Coconut Soup & Salad Recipes

Coconut Mushroom Soup

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1 cup chopped mushrooms
1/2 cup chopped onion
1 tbs chopped garlic
1/8 tsp sugar
1/2 tsp flour
1/2 tsp dried thyme
2 cup chicken stock
1 tbsp coconut oil
2 tbsp coconut cream concentrate

Heat a sauce pan and add coconut oil. Add garlic and onion. Saute for a minute, then add salt, mushrooms and sugar.

Saute on low heat till the onions and mushrooms are cooked. Add thyme and flour. Mix well and then add the chicken stock.

Bring to a boil and cook further for 7-8 minutes. Add coconut cream concentrate and mix well.

Blend the soup using a hand blender or in a blender jar.

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

Winter Squash Soup

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 lb butternut squash, peeled and cubed
1 cup red lentils soaked and drained
1 Roma tomato, diced
1/2 cup shredded coconut
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/4 cup minced onion
1/4 cup diced red pepper
4 cups water, add more if needed
2 tablespoons coconut oil
1 teaspoon ground mustard
1/4 teaspoon crushed red pepper
1 minced garlic clove
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lemon, juiced
1/2 cup minced cilantro

In a large soup pot, combine the squash, lentils, tomato, coconut, curry, cumin, onion, red pepper and enough water to cover. Bring to a boil and reduce to low and simmer for 20 min. covered. Remove the cover and simmer another 10 min.

To temper:

In a small skillet, warm the coconut oil until hot. Add the mustard, red pepper flakes, garlic and salt. Stir the and cook for 10 seconds. Then put a ladle full of soup into the skillet. It will sizzle. Stir and add the contents of the skillet to the soup and stir. Finish with the honey, lemon juice and cilantro. Stir and serve.

Recipe submitted by Kim, OH

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Pineapple Coconut Salad

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

15 oz pineapple (fresh or canned), in chunks
1/3 – 1/2 cup shredded unsweetened dried coconut
1/2 cup sour cream (yogurt if preferred)
1 – 2 tablespoons Tropical Traditions Canadian Honey (to taste)
1 teaspoon vanilla
1 tablespoon arrowroot
Pecans (optional)

Place pineapple in a bowl (drain off extra juice) and add shredded coconut. Mix the sour cream (or yogurt), honey, vanilla, and arrowroot together and pour over the pineapple.

Marinate in refrigerator to moisten the coconut and allow the flavors to blend. Sprinkle with chopped pecans just before serving if desired.

Recipe submitted by Janet, Springtown, TX

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Spicy Coconut Cilantro Dressing

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 15
Preparation Time: 12 minutes

1 cup cilantro leaves
1/3 cup coconut milk*
2 tablespoons lemon juice
1 whole jalapeño, ends trimmed
1 whole garlic clove, peeled
1 inch ginger, peeled
1/4 teaspoon salt
1/2 teaspoon honey

Place all ingredients in high-powered blender. Blend until smooth.

Store in glass container in the refrigerator.

Very easy and delicious. Use it in salads or soups.

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

Recipe submitted by Tamara, Salida, CO

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Coconut-Tuna Walnut Salad

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Remember a good cook doesn’t always follow a recipe perfectly. Creativity plays a big part. I was using a traditional recipe for years and decided to TRY something different with ingredients I had available. Hope you enjoy this one and I dare you to try a new spice.

1 – 2 (7 oz) cans tuna
1/2 cup roasted walnuts, chopped (Roast for 10 minutes on cookie sheet at 350. Cool, then chop.)
1/2 cup coconut flakes
1/2 teaspoon fresh peppermint – finely chopped
1 apple – peeled and diced small
Salt to taste
1/2 cup raisins
1/2 to 1 cup Plain Yogurt
1/2 cup mayonnaise*

Mix all ingredients. Serve immediately or chill, then serve over spring mix, romaine, or in 1/2 avocado. Delicious, fresh, different.

Recipe submitted by EdieJane, Hurst, TX

*To make your own mayonnaise with coconut oil and olive oil see our video here.

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Carrot Coconut Raisin Salad

example photo shown

Usually I have made this with mayo and didn’t want to eat that so I thought the cashews would provide the creamy texture and sure enough it did. So healthy and yummy. Add more or less of the first four ingredients as you like.

3 medium dates
1/2 cup raw cashews
1/4 cup coconut milk*
5 large carrots, shredded
1/4 cup sunflower seeds
1/4 cup raisins
1/4 coconut flakes

Soak the dates in hot water for about 15 minutes

Place cashews, dates and coconut milk in blender and blend till creamy. Put all the other ingredients in a bowl and stir well and let sit for as long as you can stand it. 🙂

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Sharon, Celina, TX

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Zesty Dinner Salad

1 tablespoon organic tomato paste
1 tablespoon organic mustard
1 tablespoon organic apple cider vinegar or coconut water vinegar
1 teaspoon virgin olive oil
1 tablespoon coconut oil, melted
¼ cup shredded raw cheese
4 cups torn up spinach
2 tablespoons organic shredded dried coconut

In a large serving bowl, combine all wet ingredients and whisk together. Toss in cheese, spinach, and coconut.

This salad goes well with chicken dinners.

Recipe submitted by Jonathan, Stevens, PA

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Penne Pasta Salad

stock photo

4 tablespoons coconut oil
2-3 cloves garlic, minced
½ cup red onion, diced
¼ cup red bell pepper, diced
¼ cup green bell pepper, diced
¼ cup yellow bell pepper, diced
½ cup fresh basil, chopped
1 lb. penne pasta, cooked
¼ cup sun dried tomatoes in olive oil, chopped
Salt & pepper, optional
Grated parmesan cheese
Shredded coconut

Heat coconut oil in a medium sized pan. Add garlic and onion and stir together. Add peppers and fresh basil. Cook until tender.

Remove from heat and add sautéed vegetables to cooked pasta and stir everything together with sun dried tomatoes. Season with salt and pepper if desired and top with parmesan cheese and shredded coconut.

Recipe submitted by DiAnna, Hendeson, NV

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