Coconut Entrée Recipes

Coconut Granola II

Coconut Granola

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes
Cook time: 1 hour 15 minutes

6 cups rolled oats
1 cup chopped walnuts or pecans
1 cup chopped almonds
1 1/2 cups unsweetened shredded coconut
1/2 cup maple syrup
1/2 cup coconut oil
1 teaspoon salt
1 cup raisins (optional)

Preheat oven to 250.

In a large bowl, combine oats, nuts, and shredded coconut.

In a separate bowl, combine maple syrup, oil and salt. Combine both mixtures and pour onto 3 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes for even coloring.

Remove from oven and add raisins if desired.

Recipe submitted by Chanelle, Beaumont, CA

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Flourless Coconut Pancakes (Gluten Free)

Gluten Free Flourless Coconut Pancakes recipe photo

Gluten Free Flourless Coconut Pancakes
with lemon curd and berries

Photo by Recipe Author

Preparation time: 5 minutes
Servings: 8 medium sized pancakes

2 large eggs
1/4 cup heavy cream
2 tablespoons melted butter
1 teaspoon sugar (optional)
pinch of salt
1/2 teaspoon baking powder
3/4 cup finely ground shredded (desiccated) coconut*

1. Combine the eggs, cream, butter, sugar, and salt in a medium sized bowl.

2. In a separate bowl, mix the baking powder and ground coconut.

3. Add the dry ingredients to the wet and mix gently until completely incorporated.

4. Heat a heavy bottom skillet over medium heat and melt a bit of butter or coconut oil.

5. Spoon batter into skillet, making one or two at a time. Take care to not let pancakes run into each other. Let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.

6. Remove to serving dish and enjoy immediately as you would traditional pancakes.

Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their “fluffiness.” Definitely better if consumed right away.

*To grind coconut simply place in a strong blender and blend until powdery and fine.

Recipe submitted by Alejandra, New York, NY

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Apple Coconut Turkey Sausage

1 pound organic ground turkey
2 eggs
1 apple grated
1 cup dried coconut

Seasonings:

1/2 teaspoon dried onion flakes
1 teaspoon salt
1/4 teaspoons garlic powder
2 teaspoon sage
1 1/2 teaspoons fennel seed
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon thyme
1 teaspoon freshly ground black pepper
2 teaspoons coconut oil

Mix together turkey, eggs, apple and coconut.

Mix seasonings together. Add seasonings to meat mixture and stir together well. Refrigerate several hours to let flavors blend.

Shape into patties.

Melt coconut oil in fry pan and cook patties over medium heat about 6 minutes each side or until they are no longer pink in the middle.

Recipe submitted by Kristel, Traverse City, MI

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Coconut Breakfast Rice

stock photo

Makes 1 serving

1 cup hot rice
2 tablespoons dried coconut
2 tablespoons raisins
2 tablespoon chopped walnuts or almonds
2 tablespoons coconut cream concentrate
1 piece crystalized ginger, minced
1 teaspoon honey (optional)
Dash cinnamon

Stir all ingredients together in a serving bowl. Serve with milk and eat as a hot cereal.

Recipe submitted by Kristel, Traverse City, MI

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Coconutty Granola

example photo shown

6-8 cups rolled oats
2-4 teaspoons cinnamon
4 cups shredded unsweetened dried coconut
2 cups raw nuts or brown rice cereal (walnuts, slivered almonds, pecans, etc, or mix)
1 cup seeds (sunflower, pumpkin & flax or mix of)
1 cup virgin coconut oil
1 cup honey
1 tablespoon vanilla extract
1/2 cup maple syrup
1 tablespoon black strap molasses
1-2 cups dried fruit

Preheat oven to 225 F. In large bowl mix together oats, cinnamon, coconut, nuts (or brown rice cereal), and seeds. Heat oil and honey in saucepan over medium heat until just melted, but not hot. Remove from heat and add vanilla, maple syrup and molasses; stir. Stir honey mixture into oat mixture. Pour into large baking dish(es) or sheet pan(s). Bake for 1 hour and 15 minutes or until oats are golden brown, stirring occasionally while cooking for even browning. Remove from oven and cool. Place dried fruit and granola into an airtight container or zip lock bag and toss or roll to combine gently. Can store in freezer for longer keep. You can also add dark chocolate slivers in granola and serve over ice cream for that extra special treat! Yummy!!! Recipe submitted by Dody, Rockport, TX

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Curried Cabbage

stock photo

5 slices turkey bacon
5 tablespoons expeller pressed or virgin coconut oil
1 medium yellow onion, chopped
1 1/2 teaspoons curry powder
1 head organic cabbage, shredded
1 teaspoon lemon pepper
1/2 teaspoon salt, or to taste.
1/4 cup organic chicken stock
1/4 – 1/2 cup toasted coconut flakes

Fry turkey bacon in large skillet till crisp. Place on a wire rack and set aside.

Add coconut oil, onion and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.

Crumble bacon and stir into cabbage along with the salt just before serving. Garnish with toasted coconut. Enjoy!

Recipe submitted by Blair, Shreveport, LA

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Coconut Pancakes

example photo shown

1 cup coconut flour
1½ cups wheat flour
½ cup shredded coconut
¼ cup ground flax seeds, (optional)
2 tablespoons baking powder
½ – 1 teaspoons salt
3 eggs
2¼ cups milk
3 tablespoons honey
¾ cup coconut oil, melted

In one bowl, combine the flours, shredded coconut, flax, baking powder and salt.

Separate the egg whites and yolks. Combine the egg yolks, milk, honey and coconut oil; stir into dry ingredients just until moistened.

Beat the egg whites until stiff. Gently fold egg whites into batter.

Pour batter by ¼ cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Enjoy! They are delicious!

Recipe submitted by Elizabeth, Indianapolis, IN

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Twice Baked Coconut Sweet Potatoes

4 large sweet potatoes
coconut oil
6 tablespoons butter
6 oz goat cheese
2 tablespoons coconut cream concentrate
sea salt and pepper to taste
¼ cup dried coconut (optional)

Preheat oven to 400 F degrees.

Wash potatoes and then pierce several times with a fork. Rub with coconut oil. Bake in preheated oven for about 45 minutes, or until done.

Cut top 1/3 off potatoes. Scrape out the meat of the potatoes into a medium bowl, leaving about 1/4 inch of meat on inside of potato to create a bowl. Scrape out lid also. You can discard the lid or snack on it. Mix potato meat with the butter and goat cheese. Add salt and pepper to taste.

Fill potato shells with the mixture. Sprinkle with coconut if using. Bake in 350 degree oven for 20 to 30 minutes, until slightly browned on top.

Recipe submitted by Jeanette, Nolensville, TN

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