Feed

Shredded Coconut

  • Home
  • Tag: Shredded Coconut

Chocolate Coconut Avocado Pops

Chocolate_Coconut_Avocado_Pops
Chocolate Coconut Avocado Pops
photo by recipe author

 

Servings: 6
Preparation Time: 45 minutes

Soak dates for about 30 minutes in 1/2 cup of water until they soften. Add dates, with the water they soaked in, into blender with the remaining ingredients and blend until smooth and creamy.

Can be spooned into cups and enjoyed as pudding at this stage, or if you want to make them into coconut Fudgesicles, spoon mixture into your popsicle molds.

Freeze overnight.

Jeffrey from Fort Lauderdale, FL won $50 for this recipe and photo! Submit yours here!

Read More

Gluten Free Coconut Oats Muffin Bites

Gluten_Free_Coconut_Oats_Muffin_Bites
Gluten Free Coconut Oats Muffin Bites
photo by recipe author

Servings: 12
Preparation Time: 30 mins

  • 1/2 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 cups oat flour*
  • 1 1/2 cups rolled oats
  • 1/2 cup unsalted roasted pumpkin seeds (or sunflower seeds)
  • 1/3 cup flax seed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup dried apricots
  • 1/2 teaspoon of coconut oil for coating the pan

Preheat oven to 350 °F

Melt coconut oil in a saucepan. Add maple syrup, stir well and turn off the heat. Set aside.In a large food processor, add oat flour, oats, and pumpkin seeds. Pulse a couple of times. Add the coconut, flax seed meal, baking powder, and salt. Pulse to mix. Remove from the food processor and set aside.In the same food processor, add raisins and dried apricots and pulse until the apricots are approximately the size of raisins.

In the same processor, add the above oats mixture and pour the melted coconut oil and maple syrup over the dry ingredients, then pulse until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.

Using a 12 cup standard muffin pan, coat the cups with a little coconut oil. Scoop by the heaping tablespoonful into the cups of the mini muffin pan. With your fingers, press each gently but firmly to pack and flatten. Bake for about 10-15 minutes until set and edges are golden.

Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each one out then place on wire rack to cool and set. They may be fragile until completely cooled.Keep at room temperature in an airtight container for up to 3-4 days or can be refrigerated for 10-12 days.

*You can grind your own oat flour by placing rolled oats in a blender/food processor and blending until you get a fine meal.

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

Read More

ABC Smoothie – Avocado, Banana, Coconut

ABC_Smoothie_Avocado_Banana_Coconut
ABC Smoothie – Avocado, Banana, Coconut
photo by recipe author

 

Servings: 2
Preparation Time: 15 minutes

Blend hot water and dried coconut until smooth and milky. Let cool 10 minutes. Add avocado and banana and blend well.

Melt coconut oil and honey in small pan, and then drizzle into smoothie while blending. Blend until creamy, adding 10-12 ice cubes or to desired thickness.

Prepared by Lynelle. Photo by Orissa.

Read More

Momma Scout Coconut Cookies

Momma_Scout_Coconut_Cookies
Momma Scout Coconut Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Cookie:

Chocolate Sauce:

Filling:

In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼ inch thick. Using a donut cutter, cut out small circular cookies. Re-roll dough and cut until all dough is used.

Bake at 375 °F for 10 minutes or until slightly brown. Let cool about 15 minutes.

Melt chocolate chips and coconut milk in a double boiler. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.

Meanwhile, bring coconut milk, honey and sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. Carefully spoon coconut filling onto cooled cookies. Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes.

*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 your coconut recipes and photos!

Read More

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.

Read More

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.

Read More

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!

Read More

Gluten Free Pineapple Coconut Bites

Gluten_Free_Pineapple_Coconut_Bites
Gluten Free Pineapple Coconut Bites
photo by recipe author

 

Servings: 10 snack balls
Preparation Time: 10 minutes

  • 3 pieces of pineapple (square chunks, not the rings)
  • 3 medjool dates
  • 3 tablespoons shredded coconut
  • 1 tablespoon honey
  • 3 tablespoons almond flour*

Preheat oven to 300 °F

Place all ingredients in the food processor, mix until well blended. Roll the mixture into 10 small snack balls. Bake for 20 minutes on chlorine-free parchment paper on a baking sheet. Cool before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Keri from Horicon, WI won $50 for this recipe and photo! Submit yours here!

Read More