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Dairy Free & Gluten Free Buttermilk Waffles

Dairy_Free_and_Gluten_Free_Buttermilk_Waffles
Dairy Free & Gluten Free Buttermilk Waffles
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

  • 2 cups coconut milk*
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut oil, melted
  • 2 tablespoons vanilla extract
  • 8 eggs
  • 1 cup tapioca flour
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

First, make buttermilk by mixing the coconut milk with the apple cider vinegar. Allow it to sit 5-10 minutes.

Preheat your waffle maker.

With a handheld electric mixer, combine the buttermilk with the remaining ingredients. Mix until big lumps are gone, being careful not to over-mix.

Make the waffles in your waffle maker. The batter is not pourable, so use a measuring scoop to spread the batter evenly over the heated surface.

Enjoy with real maple syrup!

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

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

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German (Oven) Pancake with Blueberries

German_Oven_Pancake_with_Blueberries
German (Oven) Pancake with Blueberries
photo by recipe author

Servings: 6
Preparation Time: 35 minutes

German Pancake:

Toppings:

Preheat oven to 375 degrees °F

Place 6 tablespoons butter and 6 tablespoons coconut oil in a 9 x 13 pan and put it in the oven while it is preheating.

Mix eggs, milk, vanilla, salt, 1 tablespoon sugar, and flour together in a large bowl. Pour into the pan on top of the melted oils. Sprinkle blueberries on top of pancake and bake for 30 minutes.

Remove from oven and sprinkle with sugar and cinnamon, optional. Serve and enjoy!

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

 

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Gluten Free Banana Split Cake

Gluten_Free_Banana_Split_Cake
Gluten Free Banana Split Cake
photo by recipe author

 

Servings: 10-12
Preparation Time: 1 hour

Cake:

  • 1/2 cup palm shortening or butter
  • 1/2 cup whole cane sugar
  • 1/4 cup raw honey
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 1/4 cups almond flour*
  • 3/4 cup cassava flour
  • 1/2 cup tapioca starch
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut milk**
  • 1 large banana, slightly mashed
  • 1/2 cup diced cherries
  • 1/2 cup walnuts, chopped

Filling:

Sauce: 

In a mixing bowl, cream together shortening or butter, sugar and honey until smooth. Add in vanilla and eggs, beat for an additional 2 minutes until light and fluffy. Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda and salt. Mix until just combined. Add in milk, then fold in bananas, cherries and chopped walnuts until combined.

Pour into two greased cake pans. Bake at 350 °F for about 30-35 minutes or until cooked through and slightly brown.
Remove from oven and let cool on wire racks for about 15 minutes.

Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer.

In a small bowl, combine melted coconut oil, honey and cacao powder and stir until smooth. Drizzle chocolate sauce over cake. Top with whipped coconut cream and walnut pieces if desired.

*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 yours here!

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Coconut Mango Fudge

Coconut_Mango_Fudge
Coconut Mango Fudge
photo by recipe author

Servings: 20
Preparation Time: 1 1/2 hours

In a medium-size heavy bottom sauce pan melt ghee/or coconut oil on low heat. Add shredded coconut and toast it for 30 seconds. Add coconut flour and mix well with the shredded coconut. Add 2 cups of milk. Bring to a simmer over medium heat, stirring continuously to avoid burning. When the milk is fully absorbed by the coconut, the mixture will start to lump together and look dry (approximately 20 minutes). Lower the heat and add the cardamom powder, mango pulp and sugar. On low heat stir well till combined and then turn off heat when everything comes together to form a lump.

Let the mixture cool.

Grease a 7×5 inch pan with coconut oil or ghee. Pat the mixture evenly into the pan. Cut into 20 squares and garnish each with a raisin then refrigerate for an hour.

Sheetal from Foster City, California won $50 for this recipe and photo! Submit yours here.

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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 Toasted Coconut Chocolate Cups

Gluten_Free_Toasted_Coconut_Chocolate_Cups
Gluten Free Toasted Coconut Chocolate Cups
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Set a small dry saucepan on the stove over medium/low heat. When pan is thoroughly heated, add in coconut flakes, and continue stirring the flakes until they are light golden brown. Once they are toasted, remove from pan.

Turn stove burner down to very low heat, add coconut oil into sauce pan.  Once coconut oil is melted, stir in cacao powder and maple syrup.

Line a muffin pan with 12 non-stick paper or silicone cups. Spoon a little chocolate into each cup, and then sprinkle on the coconut flakes. The coconut flakes will sink into the chocolate and create a nice flavor and texture.

Set the muffin pan in the freezer to cool. It will take about 20 minutes in the freezer until they are firm and ready to eat.

Andrea from Willamina, Oregon won $50 for this recipe and photo! Submit yours here!

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Dairy Free S’mores Coffee With Maple Marshmallow Cream

Dairy_Free_Smores_Coffee_With_Maple_Marshmallow_Cream
Dairy Free S’mores Coffee With Maple Marshmallow Cream
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

S’mores Coffee:

Maple Marshmallow Cream:

Maple Marshmallow Cream:

Beat the egg whites and the cream of tartar with a mixer on high speed until soft peaks form.

Place the maple syrup and salt in a saucepan and bring to a boil over high heat. Continue boiling until mixture reaches 240 °F (soft ball stage) to form a syrup. When the syrup reaches 240 °F, slowly start to drizzle the syrup into the beaten egg whites to warm them. Gradually add the remainder of the syrup to the egg whites, while continuing to beat the mixture on medium high for about 7 minutes. Add the vanilla and mix until cream is stiff and glossy, another 1 or 2 minutes.

This mixture makes several cups of marshmallow cream. It will last several days in the refrigerator.

S’mores Coffee:

Warm the coconut milk in a small saucepan. Place hot coffee, warm milk, Coconut Cream Concentrate, chocolate chips, coconut oil, cocoa powder and cinnamon into a blender and blend for 20-30 seconds on high speed.

Pour blended coffee into 1 or 2 mugs and add marshmallow cream and graham cracker sticks, if desired.

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

Carol from Libertyville, Illinois won $50 for this recipe and photo! Submit yours here!

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Gluten Free Walnut Carrot Cupcakes

 Gluten_Free_Walnut_Carrot_Cupcakes
Gluten Free Walnut Carrot Cupcakes
photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Walnut Carrot Cupcakes:

Coconut Cream Frosting:

  • 2 cups coconut milk*
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1-3 teaspoons arrowroot starch

Preheat oven to 350 °F

In a mixing bowl, cream together oil or shortening, applesauce, honey and sugar until smooth. Add in eggs, one at a time until smooth. Add in cinnamon, nutmeg, salt, baking powder and vanilla. Slowly add in flour and milk, alternating and beat until just combined. Fold in carrots and walnuts.

Using an ice cream scoop, spoon batter into lined cupcake tins. Bake for about 20-25 minutes or until cooked through.

Cool completely on wire racks before frosting.

In a mixing bowl using the whisk attachment, whip together coconut milk, honey, vanilla and 1 teaspoon arrowroot starch. Mix for several minutes or until completely smooth and whipped, adding more arrowroot starch (1/2 teaspoon at a time) if necessary to thicken. Spread frosting over cooled cupcakes or pipe using a pastry bag, if desired.

Store cupcakes in fridge or coconut frosting will melt.

*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.

*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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