Coconut Cakes

Coconut Rice Cakes

Ingredients:
1 1/2 cups cooked long grain rice
1/4 cup warm water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon honey
1    cup organic unbleached all-purpose flour
1/4 cup coconut flour
3 eggs, beaten
2    tablespoons coconut oil
1 tablespoon powdered sugar
                                                                          

Place the rice and warm water in a mixing bowl and mash the rice. Add the baking powder, salt, nutmeg, and honey and mix well. Mix the two flours together, then, alternate adding the flour and eggs to the rice mixture. Mix until smooth.

Heat the coconut oil in a large frying pan. Drop the rice mixture by level tablespoons into the hot oil. Cook four minutes on each side or until golden brown.
Transfer to paper towels and let them dry. Sprinkle with powdered sugar.

Coconut Carrot Cake

Ingredients:
3 cups shredded carrots
1 1/2 cups whole wheat flour, fresh ground if possible
1/2 cup coconut flour
1/4 cup whole organic sugar
3    teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt 1 teaspoon cinnamon
1/4 cup pecans (optional)
1/4 cup dried shredded coconut (optional)
4    eggs
1/ cups honey
1 1/2 cups warm liquid coconut oil
1 1/4  teaspoons vanilla
225 g crushed pineapple with juice

Preheat oven to 355°F (180°C).
                            

Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well-combined. Pour into an un-greased 9 x 13-inch (23 x 33 cm) baking pan and bake for fifty minutes or until tester inserted in the center of cake comes out clean. Cool.

To make Coconut Cream Icing, beat together / cup coconut butter, / cup butter, and % cup honey. Drizzle over cake.

Chocolate Glaze

 
Ingredients:
3/4 cup chopped chocolate or chips, about 4.5 oz 

1 1/2 tablespoons coconut oil
1 1/2 tablespoons butter 1 tablespoon brown rice syrup
1/4 teaspoon vanilla extract
                                    

Combine chocolate, coconut oil, butter, and syrup in a double boiler and melt gently. Once mixture is smooth, add vanilla.

Coconut Pie

Ingredients: 

Dairy-Free Whole Wheat Crust:
1    cup whole wheat flour
1/2 cup unbleached all-purpose flour
2    teaspoon sugar
1/2 teaspoon sea salt
1/2 cup coconut oil
1/4cup plus 2 tablespoons coconut milk

Coconut Pie Filling:

1    cup organic sugar
2    eggs
1/4 cup coconut flour
1/4 cup plus
 1 tablespoon coconut oil
1/2 cup coconut milk
1  1/ 2cups shredded unsweetened dried coconut
1    teaspoon vanilla extract
                          

Crust:

Mix dry ingredients together. Add coconut oil. Use a pastry cutter to cut the oil into the dry ingredients. Add coconut milk a little at a time until the dough is firm and pliable. Turn on a floured surface and knead several times. Roll dough into a circle with an 8.5-inch (22 cm) circumference. Transfer to a pie plate and press into place, using fingers if necessary.

Pie Filling:

Preheat oven to 355°F (180°C).

Mix together sugar and eggs. Add coconut. Add vanilla and mix well. whole wheat pie crust. Bake in preheated oven for fifty to

Lemon Rosemary Cake

Ingredients:
2    large eggs, separated
1/4 cup honey
1/4 cup coconut oil, plus extra for greasing the pan
1 tablespoon fresh lemon zest
1 tablespoon finely chopped rosemary
1 cup blanched almond flour
1/4 cup arrowroot starch
1/2 teaspoon baking soda
1/4 teaspoon sea salt Sliced almonds, for sprinkling
                        

Preheat oven to 355°F (180°C). Lightly grease 18 cups of a mini muffin tin with coconut oil. Beat egg whites to soft peaks. Set aside.
In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks. In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.

Fold the egg whites into the batter using a metal spoon until thoroughly combined and batter is a pale golden color.

Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds. Bake for ten to twelve minutes until the cakes are golden brown and a toothpick inserted comes out clean. Cool completely before removing from pan and serving.

Non-dairy Coconut Cream

Ingredients:
1/2 cup raw cashews, soaked
3 tablespoons honey
2    tablespoons coconut butter
1/2 vanilla bean (or 1V2 teaspoons vanilla extract)
1/2 teaspoon lemon juice
Pinch salt
1/2 cup filtered water Additional water, as needed to thin
                            

Combine all ingredients in a high-speed blender and blend until smooth. (If you don't have coconut butter, leave it out and stream in 1 tablespoon of melted coconut oil at this point, with the blender running.) Add more water, a tablespoon at a time, as needed to blend to a drizzly consistency. Serve over fresh berries or chopped fruit.

Honey Chocolate Fudge Spread

Ingredients:
3    tablespoons unsalted butter
3 tablespoons raw honey (or to taste)
3 tablespoons virgin coconut oil
2 tablespoons cocoa powder
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt (or to taste)
                        

Cut butter into chunks and place in a medium saucepan along with honey and coconut oil. Melt over low heat and whisk to combine. Add the remaining ingredients and whisk the mixture thoroughly to combine.

Taste and adjust honey and/or salt if necessary. Extra salt will enhance the chocolate flavor if required. Cool the sauce then store in fridge in a glass jar. As the fudge sets, it will become the consistency of peanut butter and can be used as a spread for bread, pancakes, or waffles. Alternately, heat until it takes the consistency of sauce and pour over ice cream

Coconut Strawberry Tart

Ingredients: Crust:
1    cup raw macadamia nuts, pecans, or walnuts
1/4 cup dates, pitted
1/3 cup dried coconut
For the custard:
2    cups chopped cashews or pine nuts soaked for at least half an hour 

1/2 cup lemon juice (or lime juice)
1/2 cup honey
1/2 cup coconut oil
1 teaspoon vanilla
1/4 teaspoon sea salt
For the topping:
                               

Sliced strawberries or fruit of choice.

