Coconut Entrée Recipes

Island Rice with Chicken

Serves 10

3 large boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon minced fresh ginger or dried
1 teaspoon onion powder
2 1/2 teaspoons salt
1/4 cup coconut oil
1 cup diced onion
3 cups organic brown basmati rice
1 cup diced celery
2 large organic carrots, finely shredded
1 1/2 cups fresh pineapple, diced, with juices
1/3 cup organic dried coconut
3 tablespoons sesame seeds
2 -3 chives, chopped
2 cups shredded romaine lettuce or bok choi
Optional: 1/3 cup of your favorite nut (cashews, peanuts, almonds, walnuts)

Thin out chicken breasts, drizzle on a little coconut oil, and season with garlic, ginger, and onion powder. Sprinkle on some dried coconut and sesame seeds (to taste) and 1/2 tsp salt. Set aside.

Bring to a boil 7 cups of water, ¼ cup coconut oil, remaining salt and diced onion. Add rice, boil on high until half water level evaporates. Stir twice; bring heat down to a simmer and cover. Do not over stir. It should be cooked within 20 minutes.

Grill chicken just until cooked through. Cut or shred into small pieces. Keep in cooking juices.

When rice is cooked, place in large deep platter or casserole dish. Layer ingredients over rice in this order: celery, carrots, chicken, pineapple with the juice, coconut, sesame seeds, chives, lettuce, and nuts. You may also drizzle some soy sauce and/or sweet and sour sauce if desired.

Cover and keep in hot oven 15 minutes before serving. Enjoy, it is delicious.

Recipe submitted by Debbie, North Branford, CT

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Coconut Oatmeal Breakfast

Serves 2

1 cup rolled oats
2 cups water, divided
1 tablespoon plain yogurt, whey, or lemon juice
1 handful raw nuts of choice
Warm water
Salt
2 tablespoons coconut oil
2 teaspoons – 2 tablespoons coconut cream concentrate
Dried fruit, fresh fruit, or dried shredded coconut, optional
Ground cinnamon, optional
Honey, to taste

The night before, soak the cup of oatmeal in 1 cup of water and 1 tablespoon yogurt (or other listed ingredients if allergic to dairy). In a separate bowl, soak the nuts in warm water. Soaking the oats and the nuts is very important! It breaks down the phytates which keep the body from absorbing their nutrients properly. An added bonus is that it drastically quickens the cooking time.

In the morning, place remaining cup of water with a dash of salt on the stove. Bring water to a boil. Once boiling, add soaked oatmeal. Cook on medium heat for 5 minutes, stirring constantly. Cover and let sit for a few minutes.

In individual bowls, combine the oatmeal with 1 tablespoon of coconut oil and the soaked nuts in each bowl along with coconut cream concentrate and any dried or fresh fruit or coconut. Ground cinnamon is also a nice addition. Drizzle on some raw honey to sweeten it up a bit, and you have a hearty, healthy breakfast!

Recipe submitted by Anita, Memphis, TN

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Zippy Coconut Almond Tilapia

1 cup ground organic almonds
1/4 cup organic coconut flour
1/4 cup organic dried coconut shreds
3/4 cup coconut mayonnaise
3/4 cup prepared horseradish, drained
coconut oil
salt
1 lb. Tilapia fillets (usually about 4 to 6 fillets), or other mild fish of your choice
1/3 cup sliced organic almonds
1/3 cup organic coconut flakes

Preheat oven to 350 degrees.

Mix ground almonds, coconut flour, and coconut shreds together. Add mayonnaise and horseradish. Mix well. Mixture will be thick. (If too dry add more mayonnaise or horseradish. If too wet add more ground almonds or coconut shreds.)

Line a roasting pan or cookie sheet with foil and lightly oil the foil with the coconut oil.

Lightly salt both sides of each fillet. Arrange the fish so the fillets are about an inch apart.

Spread the mayonnaise mixture thickly over the fish fillets covering them completely and sealing edges to the foil.

Mix together the sliced almonds and coconut flakes and sprinkle generously over the top of each fillet.

