Shredded Coconut

Coconut Macaroon Granola

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

2 cups rolled oats
1/4 cup ground flaxseed
1/4 cup wheat germ
1 cup shredded coconut
1/2 teaspoon salt
1/2 cup chopped almonds
1/2 cup coconut oil, liquid
1/4 cup honey
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
contents of 1/2 vanilla bean
1/4 cup coconut cream concentrate, melted

Preheat oven to 375 degrees F.

In a large bowl, combine oats, flax, wheat germ, coconut, salt and almonds. In a separate bowl, combine coconut oil with honey and extracts. Add oil mixture to oat mixture and stir until moistened. Add scraped vanilla beans and coconut cream concentrate, mixing thoroughly.

Lay on a baking sheet and bake for 20 minutes, flipping every 5 minutes, or until golden brown and toasty.

Recipe submitted by Jessica, Pittsburgh, PA

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The Coconut Banana Split Deconstructed

Coconut Banana Split Deconstructed

Photo by recipe author

Servings: 6-8
Preparation Time: 35 minutes

A light variation on a classic!

3 or 4 large bananas
4 tablespoons unsalted butter
4 tablespoons organic dark brown sugar
1/2 cup organic shredded coconut
3/4 cup organic cane sugar
2 cups buttermilk
2 cups whipping cream
1 teaspoon rose water
pinch of salt
1 cup yogurt
organic powdered sugar to taste
chopped pistachios

Cut the bananas in rounds. In a deep skillet, heat unsalted butter. When the butter melts, add in the brown sugar. When the sugar has dissolved in the butter, toss in the banana pieces and coat them well.

When the bananas are cooked and glossy (this only takes a few minutes), add in shredded coconut. Blend it in well, then take the bananas off the heat and set them aside to cool.

Now on to the ice cream part. I decided a Sweet Lassi Rose Ice Cream would be great with the bananas. This is what I did:

In a large bowl mix cane sugar and buttermilk. Whisk it together well until the sugar is blended in, then add in whipping cream, rose water, and salt. Pour everything into an ice cream maker and process as usual. Put it into the freezer until you’re ready.

Next we make something called Sirkhand. Take the yogurt and place it in a yogurt strainer suspended over a glass. Let it drain for at least 4 hours, or until it’s slightly thickened. Mix in a bit of powdered sugar to sweeten it slightly.

Putting It All Together

On the bottom of a small, slender glass place a spoonful of Sirkhand. Add a sprinkling of finely chopped pistachio nuts, 3 pieces of the cooked coconut-coated bananas, 2 scoops of Sweet Rose Lassi Ice Cream, and another small sprinkle of chopped pistachio nuts. Repeat the process in other glasses until everything is used up.

There it is. When a spoon is dipped in, one gets all the flavors of a banana split, without the traditional shape. With the butter and coconut flavor, a small dessert goes a long way. It’s rich but not heavy. So this is my version of a Banana Split.

Recipe submitted by Kathy, Sonoma, CA

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Coconut Peanut Butter Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12
Preparation Time: 20 minutes

1/2 cup butter, softened
1/2 cup Coconut Peanut Butter
1/2 cup organic whole sugar
1/2 cup honey
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour (white or whole wheat)
1/3 cup shredded coconut

Preheat oven to 375 degrees F.

Beat together butter and coconut peanut butter for 30 seconds. Add sugar, honey, baking soda and baking powder. Beat together for 30 seconds. Add egg and vanilla and mix well. Add flour and shredded coconut and mix until all combined.

Roll out 1 inch balls and place on ungreased cookie sheet (line with parchment paper is needed). Press with fork and sprinkle with sugar if desired.

Bake for 7-9 minutes or until bottoms are lightly browned.

Cool on rack or cookie sheet, then enjoy!

Recipe submitted by Katrina, Carson City, NV

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Coconut Onion Gravy

Photo by recipe author

This is yet another delicacy from Kerala, a South Indian State which is called the land of coconuts.

