Recipes

Cinnamon Rolls with Pecans

photo by recipe author

Servings: 12
Preparation Time: 45 minutes

Dough:

4 eggs
1/2 cup coconut flour
1/2 cup tapioca or arrowroot flour
1 cup cashew meal or almond flour*
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/4 cup soft ghee or butter

Filling:

1/2 cup honey or maple syrup
1/2 cup ground pecans
2 tablespoons Ceylon cinnamon

Icing:

1/4 cup palm shortening
1 tablespoon raw honey
1/2 teaspoon vanilla extract

Preheat oven to 350° F.

Mix the dough ingredients together with an electric mixer.

Get out 2 large pieces of parchment paper. Put the dough on one piece and cover with the second piece.

Roll out the dough into a rectangle approx 16×12 inches. Be careful not to make it too thin in any one spot. Remove the top piece.

Spread out 1/2 cup honey or maple syrup over the dough, all the way to the edges. Then sprinkle on the pecans and cinnamon.

On the dough’s long side, pick up the parchment paper and roll it over a little. You may need to use your fingers to get it going. Continue rolling little-by-little until you have a tube.

To get individual rolls, make each about 1 & 1/2 inch thick. Use a piece of dental floss: work it under the dough and then cross it to cut the individual pieces. You should get approx 12 cinnamon rolls.

Use a flat spatula to pick up the rolls and place them on a cookie sheet lined with parchment paper.
Then use the spatula to press them down a little. Get them to the way you want them to look. (They don’t rise much.)

Bake for about 10-12 minutes.

Stir together the icing ingredients and spread on top of the rolls while still warm.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Ultimate Mocha Cocoa

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

8 ounces coconut milk*
4 ounces water
4 ounces strongly brewed coffee
4 tablespoons organic cocoa powder
2-4 tablespoons raw honey
2-4 tablespoons maple syrup
1/2 teaspoon sea salt

In a large saucepan, combine ingredients. Heat over low heat until just boiling. Remove from heat and pour into mugs.

Adjust honey and syrup measurements for desired sweetness.

*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!

Tropical Fruit Salad with Coconut

photo by recipe author

Servings: 6-8
Preparation Time: 15-25 minutes

1 mango
1/2 pineapple
5 bananas
2 kiwis
1 pomegranate
1 small lemon, juiced
1 teaspoon raw honey
1/8 teaspoon salt
1/2 cup Tropical Traditions Shredded Coconut

Peel and slice mango, pineapple, bananas, and kiwi into bite sized pieces. Remove arils from pomegranate. Place all fruit in a large bowl.

Mix lemon juice, raw honey, and salt in a small bowl. Pour dressing over fruit salad and sprinkle shredded coconut on top before serving.

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

Savory Roasted Potatoes

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

6 medium potatoes, preferably waxy ones like gold or red
3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
1 tablespoon Italian seasoning (rosemary, oregano, basil, marjoram, thyme)
2 teaspoons Himalayan Pink Salt
2 cloves garlic, pressed
1/4 teaspoon organic cayenne pepper

Preheat oven to 375 ° F.

Chop potatoes into small cubes. In a medium bowl toss potatoes with coconut oil, Italian seasoning, salt, garlic, and cayenne pepper.

Spread evenly on a large jelly roll pan or baking dish and bake until golden brown, about 25 minutes.

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

Coconut Gelatin Gummies

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

1/2 cup coconut milk*
1/2 cup freshly squeezed orange juice or 1/2 cup herbal tea of choice: elderberry, hibiscus, etc.
6 tablespoons Pasture-Raised Collagen Protein
1/2 teaspoon cinnamon powder, optional
1/2 teaspoon ginger powder, optional
1 tablespoon raw honey

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

Add all ingredients into sauce pan and whisk until smooth. Cook on low heat, stirring constantly until collagen protein is well mixed and dissolved. Turn off heat.

Pour gelatin mixture into ice-cube tray and place in the freezer until well-set. Remove from freezer. Enjoy a healthy snack.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Pot Roast with Caramelized Onions

photo by recipe author

Servings: 6
Preparation Time: 3-3 1/2 hours

3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
1 grass fed beef roast, approximately 2 pounds
4 medium potatoes, halved
5 large carrots, ends cut off and chopped in half
3 medium onions
2 cloves garlic, pressed
1 tablespoon Italian seasoning (rosemary, basil, thyme, oregano, marjoram)
3 tablespoons sea salt
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 cup homemade beef broth, chicken broth, or water
2 teaspoons Tropical Traditions Coconut Cream Concentrate

Preheat oven to 350° F.

Melt coconut oil in a medium sized pan over high heat. Sear roast on all sides. Remove roast and place in large oven safe crock along with potatoes and carrots.

Add onions to the pan and reduce heat to medium, cooking until softened and golden, 5 to 7 minutes. Add pressed garlic, Italian seasoning, sea salt, black pepper, and cayenne pepper, cook for 1 minute.

Pour broth and 2 teaspoons coconut cream concentrate in pan and stir, scraping the bottom to deglaze.

Add contents of pan to crock with roast. Place in oven and cook covered for approximately 2 1/2 hours, until fork tender.

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

Coconut Monster Cookies

photo by recipe author

Servings: Approximately 2 dozen cookies
Preparation Time: 30-35 minutes

3 farm fresh eggs
1 1/2 cups whole sugar
1 tablespoon organic molasses
1 teaspoon Himalayan Pink Salt
1/2 teaspoon organic vanilla extract
1 1/2 cups organic peanut butter
1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
1 cup organic chocolate chips
1 cup Tropical Traditions Shredded Coconut
2 teaspoons baking soda
3 cups organic rolled oats

Preheat oven to 350° F.

In a very large mixing bowl, combine eggs, sugar, and molasses. Mix well. Add the salt, vanilla, peanut butter, and coconut oil. Mix well. Stir in the chocolate chips, shredded coconut, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto greased cookie sheets.

Bake for 8 to 10 minutes, being careful not to overbake them.

Store in an airtight container once cooled.

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

Savory Stuffed Acorn Squash

photo by recipe author

Servings: 6
Preparation Time: 45-50 minutes

2 cups rice, cooked
3-4 small acorn squash
2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
1 tablespoon Tropical Traditions Coconut Cream Concentrate
1 medium onion, finely chopped
1 clove garlic, pressed
3/4 tablespoon Italian seasoning (rosemary, thyme, marjoram, basil, oregano)
1/2 tablespoon Himalayan Pink Salt
1/4 teaspoon cayenne pepper
1/2 organic celery, chopped
1 pound Grass-fed Traditions ground beef

Preheat oven to 350° F.

Cook rice.

Slice squash in halves, scoop out seeds, and place in a large baking dish.

In a large pan on medium-high heat melt the coconut oil and coconut cream concentrate. Add onion and cook until translucent. Add garlic, Italian seasoning, salt, cayenne, celery, and ground beef. Cook until well browned. Turn off heat and mix in cooked rice.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierce easily with a fork (baking time will vary depending on squash size) approximately 30 minutes.

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