Side Dish

Grain Free Coconut Onion Rings

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 large, sweet white onion, peeled and sliced into 1/2 inch rounds

1/2 cup coconut cream concentrate, warmed to liquid

2 large eggs, at room temperature

1/4 cup warm water

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1 1/2 cups unsweetened, flaked coconut

coconut oil, for the baking sheet

additional salt, for sprinkling

Preheat the oven to 375 degrees ºF. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the coconut cream concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat, and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15-20 minutes, or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

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Coconut Lemon Rice

Coconut Lemon Rice photo by recipe author

Servings: 2
Preparation Time: 30 minutes

1/2 cup basmati rice
1/2 bunch scallions, washed
1 tablespoon coconut oil
1 teaspoon cumin seeds
1 teaspoon slivered ginger
1 cup coconut milk*
Juice of half a lemon
1 teaspoon Himalayan pink salt

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green part aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice and the salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. While the rice is cooking, chop the green part of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice in a plate garnished with the chopped scallion greens.

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

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