Coconut Entrée Recipes

Fish and “Chips”

Fish and “Chips” Recipe

photo by recipe author

Servings: 4
Preparation Time: 45 minutes

Fish:

1 pound fish (cod, tilapia or snapper)
2 eggs, beaten
1/2 cup shredded coconut
sea salt, garlic powder and pepper to taste
2-4 tablespoons coconut oil

“Chips”-Eggplant Fries:

1 medium-large eggplant
olive oil
sea salt, garlic powder and pepper to taste

Fish:

1. Rinse fish fillets in cold water and set on a plate

2. Cut fish into nuggets, making sure to follow the lines of the filet

3. Place eggs in one dish and coconut and seasonings in another

4. Dip fish sticks in egg, then coconut; reserve to a plate

5. Repeat step 4; return each piece to the plate

7. Place half the the fish sticks in the pan, leaving enough room around them so that they aren’t crowded

8. Cook for a few minutes on each side, until well browned, then remove fish nuggets to a plate lined with a paper towel

9. Add oil –2 tablespoons coconut oil to pan and fry remaining batch of fish sticks

10. Serve with your choice of dipping sauce and enjoy!

Eggplant Fries:

1. Preheat oven to 400 degrees ºF

2. Slice the eggplant into medallions, then cut into French fry-like strips.

3. Place eggplant strips onto a cookie sheet and drizzle with olive oil. Season lightly with sea salt, garlic powder and pepper.

4. Bake for 20-25 minutes, until the majority of them are browned and crispy.

5. Re-season with a bit more salt and pepper, and let cool slightly before removing from pan.

6. Serve them with your fish nuggets!

Recipe submitted by Sarah, San Diego, CA

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Banana & Coconut Pancakes

Banana and Coconut Pancakes Recipe

photo by recipe author

Servings: 2
Preparation Time: 30 minutes

Pancake mixture:

2 ripe bananas
4 free range eggs
1/4 cup almond meal*
2 tablespoons coconut flakes
1/4 teaspoon vanilla powder
1 teaspoon baking powder
*optional – 1 teaspoon nut butter (such as almond, hazelnut or sunflower seed)

Topping:

Fresh berries
Maple syrup (if desired)

Add all pancake ingredients together in a bowl and mix with a stick mixer or whisk (if using a whisk, mash the bananas first).

Heat pan and add a little oil (don’t let the pan get too hot, but hot enough to hear a gentle sizzling sound when you pour in the mixture). Pour in small amounts of mixture at a time. Wait for bubbles to form and pop and edges to harden slightly before attempting to turn. They should be a lovely golden brown. Top with berries and/or maple syrup.

Tips: In my experience, the less oil I use in the pan, the less the pancakes stick. Sometimes I just oil the pan slightly at the start and that’s enough. It may depend on the pan. I use a heavy based frying pan.

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

Recipe submitted by Linda, Australia

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Coconut Fried Shrimp

Coconut Fried Shrimp Recipe

photo by recipe author

Servings: 2
Preparation Time: 5 minutes

1/2 cup whole wheat flour*
1/2 teaspoon salt
2 eggs
1 cup shredded coconut
palm shortening, for frying
1 lb. shrimp

1. Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.

2. Heat palm shortening in a cast iron skillet, or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then the eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.

3. Serve hot with dipping sauces of choice.

*If gluten free, use gluten free flour of choice.

Recipe submitted by Cristina, Oklahoma City, OK

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Coconut Chicken Strips with Honey Mustard

Coconut Chicken Strips with Honey Mustard Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 1/2 cups coconut chips (or shredded coconut)
1 1/2 lbs organic chicken breasts, cut into strips
2 tablespoons olive, coconut oil or butter
1 tablespoon organic flour
1/4 teaspoon nutmeg
1/2 cup prepared mustard
2 tablespoons honey