Servings: 4
Preparation Time: 20 minutes

4 – 5 tablespoons coconut oil
2 cups dried coconut (shredded)
7 – 8 red chilies (depending on how spicy your taste buds can afford)
4 teaspoons coriander seeds or powder
1 teaspoon fenugreek seeds
Water (as needed, recipe follows)
1 cup pearl onions/shallots cut into small pieces (you can also use regular red onions, if you don’t have baby onions)
2 teaspoons turmeric powder
2 tablespoons tamarind paste
Salt, to taste
1 teaspoon mustard seeds
4 – 5 curry leaves

1. Heat 2 tablespoons of oil in a small pan and sauté coconut until it is brown in color. Transfer this coconut to a mixer/blender jar.

2. Heat red chilies, coriander seeds and fenugreek seeds in the pan without oil. Fry till it emits an aroma. Make sure that the spices are not burned black. Set aside to cool. Once it is cooled, add this to the blender/mixer and grind the coconut and the spices together to a fine paste by adding water.

3. Cut onion into small pieces and fry it using 2 tablespoon of coconut oil until it is light pink/brown in color. Add turmeric powder, tamarind paste and a cup of water and let it boil until the onions are soft (approximately 10 minutes). Add salt as per your taste.

4. Now, pour the ground paste into the above mixture and let it boil for another 5-10 minutes.

5. In another pan, season mustard seeds, one red chili and curry leaves using 1 tablespoon coconut oil. Pour the seasoning to the boiling gravy.

Switch off the stove and serve it with hot rice!!!

Recipe submitted by Aswathy, North Port, FL

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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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Coconut Treasure Cookies

Photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

1 1/2 cups organic graham cracker crumbs
3/8 cup spelt flour
1/8 cup coconut flour
2 teaspoons baking powder
1 cup raw pecans, chopped
1/2 cup organic butter, softened
1 14 oz can organic sweetened condensed milk*
1 1/3 cups dried shredded coconut
1 1/2 – 2 cups organic dark chocolate pieces/chips

Preheat oven to 350 degrees.

Mix dry ingredients (except coconut and chocolate) together in a bowl. In a separate bowl, blend butter and milk until smooth. Add in dry ingredients. Stir in shredded coconut and chocolate.

Drop dough unto cookie sheets and bake in preheated oven for 10-12 minutes, or until tops begin to become golden. Leave on cookie sheet for a few minutes to cool before transferring to cooling rack.

* You can make your own sweetened condensed milk with our recipe here.

Recipe submitted by Tandy, San Tan Valley, AZ

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Coconut Rhubarb Walnut Bread

Photo by recipe author

I’m not a sweets person, but this bread is incredibly addictive! Moist but firm, tart, sweet (but not too sweet) and deliciously nutty. With a glass of milk – heaven.

Servings: 2 loaves
Preparation Time: 15 min

1 3/4 cups whole wheat pastry flour
1 3/4 cups unbleached all-purpose flour
1 teaspoon salt
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 large eggs
1 1/2 cups whole sugar
1/2 cup coconut oil, melted
2 1/2 cups Stewed Rhubarb (see recipe below)
2 cups coarsely chopped walnuts
1/2 cup unsweetened shredded coconut (or flakes)

Stewed Rhubarb:

4 cups finely chopped fresh rhubarb (look for it at your local farmer’s market Spring-Summer)
1/4 cup water
1 cup raw sugar

Preheat oven to 350 degrees. Grease and flour 2 9×5″ baking pans.

Sift together and set aside first 6 dry ingredients. In a medium-sized bowl, beat together eggs, whole sugar and coconut oil. Stir the rhubarb into the egg mixture. Add flour mixture and stir just until dry ingredients are moistened. Fold in the nuts and coconut. Turn into prepared pan.

Bake at 350 for 50-60 min, or until a wooden pick inserted in the center comes out clean. Cool in pan 10 min, then turn out on a wire rack to cool. Wrap in foil to store (if there’s any left!).

Stewed Rhubarb

Simmer rhubarb and water in a saucepan just until rhubarb is tender. Do not cook until completely soft. Stir sugar into cooked rhubarb. Add more water only if needed to prevent sticking or burning.

Recipe submitted by Lydia, Salem, VA

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No Bake Chocolate Coconut Oatmeal Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approximately 24 cookies
Preparation Time: 15 minutes

1/4 cup organic sugar
1/4 cup cocoa
1/4 – 1/2 cup coconut oil
1/4 cup milk
1 1/2 cups oats
1/4 cup natural peanut butter or coconut peanut butter
Optional: 1/4 cup shredded coconut

Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.

Recipe submitted by Cindy, Forreston, IL

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