Coconut Entrée Recipes

Chocolate Coconut Overnight Oats

Chocolate Coconut Overnight Oats Recipe

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

15-16 oz coconut milk*
1 cup water
1 cup shredded coconut
2 tablespoons chia seeds
4 tablespoons cocoa powder
4 tablespoons raw honey
1 tablespoon coconut oil
1 cup gluten free rolled oats

Put everything but the oats into a blender and mix until well incorporated. Pour over oats and mix well. Cover and refrigerate overnight.

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

Recipe submitted by Kathryn, Cary, NC

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Grain Free Banana Nut Granola

photo by recipe author

2 cups raw almonds
1 1/2 cups raw walnuts
1/2 cup psyllium husk (could replace with more almond flour)
1 cup almond flour*
1 cup coconut chips, flakes or shreds
1/2 cup vanilla protein powder
dash of sea salt
3/4 cup overripe bananas, mashed or pureed (about 2 small)
1/8 cup roasted almond butter
3/4 cup honey
1 teaspoon vanilla extract

1. In a food processor or hand chopped, grind the nuts down to desired chunkiness. I prefer smaller pieces.

2. In a large bowl, combine the nuts, husk, flour, coconut, protein powder and salt.

3. In a small bowl, combine bananas, almond butter, vanilla and honey.

4. Pour the banana mixture over the nut mixture and stir until mixture is coated.

5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.

6. For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 for 4 hours. Turn the oven off ad let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less.

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

Variations:

Replace some of the nuts for unsalted peanuts and the almond butter for peanut butter.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Pilau

photo by recipe author

Servings: 2-3
Preparation Time: 1 hour

1 cup dried unsweetened shredded coconut
2 cups warm water
1 1/2 cups uncooked Basmati or long grain rice
1 tablespoon virgin coconut oil
1 2 inch cinnamon stick (Dalchini), broken
3 clove buds (laung)
4 green cardamom (choti elaichi), crushed
1 star anise (Chakra phool/Anasphool)
1 bay leaf (Tej patta)
1/2 teaspoon cumin seeds (Jeera)
1/2 teaspoon fennel seeds (Saunf)
1/4 cup onions, thinly sliced
2 green chilies, slit
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
Salt to taste
1/4 packed mint leaves (Pudina), roughly chopped
1 tablespoon coconut flakes for garnish *optional
1 tablespoon Golden raisins *optional
Fried shallots for garnish *optional

To make coconut milk – Blend warm water and dried coconut in a blender. Extract the milk in a bowl using a strainer or a cheesecloth. Add more water if needed and squeeze to make 3 cups of coconut milk. This milk can be made ahead and stored in the refrigerator for 3 days. Since there is no preservative or stabilizers added to the milk, the fat may separate on top of the liquid if left to sit. This is normal. Shake well and mix it back.

Stove top method

1. Wash uncooked rice under running water and keep aside.

2. In a deep sided pot, heat coconut oil over medium-high heat. Add whole spices (cinnamon, cloves, cardamoms, star anise, bay leaf, cumin seeds, fennel seeds). Sauté for a minute or till your kitchen wafts with the sweet aroma of the spice infused coconut oil.

3. Add sliced onions and slit green chillies. When the onions turn golden brown and translucent, add the ginger-garlic paste and sauté till the raw smell disappears. Add turmeric powder and salt as per preference.

4. Add uncooked basmati rice and mix gently. The oil should coat the rice grains. Take care not to break the rice grains while mixing the oil and the rice. Stir occasionally to keep the rice from sticking to the bottom of the pan.

5. Pour the freshly prepared coconut milk into the pot. Add mint leaves and bring the coconut milk to a gentle boil.

6. Stir once and cover pot tightly with a lid. Do not lift the lid to retain the steam inside the pot. Let simmer on medium heat for 15-20 minutes or till the liquid has been absorbed by the rice. Cooking time depends on the variety of rice. Check the rice container for instructions.

7. To check doneness, fluff rice with a fork. Each grain should be soft and should not be clumped. Coconut milk has oil in itself which acts as an emulsifier to prevent clumping of the rice.

8. Remove pot from heat, but keep the lid on till you serve. Remove whole spices before serving. Garnish with roasted cashewnuts and golden raisins and serve hot with your favorite curry.

Rice cooker method

1. Follow the above mentioned steps 1, 2, 3, 4 and 5. Place all in the rice cooker. Cover and set to cook.

2. Once the rice cooker switches to ‘warm’ mode, let it stand for another 8 minutes. Fluff the rice with a fork and keep it unclumped. Garnish and serve hot.

Coconut milk gives mild sweetness and fragrant aroma. Use of extra virgin coconut oil adds natural flavor with health benefits. Freshly made coconut milk and coconut oil is essential for this recipe. Try not to substitute any other oil in place of coconut oil.

Recipe submitted by Cheryl, Columbus, OH

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Curried Coconut Chicken Fingers

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons coconut oil, liquified
3/4 cup shredded coconut
3 teaspoons curry powder

Preheat oven to 350; line baking sheet with foil.

Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil, then into coconut-curry mixture, until well coated.

Place on baking sheet. Bake in preheated oven for 15 minutes, or until internal temperature reaches 170.

