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Gluten-free Coconut Recipes

Spicy Coconut Fish

  • 2 tablespoons coconut oil
  • 1 lb fresh fish fillets
  • cayenne pepper to taste
  • salt
  • 1 onion – diced
  • 2 cloves garlic – minced
  • 2 tablespoons Coconut Cream Concentrate
  • 1-2 cups water or broth of your choice

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.

Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX

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Thai Style Coconut Fish Soup

  • ½ cup spinach
  • 1 cup winter squash
  • 1 carrot
  • 1 tomato
  • ¼ teaspoon turmeric powder OR 1 inch turmeric root
  • ¼ teaspoon curry powder
  • 1-2 inches of ginger root
  • one stalk lemongrass
  • a couple kaffir lime leaves (if available)
  • water- how much you need depends on your taste
  • 1 cup coconut cream concentrate or 1 to 1 1/2 cans coconut milk
  • several ounces of your favorite fish

Chop spinach, winter squash, carrot, tomato, ginger root, and lemon grass to desired bite sized pieces and set aside. You can get creative and add other veggies, this is just a basic recipe. Set aside spinach and tomato in a separate bowl.

Place turmeric powder, curry, ginger, lemongrass, kaffir lime leaves, fish and all the chopped vegetables except the spinach and tomato in a medium saucepan and add enough water to cover everything. Cook until about halfway to soft – adjust heat to desired temperature.

Remove some water if needed, and add coconut milk or coconut cream concentrate, mix in well, and allow pot to simmer on low for as long as desired to let veggies finish cooking and aromas to permeate the coconut milk. Add spinach and tomato at the end so they are only lightly cooked or raw.

Serves one to two people.

Recipe submitted by: Anna-Liese, Pahoa, HI

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Banana Coconut Ice Cream

Place all ingredients in a VERY STRONG blender and blend starting a low speed, working up to the highest speed until all is mixed and is the consistency of ice cream.

If needed, add a couple ice cubes to thicken and chill.

This makes a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

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Roasted Winter Squash Soup

Roasted Winter Squash Soup
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Serves 6

  • 4 cups roasted winter squash
  • 1 large onion, diced
  • 2 tablespoons virgin coconut oil
  • 32 oz chicken or vegetable broth
  • 32 oz regular milk or unsweetened almond milk
  • 2 tablespoons Coconut Cream Concentrate
  • pinch of nutmeg

Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 for about 1 1/2 hours.

When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne to taste. Blend mixture in blender until smooth and return to pot to warm before serving.

Recipe submitted by Kai, Lakeport, CA

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Easy Vegan Macaroons

Lemon_Coconut_Macaroons
example photo shown

Preheat oven to 400 degrees.

Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.

Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.

Recipe submitted by: Kai, Lakeport, CA

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Slavka Festive Sweet Potatoes

You will need a 2 to 3 quart skillet or pan with cover.

1. Cook onion (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil, on medium heat, for one to two minutes, or just until they are limp.

2. Stir in with the onion, sweet potatoes (pealed and sliced 1/4 to 1/3 inch thick slices)

3. Add water, maple syrup, and nuts.

4. Stir and reduce heat to medium-low.

5. Cover tightly and simmer on medium-low, until potatoes are soft (about 30 minutes). You may use low heat, depending on your stove and the type of pan you use. (This recipe was made using a electric stove).

6. Mix and serve hot with a few chopped nuts sprinkled on top.

Serves 4 to 6

Note: You may need to add 1 Tbsp water during cooking to prevent sticking, depending on the type of pan you use. Thick bottom or cast iron pan works the best.

Recipe submitted by Slavka, Eagleville, PA

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Gluten Free Yellow Cake

example photo shown

  • 2 1/2 sticks butter – softened
  • 1 1/3 cup organic sugar
  • 8 large eggs – at room temperature
  • 2 egg yolks – at room temperature
  • 2 cups coconut flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups of milk (or half n half) + 1 tablespoon
  • 1 tablespoon vanilla
  • Coconut oil

Pre heat oven to 350 degrees. With a pastry brush, grease two round 9 or 8 inch cake pans with coconut oil and dust with coconut flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together for about five minutes on medium high speed, until light and fluffy, scraping bowl occasionally. Add the egg yolks into the butter and sugar mixture and beat together until well blended. Add the rest of the eggs in one at a time, beating mixture after each addition. In a separate bowl, combine all the dry ingredients together. Add the vanilla to the milk. With mixer on low speed, add the flour and milk to the butter and egg mixture, scraping bowl when needed. When all the milk and flour mixture is used up, beat the cake batter together for about five minutes, until the color is a bit lighter and the batter is light and fluffy.

Spoon the batter into the prepared cake pans and smoothen out the tops. Bake in a 350 degree oven for about 30-35 minutes, or until toothpick inserted in center of cake comes out clean.

Place the cake pans on a wire rack and let it cool for about five minutes in the pan. Run a butter knife along the edges of the cakes before removing from pan. When cakes are completely cool, frost with Marshmallow Frosting or Chocolate Ganache. Enjoy!!

Marshmallow Frosting

  • 1 1/2 cups organic white sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 1/2 tablespoons brown rice syrup
  • 2 egg whites
  • 1 1/2 teaspoon vanilla

Place sugar, cream of tartar, salt, water, and brown rice syrup in a saucepan or pot. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.

Place egg whites in a mixer bowl and whip on high speed with an electric mixer for about 45 seconds, or until egg white begin to hold their shape. Continue beating on high speed while slowly pouring hot syrup into egg whites in a fine stream. Whip for about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately. Enjoy!!

Submitted by Sarah, Milwaukee WI

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Nourishing Chili

Nourishing Chili
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Serves 8

Garnish options:

Put oil in a large pot on medium heat. Add cumin seeds, stirring occasionally until brown and aromatic. Add onion and red chili flakes and sauté until soft about 5 minutes. Add ground beef and sauté until browned. Add remaining ingredients except salt and garlic cloves. Bring to a boil then reduce heat to low and simmer at least 15 minutes. Add garlic and salt for last 5 minutes of cooking.

Garnish and serve with tortilla chips.

Submitted by Jenny, Vancouver WA

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