1. Turn oven to “broil.”

2. Spread coconut evenly on a baking sheet.

3. Toast coconut until slightly browned and remove from oven.

4. Preheat oven to 375 degrees ºF.

5. Mix flour, nutmeg, and toasted coconut in a bowl.

6. Place chicken strips in a bowl and drizzle with oil or melted butter.

7. Prepare cookie sheet with oil or butter so the strips won’t stick.

8. Coat chicken with dry mixture.

9. Bake for 10 minutes, or until cooked thoroughly.

10. While chicken is cooking, mix mustard and honey for dipping sauce.

Recipe submitted by Gena, Maypearl, TX

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Coconut Mango Salmon

Coconut Mango Salmon Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 20 minutes, plus cooking time

1/4 cup organic sugar
1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
2-3 pounds wild caught salmon (portions or filleted half)
1/2 cup coconut oil
1 cup organic mango juice
2 Tablespoons organic fermented soy sauce
1- 1 1/2 cup coconut chips
extra coconut oil for greasing pan

Preheat oven to 375 degrees ºF.

Lightly grease one or two 13×9 pans with coconut oil (depending on the amount of salmon you are cooking).

Mix together, in a small bowl, the organic sugar and the potato starch (or cornstarch). Arrange salmon in greased pans.

In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.

Spread coconut chips over the portions of salmon.

Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.

Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.

(This recipe is also excellent with pineapple juice in place of the mango juice.)

Recipe submitted by Patrice, Owings, MD

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Cocoa Beach Baked Oatmeal

Cocoa Beach Baked Oatmeal Recipe

photo by recipe author

Servings: 8-9
Preparation Time: 10 minutes

2 eggs
1/4 cup virgin coconut oil
1/2 cup + 2 tablespoons organic whole cane sugar
1 1/2 teaspoon vanilla extract
1 1/2 cups coconut milk (not light)*
2 cups rolled oats
4 tablespoons unsweetened shredded coconut, divided
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup cocoa powder

Preheat oven to 350 degrees.

In a medium bowl combine the eggs, virgin coconut oil and organic cane sugar. Whisk together until well incorporated. Add the vanilla extract and coconut milk and whisk until smooth. Dump in the oats and 2 tablespoons shredded coconut. Don’t stir just yet. Place salt, baking powder and cocoa powder in a small sieve and sift over the oats. Stir everything until combined.

Pour into a 9×9 inch baking pan greased with a little coconut oil. Sprinkle remaining 2 tablespoons dried coconut over the top.

Bake at 350 degrees for 30 minutes.

Serve by itself or with regular milk or additional coconut milk poured on top.

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

Recipe submitted by Melodie, Fort Mill, SC

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Coconut Shrimp Cakes

Coconut Shrimp Cakes Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

1 lb raw shrimp, shelled and deveined
3/4 – 1 cup unsweetened shredded coconut (add sweetener if you like it sweeter)
2 egg whites
1/2 teaspoon salt
2 tablespoons virgin coconut oil for frying (virgin has coconut taste and I think that adds to the flavor here)

Cut off tails of the shrimp and place in a food processor. Pulse the shrimp until they are in tiny pieces, almost like mush.

In a large bowl, whisk the egg whites.

Add the shrimp, coconut and salt to the eggs and combine. Form the batter into 8 patties about 1/2 inch thick.

Heat 1 tablespoon of oil in a large skillet over medium heat.

Add four patties to the skillet and cook about 4-5 minutes per side.

Add the other tablespoon of oil to the pan and cook the remaining 4 patties.

Recipe submitted by Kate, Highlands Ranch

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Coconut Chai Tea Oatmeal

Coconut Chai Tea Oatmeal Recipe

photo by recipe author

Servings: 1
Preparation Time: 25 minutes

2 chai tea bags
1 cup water
1/2 cup rolled oats
1 cup unsweetened coconut milk*
1/2 teaspoon coconut extract
1/2 tablespoon chia seeds
1/2 banana, mashed
1/2 teaspoon cinnamon
1 tablespoon flaked or unsweetened, reduced fat coconut

Recipe: In a coffee or glass measuring cup, heat water and steep the tea bags for at least 5 minutes. The stronger the tea, the more the chai taste will come through.

In a small pot, heat the tea and milk over medium heat. Stir in oats, coconut extract, chia seeds and banana. Cook for approx. 20 minutes, or until desired consistency.

Pour into a bowl and sprinkle cinnamon and coconut on top.

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

Recipe submitted by Shelby, Orangevale, CA

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