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Weekly Menu Plan: Coconut Recipes for 7 Days of Meals

Weekly_Menu_Plan_Coconut_Recipes_for_7_Days _of_Meals

Coconut recipes that can be used for a weekly menu plan.

by Orissa Mora-Kent

Are you craving fresh inspiration for your dinner plate? We’re here to help you discover wholesome and dependable recipes that will nourish you and your family every night of the week.

This go-to-guide includes 7 entrée recipes + side dish and dessert recommendations that your dinner guests won’t find dull.

You’ll discover that our coconut recipes not only produce great meals, they also encourage a higher quality of life by helping you get away from processed foods found in grocery stores, and back in the kitchen participating in the age-old community of scientists and artists who love to create excellent meals from scratch using whole food ingredients.

We hope you’ll enjoy the flavors, the process, and the conversations you’ll be having around your table.

Let’s get cooking!

Monday:

Chicken Curry + Coconut Cilantro Chutney and Coconut Milk Lemon Gelato

Entrée: Are you an international foods fan? You’ll enjoy bringing the bright colors and warm fragrance of Indian cuisine into your home, in this spicy, fragrant chicken curry made with fresh homemade coconut milk. Get the Chicken Curry recipe.

coconut_chicken_curry

Coconut Chicken Curry

Side: Fresh home made chutney compliments the meal at hand perfectly. Get the Coconut Cilantro Chutney recipe.

Coconut Cilantro Chutney Recipe Photo

Coconut Cilantro Chutney

Dessert: After the main course, cleanse your palate with a refreshing Lemon Gelato, ending your meal on a perfect note. Get the Coconut Milk Lemon Gelato recipe.

Coconut Milk Lemon Gelato photo

Coconut Milk Lemon Gelato

Tuesday:

Salmon with Coconut Milk Sauce + Spring Asparagus with Homemade Garlic Aioli and Grain Free Vanilla Chocolate Fudge Marble Cake

Entrée: Handcrafted rich flavors bring out the natural delicacy of salmon – creamed in a dairy free sauce made with the freshest homemade coconut milk + coconut oil. It’s a beautiful meal you are sure to enjoy. Get the Salmon with Coconut Milk Sauce recipe.

Salmon_with_Coconut_Milk_Sauce

Salmon with Coconut Milk Sauce

Side: Great side dish ideas include sautéed garden-fresh asparagus, wilted arugula, or steamed broccoli. Get the Spring Asparagus with Homemade Garlic Aioli recipe.

Spring_Asparagus_with_Homemade_Garlic_Aioli

Spring Asparagus with Homemade Garlic Aioli

Dessert: We know this cake looks “too good to eat,” but trust us, it is too good not to eat! Go ahead, have a slice. Get the Grain Free Vanilla Chocolate Fudge Marble Cake recipe.

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo

Grain Free Vanilla Chocolate Fudge Marble Cake

Wednesday:

Coconut Grass-fed Beef Stroganoff + Maple Glazed Carrots with Coconut Oil and Gluten Free Toasted Coconut Chocolate Cups

Entrée: This version of the classic Russian dish can be divided into half for 2 meals. The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture. Get the Coconut Grass-fed Beef Stroganoff recipe.

Coconut Grass-fed Beef Stroganoff recipe photo

Coconut Grass-fed Beef Stroganoff

Side: Make an easy side dish with fresh carrots, coconut oil and spices. Get the Coconut Oil Sautéed Carrots recipe.

Coconut_Oil_Sauteed_Carrots_photo

Coconut Oil Sautéed Carrots

Dessert: There’s always room to squeeze in a small bit o’ something sweet after a satisfying meal. Get the Gluten Free Toasted Coconut Chocolate Cups recipe.

