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Coconut Chicken Stroganoff Recipe photo
Coconut Chicken Stroganoff
photo by recipe author

Servings: 4 - 6
Preparation Time: 20 minutes

Cook chicken in coconut oil in skillet.

While chicken is cooking, place all remaining ingredients in a blender and blend just until smooth. Pour into a saucepan on medium heat and bring to a boil. Add cooked chicken to broth, salt to taste. Serve over rice or pasta.  

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Gluten Free Tropical BBQ Pizza Recipe photo
Gluten Free Tropical BBQ Pizza
photo by recipe author

Servings: 8
Preparation Time: 20 minutes

Almond Flour Pizza Crust with Coconut Oil: 

Our Tropical Toppings:

  • 1/2 cup BBQ sauce (I used a sweet & spicy Chipotle BBQ) – divided portions
  • 1 1/2 cups diced roasted chicken
  • 2 cups shredded mozzarella
  • 8 ounces chopped pineapple
  • 1/4 cup shredded coconut
  • 1/2 purple onion – finely diced or sliced
  • Handful of chopped cilantro, stems removed  

Mix crust ingredients together to form a dough. Will look just a bit sticky at this point. That is expected. Just let it rest in the bowl for 10 minutes.

Preheat the oven to 350 degrees ºF.

Tear off two pieces of parchment paper just larger than your pizza pan or stone. Cut one piece to the round shape and size of the pan or stone and make that the bottom piece. Place dough between the two pieces of parchment paper and roll it until desired thickness. You might find it more of a pressing out with the rolling pin rather than rolling, but just roll it out to the size of the bottom parchment piece. I made mine in a 15? round pan which produces a thin crust that is plenty sturdy to handle lots of toppings.

Remove the top paper and discard. Trim the edges into a nice round crust, like you might a pie crust edge then transfer the crust, leaving it on the bottom paper, to a pizza pan.

Bake for 10-15 minutes until middle is firm, just barely beginning to hint at browning, before the crust is too crispy because it will cook more after topping added. Don't overcook at this point. 

Take out of the oven and top with your desired pizza toppings. We used these:

Add a very thin layer of your BBQ sauce, using a spatula makes this easier to spread and get it evenly to the crust edge. Then add the cheese – ours is 2 cups of good quality mozzarella. Next, mix the remaining BBQ sauce with your deboned and cubed roasted chicken. Then cover the top evenly with the BBQ chicken. Sprinkle with the shredded coconut, the drained pineapple bits, and the finely diced purple onion.

Put the pizza back in the oven for about 10-15 minutes – until hot and the cheese is beginning to brown and bubbling.

Top the cooked pizza with the fresh chopped cilantro and serve!

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Squeaky Clean Coconut Wonder Bars Recipe photo
Gluten Free Sandwich Rounds
photo by recipe author

Servings: 6
Preparation Time: 30 minutes

Preheat oven to 350 degrees ºF. /p>

Grease your muffin top pan(s) very well.

Mix all dry ingredients in a bowl.

Use an electric mixer & add in the eggs and butter/ghee/coconut oil until well combined. Scoop batter into the muffin top pan(s). Use about 1/3 cup for each of the rounds. Flatten with a rubber spatula. Sprinkle on the optional toppings.

Bake for 20-25 minutes. Allow the sandwich rounds to cool. Carefully slice them in half when ready to eat. YUM!

Store in an airtight container in the fridge or freezer. 

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/Lemon Curd Recipe photo
Lemon Curd
Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

The existence of lemon curd can be dated back to as far as 18th century England, and is most often used as a filling for tarts and pastries as well as a spread or topping for bread and scones. The actual curd base is made up of eggs and sugar and is very much like a custard in cooking, taste, and texture. Lemon is probably the most well known flavoring for fruit curd, but just about any fruit juice can be used to make this classic condiment.

Something that is demonstrated in this recipe and the following video is a double boiler. A double boiler is made when a heatproof glass bowl is set over a pot of gently simmering water and used to cook whatever needs to be cooked. This method of heating is often used when the product is extremely heat sensitive (such as is the case with fruit curds due to the amount of eggs) and needs a gentle heat method of cooking. The most important things to remember when cooking in a double boiler would be to not let the water come to a rolling boil (you'll know when the water starts spitting out of the sides of the bowl) or to let any excess water fall into your glass bowl. This could result in failure of your finished product by either the eggs "curdling" (cooking too fast and become scrambled eggs) or the water messing with the finished texture.

Lemon curd is relatively easy to make. All you have to watch out for is the temperature creeping up too high and not whisking/stirring enough. Whatever you do, don't walk away from stirring while you make your curd. The more it is stirred, the better the texture will be. Leaving your lemon curd alone for too long is another great way to end up with sweet lemon scrambled eggs. You don't want sweet lemon scrambled eggs.  

Try making this with Gold Label Virgin Coconut Oil for a unique flavor, or stick with a mild or flavorless oil such as the Green Label or Expeller Pressed if you wish. Finally, use your sweet and tart lemony custard-y curd as a filling for mini tarts or just as a fancy, classy fruit spread over scones or biscuits. Don't fear the curd. Watch the video below for a step-by-step tutorial so you can enjoy it for yourself! 

 

Lemon Curd 

Servings: makes 2 cups
Preparation Time: 20 minutes

Bring a small pot with 2 inches of water in it to a simmer on the stovetop. In a bowl that will sit nicely over the water, place the eggs, lemon juice, and sugar. Place bowl over simmering water and whisk until nicely thickened (about 10 minutes).

Carefully (it's hot) remove bowl from pan and place on counter. Or, turn heat on stove off and remove bowl after last additions. Add lemon zest and coconut oil. Stir until smooth. Pour into jars, cover, and chill.