Crust: Process the nuts and dates in the food processor. Sprinkle coconut on the bottom of a tart pan and press crust onto the coconut.

Custard: Heat coconut oil gently until softened. Mix coconut oil with cashews, lemon, honey, vanilla, and salt until well combined and smooth.

Pour the mixture onto the crust. Tap the bottom of the pan gently to remove any air bubbles. Freeze until almost firm Top with sliced strawberries, or fruit of choice. Return to the freezer for another fifeen minutes until firm. Serve immediately.

Coconut Desserts

Coconut Macaroons

Ingredients:

3    cups shredded coconut

1 teaspoon almond or vanilla extract

1\8 teaspoon salt

2\3 cup honey, melted slightly if solid

4    egg whites

1    teaspoon cream of tartar Preheat oven to 355°F (180°C).

In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined. Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar. Roll the mixture between your hands to make balls. Mixture should make twenty-two balls. Drop each ball onto the greased and lined baking tray and press it with your fingers. Bake for ten to fifteen minutes, or until browned.

Cool cookies on cookie sheet and dip into chocolate glaze.

Chocolate and Coconut Oil Pudding

Serves 4

Ingredients:

2    ripe avocados, sliced

1/2 cup raw cacao

7 dates (soaked in water for at least one hour, and water reserved)

1/2 cup raw honey

1 1/2 teaspoons vanilla

3    tablespoons melted coconut oil

Pinch of Himalayan sea salt

Place everything in a blender or food processor and blend until smooth and fluffy. (You may need to add a little of the date-soaking water to create a creamy consistency.) Enjoy with fresh mango, peach, or apple slices for a great treat!

Coconut Pudding

Serves 2-4

Ingredients:

2 egg whites

1/3 cup rapadura

1 1 /2 cups coconut milk

1 tablespoon corn starch

1    teaspoon salt

1\4 cup coconut oil

1\4 cup coconut shavings

Place a shallow pot on the stovetop and add in egg whites. Turn the head about % of the way up. Whisk the egg mixture, gradually adding the rapadura and coconut milk. Don't be generous with the milk, be sure to add it slowly so the whole batch doesn't turn into hot milk. Keep it as thick as possible.

Add corn starch and salt about a minute or two after the previous step. If the mixture starts to boil, turn the heat down. There should still be milk left at this point.

Wait between five and ten minutes before adding the coconut oil. We want the flavor to be introduced to the dish as late as possible. Continue adding the milk slowly. There should be roughly a half cup left, depending on how accepting the mixture is.

Add the coconut oil 1 tablespoons at a time in addition to the remainder of the coconut milk. If all else fails, add a touch of regular milk.

When the ingredients are completely mixed and there are no visible traces of raw eggs, turn the stove down a notch. Wait two minutes just to be sure.

Let the mixture cool and place it in the refrigerator for up to an hour. When the mixture is cold, add coconut shavings if desired.

Coconut Tapioca Rice

Serves 6

Ingredients:

2    tablespoons butter or butter substitute

1\4 cup tapioca pearls

1/2 cup rice

1 cup coconut milk

1 cup almond milk (any flavor)

1/2 cup rapadura

1\4 cup coconut oil

1\4 cup raisins

1\4 cup coconut shavings

1/2 cup diced apples

1/2 cup long grain rice

Place the coconut milk in a large pot and put the stove on low heat. As soon as the milk begins to foam, add the tapioca pearls. It is incumbent that these cook while the rice portion is prepared. Be sure to stir this constantly.

Put the pan on medium-low heat, only slightly higher than the pot. Add the butter, followed by the rice. Slowly add the milk as the butter-rice mixture adapts. At this point, add 1-2 tablespoons coconut oil in addition to the rapadura. This will take at least five minutes to cook. Move the ingredients around in the pan as much as possible. After five minutes, add 1 tablespoon coconut oil to the pan and the remaining oil to the large pot. Stir thoroughly.

he pan mixture will be visibly finished when the rice begins to lose its shape. This is a tricky step, as you do not want it to lose its texture completely. Try to turn off the burner as soon as it appears to be sofening. At this point, check the status of the tapioca coconut mixture.

The pearls in the tapioca mixture should be soft and tender. The total cooking time for the pot should be roughly twenty minutes.

This is the most complex step and is therefore the most vulnerable to mistakes. Any excess milk from either pan/pot should be drained before attempting this. Add the rice mixture into the pot. Do not add heat. It is important that the mixtures are cooked to similar textures, otherwise one will immediately invade the other.

Assuming the transfer went well, the coconut tapioca and rice pudding should be mixed in a large pan with a minimal amount of liquid. Place this back on the stove on extremely low heat. Stir slowly for about fifteen minutes, carefully allowing the mixtures to take a liking to each other. If all goes well, it is time to add toppings and celebrate.

Leaving the heat as low as possible, add the raisins, followed by the shredded coconut, and finally the diced apples. Mix these toppings completely and serve the dish warm. While cold tapioca can be tasty, the cold rice pudding will not complement it at all.

Coconut Oil and Cocoa Fudge

Ingredients:

1\2 cup of virgin coconut oil

1\2 cup of coconut sugar paste

1\2 cup of organic cocoa powder

Pinch sea salt

1\2 teaspoon vanilla extract

In a heat-resistant glass measuring cup, add the coconut oil. Fill a small saucepan with a few inches of water and place the glass measuring cup in it. Heat on the stove top until the coconut oil is mostly melted (the coconut oil should be room temperature, not hot).

