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Indian Coconut Prawn Curry

Indian_Coconut_Prawn_Curry
Indian Coconut Prawn Curry
photo by recipe author

 

Servings: 4
Preparation Time: 45 minutes

  • 15-20 raw prawns, shelled and de-veined
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 2 tablespoons coconut oil
  • 1 medium onion, sliced
  • 3 garlic cloves, chopped
  • 1/3 cup coconut flakes
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon cayenne pepper
  • 1 cup water
  • 2 tablespoons coconut milk*

Place prawns in a bowl, add turmeric and 1/4 teaspoon salt. Mix well and set aside.

Heat one tablespoon coconut oil in a sauce pan. Add sliced onion and saute onions until they turn translucent. Add garlic and coconut flakes and saute till the coconut turns brown and the garlic is cooked. Turn off heat and let the mixture cool down.

In a blender, combine the prepared mixture, coriander seeds and cayenne pepper. Blend until a fine paste is formed. Add water while blending, if necessary.

In the same sauce pan, heat another tablespoon of coconut oil then add the above paste and saute it for a minute. Add remaining 1/4 teaspoon salt and 1 cup of water. When it comes to boil, add the prawns. Once the prawns are cooked, add coconut milk and stir well. Boil for a minute and turn off heat.

Serve hot coconut prawn curry over cooked rice.

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

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your coconut recipes and photo here!

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Vanilla Bean Coconut Yogurt

Vanilla_Bean_Coconut_Yogurt
Vanilla Bean Coconut Yogurt
photo by recipe author

 

Servings: 7
Preparation Time: 8-20 hours

5 1/2 cups coconut milk*
1 tablespoon raw honey
1 teaspoon vanilla extract
2 vanilla beans
4+ probiotic capsules
2 teaspoons agar powder, optional (or about 1 tablespoon guar gum, for thickener)
1/4 cup water (for agar powder, if used)

In a large stockpot, combine coconut milk and honey. Bring to boiling over low-medium heat. Once milk begins to boil, reduce heat to as low as possible and cook for about 8 minutes. Remove from heat.

In a small bowl, combine agar powder and water, if using. Whisk until smooth and powder is dissolved. Stir into coconut milk mixture.

Split open vanilla beans lengthwise and scrape out seeds into milk. Add in vanilla extract. Let the mixture cool until it reaches 115 °F. Once it is to 115 °F, pour in capsules of probiotic powder and stir. Do not pour in the powder at a higher temperature or the bacteria could die.

Prepare according to yogurt maker instructions. Refrigerate after culturing and store up to 5 days.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Peaches and Cream Dairy Free Smoothie

 Peaches_and_Cream_Dairy_Free_Smoothie
Peaches and Cream Dairy Free Smoothie
photo by recipe author

 

 

Servings: 1
Preparation Time: Under 10 minutes

  • 1 whole peach, large
  • 1 cup coconut milk* or other dairy free milk
  • 1/4 cup frozen fruit of your choice
  • 1 tablespoon coconut cream concentrate
  • 2 tablespoons fresh ground nuts
  • 1 tablespoon dried coconut flakes
  • 1 tablespoon honey
  • 4 ice cubes

Wash and peel peach, cut into quarters. Place peach and all remaining ingredients into blender and puree until smooth. Enjoy!

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

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit yours here!

For more healthy smoothie recipes, see: The Ultimate Smoothie Book

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Gluten Free Double-Berry Sunrise Muffins

 Gluten_Free_Double_Berry_Sunrise_Muffins
Gluten Free Double-Berry Sunrise Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Muffins:

  • 1/2 cup whole sugar
  • 2 tablespoons orange juice
  • 1/4 cup butter, melted
  • 1 egg
  • 2 cups gluten-free flour*
  • 2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2/3 cup coconut milk**
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh strawberries, chopped

Topping:

Muffins:

In a mixing bowl, cream together sugar, orange juice and butter. Add in egg and beat until combined. Slowly add in flour, baking powder and salt. Pour in milk until just combined.

