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Gluten-free Coconut Recipes

Sweet Potato Casserole

Sweet_Potato_Casserole
Sweet Potato Casserole
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 325° F.

Mix all ingredients in a mixer until smooth. Place in a 9×13 pan and bake at until marshmallows are golden brown (10-15 minutes).

Serve in individual ramekins, topping with optional marshmallows or toasted pecans.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Chocolate Almond French Toast

Gluten_Free_Chocolate_Almond_French_Toast
Gluten Free Chocolate Almond French Toast
photo by recipe author

 

 

Servings: 4-5
Preparation Time: 20 minutes

French Toast:

Chocolate Sauce:

Combine milk, eggs, vanilla extract, almond extract, cinnamon, sugar, and salt together in a bowl and whisk very well until emulsified. Pour on a deep plate and dip bread in, gently coating both sides. Fry in a skillet with a little bit of coconut oil on medium high, flipping once it’s turned golden brown. Continue to coat the pan with oil before each new batch of toast. Keep finished french toast warm in an oven on low while you finish cooking the rest.

In a small heatproof bowl in the oven, warm chocolate chips and coconut oil until just melted. Mix together and add 2 drops almond extract. Drizzle over french toast, enjoy!

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

**Make your own homemade gluten-free bread following this recipe here – Gluten Free High-Protein Coconut Flour Breadmaker Bread

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Easy Crockpot Chicken Fajita Bowls

Easy_Crockpot_Chicken_Fajita_Bowls
Easy Crockpot Chicken Fajita Bowls
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

Crockpot Chicken:

Optional Toppings:

  • chopped fresh tomatoes
  • fresh cilantro
  • lettuce
  • sour cream
  • cheese
  • shredded purple cabbage
  • sliced radishes
  • sliced avocado
  • black olives
  • cooked grains like rice, quinoa, etc.
  • beans

Grease crockpot with coconut oil, palm shortening, or butter.

Place chicken breasts, canned tomatoes with jalapeños, tomato paste, cumin, coconut oil, salt, chili powder, garlic, juice of one lime, and onion in crockpot. Cook on high for 4 hours or low for 6 hours.

Shred with fork. Squeeze remaining lime over chicken. Mix.

Fill bowls with lettuce then top with scoop of chicken. Add additional toppings of choice and enjoy.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Skillet Salmon with Caramelized Onions

Skillet_Salmon_with_Caramelized_Onions
Skillet Salmon with Caramelized Onions
photo by recipe author

 

Servings: 2
Preparation Time: 12-20 minutes

Heat palm shortening and coconut oil in a medium sized cast iron skillet over medium-high heat, sprinkle in one pinch of salt.

Chop onion into thin rounds and add to skillet. Let cook for one minute and then add salmon fillets on top of onions. Cover, leaving a little gap for steam to escape, and let cook for 3-5 minutes or until the underside is getting golden & crispy. Flip salmon, sprinkle with remaining pinch of salt, squeeze lemon over salmon, and let cook for another 3 minutes.

Remove pan from heat and serve.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Slow-Cooker Mushroom Meatloaf

Gluten_Free_Slow_Cooker_Mushroom_Meatloaf
Gluten Free Slow-Cooker Mushroom Meatloaf
photo by recipe author

 

Servings: 6
Preparation Time: 20-25 minutes

  • 1 pound ground turkey (or beef)
  • 8 ounces portobello mushrooms, diced
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1/4 cup coconut flour
  • 2 tablespoons ground flax seed
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasonings
  • 1/4 cup ketchup*
  • 1 teaspoon ground mustard

In a large bowl, combine turkey, portobello mushrooms, onion, garlic, coconut flour, flax, coconut oil, salt, pepper and Italian seasonings. Mix together until well combined, form into a loaf and place into a greased or lined slow-cooker. (Place a few strips – about 2″ wide – of foil in your slow cooker so you can easily remove the meatloaf and clean up faster.)

In a small bowl, mix together ketchup and mustard until smooth. Pour over loaf. Slow-cook on low heat for about 6-7 hours or on high heat for 3-4 hours. Temperature needs to read 160 ° F.

Tip: Make two loaves at once and store one in the freezer for later use. Simply thaw in the fridge overnight and re-heat.

Make your own fresh ketchup at home using this recipe – Homemade Fresh Tomato Ketchup.

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

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Gluten & Dairy Free Chocolate and Vanilla Pie

Gluten and Dairy Free Chocolate and Vanilla Pie
Gluten & Dairy Free Chocolate and Vanilla Pie
photo by recipe author

 

Servings: 8-10
Preparation Time: 20-25 minutes

Gluten Free Crust:

  • 1 3/4 cups almond flour*
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon sea salt
  • 2 tablespoons honey
  • 1/3 cup palm shortening
  • 2 tablespoons coconut milk**

Dairy Free Chocolate Filling:

  • 4 avocados, peeled, pitted and pureed
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons palm shortening
  • 1/2 cup whole sugar
  • 1/3 cup cocoa powder

Dairy Free Vanilla Filling:

  • 1 cup cashews, soaked overnight
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 bananas

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9″ pie plate and pierce a few times with a fork. Bake at 350° F for about 8-10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, if desired.

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

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Gluten Free Hazelnut Cake

Gluten_Free_Hazelnut_Cake
Gluten Free Hazelnut Cake
photo by recipe author

 

Servings: 12
Preparation Time: 15-20 minutes

Add hazelnut meal to food processor and process until fine.

Melt chocolate chips, coconut oil, and almond milk in a pan on the stove; make sure the milk is not too warm and then add this mixture to the food processor. Add all other ingredients and blend until very smooth.

Pour batter into a 9″ pie pan and bake at 375° F – until a toothpick inserted in the middle comes out clean (approx 15-20 minutes). Let cool, remove from pan, top with whipped cream, if desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Garelu with Fresh Coconut Chutney

luten Free Garelu with Fresh Coconut Chutney
Gluten Free Garelu with Fresh Coconut Chutney
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

Garelu:

  • 2 cups Black Gram (Urad Dal)
  • 1 tablespoon freshly grated ginger
  • 3 green chilis
  • salt, to taste
  • coconut oil, for frying

Coconut Chutney:

  • 1 cup raw grated coconut, or dried shredded coconut
  • 3 green chilis
  • salt, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon butter 
  • 3/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 red chili

Garelu: 

First, soak Urad dal for 4 hours. Rinse thoroughly using a strainer. Then add fresh water and soak Urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies.Then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of batter to a bowl of water and observe that the batter floats on water. If the batter sinks in water then beat again, until batter is light enough to float.) Set prepared batter aside.

Heat a pan and add coconut oil to it, enough for frying. Bring heat to medium-high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden-brown. Remove fried garelu using slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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