Feed

Gluten-free Coconut Recipes

Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix
photo by recipe author

Servings: 10
Preparation Time: 15 minutes

Toasted Cinnamon Nuts:

  • 3 cups nuts (see below)
  • 2 teaspoons
    ground cinnamon
  • 3/4 teaspoon
    salt
  • 1 cup toasted cinnamon almonds
  • 1 cup toasted cinnamon walnuts
  • 1 cup toasted cinnamon pecans
  • 2 cups raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup
    pumpkin seeds
  • 1 and 1/2 cups toasted
    coconut flakes

Directions for the Toasted Cinnamon Nuts: (NOTE: the time to roast the nuts is NOT included in the prep time.)

Place the nuts in a bowl, sprinkle with water to get the nuts wet so the cinnamon will stick to the nuts. Add the cinnamon and salt. Stir together until the nuts are coated with the cinnamon and salt.

Arrange the nuts in a single layer on a large baking sheet. Bake at 250 degrees for 1 hour.

THEN:

Mix all ingredients together in a bowl.
Denise from Wake Forest, NC just won $50 for this recipe and photo!
Submit yours
here.

Read More

Grain Free Vanilla Chocolate Fudge Marble Cake

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Grain Free Vanilla Chocolate Fudge Marble Cake
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

CHOCOLATE FUDGE CAKE BATTER

VANILLA CAKE BATTER

{8 oz fresh raspberries to garnish}

Preheat oven to 350 degrees ºF. Generously grease a 9 in cake pan (springform pan works great too) with coconut oil or butter.

Slowly melt chocolate over low heat. Whip together remaining chocolate fudge batter ingredients with the chocolate and set aside.

In a large bowl, thoroughly mix together all wet vanilla cake ingredients. Sift in dry ingredients.
Blend again, scrape down sides of bowl and blend again. Pour batter into greased baking pan.
Use a spoon to drop chocolate fudge on top of vanilla cake. The top will be filled with chocolate! Using a toothpick, swirl together the two batters, you do not need to completely mix, just make a few swirls.

Bake for 35-40 minutes or until a tester of the center comes out clean.

Allow cake to cool completely on a cooling rack before removing from the pan.

Garnish with raspberries or whatever fresh berries you may find or even homemade whipped cream or ice cream. Store any left over cake in the refrigerator.

Caroline from Waipahu, HI just won $50 for this recipe and photo!
Submit yours
here.

Read More

Coconut Cream Lilikoi Butter

Coconut Cream Lilikoi Butter Recipe photo
Coconut Cream Lilikoi Butter
photo by recipe author

Servings: 1.5 cups
Preparation Time: 60-70 minutes

Simmer the lilikoi in a small saucepan at the lowest heat setting until it is reduced by one-third to one-half (about 45-60 minutes). Turn off the burner.

Stir in the coconut cream concentrate until dissolved. If the CCC is solidified, dip a metal 1/4 cup measure into hot water and then scoop. Add raw honey and mix.

Pour into sterilized half-pint jars. Refrigerate one jar to eat right away. Can the rest for later using the water bath method or freeze it.

Best served at room temperature as the coconut cream will solidify in the fridge.

Leilani from Fremont, CA just won $50 for this recipe and photo!
Submit yours
here.

Read More

Chocolate Coconut Macaroons with Chocolate Glaze

Chocolate Coconut Macaroons with Chocolate Glaze Recipe photo
Chocolate Coconut Macaroons with Chocolate Glaze
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Macaroons:

Glaze:

Preheat oven to 250 degrees ºF. Line a baking sheet with parchment paper.

In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.

Add coconut milk and syrup string till a thick batter forms.

Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.

Bake for 40 minutes.

Transfer to a cooling rack to allow macaroons to harden.

Glaze:

Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl, and melt over simmering water. Remove from heat and whisk in remaining ingredients.

Allow the chocolate glaze to briefly cool and thicken, however, do not allow glaze to harden.

Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.

Chill macaroons in refrigerator for 30 minutes. Macaroons are best served chilled.

*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.)

Caroline from Honolulu, HI just won $50 for this recipe and photo!
Submit yours
here.