Fold in berries.

Fill greased or lined muffin tins about 2/3 full with batter.

Topping:

In a small bowl, combine topping ingredients and mix with a fork until crumbly. Sprinkle over each muffin.

Bake at 400 °F for about 20 minutes or until slightly brown and toothpick comes out clean.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Dairy Free Rocky Road Ice Cream

Dairy_Free_Rocky_Road_Ice_Cream
Dairy Free Rocky Road Ice Cream
photo by recipe author

 

Servings: 6
Preparation Time: 40 minutes

  • 2 cups coconut milk*
  • 1 cup almond milk
  • 3/4 cup honey
  • 1/3 cup cocoa powder
  • 1 teaspoon sea salt
  • 1/2 cup marshmallows, chopped
  • 1/2 cup walnuts, chopped

In a mixing bowl, combine milks, honey, cocoa and salt. Blend until smooth. Pour into an ice cream machine and churn according to directions.

Once ice cream has finished churning, pour into a bowl and stir in marshmallows and walnuts. Scoop into serving bowls or cones and enjoy!

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

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

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Coconut Rice Rounds (Bibingka)

Coconut_Rice_Rounds_Bibingka
Coconut Rice Rounds (Bibingka)
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup sushi rice, (also known as sticky rice)
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 – 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/3 – 1/2 cup sugar for desired sweetness
  • 1 3/4 cups coconut milk*
  • sugar, optional topping
  • shredded coconut, optional topping

Option: You may soak the rinsed rice overnight to remove the phytic acid before cooking.Add rice to boiling, salted water, stirring constantly for 15 minutes. Allow to cool.

In a blender combine 1/4 cup coconut flour with the baking powder and sugar. Add cooked rice and coconut milk, processing until it becomes a thick paste. If more thickening is necessary, add a little more flour.

On a cookie sheet lined with parchment paper, create circles with the mixture, 3″- 4″ across and 1/2″ thick. Bake at 350 °F for 20 minutes – the bottoms should be a light, toasty brown. Remove from oven and sprinkle with sugar and shredded coconut. Return to oven for 5 minutes or pop under the broiler to melt the sugar and toast the coconut, optional.

Note: In the Philippines these are baked on banana leaves, cut into rounds. You may cut the parchment in circles around each little cake for easy storage.

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

Diane from Hubert, NC won $50 for this recipe and photo! Submit yours here!

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Gluten Free Slow Cooker Blueberry Peach Crisp with Vanilla Coconut Milk Ice Cream

Gluten_Free_Slow_Cooker_Blueberry_Peach_Crisp
Gluten Free Slow Cooker Blueberry Peach Crisp
with Vanilla Coconut Milk Ice Cream
photo by recipe author

 

Servings: 10
Preparation Time: 3 hours

Blueberry Peach Filling:

  • 8 peaches, peeled and thinly sliced
  • 2 cups blueberries
  • 1 teaspoon ground ginger
  • 1/4 cup raw honey

Crisp:

Vanilla Ice Cream:

  • 2 cups coconut milk**
  • 1 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1/2 cup whole cane sugar
  • fresh vanilla bean, if desired

Filling:

Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey and cinnamon; toss until combined.

Crisp:

In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey and coconut oil or palm shortening.

Mix with a fork until blended and crumbly. Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2-3 hours. Turn off and let mixture set up.

Coconut ice cream:

Whisk together coconut milk, almond milk, vanilla, sugar and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.

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

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Dairy Free Banana Walnut Bread Smoothie

Dairy_Free_Banana_Walnut_Bread_Smoothie
Dairy Free Banana Walnut Bread Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1/2 cup ice
  • 1/2 banana
  • 6-10 walnuts
  • 1/2 teaspoon ground cinnamon
  • dash vanilla extract
  • dash ground nutmeg
  • 8 ounces coconut milk*

In a blender, combine all ingredients and blend until smooth – about a minute. Pour into a glass and serve.

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

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

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