Gluten_Free_Toasted_Coconut_Chocolate_Cups

Gluten Free Toasted Coconut Chocolate Cups

Thursday:

Thai Coconut Curry + Chile-Coconut Crusted Shrimp and Coconut Lime Fruit Salad

Entrée: Fragrant, colorful, and creamy, Thai Coconut Curry is an exotic yet comforting food, you can make at home. You’ll enjoy the flavor of nourishment, especially since this recipe includes our DIY for home made coconut milk – you can avoid the BPA from canned coconut milk. You’ll notice the freshness, it’s what good meals are made of. Get the Thai Coconut Curry recipe.

Thai_Coconut_Curry

Thai Coconut Curry

Side: Chile-Coconut Crusted Shrimp is a terrific appetizer. Get the Chile-Coconut Crusted Shrimp recipe.

Chili-Coconut Crusted Shrimp recipe photo

Chili-Coconut Crusted Shrimp

Dessert: Fresh fruit tossed in a zesty lime dressing made with fresh home made coconut milk and topped off with shredded coconut. Get the Coconut Lime Fruit Salad recipe.

Coconut Lime Fruit Salad Recipe photo

Coconut Lime Fruit Salad

Friday:

Gluten Free Tropical BBQ Pizza + Grain Free Coconut Onion Rings and Gluten Free Molten Lava Chocolate Cake

Entrée: Make your own homemade gluten free, wheat free, grain free pizza following this detailed recipe using with coconut oil, almond flour and dried coconut. Get the Gluten Free Tropical BBQ Pizza recipe.

Gluten Free Tropical BBQ Pizza Recipe photo

Gluten Free Tropical BBQ Pizza

Side: Indulge in a coconut-filled version of the classic onion ring with coconut cream concentrate, dried coconut, and coconut oil. Not only are these healthy, but they’re also gluten free, grain free, wheat free and dairy free so they’re allergy friendly as well! Get the Grain Free Coconut Onion Rings recipe. + here is a recipe for Home Made Fresh Tomato Ketchup – get recipe.

Grain_Free_Coconut_Onion_Rings

Grain Free Coconut Onion Rings

Dessert: Chocolate, chocolate and more chocolate. Get the Gluten Free Molten Lava Chocolate Cake recipe.

Gluten Free Molten Lava Chocolate Cake photo

Gluten Free Molten Lava Chocolate Cake

Saturday:

Coconut Oil Seared Lamb Chops with Rosemary and Garlic + Raw Beet Salad and Coconut Coffee Ice Cream

Entrée: Don’t sacrifice the quality of your meal, ever, even when you’ve got limited time to spare for prep. This recipe helps you get food on the table fast, without using anything processed to cut down time, just sticking to the basics works well with a few key seasoning to bring out the natural, rich flavors of these beautiful, juicy lamb chops. Get the Coconut Oil Seared Lamb Chops with Rosemary and Garlic recipe.

IMG_2363

Coconut Oil Seared Lamb Chops with Rosemary and Garlic

Side: Beets are vibrant, refreshing, and full of flavor – sure to compliment the meal at hand by adding lively, bright notes of flavor to your healthy spring palate! The no-nonsense ingredient list includes Gold Label Virgin Coconut Oil and freshly squeezed organic lemons. Serve this lovely salad alongside juicy, sizzling grilled steaks, fragrant baked fish, or just down-to-earth simple-picnic-style with your favorite handcrafted sandwiches. Get the Raw Beet Salad recipe.

Raw_Beet_Salad

Raw Beet Salad

Dessert:  Sweet n Creamy, home made ice cream. Get the Coconut Coffee Ice Cream recipe.

Coconut Coffee Ice Cream Recipe photo

Coconut Coffee Ice Cream

Sunday:

Roast Chicken with Coconut Oil + Coconut Sautéed Green Beans with Tomatoes and Pineapple Coconut Salad

Entrée: The recipe I have for you today is simple, but it makes one really tasty chicken. The key is in the basting and roasting. The recipe starts off on high heat, but after a few minutes it comes down to allow the chicken to roast slowly, locking the juices in and resulting in a moist, tender, juicy chicken. Get the Roast Chicken with Coconut Oil recipe.