Recipe submitted by Karen, Quincy, CA

Squeaky Clean Coconut Wonder Bars Recipe photo
Squeaky Clean Coconut Wonder Bars
photo by recipe author

Servings: 12 bars
Preparation Time: 15 minutes

For the crust: 

For the topping:

Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8x8 baking dish.

Mix together the topping ingredients, using enough coconut cream to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust and then press down firmly into the crust.

Refrigerate for at least 1 hour, or until the coconut oil is solidified and you can cut squares without everything crumbling. 

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Individual Strawberry Coconut Rhubarb Crisps Recipe photo
Individual Strawberry Coconut Rhubarb Crisps
photo by recipe author

Servings: 2
Preparation Time: 15 minutes

Preheat the oven to 350 degrees ºF.

In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of honey and the vanilla.

In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, and then stir in the remaining honey. It will be fairly wet.

Lightly butter two, 8 ounce ramekins. Divide the fruit mixture evenly between both, and then use a spoon to spread the topping evenly over the fruit. Place the ramekins in a baking dish with a rim, as you will get some spill-over from the bubbling fruit.

Bake for 45 minutes, or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened. Serve hot or at room temperature.

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Coconut Coffee Ice Cream Recipe photo
Coconut Coffee Ice Cream
photo by recipe author

Servings: 7 half-cup servings
Preparation Time: 10 minutes

  • 15 oz full fat coconut milk*
  • 6 tablespoons honey
  • 1/2 cup brewed coffee
  • 1 teaspoon espresso powder (or finely ground darkly roasted coffee)
  • 1 cup unsweetened almond milk

In a saucepan gently heat the coconut milk and honey until the honey has dissolved. Remove from heat and stir in the brewed coffee, espresso powder and almond milk.

Chill thoroughly before pouring into ice cream maker. Make according to your ice cream maker's instructions.

Remove to another container and freeze until solid. Let come to room temperature for about 10 minutes prior to scooping. 

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

Karen from Quincy, CA just won $50 for this recipe and photo! Submit yours here.

Gluten Free Coconut Pie Crust Recipe photo
Gluten Free Coconut Pie Crust
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Preheat oven to 180 ºC (350 ºF), grease 9" pie pan with coconut oil.

Place butter and honey into a small saucepan and melt over low heat on stovetop.

Mix in eggs until well incorporated. Add dry ingredients. Mix until batter becomes thick.

Tip batter onto pie pan (it should all come out together). Using back of spoon, press batter out, maintaining an even layer. Prick bottom with a fork.

Bake for 9 minutes. Pie should be dry and a golden colour - you may be able to see edges are a dark brown. If needed, place back in oven a minute at a time, until dry.

Let cool for 10 minutes. Add filling and toppings.

Pie crust is ok to cook for another 15 – 20 minutes. 

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Chewy Coconut Oatmeal Raisin Cookies Recipe photo
Chewy Coconut Oatmeal Raisin Cookies
photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Preheat oven to 325 degrees ºF. Line a cookie sheet with parchment paper.

Cream the coconut oil and sugar in a large bowl, add the eggs and vanilla. In a separate bowl, mix the oats, almond flour, baking soda and salt. Stir the wet and dry together, then add the raisins, coconut, and pecans.

Roll into golf-ball sized cookies, and flatten slightly with your palm. The cookies shouldn't spread too much, so you can place them about an inch apart.

Bake for 8-12 minutes, until the cookies are golden and fragrant.

Best when served chilled. 

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

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Piña Colada Recipe photo
Piña Colada
photo by recipe author

Servings: 4
Preparation Time: 5 minutes

  • 4 cups homemade coconut/almond milk*
  • 2 tablespoons Coconut Cream Concentrate
  • 1/3 cup pineapple, fresh or frozen
  • 1 ripe banana, fresh or frozen
  • 1 handful ice, or as needed

Blend all of the ingredients together. Serve with a slice of lime and a fancy rim with shredded coconut. Dip the rip into a plateful of honey and then dip it into a separate plateful of shredded coconut. Enjoy. 

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

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Garden Pea and Chive Cashew Coconut Pesto Recipe photo
Garden Pea and Chive Cashew Coconut Pesto
photo by recipe author

Servings: makes approximately 10 oz.
Preparation Time: 10 minutes

  • 1/4 pound snap or snow peas in shell
  • 1/2 cup raw cashew pieces
  • 1 ounce parmesan cheese cut in chunks
  • 1 small bunch of chives
  • 1 tablespoon coconut oil
  • 1 1/2 tablespoons olive oil
  • 1/8 teaspoon salt

Bring 1 cup of salted water to boil in a small saucepan. Add peas. Bring back to boil and turn off heat. Let them sit in the hot water for a few minutes before draining.

Add the cashews and parmesan to a food processor and process until coarsely ground. With a scissors, cut the chives into 1 inch pieces into the processing bowl. Now add the peas, coconut oil, olive oil and salt. Process until smooth, scraping down sides of bowl as needed. 

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Coco n oat Balls Recipe photo
Coco'n'oat Balls
photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Stir together oil, cocoa, honey, almond butter and salt in a mixing bowl. Add coconut and oats and mix until coated. Line cookie sheet with wax paper. Form mixture into tiny balls and place on wax paper. Freeze for a couple hours and enjoy!

This recipe is very forgiving. Add or subtract amounts to taste.

Option: Instead of steel-cut oats, use 1 1/2 cups old fashioned oats and eat straight from the bowl without freezing.  

Sharla from Boise, ID just won $50 for this recipe and photo! Submit yours here.

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