Feed

Coconut Side Dish Recipes

  • Home
  • Tag: Coconut Side Dish Recipes

No Potato Veggie Hash

No_Potato_Veggie_Hash
No Potato Veggie Hash
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 cups green beans, trimmed and cut into about 2″ pieces
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 1/2 cup onion, diced
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons coconut oil

In a large skillet, heat coconut oil. Add in green beans, zucchini, squash, onion and seasonings. Stir until combined. Saute over medium heat for about 15 minutes, stirring occasionally. Serve and enjoy.

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

Read More

Avocado Rosemary Pasta

Avocado_Rosemary_Pasta
Avocado Rosemary Pasta
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

  • 1 large zucchini, spiral cut into strands
  • 1 delicata squash, spiral cut into strands
  • 1 large avocado, peeled and pitted
  • 1 tablespoon olive oil
  • 1/2 cup coconut milk*
  • 1 teaspoon fresh rosemary, finely minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lemon, zest and juice

In a large saucepan, cover vegetable pasta strands with water and bring to a boil. Cook for just a few minutes until slightly soft – be careful not to overcook.

In a small blender or Magic Bullet, combine avocado, oil, milk, rosemary, salt, pepper, lemon juice and lemon zest; blend until smooth. Pour over pasta and heat until warm.

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

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

Read More

Coconut Quinoa Pilaf


Coconut Quinoa Pilaf Recipe Photo

Coconut Quinoa Pilaf (photo by recipe author)

Servings: 3
Preparation Time: 30-45 minutes

  • 1/2 cup uncooked quinoa
  • 2 tablespoons virgin coconut oil, divided
  • 3 tablespoons organic shredded coconut
  • 3/4 cup broth or water
  • 1/4 cup coconut milk made from coconut milk concentrate*
  • salt, to taste
  • 1/2 teaspoon organic cumin seeds
  • 1/3 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1/2 cup diced organic red bell pepper
  • 1/4 teaspoon organic turmeric powder
  • 1/2 teaspoon organic curry powder (optional)
  • 1 cup finely chopped organic spinach
  • 2 tablespoons toasted cashews
  • 1 tablespoons raisins

Rinse quinoa thoroughly in a fine mesh strainer. Let the water from the quinoa drain well.

Heat a tablespoon of coconut oil in a pot. Add quinoa and toast it for 1-2 minutes until it looks a bit dry. Add shredded coconut and stir well. To this add broth or water, coconut milk and 1/2 teaspoon salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. After 15 minutes, turn of the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff quinoa with a fork. Keep aside.

In a separate pan, heat remaining coconut oil. Add the cumin seeds. When the cumin seeds start popping, add the chopped onions and garlic. Sauté until onion looks translucent. Then add the diced red bell pepper, turmeric powder, curry powder and salt. Stir well. Cover and cook till the bell pepper is cooked. Add spinach. Stir and cook until the spinach looks wilted. Turn of the heat. To this add the cooked quinoa, cashews and raisins. Mix well and serve hot.

*Mix 1-4 teaspoons coconut cream concentrate per 1 cup water. Adjust to taste.

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

Read More

Coconut Ambrosia

Coconut Ambrosia Recipe photo
Coconut Ambrosia Recipe
photo by recipe author

Servings: 8
Preparation Time: 10 minutes

  • 4 oranges, peeled and sectioned
  • 1/2 pineapple cut into chunks
  • 1/2 cup dried unsweetened coconut
  • 1/4 cup fresh mint chopped
  • 2 tablespoons lime juice
  • 1 tablespoons grated fresh ginger

Yogurt Topping:

Toss all ingredients together and cover and chill. Blend together yogurt and honey, place in individual bowls, top with yogurt sauce and serve. Drizzle with vinegar if desired.

Recipe submitted by Sherri, Wellington, FL

Submit your recipe here!

