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Coconut Baked Food Recipes

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Lemon Coconut Muffins

muffins
example photo shown

For the glaze:

  • 1/2 cup whole organic sugar
  • 1/4 cup lemon juice
  • 3 tablespoons water
  • 1 tablespoon lemon zest, finely grated

1. Pre-heat oven to 375 degrees. Line a muffin pan with paper muffin liners.

2. Mix flours, coconut and baking powder in a small bowl. Set aside.

3. Whisk coconut oil and sugar into a large bowl until well blended. Add egg and lemon zest, and beat well.

4. Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill muffin cups 3/4 full.

5. Sprinkle tops with 4 tablespoons or more coconut. Bake for 15 to 20 minutes, until toothpick inserted in the center of muffin comes out clean.

6. While muffins are in the oven, prepare the glaze: Combine all 4 ingredients in a small saucepan. Heat on medium heat until boiling, and then reduce heat to medium-low. Cook, stirring occasionally, for 2 to 4 minutes until mixture begins to thicken. Remove from heat.

7. When muffins are finished cooking, place on a wire rack with some aluminum foil underneath to catch the drips. Carefully spoon glaze over hot muffins.

Makes 12 muffins

Recipe submitted by Gina, Saint Petersburg, FL

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Orange Coconut Scones

Orange Coconut Scones
stock photo

1. Stir together the flours, sugar, baking powder, baking soda and salt.

2. Cut the coconut oil into the flour with a pastry blender or fork. Stir in the shredded coconut.

3. In a separate bowl combine milk or coconut milk and orange zest. Pour wet ingredients over the dry ingredients and stir just until moistened.

4. Turn onto a floured surface and knead gently for about 2 minutes.

5. Divide the dough into 2 equal balls and flatten into 7″ circles. Cut into 8 wedges. Transfer the wedges to a baking sheet.

6. Bake at 400 degrees for 17-20 minutes.

Serve warm scones with coconut cream for spreading.

Recipe submitted by Kristel, Traverse, MI

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Coconut Fruit Muffins

Coconut Fruit Muffins
stock photo

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Mix sugar, flours, cinnamon, salt and baking soda in a large bowl. Add the coconut, walnuts, dried cranberries, grated apple, grated carrot and pineapple in a bowl and mix until incorporated.

In a separate bowl mix together eggs, coconut oil and butter, vanilla and lemon juice. Make a well in the dry ingredients. Add the egg mixture and the fruit mixture and only mix until well incorporated. Do not over mix. Spoon into lined tins and bake 35 min or golden brown or until toothpick comes out clean. Enjoy warm with butter.

Recipe submitted by Carol, Tooele, UT

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Coconut Apple Bake

Coconut Apple Bake
stock photo

Preheat oven to 350 degrees.

Cut apples into cubes or small slices. Mix with 1 tablespoon of sugar, coconut and cinnamon.

Place in pie plate and set aside. Mix flour, ¾ cup sugar, melted coconut oil, egg and nuts together and pour over apples.

Bake in the preheated oven for about 45 minutes. Top should be nice and brown. Serve with fresh whipped cream!

Recipe submitted by Emi, Opelika, AL

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Light-as-a-Feather Breakfast Muffins

In a large mixing bowl cream the oil, sugar and egg. In a separate bowl combine the flour, baking powder, salt and nutmeg. Add the flour mixture to the creamed mixture in increments alternating with the milk.

Fill 8-10 greased muffin cups to about 2/3 full. Bake at 325 degrees for 20-25 minutes, or just until golden. Let cool for 3 minutes.

While cooling, mix cinnamon organic sugar and melt the butter. Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired. Enjoy!

Recipe submitted by: Shelly, Upland, IN

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Granola and Coconut Cream Bark

Bark
example of Coconut Cream Bark shown

Granola

Mix oats, shredded coconut, seeds and nuts, then set aside.

In a pan combine remaining ingredients. Heat and stir until well mix. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 F stirring every 10 minutes until lightly browned, about 20-30 minutes. Cool. Store in an airtight container.

I add this Granola recipe to a very similar Coconut Cream Concentrate recipe which I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the coconut cream and allow to set up in the refrigerator if you can wait!!

Options:

  • Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
  • Add 1 teaspoon cinnamon or 1/4 cup carob powder.
  • Add carob chips.
  • Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX

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