Coconut Flakes

Triple Coconut Fat Bombs

photo by recipe author

Servings: approximately 35
Preparation Time: 15 – 20 minutes

1/2 cup water
3 tablespoons chia seeds
3/4 cup coconut cream concentrate
1/2 cup raw honey
1/2 cup coconut oil
3 cups coconut flakes
1 teaspoon vanilla
chocolate chips, optional
cocoa powder, optional

Stir chia seeds in water, set aside to soak for ten minutes.

On low heat, warm coconut cream concentrate until smooth, then remove from heat and add honey and coconut oil. Mix well.

Combine creamy coconut mixture with vanilla, coconut flakes and chia seeds. Add optional chocolate chips. Combine thoroughly. You can use a stand mixer, or mix by hand.

Form into bite size balls and place on cookie sheet. Refrigerate until chilled.

Roll chilled balls in cocoa powder, if desired.

Serve immediately, or save some for later and enjoy while on a walk, hike, or post-workout.

Prepared by Lynelle. Photo by Orissa.

Gluten Free Super Berry Snack Bars

photo by recipe author

Servings: 10
Preparation Time: 45 minutes

1 cup walnuts
1 cup almonds
1 cup coconut flakes
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
3 tablespoons chia seeds
2 tablespoons hemp seeds
8 pitted dates
1/2 cup dried goji berries
1/2 cup dried passion fruit pieces
1 cup blueberries
1/4 cup water
1/2 cup coconut oil

In a blender, pulse together walnuts, almonds, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, dates, goji berries, and dried passion fruit pieces. Pulse for about 30 seconds or until nuts and seeds are finely chopped and dates are blended. Mixture should be not be smooth just combined.

Meanwhile, in a saucepan, combine blueberries, water and coconut oil. Bring to a slow boil and cook for about 5 minutes. Pour blueberry mixture in with nuts and pulse a few more times until combined. Pour mixture onto a baking sheet lined with parchment paper. Press mixture into about a 1/2″ rectangle. Bake at 325 °F for about 20-25 minutes. Watch the mixture carefully so it does not burn. Remove from heat and let cool completely. Once cooled, cut into bars. Wrap bars in plastic wrap or parchment paper and store in a sealed container.

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

Pie in a Jar

photo by recipe author

Servings: 2 pies
Preparation Time: 15 minutes

Base Filling
(makes about 4 servings)

1/2 cup cashews, soaked overnight and rinsed
1/2 cup plain yogurt
1 tablespoon coconut cream concentrate
1 teaspoon vanilla extract

Blueberry Peach Pie
(1 serving)

1/4 cup pistachios
1 tablespoon coconut flakes
1 date (or 1 tablespoon raisins)
1 teaspoon coconut oil
2-3 tablespoons base filling
4 thin slices peaches
6-8 blueberries
Dash cinnamon
Dash ginger
1 teaspoon whipped coconut cream

Coconut Cream Pie
(1 serving)

1/4 cup almonds (or other nut)
1 tablespoon coconut flakes
1 date (or 1 tablespoon raisins)
1 teaspoon coconut oil
2-3 tablespoons base filling
1/4 cup toasted coconut flakes
2-3 tablespoons whipped coconut cream

For base filling: In a blender, puree cashews, yogurt, coconut and vanilla for about 4-5 minutes or until completely smooth. Refrigerate for about 2-3 hours before serving. Store any leftovers in fridge for up to 3 days.

For Blueberry Peach: In a blender, pulse together pistachios, coconut flakes, date and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger and coconut cream. Store, sealed, in fridge until ready to serve.

For Coconut Cream: In a blender, pulse together almonds, coconut flakes, date and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Store, sealed, in fridge until ready to serve.

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

Apple Pie Smoothie

photo by recipe author

Servings: 1

Preparation Time: 10 minutes

1 large sweet apple, peeled and sliced (I used Red Delicious)
1 cup spinach or kale leaves
1/2 banana, peeled
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup almonds
1 tablespoon coconut flakes
1 cup coconut milk
1/2 cup ice, optional

In a blender, combine ingredients and blend until very smooth (at least a minute). It takes a bit to get those greens and almonds blended so you can’t see them. Top with additional cinnamon if desired.