In a food processor using the regular blade, add the melted coconut oil and the rest of the ingredients and mix until well combined.

Place parchment paper in a loaf pan to cover the bottom and sides of the pan. Scrape your fudge

mix into the loaf pan and fold the parchment paper over the top of the fudge. Gently press down to even out the thickness of the fudge (you want it to be about half an inch thick, and it will cover probably about half of the bottom of your loaf pan). Take out the fudge and place in the freezer or refrigerator until it has set. In the freezer it only takes about twenty to thirty minutes. Cut into small squares—enjoy!

Chocolate Apricot Bites

Ingredients:

1\3cup brown rice syrup

2 tablespoons coconut oil, melted

1 tablespoon almond butter

1 teaspoon vanilla extract

1 1/2 cups oats

1    tablespoon cocoa powder

1\4 cup almonds, chopped

1\4 cup dried apricots, chopped 1\4 cup chocolate chips

Preheat oven to 330°F (165°C). Combine the brown rice syrup, oil, almond butter, and vanilla in a large bowl in the oats and add the rest of the ingredients, stirring to coat.

Once the mixture is well combined, pour onto a lined baking sheet and bake in a preheated oven, stirring once.

Chocolate Avocado Pudding

Ingredients:

2    ripe avocados

1/2 cup raw honey

1/2 cup organic cocoa powder

2 tablespoons coconut oil, melted

1 teaspoon organic vanilla extract

Puree the mashed avocados in a blender. Add remaining ingredients and blend until smooth and glossy.

Chocolate Maple Brownies

Ingredients:

1 cup coconut butter

2-3 eggs

1/2 cup honey

1/2 teaspoon baking soda

1\4 teaspoon Himalayan salt

1 1/2 teaspoons organic vanilla extract

1\4 cup cocoa powder

1\3 cup chocolate chips 1\4cup chopped walnuts

Preheat oven to 355°F (180°C). Grease a 9 x 9 or 12 x 8-inch pan.

In a large bowl, measure out all ingredients and mix until combined. Pour into a prepared pan and bake twenty to twenty-five minutes until the top is slightly crisp and the middle is soft.

Icy Almond Fudge

Ingredients:

2    cups raw creamy almond butter (unsalted)

1/2 cup coconut oil, softened

3    tablespoons raw honey

1 teaspoon fine sea salt

Bring all ingredients to room temperature for an hour before preparation. Mix all the ingredients together in a medium bowl, until smooth and creamy.

Transfer the mixture to a square baking dish lined with baking paper, and smooth the top with a spatula. Freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately. Store in the freezer to maintain texture.

Dinner Recipes

Coconut Chicken Kebabs
Serves 3-6

Ingredients:
6 skewers
18 oz (500 g) raw chicken breast, cubed
1    cup freshly cut raw pineapple, cubed 1\3cup coconut oil
1\2up shredded coconut
4 fresh, organic sweet peppers, chopped into a total of 24 pieces
2    tablespoons fresh lemon juice Black pepper
1 cup large organic red onion slices
3    tomatoes cut into 8 pieces each
1    cup brown rice

Preheat oven to 355°F (180°C). When heated, place the chicken breast in the oven on a broiling pan. Cook for twenty-five to thirty minutes.

When the chicken is nearly cooked (fifteen minutes into cooking or so), heat a frying pan with a light film of coconut oil. Place the coconut oil, lightly cooked rice, and shredded coconut in the pan.

Attend to the frying pan carefully, when the chicken looks cooked (check the internal temperature to ensure it is above 160°F/70°C in the very center) begin slicing it into pieces about one-inch tall and wide, and about a half-inch thick. Add these to the skillet with the tomatoes and 2 tablespoons lemon juice. Let this simmer, stirring often for about twenty minutes.

Add the onion and sweet pepper; continue to add lemon juice and black pepper to taste. Turn off the stove and oven.

Pierce a variety of the sliced pieces on each kebab, making sure it does not hold too much weight. Do not forget to include the fresh, cold pineapple. Serve each kebab over a bowl of the cooked rice.

Coconut Lentil Stew

Ingredients:
2    teaspoons expeller-pressed coconut oil
1\2 of a large yellow onion, chopped
2 cups filtered water
1\2 teaspoon ginger, ground
1\2 teaspoon turmeric, ground
1 cup yellow lentils, cooked
1 tablespoons coconut palm sugar
1\2 tablespoon tamari
1\2 cup coconut, shredded

Heat coconut oil over medium heat in a large stockpot or saucepan. Saute onion until browned, about six minutes. Add water, ginger, turmeric, lentils, coconut palm sugar, and tamari.

Bring to a boil then reduce to low heat. Simmer for about ten minutes to allow flavors to incorporate. Remove from heat and stir in shredded coconut.

Pan-Seared Halibut with Pineapple Salsa and Coconut Sauce

Ingredients For the Salsa:
1 cup diced pineapple
1\2 small red onion, chopped
1\2 cup diced yellow, red, or orange bell pepper
Juice of 1\2 lime
Juice of 1\2 lemon
1\4  bunch cilantro, chopped

Combine everything in a bowl and set aside.

For the Sauce:
1\2cup extra virgin coconut oil
1    egg
1\2 cup chopped fresh cilantro
2    tablespoons chopped fresh parsley Juice of 1\2 lime

Place everything in a blender and blend until smooth. For the Fish:

Four 3-oz (85 g) halibut fillets Himalayan sea salt and pepper, to taste % cup coconut oil, divided Garnish: 2 tablespoons of shaved coconut

Season the fish fillets with salt and pepper. Place 2 tablespoons coconut oil in a saucepan and heat over medium-high heat. Once hot, add the fish, cooking about four minutes on each side. Add up to 2 tablespoons more oil if needed, to prevent the fish from sticking to the pan. Remove from the pan, top with the salsa, drizzle with the sauce, garnish with the coconut shavings, and serve right away with a green salad.