Roast Chicken with Coconut Oil recipe photo

Roast Chicken with Coconut Oil

Side: Fresh green beans sautéed in coconut oil with cherry tomatoes + optional grated Asiago or Parmesan cheese. Get the Coconut Sautéed Green Beans with Tomatoes recipe.

Coconut Sautéed Green Beans with Tomatoes recipe photo

Coconut Sautéed Green Beans with Tomatoes

Dessert: Fresh pineapple fruit salad, sweetened with raw honey. Get the Pineapple Coconut Salad recipe.

Pineapple Coconut Salad recipe photo

Pineapple Coconut Salad

Recipes courtesy of Free Coconut Recipes and Tropical Traditions: we feature many user submitted recipes and photos on our blog. Find out how you can submit your own recipes here.

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Gluten Free Zucchini Bread

Gluten_Free_Zucchini_Bread
Gluten Free Zucchini Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Preheat oven to 350 °F

Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.

In a large bowl, using a whisk or a hand mixer, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.

Add the dry mixture to the wet ingredients. Mix just until smooth. Do not over mix, it will start to separate. Pour batter into greased pan, or muffin liners.

Bake loaf for 60-65 minutes, or until toothpick comes out clean. Alternately, bake muffins for 30-35 minutes.

Allow to cool before serving. Stores well in fridge.

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

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos!

 

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Gluten Free Salted Caramel Peanut Butter Cookies

Gluten_Free_Salted_Caramel_Peanut_Butter_Cookies
Gluten Free Salted Caramel Peanut Butter Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 15 minutes

In a large mixing bowl, cream together butter, peanut butter, and honey. Add in vanilla and egg until smooth. Add in flour, baking soda and baking powder.

Using a cookie scoop or your hands, form cookie balls that are about 1 inch in size. Place on a baking sheet lined with parchment paper. Carefully press cookies down with a fork. Sprinkle over a little sea salt on each cookie.

Bake at 375 °F for about 10 minutes or until slightly brown. Let cookies cool completely.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Orange Dream Cake

Orange_Dream_Cake
Orange Dream Cake
photo by recipe author

 

Servings: 24
Preparation Time: 45 minutes

  • zest of 1 large organic orange
  • juice of the same orange (approximately 1/4 cup)
  • 3/4 cup heavy cream or yogurt
  • 2 large eggs
  • 1/4 cup melted coconut oil/butter/ghee
  • 1 tablespoon vanilla extract
  • 1/2 cup raw honey
  • 2 cups almond flour/cashew flour
  • 1 cup pecan meal
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt

Preheat oven to 350 °F

Grate the zest of the orange first, then juice it. In a large bowl, mix wet ingredients (by hand works fine). In another bowl, combine dry ingredients. Pour the dry into the wet and stir again.

Spread the batter into a well-oiled 9X13 glass baking dish. Bake 25-30 minutes. Top with optional chocolate chips, allow to melt, and spread.

Cool before cutting. Store in fridge.

Jenny from Hendersonville, Tennessee won $50 for this recipe and photo! Submit yours here!

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Triple Chocolate Cake

Triple_Chocolate_Cake
Triple Chocolate Cake
photo by recipe author

 

Servings: 8
Preparation Time: 40 min

Preheat oven to 325 °F

Grease a small cake pan very well and dust with coconut flour. Alternately, grease 8 lined cupcake tins, or 24 mini cupcakes tins.

Combine the cocoa, coconut flour, baking powder, and sea salt.  Add the eggs, honey, vanilla, and butter/coconut oil.  Add in the chocolate chips.  Pour batter into pan (or muffin tins) and spread flat.

Bake the cake for about 30 minutes. Bake cupcakes for about 20 minutes. (A toothpick should come out clean).

Remove from oven and allow to cool completely before topping with chocolate ganache frosting.

Jenny from Hendersonville, Tennessee won $50 for this recipe and photo! Submit yours here!