Read More

Flourless Coconut Lemon Cookies

Flourless Coconut Lemon Cookies Recipe photo
Flourless Coconut Lemon Cookies
photo by recipe author

Servings: 12-15
Preparation Time: 10 minutes

  • 3/4 cup
    coconut cream concentrate, softened*
  • 1/4 cup cashew butter (I prefer fresh grind, jarred has added oils)
  • 2/3 – 3/4 cup granulated sugar
  • 1 egg
  • 1/4 cup FRESH lemon juice, strained (about 1 lemon)
  • 1 tablespoon grated lemon peel
  • 1 teaspoon baking powder (gluten and corn free)
  • dash of sea
    salt

Preheat oven to 350 degrees ºF.

Place the softened coconut cream in a food processor and pulse until smooth.

Add in the remaining ingredients and process until combined and lemon peel has disappeared.

Depending on how soft your coconut cream was, you may need to place the dough in the refrigerator for a few minutes to harden.

Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.

Bake in preheated oven about 10-12 minutes or until slightly brown around edges.

Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack.

Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes:

*To soften the coconut butter, place the open jar in a saucepan of simmering water. Most have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

Kate from Highlands Ranch, CO just won $50 for this recipe and photo!
Submit yours here.

Read More

Coconut Milk Honey Crème Brûlée

Coconut Milk Honey Creme Brulee Recipe photo
Coconut Milk Honey Crème Brûlée
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Caramel Sauce:

Preheat oven to 300 degrees ºF.

Heat coconut milk, honey, salt and vanilla on low flame, stirring occasionally. Heat to steaming but not boiling.

Whisk egg yolks in a large, separate bowl until lightly colored. Slowly drizzle heated coconut milk mixture into egg yolks. Whisk briskly while drizzling.

Put 4 empty custard/Crème Brûlée cups into an 8″x8″ pan. Heat enough water to add to the 8×8 pan to cover cups halfway up the outsides. (An 8×8 glass baking dish may also be used if you don’t have Crème Brûlée cups. Just put the dish into a larger one and pour the hot water into the larger pan, coming up halfway up the sides of the inside pan).

Ladle the Crème Brûlée mixture into the cups (or the glass baking dish). Carefully put the pan into the oven. Bake 45 to 50 minutes. Tops of custard should be brown and center should be nearly set; not too wiggly. Carefully remove pan from the oven. Remove cups from the water bath and set out to cool.

Top custard with caramel sauce. Cover and refrigerate overnight. Serve cold.

Caramel Sauce:

Combine coconut milk, salt and honey in a saucepan. Heat until just boiling, stirring occasionally.
Cook about 15 minutes until sauce is reduced and turns a caramel color. Remove from heat. Pour over Crème Brûlée. Chill overnight.

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

Tricia from Florissant, MO just won $50 for this recipe and photo!
Submit yours here.

Read More

Coconut Cumin Bok Choy

Coconut Cumin Bok Choy Recipe photo
Coconut Cumin Bok Choy
photo by recipe author

Servings: 3
Preparation Time: 12 minutes

Pull apart baby bok choy leaves and wash well. Stack leaves of bok choy and chop into 1/2 pieces/strips.

In a 12″ skillet over medium heat, heat the coconut oil. Add the cumin seeds and chopped garlic and let sizzle until fragrant (approximately 2 minutes). Add the chopped bok choy and cook stirring occasionally until wilted and softened but still bright green (approximately 4 minutes). While it is cooking you can sprinkle with some salt.

Serve immediately with a splash of apple cider vinegar if desired.

Karen from Longmont, CO just won $50 for this recipe and photo!
Submit yours here.

Read More

Coconut-Cardamom Dipped Strawberries

Coconut-Cardamom Dipped Strawberries Recipe photo
Coconut-Cardamom Dipped Strawberries
photo by recipe author

Servings: 8-10
Preparation Time: 20 minutes

Rinse the berries and let them dry completely on paper towels.

Warm the coconut cream concentrate, coconut oil, honey, and cardamom just enough to stir it all together. Chill the mixture until it is the texture of frosting (5-15 minutes). Dredge the strawberries in the mixture and either eat them right away or let them chill to set up the coating.

Angela from Longmont, CO just won $50 for this recipe and photo!
Submit yours here.

Read More