Coconut Fried Chicken with Boiled Potatoes

Serves 4

Ingredients:
8 chicken pieces, thighs, breast, or drumstick, raw, organic, unfrozen
1 cup organic bread crumbs
1\2cup dried, crispy onions
1\2cup red wine vinegar
2    cups diced strawberries
1 cup fresh broccoli
4    medium-sized organic red potatoes, skinned
3    tablespoons lemon juice
3\5 cup coconut oil
1\4 cup organic apricot preserves
1\2cup olive oil
1 egg yolk

Mustard

Salt and pepper

Mix the red wine vinegar (leave a couple teaspoons behind for later use), diced strawberries, lemon juice, apricot preserves, and 1 tablespoon coconut oil. Mix these vigorously in an airtight container. Add the uncooked chicken pieces and allow to marinate overnight.

Heat the oven to 350°F (180°C). Mix the crispy onions and bread crumbs, and coat the marinated chicken in it.

Layer the remaining coconut oil at the bottom of a casserole dish. Add % cup olive oil and stir. Mix the crispy onions and bread crumbs, and coat the marinated chicken in it. Put the coated chicken in the dish and place it in the oven until it begins to fry. Steam broccoli until cooked.

For dipping sauce, mix the remaining coconut oil, red wine vinegar, and olive oil with the egg yolk.

For potatoes, bring a medium-sized pot of warm water to a boil and add peeled potatoes. Boil with salt, pepper, and lemon juice until soft.

Combine mustard, salt, and pepper to create a zesty mustard sauce, perfect for dipping. Serve chicken with sauce, potatoes, and broccoli.

Slow-Cooked Coconut Beef Stroganoff

Ingredients:
3 tablespoons coconut oil
5    cloves garlic, minced
1 large onion, chopped
3 lbs (1.5 kg) sirloin tip roast, cut into strips
Salt and pepper to taste
1 1/2 lbs (700 g) mushrooms, sliced
1    tablespoon dill weed
1/2 cup red wine
1\2 cup beef or chicken stock
2    tablespoons coconut water vinegar 1 tablespoon Worcestershire sauce
3    tablespoons coconut flour
1    tablespoon tapioca flour/starch or cornstarch
2    cups sour cream
1\2  cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

Heat the 3 tablespoons of coconut oil in a frying pan and saute garlic and onion lightly until browned and aromatic.

Place the beef strips in the slow cooker, and season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed.

Mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca, and coconut flour in a small bowl, then pour over the beef. You can add more stock during cook time if desired.

Cover and cook on high for two hours. Stir in sour cream and parsley. Cook on low for 1/ hours until beef is tender.

Serve over pasta with extra sour cream and topped with extra parsley if desired. 

Tropical Coconut Salmon

Ingredients:
1\14 cup organic sugar
1 1/2 tablespoons corn starch
2 lbs (1 kg) fresh salmon fillet
1/2 cup coconut oil
1    cup organic mango juice or pineapple juice
2    tablespoons organic fermented soy sauce
1-1 1/2 cups coconut chips

Extra coconut oil for greasing pan Preheat oven to 375°F (190°C).

Place salmon in a roasting pan greased with coconut oil and arrange coconut chips over salmon.

Mix together the organic sugar and cornstarch in a small bowl. In a small saucepan, melt / cup coconut oil over low heat. As it melts, add the mango juice and soy sauce. Stirring constantly, add the sugar mixture. Keep stirring until the mango sauce begins to thicken and then remove quickly from heat.

Pour the mango sauce on top of the salmon.

Bake for about fifeen minutes. To check if the salmon is done, gently pull at the fish a few inches from the edge. Once it is flaky and lighter in color, the salmon is done.

Coconut Citrus Tuna Steaks
Ingredients:
Extra virgin olive oil
Seafood seasoning blend of choice
1 1\2 tablespoons coconut butter
1 1\2     tablespoons lime juice
2    medium-sized tuna steaks
Virgin coconut oil

Rub both sides of the thawed tuna steaks with olive oil and seafood seasoning to coat. Mix equal parts softened coconut butter and fresh squeezed lime juice and beat with a fork until smooth and creamy.   Coat both sides of each steak with a thick layer of the coconut lime mixture. Allow to harden for a few seconds before flipping to coat the other side. Allow to marinate for ten minutes for flavors to absorb.

Preheat a frying pan coated with virgin coconut oil over medium heat for five minutes. Cook tuna steaks to desired doneness. Exact time will depend on the thickness of the individual steaks, but in general about two to three minutes per side produces a medium-rare tuna steak. I prefer to leave them fairly pink on the inside for maximum flavor and tenderness. Flip carefully to retain coating. Serve immediately with rice and green vegetables.

Coconut Vegetable Ragout

Ingredients:
 4 teaspoons coconut oil
1 bay leaf
1    cinnamon stick
2    cardamom pods
3    green chilies, or adjust to your taste (slit vertically)
1/2 cup chopped onion
1 cup mixed cut vegetables
1 cup fresh coconut milk 1 1/2 cups water Salt, as needed
1 teaspoon lemon juice Coriander for garnishing

Heat coconut oil in a pan. Add bay leaf, cinnamon, and cardamom. Saute for two minutes and add chilies and onion. Fry until it turns golden brown. Add the mixed vegetables and saute for few minutes.

Dilute / cup of coconut milk with water and pour over the vegetables in the pan.
Add salt and cover the pan with a lid. Cook on medium heat until vegetables are sofened. Remove from heat and add remaining coconut milk and lemon juice. Mix well and garnish with coriander. Serve with rice or Indian bread.

