Recipes

Dairy Free Thai Red Chicken Coconut Curry

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 tablespoon red curry paste
1 tablespoon fish sauce
2 cups coconut milk*
2-3 tablespoons olive oil or coconut oil
2 boneless, skinless chicken breasts
1 teaspoon crushed black pepper
1 teaspoon grated ginger
1 teaspoon grated garlic
1 onion, finely chopped
3-5 brocolli florets
1-2 carrots
1/2 red bell pepper
1/2 yellow bell pepper
1 teaspoon red chili powder
1 teaspoon curry powder
1 bunch cilantro, chopped

Thai Gravy:

In a medium bowl combine red curry paste and fish sauce with fresh coconut milk. Stir well, until smooth.

Chicken:

Heat a pan on medium high heat. Add oil and fry chicken pieces along with some black pepper for about 5-6 minutes or until tender. Remove chicken to dish along with liquid released by chicken.

Curry:

Use the same pan. Wipe it clean with a paper towel then add a tablespoon of oil and sauté grated ginger and garlic for a minute. Add onions and sauté until onions become translucent. Add broccoli florets and sauté for a minute. Now add carrots and thinly sliced red and yellow bell pepper. Mix well and cook the vegetables covered for 2-3 minutes. Remove the cover and add cooked chicken. Mix well. Cover again and cook for 2 minutes. Add in the prepared Thai gravy. Sprinkle red chili powder and mix. Let it come to a boil. Keep the heat low and let it simmer for 5 more minutes. Add curry powder and mix well.

Sprinkle chopped cilantro, mix well and remove from heat. Serve with rice.

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

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Grass-fed Sweet and Sour Meatballs

photo by recipe author

Servings: 8
Preparation Time: 1 hour 20 minutes

Meatballs:

3 pounds Tropical Traditions grass-fed ground meat (beef, bison)
3/4 cup coconut pulp (leftover from making homemade coconut milk*)
1 large organic carrot, finely shredded (about 1/3 cup)
1 large organic egg
1 tablespoon Vital Proteins Beef Gelatin
3 cloves garlic, pressed
1/2 small onion, very finely minced
1 teaspoon Himalayan Pink Salt

For frying meatballs:

3 tablespoons Tropical Traditions Palm Shortening
3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Sauce:

1 cup very finely chopped pineapple
1 cup filtered water
1/4 cup Tropical Traditions Raw Honey
4 tablespoons Yellow Barn Passata Tomato Puree
2 cloves garlic, pressed
1/4 cup apple cider vinegar
1 teaspoon powdered ginger
2 tablespoon Vital Proteins Beef Gelatin, dissolved in 12 ounces cold water

Mix all meatball ingredients together in a large bowl with your hands. Form into golfball sized balls. Heat 3 medium pans on medium heat with 1 tablespoons cconut oil and 1 tablespoon palm shortening in each pan. Place 4-6 meatballs in each pan and fry till golden brown, flipping once. Finish cooking meatballs in batches until all are done. Place meatballs in crock or pot once finished cooking.

In a small saucepan combine all sauce ingredients and cook down until it forms a thickened sauce, about 10-15 minutes. Pour over meatballs. Add extra chopped pineapple or chopped green onions, if desired. Cook meatballs in sauce on low for 1 hour.

Serve.

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

Raspberries Visit the Tropics Smoothie

photo by recipe author

Servings: 2
Preparation Time: 5-7 minutes

1/2 cup frozen organic raspberries
1 1/2 cups organic frozen mango chunks
2 tablespoons organic orange juice concentrate, frozen
2 cups milk of choice*
1/8 teaspoon organic ground turmeric
1 scoop Vital Proteins Collagen Peptides
1 tablespoon Tropical Traditions Coconut Cream Concentrate
1 gram vitamin C powder

Blend all ingredients in blender on high. Will have small “chunks” of coconut cream concentrate – to eliminate those and make it perfectly smooth, first heat the Coconut Cream Concentrate and then add it in its melted state to the smoothie, as it’s finishing blending.

Garnish with additional frozen raspberries.

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

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

Almond Butter Coconut Swirl Ice Cream

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

2 cups coconut milk*
1 cup almond milk
1/2 cup whole cane sugar or raw honey
1/2 cup almond butter
1/2 teaspoon salt
2 tablespoon coconut oil, melted
1/4 cup cocoa powder
1 teaspoon raw honey

In a mixing bowl, combine coconut milk, almond milk, sugar, almond butter and salt. Mix until well combined. Pour into ice cream maker and churn according to maker instructions.

Meanwhile, combine coconut oil, cocoa and honey and stir until smooth. When the ice cream is finishing churning, slowly pour in chocolate mixture. Remove from ice cream maker and scoop into bowls or cones.

*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!

Chia Power Fruit Bowl

photo by recipe author

Servings: 3-6
Preparation Time: 15 minutes

1 tablespoon Vital Proteins Beef Gelatin
3 1/3 cups milk of choice*
1/3 cup organic chia seeds
1/3 cup Tropical Traditions Dried Coconut
1 teaspoon organic ground cinnamon
pinch Himalayan salt
1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil

Dissolve gelatin in cold milk. Add to sauce pan with rest of ingredients and heat over medium heat until thickened. Remove from heat. Serve in individual bowls and customize as desired. Below are some suggestions.

Sweeten as desired with natural sweeteners, such as:

raw honey
real maple syrup
fresh or frozen fruit

Enjoy with your favorite toppings, such as:

chopped nuts
fresh or frozen fruit
dried fruit
dried coconut

Can also be served as a savory breakfast by omitting cinnamon and sweetener and then topping with:

sautéed onions
kale
breakfast sausage

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

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

Cassava and Almond Flour Biscuits and Gravy

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

Biscuits:

1/2 cup almond flour*
1/4 cup arrowroot starch
1/4 cup cassava flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup palm shortening or butter
1/4 cup coconut milk**

Gravy:

1 tablespoon coconut oil
1/2 pound breakfast sausage
2 tablespoons arrowroot starch
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sage
1 cup coconut milk

In a mixing bowl, combine almond flour, arrowroot starch, cassava flour, baking powder and salt. Cut in shortening until you get coarse crumbles. Slowly add in milk until dough forms. Form into about 8 biscuits.

Bake at 375° F for about 15-20 minutes or until cooked through.

Meanwhile, heat oil in large skillet. Add in sausage, crumble and brown for about 10 minutes or until completely cooked through. Sprinkle on arrowroot starch and stir until mixture is like a thick paste. Sprinkle on salt, pepper and sage. Slowly pour in milk and bring to a simmer over low heat, stirring constantly. Once mixture thickens turn off heat and let rest.

Pour warm gravy over hot biscuits and serve.

*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!

Grain Free Coconut Cinnamon Bread

photo by recipe author

Servings: 10
Preparation Time: 12 minutes

1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
2 teaspoons honey
3 pastured eggs
1 teaspoon vinegar
1/3 cup pure sour cream or coconut milk*
3 tablespoons coconut oil
2 tablespoons water

Preheat oven to 350° F.

Oil loaf pan and line the bottom of the pan with parchment paper. Mix dry ingredients with whisk until well blended. Add remaining ingredients and combine well. Taste for sweetness and adjust if needed. Let stand 3 minutes and then blend again.

Spread batter into prepared 8″ x 2″ x 2 1/2″ loaf pan. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Cool on wire rack.

Enjoy sliced and warm with grass-fed butter or coconut oil. Keep stored in refrigerator.

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

Sharla from Boise, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here!