Read More

Coconut Carrot Salad

Coconut Carrot Salad Recipe photo
Coconut Carrot Salad Recipe
photo by recipe author

This is a tropical twist on the standby carrot salad. It can be done by hand, but a food processor makes it very quick; you’ll need the S blade and the shredder attachment. You can add honey for extra sweetness, but unless the carrots are unusually bitter, the fruit should suffice. Adding a slice of pineapple with the orange wouldn’t be amiss, either….

Servings: 6
Preparation Time: 5-10 minutes

1. If a “creamier” salad is desired, put the coconut cream concentrate into the processor first-thing.

2. Add and pulse the peeled orange to a large dice using the S blade.

3. Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.)

4. Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit.

5. Transfer the processed ingredients into the serving or storage bowl, and add the coconutm spices and raisins. Use the spatula to mix evenly.

This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don’t store it more than a few days; the apples will brown. Not that it’s likely to last that long!

Recipe submitted by Ben, Winchester, VA

Submit your recipe here!

Read More

No Bake Key Lime Pie

No Bake Key Lime Pie Recipe photo
No Bake Key Lime Pie Recipe
photo by recipe author

These mini pies can be kept in the fridge for a couple of days, or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set it out for up to 30 minutes to soften up a bit before serving!

Servings: 6
Preparation Time: 30 minutes

Pie Crust:

Filling:

  • 1 1/2 cups mashed avocado (3 small)
  • 3/4 cup fresh squeezed lime juice (regular limes or key limes)
  • 1/2 cup honey or maple syrup (or use stevia)
  • 1 pinch sea salt
  • 1/2 cup virgin coconut oil – melted
  • zest from 1 lime

Pie Crust Directions:

Process all ingredients in a food processor until it can be pinched together and hold.

Push the mixture evenly into the bottom of 6 mini tart pans OR a standard pie pan. Press it firmly and build a crust that climbs the wall of each mold. Put in the freezer for 30 minutes to firm up. Fill with key lime cream from recipe below.

Pie Filling Directions:

Blend everything in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 30 minutes to 1 hour to firm up.

Recipe submitted by Andrea, Willamina , OR

Submit your recipe here!

Read More

Coconut Cauliflower “Rice”

Coconut Cauliflower Rice Recipe photo
Coconut Cauliflower Rice Recipe
photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

  • 1 large head cauliflower, trimmed and washed
  • 1 cup full fat coconut milk*
  • 1/2 cup water
  • 2 slices fresh ginger, peeled (about inch in size)
  • 1/2 teaspoon salt
  • 1-2 tablespoons toasted unsweetened coconut shreds (optional)

Place raw cauliflower in a food processor and pulse until rice-sized pieces are formed.

Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside.

In a saucepan, combine the coconut milk, water and ginger. Bring to a boil. Add the cauliflower and simmer for 30 minutes, uncovered.

Remove from heat and discard the pieces of ginger, adding in the salt. Do not add it beforehand, it pulls water out vegetables.

Serve with the toasted coconut sprinkled over top.

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

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

Read More

Coconut Lime Fruit Salad

Coconut Lime Fruit Salad Recipe photo
Coconut Lime Fruit Salad Recipe
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

  • 1/2 cup unsweetened shredded coconut
  • 1 small pineapple, peeled, cored, and cut into 1 inch pieces
  • 3 medium to large bananas, peeled and sliced into 1 inch pieces
  • 1 pint strawberries, hulled and chopped, or two ripe mangoes, cut into 1 inch pieces
  • 1 pint blueberries

Coconut Lime Dressing:

  • 2 tablespoons lime juice
  • 2 teaspoons lemon zest
  • 4 tablespoons coconut milk*
  • 2 tablespoons honey

Preheat the oven to 350 degrees ºF. Spread the shredded coconut on a small baking sheet and toast for about five minutes or until starting to brown. Set aside.

Mix the fruit together in a large serving bowl. Whisk together the dressing ingredients in a small mixing bowl, then poor over fruit. Toss to coat. Sprinkle with toasted coconut just before serving.

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

Recipe submitted by Melodie, Fort Mill, SC

Submit your recipe here!

Read More