Carrots in Coconut Oil

Ingredients:
5-6 large fresh carrots
1    large yellow onion Coconut oil
Butter Salt, to taste

Wash and julienne the carrots. Slice onion into thin rings.

Heat the coconut oil and butter in a frying pan. Saute the carrots and onions over high heat, until tender.

Add salt before serving, if desired.

Creamy Coconut Potato Mash

Ingredients:
2.2 lbs (1 kg) potatoes, un peeled
1\4 cup coconut oil
2    tablespoons butter or ghee
1    cup coconut milk, room temperature Salt and pepper to taste

Steam the potatoes until very soft. Place them in a bowl, still with skins on, and add butter and oil. Mash the potatoes until smooth. Add the coconut milk and seasonings. Mash until well mixed.

Coconut Rice

Ingredients:
2    tablespoons virgin coconut oil
3    cups brown rice
1  3\5 quarts water
1 fresh lime
1\2 cup dried unsweetened toasted coconut

Heat coconut oil and rice in pan. Stir constantly until rice darkens in color. Add water 2 cups at a time. Leave uncovered on high heat until it boils, then cover pan half way, and let cook for ten to fifteen minutes. Cover pan entirely, reduce temperature, and let simmer until rice is tender.

Fluff rice with fork and squeeze lime on top. Garnish with toasted coconut. Serve with chicken or fish.

Crispy Fish Fillets

Ingredients:
3    tablespoons coconut oil
1\4 cup coconut flour
1\2cup unsweetened shredded coconut
6 fresh or thawed white fish fillets
1\4 cup coconut milk
Salt and pepper, to taste

Heat the coconut oil in a frying pan over medium-low heat.

Combine coconut flour and shredded coconut in a dish. Dip the fish in the coconut milk and then coat with coconut mixture. Sprinkle with salt and pepper and fry until golden brown.

Buttermilk Fish Fillets

Ingredients:
4    white fish fillets
1 cup buttermilk
1\3cup coconut flour
1\4 cup corn meal or seasoned fish fry mixture
1\3 cup panko (Japanese breadcrumbs)
Salt and pepper to taste

Dash cayenne pepper

1    cup coconut oil, divided
Juice from 2 or 3 lemons

Soak fillets in buttermilk. Mix all flours and spices together, and coat fillets in flour mixture.

Heat 2 tablespoons coconut oil on medium heat in a frying pan. Cook fillets until light brown on one side. While turning, add the other 2 tablespoons of coconut oil and brown on other side. Cook until fish is opaque and flakes easily.

Serve with fresh lemon juice squeezed over fish.

Spicy Coconut Fish

Ingredients:
2    tablespoons coconut oil
1 lb (500 g) fresh fish fillets Cayenne pepper to taste Salt
1    onion, diced
2    cloves garlic, minced
2 tablespoons coconut butter
1-2 cups water
Heat coconut oil in a frying pan. Season fish fillets and fry until lightly brown.

Remove fillets, and add onion, garlic, coconut butter, and 1-2 cups water to the pan. Bring to a boil for about ten minutes until mixture thickens slightly. Return fish fillets to the pan with coconut cream mixture. Cover pan and cook for an additional five minutes. Serve with rice and salad or steamed vegetables.

Spicy Fish Strips

Ingredients:
1    lb (500g) white fish
2    eggs, whisked
1 cup brown rice flour
 1\4 cup coconut flour
1 tablespoon achiote powder
1 tablespoon oregano
1/2  teaspoon cayenne powder
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1\2 cup coconut oil

Rinse fish fillets in cold water and then cut into short strips along lines of the fillets. Remove any bones.

Place eggs in one bowl. Mix together flours, spices, black pepper, and sea salt in another bowl. Dip fish strips in eggs and then toss it in the flour mixture. Set them aside on a plate. Warm up a 1\4 cup of coconut oil in a large frying pan and heat oil on medium heat. Cook a few fish strips at a time, leaving plenty of room in the pan, until well browned on either side. Add fresh oil to pan between batches of fish. Set cooked fish aside on a plate lined with a paper towels. Serve with freshly squeezed lime and tartar sauce.

Coconut Pilau

Ingredients:
3    cups coconut milk
1 1\2 cups uncooked Basmati or long grain rice
1 tablespoon virgin coconut oil
One 2-inch cinnamon stick, broken
3    clove buds
4    green cardamom crushed 1 star anise
1    bay leaf
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1\4 cup onions, thinly sliced
2    green chilies, slit
1 tablespoon ginger-garlic paste
1\2 teaspoon turmeric powder
Salt to taste
1\4  packed mint leaves,
roughly chopped
1 tablespoon coconut flakes for garnish 1 tablespoon Golden raisins

Fried shallots for garnish

Wash uncooked rice under running water and set aside.

Heat coconut oil in a large saucepan over medium-high heat. Add cinnamon, cloves, cardamoms, star anise, bay leaf, cumin seeds, and/or fennel seeds. Saute for one minute until aromas are released.

Add sliced onions and slit green chilies and saute until the onions are translucent. Add the ginger-garlic paste and saute then season to taste with turmeric powder and salt.

Add uncooked basmati rice and mix gently to coat the rice grains with oil. Stir occasionally to keep the rice from sticking to the bottom of the pan.

Add the freshly prepared coconut milk into the pot with mint leaves and bring to a gentle boil. Stir once and cover the pot tightly with a lid. Simmer on medium heat for fifteen to twenty minutes until the liquid has been absorbed by the rice. When rice is done, each grain should be soft and should not clump.

Remove pot from heat, but keep covered until serving. Remove whole spices and garnish with roasted cashews and golden raisins. Serve with curry.