Bake 20 to 30 minutes in preheated oven or until fish is firm and fillets are nicely browned. Serve and enjoy!

Makes a tasty and very impressive looking “company” dish. (Also good cold or reheated the next day.)

Recipe submitted by Carol, Palm Bay, FL

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Favorite Thai Coconut Curry

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2 pounds ground meat (I use lamb & beef, or lamb & turkey)
1 medium sized onion, chopped
28 ounces coconut milk
1 – 4 teaspoons Thai red curry paste, or to taste (for kids, I use ½-1 teaspoon)
½ cup vegetable stock
¼ cup fish sauce
1 tablespoon honey
1 tablespoon molasses
1 11-oz package frozen sugar snap peas
1 8-oz can sliced bamboo shoots, rinsed & drained
1 8-oz can sliced water chestnuts, drained
1 15-oz can Chinese mushrooms, drained
Cilantro
¼ cup shredded unsweetened dried coconut

Brown meat and onion together, drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well and steamed.

Recipe submitted by Peggy, Jupiter, FL

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Coconut Baked Chicken

1 pastured cut up chicken*
virgin coconut oil, melted
1 egg
salt and pepper to taste
1 cup whole grain flour
½ cup finely grated unsweetened dried coconut

Preheat oven to 350.

Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.

Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.

*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.

Recipe submitted by Linda, Wellington, TX

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Coconut Shrimp and Rice

6 ½ cups water
3 cups uncooked rice
1 ½ cups coconut oil
2 cups shredded coconut
1 – 2 lbs. shrimp – peeled and de-veined
Salt & pepper to taste, or spices of your choice

Optional: soak rice overnight in water before cooking.

Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.

Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.

Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.

To serve, place rice in a warm oval crock pot and spoon the shrimp over the top.

Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.

Recipe submitted by Gregg, Derry PA

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Nourishing Chili

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Serves 8

4 tablespoons coconut or palm oil
1/2 tsp cumin seeds (optional)
1 medium onion chopped
1/2 tsp crushed red chilies
2 pounds ground beef or ground lamb
2 cans kidney beans drained
2 cans black beans drained
2 cups frozen corn
3 cups (24 oz) strained tomatoes
1/2 cup shredded coconut
2 tablespoons ground red chilies
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 ? 1/2 tsp cayenne
1/2 teaspoon ground cinnamon
1 tablespoon cocoa powder
2-3 garlic cloves minced
2 tsp Himalayan salt, or to taste

Garnish options:

cheddar cheese
avocado slices
fresh chopped cilantro
sour cream

Put oil in a large pot on medium heat. Add cumin seeds, stirring occasionally until brown and aromatic. Add onion and red chili flakes and sauté until soft about 5 minutes. Add ground beef and sauté until browned. Add remaining ingredients except salt and garlic cloves. Bring to a boil then reduce heat to low and simmer at least 15 minutes. Add garlic and salt for last 5 minutes of cooking.

Garnish and serve with tortilla chips.

Submitted by Jenny, Vancouver WA

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Coconut Chicken Curry Stir-fry

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3 Tablespoons coconut cream concentrate (or more)
1 cup water
1/4 cup plain yogurt
5 stalks cilantro (or to taste)
1 1/2 Tablespoon curry powder
2 large cloves fresh garlic
chunk of fresh ginger to taste
1 1/2 teaspoon Himalayan salt
2 Tablespoons coconut oil (plus 2 more for browning)
1/4 cup dried coconut flakes
1 lb cubed white meat (chicken or turkey)
2 cups broccoli
1 can sliced water chestnuts − drained

In a food processor or blender, process
the coconut cream concentrate, water, yogurt, cilantro,
curry, garlic, ginger, salt, 2 tablespoons coconut oil, and
(optional) water chestnuts, and coconut flakes until smooth.
Set aside.

In a hot pan, add oil and meat of your
choice and brown. Add the broccoli and water chestnuts (if
not already used) along with the curry sauce to the meat and
let simmer for 20-25 minutes, stirring occasionally.

Serve with rice or separately and
enjoy!

Submitted by Michelle, Glen
Allen, VA

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your recipe here!