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Coconut Banana Cupcakes with French Buttercream Icing

Coconut_Banana_Cupcakes_with_French_Buttercream_Icing
Coconut Banana Cupcakes with French Buttercream Icing
photo by recipe author

 

Servings: 16
Preparation Time:  1 hour 30 minutes

Coconut Banana Cupcakes:

French Buttercream Frosting:

Coconut Banana Cupcakes:

Preheat oven to 350 °F

Cream butter, coconut oil, sugar and honey together in a large bowl or stand mixer until light and fluffy. Add eggs, sour cream, and vanilla extract and mix thoroughly. Add bananas and mash with a potato masher until small lumps remain.

In a large bowl, combine coconut flour, whole wheat flour, baking powder, baking soda, and salt. Add wet mixture to dry mixture and stir until just combined.

Spoon into cupcake molds and bake until toothpick inserted into the center comes out clean, about 10-12 minutes.

Remove from oven and allow to cool completely before frosting.

French Buttercream Frosting:

Add sugar and water to a small saucepan and cook over low heat until sugar has dissolved and it reaches 238 °F. If you don’t have a candy thermometer, cook until it reaches soft ball stage.

In a stand mixer combine egg yolks and salt. Beat on medium-low until light yellow and fluffy. Continue to mix while adding the sugar syrup (pour it in a slow stream near the side of the mixer.) Beat on high speed until the mixture is very light colored, fluffy, and has cooled to body temperature.

Mix in butter and coconut oil to frosting one tablespoon at a time. Once all the butter and coconut oil is incorporated, add vanilla extract and mix gently. Spoon into a piping bag and frost cupcakes. Garnish with chopped or shredded coconut as desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here!

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Gluten Free Date-Pecan Cinnamon Rolls

Date_Pecan_Cinnamon_Rolls
Date-Pecan Cinnamon Rolls
photo by recipe author

 

Servings: 12
Preparation Time: 20 minutes

Filling:

  • 6-8 large dates, soaked in hot water for 30 minutes
  • 1 tablespoon cinnamon

Dough:

Glaze:

Preheat oven to 325 °F

For the filling, add hydrated dates + a few teaspoons date water and cinnamon to a mini food processor and puree.  Set aside

Whisk together the eggs, coconut oil, vanilla, and honey (or maple syrup) in a medium bowl.  In a separate bowl, combine almond flour, coconut flour, cinnamon, baking soda, sugar and salt.  Then combine dry and wet ingredients to form dough.

Roll out the dough on parchment paper and create a long rectangle.  Spread the date and cinnamon mixture evenly across the rolled out dough and sprinkle with finely chopped pecan pieces. Using the parchment paper, carefully roll up the dough into a log.  Use a sharp knife to cut 1-inch thick rolls.

Place sliced cinnamon rolls on a baking sheet covered in parchment paper. Bake for about 15-18 minutes – until lightly brown.

Remove from oven and drizzle with prepared glaze + sprinkle with reserved pecans.

Best served warm!

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

Jennifer from Fishers, IN won $50 for submitting this recipe and photo!  Submit your coconut recipes and photos!

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Cutesy Cannoli Cups

Cutesy_Cannoli_Cups
Cutesy Cannoli Cups
photo by recipe author

Servings: 8

Preparation Time: 2 hours

The Crust Cups:

The Filling:

  • 1 cup raw almonds – must be soaked for at least 4 hours & drained before use
  • 1 tablespoon arrowroot starch
  • 2 tablespoon raw honey
  • 2 teaspoon vanilla
  • 1/2 teaspoon lemon juice

Tip:  The filling can be made the day before to give it more time to set up.

Preheat oven to 400 degrees °F

Crust Cups:

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt.  Cut in shortening, vanilla and honey until crumbly.  Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.

Press pieces of dough into greased muffin tins.  Bake for about 12-15 minutes or until slightly brown.  Remove from oven and let cool completely.

Filling:

In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth.  The longer you blend, the less grainy the texture will be.

Refrigerate filling for at least 2 hours.

Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries.  Enjoy!

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

Courtney from Columbus, KS just won $50 for submitting this recipe and photo!  Submit yours here!

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