Gluten-free Coconut Recipes

Thai Coconut Curry

photo by recipe author

Servings: 4
Preparation Time: 45 minutes

Marinated Meat:

2 boneless, skinless chicken breasts, or approximately 1 1/2 – 2 cups chopped raw chicken, or about 1 pound thinly sliced beef or meat of your choice
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ginger, ground, or freshly grated
1 clove garlic, minced
1/2 teaspoon salt
2 tablespoons lemon or lime juice
1 tablespoon corn starch or arrowroot starch, optional

Sauteed Vegetables:

1 tablespoon coconut oil or butter
1 medium onion, thinly sliced
1 thinly sliced bell pepper
1 large peeled and coined carrot

Curry Paste:

2 tablespoons coconut oil
2-3 teaspoons curry powder
1 inch grated fresh ginger
2 cloves garlic, minced
1/4 teaspoon hot pepper powder, optional

Sauce:

2 cups coconut milk*
3/4 teaspoon salt
1 tablespoon organic whole sugar
1/4 cup finely chopped basil, optional

Mix all marinated meat ingredients together in a container with a cover, and allow to marinate in refrigerator for at least 3 hours or overnight.

In a medium skillet, melt the coconut oil over high heat and saute onion, bell pepper and carrot until crisp-tender, about 5 minutes. Remove the veggies and keep warm in a covered bowl.

In the same skillet, melt 1 tablespoon coconut oil. Add the marinated meat and saute over medium high heat until cooked through, about 10 minutes.

Lower heat to medium and push the meat to one side of the pan. Add the curry paste ingredients to the open side of the skillet and stir together until combined.

Add coconut milk to the skillet. Add the salt and sugar and stir thoroughly to incorporate curry paste. Cook over medium heat until beginning to boil, stirring continuously. Add the veggies and the basil, if using. Serve hot over Jasmine rice.

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

Melodie from Fort Mill, South Carolina won $50 for this recipe! Submit yours here!

Pie in a Jar

photo by recipe author

Servings: 2 pies
Preparation Time: 15 minutes

Base Filling
(makes about 4 servings)

1/2 cup cashews, soaked overnight and rinsed
1/2 cup plain yogurt
1 tablespoon coconut cream concentrate
1 teaspoon vanilla extract

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.

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Slow Cooker Balsamic Pot Roast with Vegetables

photo by recipe author

Servings: 8
Preparation Time: 6-8 hours

1 tablespoon coconut oil
2-3 pounds roast (venison, beef, or pork)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup carrots, chopped
2 potatoes, cut into large chunks
1 cup parsnips, chopped
1 teaspoon garlic, minced
1 onion, sliced
2 cups beef, chicken or vegetable stock
1/2 cup apple cider vinegar
1/2 cup balsamic vinegar
2 bay leaves
1 tablespoon ground sage
1 teaspoon thyme
1/3 cup arrowroot starch (or 1/4 cup corn starch)
Parsley, for garnish

In a large skillet, heat coconut oil. Place whole roast into hot skillet and sprinkle with salt and pepper. Brown roast on each side for about 5 minutes.

Place roast in a slow cooker with carrots, potatoes, parsnips, garlic and onion. Add in stock, vinegars, bay leaves, sage and thyme.

Cook over low heat for about 6 hours.

When roast is done cooking, remove about 1 1/2 cups of liquid and put in a small saucepan. Add in starch and whisk until smooth.

Bring to a low boil and remove from heat.

Place gravy sauce into a serving dish. Remove roast from slow cooker and cut or shred as desired.

Serve with gravy and vegetables. Top with parsley if desired.

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

Pina Colada Gummy Snacks

photo by recipe author

Servings: approximately 20
Preparation Time: 15 minutes

14 ounces coconut milk*
1 ½ cups cubed fresh pineapple (thaw first if using frozen)
4 tablespoons grass fed gelatin
4 tablespoons maple syrup

In a blender or food processor, puree coconut milk and pineapple until smooth.

Heat puree in a medium pan to a very low boil. Continue to simmer for about 1 minute. Turn off heat.

Whisk (or use hand held mixer on low) in the maple syrup; then add in gelatin, 1 tablespoon at a time. Continue to whisk (or blend) until gelatin is completely dissolved. Pour into a shallow baking dish.

Place in fridge to set for at least 2 hours.

Once set, cut into squares and serve immediately; or store in an airtight container in fridge to enjoy later.

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

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Cutesy Cannoli Cups

photo by recipe author

Servings: 8

Preparation Time: 2 hours

The Crust Cups:

1 cup almond flour*
2 tablespoons coconut flour
2 tablespoons arrowroot starch
1 teaspoon sea salt
1/3 cup coconut oil or palm shortening
1 teaspoon vanilla
1 tablespoon raw honey
1/3-1/2 cup almond milk

The Filling:

1 cup raw almonds – must be soaked for at least 4 hours & drained before use
1 tablespoon arrowroot starch
2 tablespoon raw honey
2 teaspoon vanilla
1/2 teaspoon lemon juice

Tip: The filling can be made the day before to give it more time to set up.

Preheat oven to 400 degrees °F

Crust Cups:

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt. Cut in shortening, vanilla and honey until crumbly. Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.

Press pieces of dough into greased muffin tins. Bake for about 12-15 minutes or until slightly brown. Remove from oven and let cool completely.

Filling:

In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth. The longer you blend, the less grainy the texture will be.

Refrigerate filling for at least 2 hours.

Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries. Enjoy!

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

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Grain Free Coconut Onion Rings

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 large, sweet white onion, peeled and sliced into 1/2 inch rounds
1/2 cup coconut cream concentrate, warmed to liquid
2 large eggs, at room temperature
1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 1/2 cups unsweetened, flaked coconut
coconut oil, for the baking sheet
additional salt, for sprinkling

Preheat the oven to 375 degrees ºF. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the coconut cream concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat, and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15-20 minutes, or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

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Loaded Chicken Veggie Soup

photo by recipe author

Servings: 6
Preparation Time: 50 minutes

2 large chicken breasts
1 tablespoon coconut oil
3 cups mixed vegetables, diced small (cauliflower, carrots, squash, celery)
1 large potato, peeled and diced
2 teaspoons parsley
2 teaspoons sea salt
1 tsp black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
4 cups chicken stock or water

In a large stock pot, brown chicken in coconut oil over medium heat. Cook for about 3 minutes on each side. Add in remaining ingredients. Cover and cook over medium heat for about 45 minutes or until chicken is cooked through and vegetables are soft.

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