*
  • 1 cup almond milk
  • 3/4 cup honey
  • 1/3 cup cocoa powder
  • 1 teaspoon sea salt
  • 1/2 cup marshmallows, chopped
  • 1/2 cup walnuts, chopped

In a mixing bowl, combine milks, honey, cocoa and salt. Blend until smooth. Pour into an ice cream machine and churn according to directions.

Once ice cream has finished churning, pour into a bowl and stir in marshmallows and walnuts. Scoop into serving bowls or cones 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 yours here!

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Coconut Rice Rounds (Bibingka)

Coconut_Rice_Rounds_Bibingka
Coconut Rice Rounds (Bibingka)
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup sushi rice, (also known as sticky rice)
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 – 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/3 – 1/2 cup sugar for desired sweetness
  • 1 3/4 cups coconut milk*
  • sugar, optional topping
  • shredded coconut, optional topping

Option: You may soak the rinsed rice overnight to remove the phytic acid before cooking.Add rice to boiling, salted water, stirring constantly for 15 minutes. Allow to cool.

In a blender combine 1/4 cup coconut flour with the baking powder and sugar. Add cooked rice and coconut milk, processing until it becomes a thick paste. If more thickening is necessary, add a little more flour.

On a cookie sheet lined with parchment paper, create circles with the mixture, 3″- 4″ across and 1/2″ thick. Bake at 350 °F for 20 minutes – the bottoms should be a light, toasty brown. Remove from oven and sprinkle with sugar and shredded coconut. Return to oven for 5 minutes or pop under the broiler to melt the sugar and toast the coconut, optional.

Note: In the Philippines these are baked on banana leaves, cut into rounds. You may cut the parchment in circles around each little cake for easy storage.

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

Diane from Hubert, NC won $50 for this recipe and photo! Submit yours here!

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Gluten Free Slow Cooker Blueberry Peach Crisp with Vanilla Coconut Milk Ice Cream

Gluten_Free_Slow_Cooker_Blueberry_Peach_Crisp
Gluten Free Slow Cooker Blueberry Peach Crisp
with Vanilla Coconut Milk Ice Cream
photo by recipe author

 

Servings: 10
Preparation Time: 3 hours

Blueberry Peach Filling:

  • 8 peaches, peeled and thinly sliced
  • 2 cups blueberries
  • 1 teaspoon ground ginger
  • 1/4 cup raw honey

Crisp:

Vanilla Ice Cream:

  • 2 cups coconut milk**
  • 1 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1/2 cup whole cane sugar
  • fresh vanilla bean, if desired

Filling:

Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey and cinnamon; toss until combined.

Crisp:

In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey and coconut oil or palm shortening.

Mix with a fork until blended and crumbly. Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2-3 hours. Turn off and let mixture set up.

Coconut ice cream:

Whisk together coconut milk, almond milk, vanilla, sugar and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.

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

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Frozen PB and Banana Cups

Frozen_PB_and_Banana_Cups
Frozen PB and Banana Cups
photo by recipe author

 

Servings: 4
Preparation Time: 40 minutes

In a blender, blend banana and peanut butter until smooth. In a small glass bowl, break chocolate bar into small pieces (or add chocolate chips) and add coconut oil. Melt chocolate slowly on low heat using a double boiler. Stir until chocolate and oil are combined.

Pour about 1 teaspoon melted chocolate into each muffin mold. Carefully swirl chocolate up the sides of the mold. Place molds in freezer for about 10 minutes. Remove from freezer and gently spoon banana mixture into each mold. Top with remaining chocolate and return to freezer for about 20 minutes.

Carefully pop out the chocolate cups from the molds* and serve.

*Silicone molds work best for these.

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

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Arugula Pesto Chicken

 Arugula_Pesto_Chicken
Arugula Pesto Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Chicken:

Arugula Pesto:

  • 4 cups fresh arugula
  • 1 cup fresh basil
  • 1/4 cup pine nuts
  • 1 teaspoon minced garlic
  • 1 teaspoon sea salt

In a bowl, combine chicken breasts, olive oil, vinegar, Italian seasonings and minced garlic. Toss to coat.

Grill chicken breasts over medium heat for about 6-8 minutes on each side or until cooked through. Alternately, you can saute the chicken breasts in a large skillet over medium heat for about 6-8 minutes on each side.

Meanwhile, combine arugula, basil, pine nuts, garlic and salt in a food processor. While greens are blending, drizzle in coconut oil. Blend until smooth.

Slice chicken breasts and place over zucchini pasta. Top with arugula pesto and tomato slices. Sprinkle a little parmesan cheese, if desired.

*Make your own zucchini pasta using a julienne peeler, vegetable peeler or mandolin.

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

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