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Coconut Tropical Bliss Smoothie

Coconut Tropical Bliss Smoothie recipe photo
Coconut Tropical Bliss Smoothie
Photo by recipe author

Servings: 2
Preparation Time: 10 – 15 minutes

Almond Milk:

  • 1/2 cup raw almonds
  • 1 1/2 cups distilled water

Mix ins:

Blend nut milk in a high-speed blender. Add remaining ingredients and blend until thoroughly mixed.

Adjust ingredients to desired taste and thickness.

Options:

  • Sprinkle with dried coconut or even add a slice of pineapple to the glass! Enjoy!

Recipe submitted by Kelly, Grandview, MO

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Coconut Kefir “Buttermilk” Biscuits

Coconut Kefir Buttermilk Biscuits recipe photo
Coconut Kefir Buttermilk Biscuits
Photo by recipe author

A twist on the traditional, these biscuits are tender on the inside, slightly crisp on the outside. With rich flavor from the tangy kefir, nutty whole wheat flour and hint of coconut, these biscuits are so delicious you might just skip the butter (although with a little strawberry rhubarb jam – wow!). Your guests will rave, but never guess the secret ingredients.

Servings: 6
Preparation Time: 10 minutes active, 20 minutes total

  • 1 cup whole wheat pastry flour (“white” wheat)
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup virgin coconut oil, cold
  • 3/4 cup plain kefir (a bit more if added moisture is needed)

Preheat the oven to 450 degrees F. Sift together first 5 ingredients. Roughly cut in coconut oil with a pastry cutter or two knives until you have pea size lumps. Add kefir and gently stir with a fork, until just combined and dough pulls away from the sides of the bowl (do NOT over mix or biscuits will be tough).

Gently pat or roll dough to 3/4 thick, cut with a sharp biscuit cutter and arrange about 1″ apart on a cookie sheet covered in parchment paper. Only roll once to avoid toughening dough – any scraps may be arranged on the baking sheet to enjoy as snacks (because believe me, you WILL want to snack on them). Instead of rolling, you may also individually gently shape the biscuits with your hands to about the same thickness for a more casual look.

Bake on the middle rack about 10 minutes or until the biscuits are golden brown on the outside and tender on the inside. Enjoy!

Makes approx 6 large or 12 smaller biscuits.

Recipe submitted by Lydia, Salem, VA

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Loaded Coconut Oil Granola

Loaded Coconut Oil Granola recipe photo
Loaded Coconut Oil Granola
Photo by recipe author

Servings: 12
Preparation Time: 10 minutes

  • 4 cups oats
  • 1/2 cup pumpkin seed kernels
  • 1/2 cup chopped raw almonds
  • 1/2 cup sunflower seed kernels
  • 3/4 cup honey
  • 1/2 cup coconut oil
  • 2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup roasted peanuts

Preheat oven to 350 degrees F.

Combine oats, pumpkin seed kernels, chopped almonds, and sunflower seed kernels in a large bowl.

In a saucepan on the stove, melt together the honey, coconut oil, cinnamon, and vanilla, stirring occasionally, until combined.

Pour honey mixture over oat mixture and stir to coat.

Spread oat mixture into baking pans (metal pans cook faster than glass). Bake for 20 minutes, stirring every 5 minutes.

After baking, add dried cranberries or raisins and roasted peanuts. Enjoy granola with milk or yogurt and some fruit!

Recipe submitted by Rachel, Eugene, OR

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Coconut Banana French Toast

Coconut Banana French Toast recipe photo
Coconut Banana French Toast
Photo by recipe author

Servings: 6
Preparation Time: 10 minutes

Heat griddle and brush with coconut oil. Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle.

Cook till golden brown, then flip over to cook other side. Serve with maple syrup.

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

Recipe submitted by Leah, San Antonio, TX

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Cheesy Fried Rice

Cheesy Fried Rice recipe photo
Cheesy Fried Rice
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 4

1. Whisk eggs together in small bowl. Set aside.

2. Melt coconut oil in medium saute pan.

3. When oil is hot, add rice and stir-fry the rice.

4. Move all rice to edges of pan and pour beaten eggs in the middle. Scramble eggs and when they are almost done re-incorporate rice.

5. Add cheese and stir until all is melted.

6. Sprinkle with salt to taste.

Recipe submitted by Selena, Bark River, MI

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Coconut Milk Vegetable Stew

Coconut Milk Vegetable Stew recipe photo
Coconut Milk Vegetable Stew
Photo by recipe author

Preparation Time: 30 minutes
Servings: 2

  • 4 teaspoons coconut oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cardamom pods
  • 3 green chilies – or adjust to your taste (slit vertically)
  • 1/2 cup chopped onion
  • 1 cup mixed cut vegetables
  • 1 cup fresh coconut milk*
  • 1 1/2 cups water
  • Salt, as needed
  • 1 teaspoon lemon juice
  • Coriander – for garnishing

1. Heat coconut oil in a pan. Add bay leaf, cinnamon and cardamom. Sauté for 2 minutes.

2. On a medium flame, add chilies and onion. Fry till it turns golden brown.

3. Now add the mixed vegetables and sauté it for few minutes.

4. Take 1/2 cup of coconut milk. To that add the water to dilute it.

5. Pour the diluted coconut milk over the vegetables in the pan.

6. Add salt and cover the pan with lid. (See that the flame is in medium)

7. Keep as such till the vegetables are cooked.

8. Finally, take out from the stove.

9. Add the remaining 1/2 cup coconut milk and lemon juice.

10. Mix well. Garnish with coriander.

11. Serve with rice/any Indian bread variety/rice noodles.

Recipe submitted by Nithu, Somerset, NJ

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

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Gluten Free Drop Biscuits

Gluten Free Drop Biscuits recipe photo
Gluten Free Drop Biscuits
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 1 dozen biscuits

Preheat over to 375 degrees F. Line a cookie sheet with parchment paper and set aside.

Blend all the dry ingredients together in a medium sized bowl until well mixed.

Make a well in the center of the flour mix and add remaining ingredients, mixing well. Add more milk if dough looks too dry. The dough should be wet and sticky.

Drop rounded spoonfuls of dough onto prepared cookie sheet (you should get 12 biscuits).

Bake in preheated oven for 12-15 minutes or until bottoms are golden brown.

Notes: Experiment with adding shredded cheese and other flavors like garlic powder, onion powder, Italian seasoning, oregano, etc. for a different flavor. A great combo is shredded cheddar cheese and garlic powder! Start out with about 1 cup of shredded cheese and 1/2 -1 teaspoon garlic powder. Enjoy!

Recipe courtesy Sarah Shilhavy

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Coconut Crunch Muffins

Coconut Crunch Muffins recipe photo
Coconut Crunch Muffins
Photo by recipe author

Servings: 12
Preparation Time: 10 minutes plus 25-30 minutes baking time

MUFFINS:

TOPPING:

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.

2. MUFFINS: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.

3. TOPPING: Sprinkle each muffin with 1 tablespoon toasted coconut.

4. Bake in a preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

Recipe submitted by Agnes, Schaumburg, IL

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