Ginger Pork Stir-fry

Ingredients:
1    lb (450 g) pork tenderloin, thinly sliced
2    red apples, thinly sliced
1\2 cup virgin coconut oil
1 tablespoon sesame oil % cup honey
1    tablespoon shredded ginger
2    cups sliced mushroom
Salt and pepper to taste

 1 chopped leek
2-3 cups of steamed wild rice

Saute the oils with honey, pork, ginger, and apples for about eight minutes until the pork is cooked and apples are tender.

Add the mushrooms and season with salt and pepper to taste. Saute for another five minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Coconut Beef Curry

Serves 5

Preparation Time: 15 minutes

Ingredients:
1 small onion, diced
4 cloves garlic
Coconut oil, as needed for sauteing
1 1\2  lbs (750 g) beef, sliced into strips
2    teaspoons curry
1 teaspoon cumin
1    teaspoon turmeric powder
Salt and pepper to taste
3    tablespoons coconut butter
2    cups beef broth
1 medium-sized sweet potato, cubed
1    medium-sized carrot, chopped
2    stalks celery, chopped
1    medium-sized zucchini, chopped 7 oz (200 g) mushrooms, sliced

Heat coconut oil and saute onion and garlic until onion is soft. Add beef and saute for another two minutes.

Add spices, coconut butter, and beef broth. Cover and simmer for two hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.

Serve over rice or pasta and top with sour cream or plain yogurt. 

Crispy Fried Chicken

Ingredients:
2    cloves of garlic
1 onion, to taste
1 bunch shallots, finely chopped
6 raw macadamia nuts, crushed
1    teaspoon turmeric powder
3    teaspoons coriander powder Coconut oil, as needed
Handful lime leaves
2    stalks lemon grass, bruised
1\4 cup coconut milk
6 chicken drumsticks
1-2 cups shredded coconut flakes

Mix garlic, onions, shallots, macadamia nuts, turmeric, and coriander powder into a paste.

Heat coconut oil in a pan. Saute the herb paste with lime leaves and lemon grass, until fragrant. Pour in the coconut milk and chicken drumsticks. Simmer for thirty minutes, or until sauce reduces into a paste. Remove from heat.

Preheat oven to 390°F (200°C). Roll the cooked drumsticks in the shredded coconut flakes until evenly coated. Place on a lined baking sheet and grill for about twenty minutes, turning once.
Serve with rice and salad.

Chicken Cacciatore

Ingredients: 

1 whole chicken
1\2 cup virgin coconut oil
1    cup coconut flour
2 1\2 cups sliced onions, thinly sliced
1\2 cup green pepper, chopped
2 1\2 cloves garlic, crushed
15 oz (425 g) diced tomatoes
3 1\2 tablespoons tomato paste
2    oz (50 g) sliced fresh mushrooms, drained
1  1\4  teaspoons Himalayan fine salt
1\3   teaspoon oregano

Wash chicken and pat dry. Separate into chicken pieces and coat in coconut flour. Heat virgin coconut oil in a frying pan and fry chicken over medium heat fifteen to twenty minutes until light brown. Remove chicken and set aside.

Add onion rings, green pepper, and garlic to the pan. Stir over medium heat until onion and pepper are tender. Stir in remaining ingredients.

Return chicken pieces to sauce. Place lid over the frying pan and simmer for thirty to forty minutes until chicken is tender.

Classic Coconut Chicken Curry

Ingredients:
1    whole chicken, cut into 6-8 pieces
3    tablespoons virgin coconut oil
2    tablespoons organic coconut flour
1\2  teaspoon fine Himalayan salt
1\4 teaspoon black pepper
1 tablespoon chopped fresh ginger root
1\4  cup chopped onion
4    cloves garlic
1    tablespoon curry powder
2    cups chicken stock (you can use the neck and carcass to make this)
1\4 cup water

Heat coconut oil in frying pan and saute garlic, onion, and ginger. Add the chicken pieces, and brown slightly. Add chicken stock and simmer for fifteen minutes. Add spices and cover the pan. Continue cooking for another five minutes. Dissolve coconut flour in water and stir it into the pan. Cook for another five minutes.

coconut soups

Delicious and nutritious, these heart-warming soups will fill you with energy and well-being.

Creamy Lentil Soup
Ingredients:
1/ cups lentils, soaked
2 tablespoons apple cider vinegar
1    quart chicken stock
2    cups coconut milk
2 tablespoons coconut oil
1 large sweet onion, chopped
1 tablespoon garlic crushed
1-3 tablespoons fresh ginger, minced
1\2 teaspoon-1 tablespoon crushed red chili flakes
1 teaspoon cumin
1 teaspoon coriander
1\4  teaspoon salt
1 organic yellow pepper, chopped
1 organic orange pepper, chopped
1 organic red pepper, chopped
1 quart diced tomatoes
1 cup tomato juice
1 lemon, juiced
                      

Soak lentils in warm water mixed with apple cider vinegar for six hours, and then drain well.

Place lentils in a large pot and cover with 4 inches (10 cm) of water. Bring to a boil, then lower temperature and simmer for thirty minutes. Skim off any foam that rises to the top. Remove from heat and drain well.

Return the lentils to the soup pot along with chicken stock, coconut milk, coconut oil, onion, garlic, ginger, and spices. Simmer for one hour, stirring occasionally, then add the peppers, tomatoes, and tomato juice. Cook for two hours, or until lentils are tender. Remove from heat and stir in lemon juice.

Coconut Bean Soup

Serves 4-6

Ingredients:
4 cups warm water
1\4 cup pure organic coconut milk
3 tablespoons virgin coconut oil
1\2 cup fresh unmodified pinto beans 

1\4 cup fresh and natural chickpeas
1/2 cup organic green beans
1 cup raw (not frozen) organic broccoli
1/2 cup carrots, diced

Pour the warm water in a large pot and turn the stove on low heat. Add the broccoli and carrots. Leave this on the stove while keeping an eye on it for about forty-five minutes.

