Gluten-free Coconut Recipes

Chocolate Dipped Raw Honey-Almond Chews

photo by recipe author

Servings: 8-12
Preparation Time: 10 minutes

4 teaspoons
coconut oil, divided
2 tablespoons
raw honey
2 tablespoons
coconut flakes
1/3 cup sliced almonds
Dash
salt
Dash almond extract
6 oz.
chocolate chips

Melt 2 teaspoons coconut oil, in medium sized pan. Add honey, coconut flakes, almond slices, salt and extract, heat over medium heat for about two minutes.

Drop by teaspoonfuls (for 12) or tablespoonfuls (for 8) on a cookie sheet lined with parchment paper (I added a small amount of palm shortening to insure that the candies would not stick). Cool completely (I put mine in the fridge to speed up the process).

Meanwhile, melt the chocolate chips low heat just until melted. Add coconut oil and continue heating just until everything is melted.

Dip cooled candies into the chocolate and place back onto parchment-lined cookie sheet. Cool completely (works well to place them in fridge), and enjoy!

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Coconut Milk Lemon Gelato

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

14 oz + 1 cup full fat coconut milk*
4
egg yolks
1/2-3/4 cup granulated sugar
3/4 cup fresh lemon juice (2-3 lemons)
2 heaping tablespoons grated lemon peel

Whisk the egg yolks and set aside.

Combine the milks and sweetener in a heavy saucepan over medium high heat and bring to a simmer. Once the milk is simmering, reduce the heat to low.

Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time.

Continue cooking the mixture on low and stirring until it thickens up, coats the back of a spoon. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel.

Place in the fridge or freezer to cool. Once cooled, run thru an ice cream maker or freeze it in a loaf pan or use the zip lock method.

Notes:
Zip lock method – simply pour the mixture into a zip lock bag and freeze. When you are ready to serve the gelato, place the frozen mixture into a blender and blend until smooth!

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

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Maple Whipped Sweet Potatoes

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

4 pounds sweet potatoes (about 7 medium)
4 tablespoons melted
virgin coconut oil
1/4 cup pure
maple syrup
Coarse salt and fresh
ground pepper

Preheat oven to 400 degrees ºF.

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet.

Bake until very tender, approximately an hour.

When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor or whip by hand. Add virgin coconut oil and pure syrup; process until smooth. Season with salt and freshly ground pepper.

Serve warm and enjoy!

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Dairy Free Cinnamon Baking Chips with Coconut Cream Concentrate

Dairy Free Cinnamon Baking Chips Recipe with Coconut Cream Concentrate

photo by recipe author

Servings: approx. 2 cups
Preparation Time: 10 minutes

1/2 cup
coconut cream concentrate, warmed to liquid
2 tablespoons
coconut oil, warmed to liquid
2 teaspoons
ground cinnamon
3 tablespoons
honey

Stir all of the ingredients together. Continue stirring until the mixture starts to cool down enough to thicken. At this point, spoon it into a pasty bag fitted with a round tip or a plastic bag with a small hole cut into one corner. Twist down the top until the mixture starts to come out, and then press it out in small dots onto aluminum foil or waxed paper. Let the chips cool completely before use.

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Garlic Vinaigrette

stock photo

4-6 cloves of garlic
¼ cup coconut oil – liquefied
¼ cup fermented organic soy sauce
¼ cup coconut water vinegar
¼ cup olive oil

Finely mince garlic cloves and whisk together with the rest of the ingredients. Store in a glass jar and shake or whisk well before each serving. Keep at room temperature and do not refrigerate. Enjoy over your favorite salad!

Note: The longer this dressing sits the stronger the garlic flavor will be. You may want to strain the garlic out after two to three days, or just let it “pickle” in the dressing.

Recipe submitted by Sarah, Milwaukee, WI

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Coconut Almond Fudge

example photo shown

1 cup virgin coconut oil
¼ cup carob (or cocoa) powder
¼ cup almond butter
¼ cup raw honey
1 tablespoon vanilla
1 teaspoon almond extract
chopped almonds or nuts of your choice
dried coconut
chopped sunflower seeds

Place all ingredients except the nuts, coconut and sunflower seeds in a large glass bowl and set in simmering water and mix until everything is well blended. Stir the desired amount of the last three ingredients.

Spread fudge in a 9×12 glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH

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Apple Chicken Stir-fry

4 large organic chicken breasts
2 red apples, Gala or Pacific Rose
½ cup virgin coconut oil
1 tablespoon sesame oil
¼ cup honey
1 tablespoon shredded ginger
2 cups mushroom slices of your choice
salt and pepper to taste
chopped green onions
2 – 3 cups of steamed wild rice

Cut chicken and apples into chunks and set aside.

Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes. Apples should be tender.

Add the mushrooms and season with salt and pepper to taste. Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Absolutely delicious!

Recipe submitted by Tammy, Marysville, WA

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Coconut Shrimp and Rice

6 ½ cups water
3 cups uncooked rice
1 ½ cups coconut oil
2 cups shredded coconut
1 – 2 lbs. shrimp – peeled and de-veined
Salt & pepper to taste, or spices of your choice

Optional: soak rice overnight in water before cooking.

Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.

Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.

Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.

To serve, place rice in a warm oval crock pot and spoon the shrimp over the top.

Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.

Recipe submitted by Gregg, Derry PA

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