Recipe submitted by Tabitha, Cumming, GA

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Coconut-Lime Breakfast Oatmeal

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

1 cup water
2 teaspoons coconut cream concentrate
1/2 cup rolled oats
a dash of salt (1/16 teaspoon)
1 teaspoon lime or lemon juice, optional
2 tablespoons dried coconut*
2 drops lime essential oil, or 1/2 teaspoon lime zest
1/4 cup macadamia nuts, optional

Combine water, coconut cream concentrate, rolled oats, and the dash of salt. Bring to a boil; simmer and stir for two minutes. Remove from heat, then stir in juice, coconut, and essential oil or zest. Top with macadamia nuts. Drizzle with a little honey if you like, but I don’t find it necessary.

This recipe can be doubled (or more).

*If you use macaroon (fine flake) coconut, it will disappear into the oatmeal, leaving only flavor. Using sweetened shredded coconut will both sweeten it and add a little texture. My favorite is the shaved dried coconut; it adds both flavor and crunch.

Recipe submitted by Rhonda, South Jordan, UT

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Gluten Free Chicken Coconu’ggets

photo by recipe author

Servings: 6-8
Preparation Time: 30 minutes

2 lb chicken, boneless and skinless – breasts or thighs
1/3 cup coconut flour
4 eggs
1 1/3 cups shredded coconut
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon chicken bouillon powder
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup coconut oil – divided

Cut thawed chicken into desired length strips, pat dry with paper towel.

Place coconut flour in a flat dish wide enough for dipping.

Put eggs in a another flat dish and whisk

Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed

Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture

Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done, about 4-5 minutes on each side, adding oil as needed.

Recipe submitted by Sharla, Nampa, ID

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Coconutty Halibut

Gluten Free Coconutty Halibut

photo by recipe author

This recipe was concocted from all things coconut provided by Tropical Traditions. A man once set out to try to coconut up his dinner to the eXtreme and the following recipe was dreamed up, created, labored over, tasted, refined, and loved by all… Here it is!

Servings: 4-6
Preparation Time: 10 minutes

For the Sauce:

6 tablespoons Tropical Traditions Coconut Cream Concentrate
4 tablespoons fresh squeezed lime juice
1 cup water
2 tablespoons fish sauce
1/2 minced onion
1-2 minced Jalapeños (to taste)
2 tablespoons chili powder
2 tablespoons Tropical Traditions coconut flour

For the Fish:

1-2 cups Tropical Traditions coconut flour
2-4 eggs
2-3 cups Tropical Traditions shredded coconut
2 tablespoons old bay seasoning
1 tablespoon white pepper
1 tablespoon fresh ground black pepper
1 tablespoon cumin
1 tablespoon thyme
6 tablespoons Tropical Traditions coconut oil
4-6 fillets halibut (or other white fish. Tilapia would work well here too)

SAUCE:

In a small sauce pan add the Tropical Traditions coconut cream concentrate, lime juice, water, fish sauce, onion, jalapeno, and chili powder. Bring to a rolling boil while stirring constantly. Reduce heat and simmer for 15-20 minutes. Add Tropical Traditions coconut flour to thicken sauce. Remove from heat and let sauce stand for 5-10 before serving.

FISH:

Spread coconut flour in a shallow dish. Whisk your eggs in a wide bowl and put shredded coconut flakes in another shallow dish. Add the old bay seasoning, white pepper, fresh ground black pepper, cumin, and thyme to the shredded coconut and mix together with your hands.

Heat coconut oil in a skillet to medium. Rinse and pat down fish fillets. Roll in coconut flour, dip in egg and then coat with the coconut flake mixture. Add to hot oil and cook until the coconut fillets are a nice golden brown. Carefully flip the coconut fish fillets to evenly cook the other side. You can keep these warm in the oven while you’re cooking up all of your fillets.

Prepare to overload your taste buds with coconut goodness… drizzle sauce on top of fried fish and enjoy! If you like rice, this also goes really well on top of a bed of rice… if you’re into that sort of thing! 🙂

Recipe submitted by Dan, Denver, CO

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Stuffed Acorn Squash

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

2 acorn squash
3 tablespoons coconut oil
salt and pepper
1/2 teaspoon cinnamon
1 lb. sweet Italian sausage (remove the casing)
1/2 red onion
1 celery rib
2 cloves garlic
2 apples, chopped
1 egg, beaten
1/2 cup shredded coconut

1. Pre heat oven to 400. Cut squash in half, length-wise and scoop out the seeds.

2. Melt one tablespoon of coconut oil and brush insides of squash with oil. Sprinkle with salt, pepper and cinnamon to taste. Roast for 60 minutes.

3. While squash is roasting, melt remaining coconut oil in a pan over medium heat and brown the sausage. Remove sausage from pan and let cool in a mixing bowl. Leave the fat in the pan.

4. Finely dice the onion, celery and garlic and sauté over medium heat for a few minutes– until they are softened. Add some salt and pepper. Then add the chopped apples and sauté for a couple more minutes.

5. Remove from heat and add to the mixing bowl with the sausage. Allow to cool.

6. When sausage and vegetable mixture are cool enough to handle, add egg and shredded coconut. Mix with clean hands until well combined.

7. After an hour, remove squash from the oven. Divide the stuffing among the 4 halves– the stuffing should be mounded– and bake for another 20 minutes.

Recipe submitted by Leslie, Amsterdam, NY

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