Add the coconut milk, coconut oil, and green beans to the soup. Turn the heat up by a small increment and mix the soup. Wait about twenty minutes and add the beans and chickpeas.

After letting the full mixture cook until the aroma is enticing, add desired seasonings and herbs. When the fully mixed contents of the pot come to a simmer, the dish is done cooking. Turn the stove off and let cool for five minutes. Serve in bowls, preferably with salad and/or fresh sourdough bread.

Pumpkin Curry Soup

Ingredients:

1\4 cup coconut oil
1    onion, diced
2    lbs (1 kg) chopped pumpkin
1 1/2 quarts chicken stock
2 cloves garlic, pressed

 2 teaspoon salt
1\4 teaspoon crushed red pepper flakes or to taste
1+ tablespoon curry powder
1    teaspoon coriander Pinch cayenne pepper
2    cups coconut milk
                                   

Heat the oil in saucepan and cook onions and garlic until soft. Add pumpkin, stock, salt, and spices. Bring to a boil, then simmer for twenty minutes.

Allow to cool, then blend the soup in batches in a food processor. Return to gentle heat and stir in coconut milk. Taste to check if it is spicy enough. If not, add more spices to taste. Serve sprinkled with nutmeg and with a side dish of crusty bread.

Roasted Cauliflower and Bacon Soup

Ingredients:

1    head cauliflower, cut into pieces
1\4 cup coconut oil
Salt and pepper
2-3 pieces bacon, diced
1\4-1\2cup white onion, diced
2    garlic cloves, minced
1    teaspoon fresh thyme
7 oz (200 g) mushrooms, sliced
1\4 cup white wine
3    cups chicken broth
3\4 cup full fat coconut milk
2    tablespoons butter
Preheat oven to 400°F (205°C).

Use 2 tablespoons of the coconut oil to coat the coconut pieces. Roast the coconut pieces for twenty-five to thirty minutes.

Cook the bacon in a frying pan. Saute the onions with the remaining coconut oil. Add the garlic, thyme, and mushrooms. Saute until the mushrooms are tender, about five to ten minutes. Drain fat from pan, then add white wine, chicken broth, and cauliflower and bring to a boil. Reduce heat to a simmer for five minutes.

Blend soup with coconut oil in a food processor until you reach desired consistency. Return to low heat and add salt and pepper to taste.

Mushroom Coconut Soup

Ingredients:
1 quart vegetable stock 

7 oz (200 g) chopped fresh mushrooms
3 tablespoons virgin coconut oil
1    medium onion, diced
2    tablespoons thyme
3    bay leaves
5 large cloves garlic, minced 1\4 cup white wine
1\3cup plain flour
1 1/2 cups coconut milk
1    teaspoon Himalayan salt (to taste)
2    teaspoons fresh grind black pepper (to taste) 2 tablespoons Thai fish   sauce
                      

Place chopped mushrooms in stock and simmer for twenty minutes.

Saute the chopped onion in coconut oil in a heavy-bottom soup pot until the onions are transparent and golden.

Drain the stock from the mushrooms, reserving stock. Add the mushrooms to the sauteed onions. Add the thyme. Saute for another five minutes or until tender. Add the bay leaves, minced garlic, and white wine, heating for another minute.

Place 1\2 cup reserved stock in a small saucepan and stir in flour over low heat until a paste forms. Add Thai fish sauce.

Add the rest of the stock and the coconut milk to the mushrooms in the soup pot. Heat until simmering, add the fish sauce paste, stirring until the soup thickens. Simmer for ten minutes, then remove bay leaves before serving.

Thai Chicken Soup

Ingredients:
2 green onions
7 oz (200 g) mushrooms
10 oz (300 g) baby corn, drained
3 1\2 oz (100 g) bamboo shoots, drained
15 oz (500 g) chicken
2 tablespoons coconut oil
1    cup coconut butter plus 2 cups water
2    cups chicken stock
1    teaspoon curry powder
1\2 tablespoon honey
2    teaspoon lemon juice Salt to taste

Finely chop vegetables and bamboo shoots. Dice chicken and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and saute for two minutes. Add remaining ingredients and bring to a boil. Simmer for fifteen minutes.

Spicy Sweet Potato Soup

Ingredients:
1 tablespoon coconut flour
1 tablespoon virgin coconut oil
1 1\2 cups chicken stock
1 1/2cups cubed sweet potato
1\4 teaspoon fresh ginger
1\8 teaspoon ground cinnamon
1\8 teaspoon ground nutmeg
1 cup coconut milk
Salt and pepper to taste
Boil sweet potatoes until soft (about twenty minutes) and drain.

In a heavy saucepan, heat the virgin coconut oil, then stir in the coconut flour until the mixture combines into a caramel-colored roux. Add the chicken stock gradually, stirring until smooth after each addition. Bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for five minutes more.

In a blender, puree the soup in batches and return to the saucepan. Add the coconut milk and gently reheat the soup. Season with salt and pepper and serve.