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

Coconut Chai Tea Oatmeal

Coconut Chai Tea Oatmeal Recipe

photo by recipe author

Servings: 1
Preparation Time: 25 minutes

2 chai tea bags
1 cup water
1/2 cup rolled oats
1 cup unsweetened coconut milk*
1/2 teaspoon coconut extract
1/2 tablespoon chia seeds
1/2 banana, mashed
1/2 teaspoon cinnamon
1 tablespoon flaked or unsweetened, reduced fat coconut

Recipe: In a coffee or glass measuring cup, heat water and steep the tea bags for at least 5 minutes. The stronger the tea, the more the chai taste will come through.

In a small pot, heat the tea and milk over medium heat. Stir in oats, coconut extract, chia seeds and banana. Cook for approx. 20 minutes, or until desired consistency.

Pour into a bowl and sprinkle cinnamon and coconut on top.

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

Recipe submitted by Shelby, Orangevale, CA

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Pineapple, Mango and Coconut Tropical Bars

Pineapple, Mango and Coconut Tropical Bars Recipe

photo by recipe author

Servings: 12
Preparation Time: 60 minutes

For the cake:

1 cup quinoa flakes
1/2 cup brown rice flour
1/2 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup whole sugar
1 cup fresh or frozen pineapple
1 cup fresh or frozen mango
1/2 cup unsweetened applesauce
1/2 cup water (or unsweetened non-dairy milk)
1 flax “egg” (2 1/2 tablespoons ground flax seeds mixed with 3 tablespoons warm water)
1/2 teaspoon coconut extract
1/2 cup unsweetened shredded coconut

For the topping:

1/4 cup macadamia nuts, chopped
1/4 cup unsweetened shredded coconut
1/4 cup unsweetened flaked coconut
1 tablespoon whole sugar

Preheat oven to 350 F.

Put quinoa flakes in a food processor or blender. Puree slightly. I like to leave some chunks and not blend into a fine flour. I find it gives the cake more texture.

In a large bowl, combine the quinoa flakes, flours, baking powder, baking soda and sugar.

In the same food processor or blender, combine the pineapple and mango, and blend until smooth.

Add the pineapple and mango, along with the flax egg, applesauce, water, coconut extract and shredded coconut to the flour mixture. Mix until just combined.

Pour the mixture into an 8×8 lightly greased or sprayed baking pan. Smooth the top.

Sprinkle all the topping ingredients on top.

Bake for 40-45 minutes, or until edges become slightly brown and the coconut is toasted on top.

Allow to cool for at least 30 minutes. Cut into 12 square bars.

Recipe submitted by Shelby, Orangevale, CA

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Coconut Chocolate Chip Cherry Cookies

Photo by recipe author

Servings: 18
Preparation Time: 10 minutes

1 1/4 cups sugar
1/2 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup dried cherries
1 1/4 cups dried coconut, shredded or flaked
3/4 cup semi-sweet chocolate chips

In a large bowl beat together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat until smooth and creamy.

In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Gradually add flour mixture into the butter mixture, beating well after each addition.

Add in the cherries, coconut and chocolate chips; mix into dough until well combined. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Scoop a tablespoon full of dough and roll into balls using hands. Place cookie balls on a baking sheet lined with parchment paper and bake for 12-15 minutes. Let cool on baking sheet for 10 minutes and then move to cooling rack to finish cooling.

Recipe submitted by Dunne, Columbia, SC

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Coconut Banana Cream Pie

Prepared by Sarah Shilhavy – Photo by Jeremiah Shilhavy

1/4 cup cornstarch
2/3 cup sugar
pinch of salt
2 cups heavy cream
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
4 bananas
1 recipe Coconut Oil Pie Crust, baked
toasted coconut flakes

Whipped Cream:

1 cup heavy cream
1/2 teaspoon vanilla extract
1-2 tablespoons sugar or honey (gently melt and cool honey if using)

Combine the cornstarch, sugar and salt in a medium saucepan. Whisk cream in gradually. Cook over medium heat, whisking constantly until the mixture is bubbly but do not let it come to a rolling boil. Whisk until custard is thick, about 2 minutes.

Slowly whisk some of the hot custard into the beaten egg yolks, then whisk back into the custard. Cook for about 2 more minutes over medium-low heat, stirring constantly.

Remove the mixture from the stove and whisk in butter and vanilla. Set aside.

Slice the bananas and place a layer on the bottom of the cooled crust. Spread about half of the custard over the bananas to cover, and top with another layer of the remaining slices and custard. Refrigerate until cold.

Using chilled beaters and bowl; whip all the whipped cream ingredients until soft peaks form. Spread unto chilled pie and top with toasted coconut.

Recipe courtesy Sarah Shilhavy

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