Lunch Recipes

Potatoes and Green Peas in Pumpkin Sauce with Coconut-Lime Rice

Ingredients:
2 tablespoons coconut oil
1 tablespoons olive oil
1    Vidalia onion, sliced
Himalayan sea salt, to taste
2    garlic cloves, minced
White pepper, to taste
2 potatoes, diced
1 1\2 cups water or coconut water
1-inch piece ginger, minced
2    teaspoons turmeric 2 teaspoons coriander 1 teaspoons cumin
1 or 2 teaspoons chili powder
1 cup pureed pumpkin
1 1\2 cups green peas
1    tomato, diced
1\2 cup plain coconut or almond yogurt
2    tablespoons coconut oil
2 cups cooked basmati rice
1\2 cup coconut milk
Zest of 1 lime

Heat the oils in a large saucepan over low-medium heat. Add the onion, season with salt, and cook for about ten minutes to lightly caramelize the onions. Add the garlic and cook for one minute. Season with salt and pepper, then add the potatoes, 1 1\2 cups water (to start), ginger, and spices. Cover and cook about ten minutes, stirring occasionally and adding more water if needed. Stir in the pumpkin, peas, tomato, yogurt, and coconut oil and cook for a minute or two to heat through. Remove from the heat. Combine the rice, coconut milk, and lime zest in a bowl. Divide the rice among four plates and top with the potatoes and peas. Makes 4 servings

Savory Corn Cakes

Ingredients:
1    cup fresh sweet corn (corn cut from 2 ears of corn)
1\4 cup chives, garlic chives, or small green onions, chopped
2    eggs
2 tablespoons virgin coconut oil, melted
1\4 cup coconut flour
1\4 cup fine cornmeal
1\4 teaspoon salt
1\4 teaspoon black pepper
2 tablespoons olive oil, coconut oil, or butter

Puree 3\4 of the corn and chives in a mixer. Place into a bowl, add eggs and 2 tablespoons coconut oil. Mix well. Add coconut flour, cornmeal, salt, and pepper. Mix gently until well combined.

Heat additional oil in frying pan over medium-low heat. Place large spoonfuls of batter into the pan, flatten gently, and cook until golden brown. Flip and cook other side. Serve with sour cream and chutney.

Asian Broccoli Salad with Coconut Oil

Ingredients:
1    cup broccoli florets % cup almonds, sliced
1\4cup currants or organic golden raisins
1\4 cup of a Habanera pepper
1\4 teaspoon fresh garlic, minced
2    tablespoons expeller-pressed coconut oil
1\4 of an avocado
1 teaspoon tahini
1    teaspoon lemon juice Pinch of sea salt

Steam broccoli florets for approximately ten minutes, until slightly tender but not overcooked.
Place in a large bowl and stir in almonds and currants or raisins. In a blender, mix pepper, garlic, coconut oil, avocado, lemon juice, tahini, and salt until smooth.

Pour avocado mixture over broccoli and stir completely, coating the broccoli. Serve immediately in individual bowls.

Garlic Chicken Bites

Ingredients:
2    lbs (1 kg) ground chicken
1\2 teaspoon garlic powder
1\2  teaspoon onion powder
1    teaspoon crushed red pepper flakes
2    teaspoon chili powder
1    teaspoon salt Fresh ground pepper
2    eggs
1 cup breadcrumbs Coconut oil, as needed

Mix all ingredients except coconut oil together until well blended. Add more breadcrumbs if mixture looks too sticky.

Heat coconut oil in a pan over medium heat and drop chicken mixture into pan, shaping into nuggets. Cook until golden brown on both sides and serve.

Chicken and Coconut Rice

Ingredients:
1    cup white rice, al dente, or lightly cooked
1\4 cup shredded coconut
2    tablespoons coconut oil
1\3    cup chopped pineapple
1\3    cup chopped red onion
2    tablespoons lemon juice
1 chicken breast, chopped

Heat a frying pan and add the rice and chicken. Cook for fifteen minutes. Be careful not to burn the rice.

When the rice and chicken are thoroughly cooked, add the coconut oil and shredded coconut. Simmer for three to six minutes.

Add the lemon juice, chopped pineapple, and red onion to the skillet. Continue to simmer for up to ten minutes.

The ingredients will be fully cooked when the smell of the dish becomes rich and heavy.

Coconut Pasta Salad

Serves 1-2

Ingredients:
1 cup spelt pasta, cooked
1\2 cup chopped onions (red, traditional, sweet, or mixed)
1\2 cup chopped carrots
1\4 cup chopped celery
3    tablespoons coconut oil
1\3 cup coconut shavings, organic and fresh
1\4 cup raspberry vinaigrette dressing

Lightly mix the spelt pasta with the raspberry vinaigrette dressing. The dressing should mix with any leftover water that was not fully strained from the pasta.

Gently mix in the coconut oil thoroughly, followed by the shavings and the onions. Top the dish with the carrots and celery; they can also be mixed in with the whole salad. Serve cold.

Coconut Chicken Satay

Serves 12
Ingredients:
1 1\2 lbs (750 g) frozen boneless, skinless chicken thighs, Thawed wooden or bamboo skewers
Marinade:
1    small onion, chopped
3 cloves garlic, chopped
1\8 teaspoon ground ginger
1\2 teaspoon dried turmeric
2    teaspoons cumin
1    teaspoon red pepper flakes
1\4 cup oyster sauce or fish sauce
1\3 cup brown sugar
2    tablespoons vegetable oil

Coconut Peanut Sauce

1    cup coconut peanut butter
1\8 cup soy sauce
1\2 teaspoon red pepper flakes
2  tablespoons brown sugar
2 teaspoons lime juice
1\2 cup hot water
1\8 cup oyster sauce
1\3 cup coconut butter
2 teaspoons sesame oil
 

Marinade:

Blend all ingredients on high heat for two minutes. Pour into a sealed marinating dish with the chicken. Marinate for several hours, stirring periodically to coat chicken thoroughly. Cut marinated chicken into 2-inch (5 cm) cubes. Soak bamboo skewers in water for twenty minutes so they don't burn while cooking. Thread chicken onto skewers, and it's ready to grill.

Coconut Peanut Sauce

Blend all ingredients on high heat. Serve with chicken skewers.