Coconut Recipe Discussions :: Recipe Comments

Free Coconut Recipes by Tropical Traditions

Home Search About Us Contact Submit Gluten-Free Discussions Blog Videos

Recipe Comments

Below are the recipes that have comments, beginning with the most recent comments. If you would like to start a new discussion about a recipe not listed here, please go to the recipe's page first and make a comment there. That will start a new discussion thread which will appear on this page.

Showing (1 - 20 of 193)

Coconut Peanut Butter Cup Hot Cocoa

Comments (7)

Miss Rachel · 01/06/2010

So... Sarah, do you just stay home and make up recipes using the products from TT or do you just get bored with everyday life and think something might work and try it, like this here Coconut Peanut Butter Cup Hot Cocoa recipe that was just posted? (did you get that whole hill-billy tone there?! LOL I was thinking of putting "jest' instead of just, but I will spare you now.) well, it looks delicious, and I'll be trying it when I get my coconut peanut butter to review. :) looks delicious!

Sarah · 01/06/2010

LOL Rachel! Actually when I came up with this recipe I was just plain bored with PLAIN hot cocoa, so decided to do something different. :) Peppermint was too common, white hot cocoa same thing, regular peanut butter was all over the place, but Coconut Peanut Butter? The light bulb went on. The rest is history. Hope you enjoy it!

Miss Rachel · 01/10/2010

Well... I didn't try it yet, but I'm thinking I will tomorrow - so I can take a photo of it. You know me, I have to take photos of everything I make. :P hehe. I got the coconut peanut butter to review, and have yet to taste it. It smells like a candy I can't name (because I forget the name) and can't wait to find a couple more recipes to try it with! AWESOME... smells sooooooooooo good though. :) Well, I've never had peanut butter hot cocoa, but now I'm onto it. :)

Jean · 02/01/2010

Sounds wonderful..... Because you are the originator of the recipe, you know how it should taste, perhaps you would provide the ingredient amounts to make ONE cup. I would be appreciative. Thank you. Jean

Sarah · 02/01/2010

Sure! Here it is: 1 tablespoon cocoa powder 1- 1 1/2 tablespoons sugar/honey, to taste dash of salt 1 tablespoon water 1 tablespoon Coconut Peanut Butter 1 cup milk 1/8 teaspoon vanilla Make as directed but boil the cocoa, sweetener, salt and water for only 1 minute before stirring the milk and coconut peanut butter in.

Miss Rachel · 02/01/2010

I'll be trying the one cup version, just to make sure everyone likes it. But I have to wait until tomorrow because we're outta milk! Ha! But I tasted the coconut peanut butter, and it is AWESOME. its got the right amount of coconut and peanut butter taste to it. simply delicious!

Pam Striker · 03/11/2010

Oh my gosh...heaven! xoxo

Post Comment

Savory Cheese Scones with Coconut Flour

Comments (4)

Gluten-Free Coconut Flour Berry Crepes

Comments (4)

Gluten Free Pumpkin Muffins

Comments (5)

Strawberry Cream Pie - Gluten Free and Dairy Free

Comments (19)

Damon · 10/21/2009

tried this and the pie came out as expected. One change I would make is added about 2 tbsp of the coconut oil to the crust to make it stay together. as the cust really just fell apart and became granola on the plate.

Sarah · 10/21/2009

Thanks for the review! The crust shouldn't fall apart, but the addition of coconut oil is a good one. The crust ingredients need to be ground to crumbs and then pressed FIRMLY into the plate. That way they will stick together and stay. :)

Jenn @ TheCinnamonQuill.com · 10/22/2009

Wow; this sounds brilliant. I will definitely give it a try!

Abeth · 12/25/2009

This pie recipe is really something I would like to try. No baking involved. Can't wait to try it. Would blueberries be good for this too?

Sarah · 12/28/2009

I would think so. That should work too.

bird · 01/21/2010

You can also blend a few dried dates into the crust to help it stick together.

blah · 01/31/2010

alergic to cashews-- do you think walnut would work? or pecans? Sounds really yummy otherwise....

Sarah · 01/31/2010

I seriously doubt it. Cashews turn into a very unique creamy texture when blended and I haven't found any other nut that will do that.

Jamie · 01/31/2010

I think you could sub almonds for cashews. They also get pretty creamy.

Sarah · 02/01/2010

Good one, I hadn't thought of that. Almonds may work; you could try soaking them first as they are harder then cashews.

Sharla · 02/02/2010

Ok, I just made this and it's, hands-down, the best strawberry pie I ever tasted!!! This is exactly how a strawberry pie should be... creamy, delicious and HEALTHY!! (oh, and I didn't have any good honey, so I substituted 1/2 pure maple syrup and half agave). [Hee hee, side note: don't buy honey labled, "bean honey." Honey should not taste like beans.]

Helga · 02/05/2010

Is it 2 tablespoons? or 2 teaspoons of vanilla extract?

Sarah · 02/05/2010

Yes, you read that right. 2 TABLEspoons. Use a high quality alcohol based vanilla extract. It's well worth it.

Allure · 02/10/2010

This pie is very delicious, but be sure to use fresh strawberries or use more coconut oil. I used frozen strawberries/blueberries and the pie was runny.

Christie · 02/15/2010

I made this pie with bananas, and macadamias instead of cashews (Sarah, macadamias get nice and creamy, too - it worked great, although they are expensive). It was FABULOUS! Thank you for the recipe. I used only half the honey, since bananas are so sweet. I will probably use less still next time, as this was very rich. I used a small amount of coconut oil in the crust, as one reviewer suggested. I might try it without next time, just to see what it's like. I WILL be making this again. My boys would never forgive me if I didn't!

Christie · 02/15/2010

Oh, I forgot to mention that the one problem with using bananas is that they brown (so the pie has the look of cocoa - kind of). I think next time I'll try adding just a little bit of lemon or lime juice to keep it a prettier color. Since I haven't tried it yet, I can't say which flavor is better. And I also thought I should mention that the changes I made were due to food allergies. I wasn't just messing with the recipe (in fact, I'd LOVE to try it with strawberries - I'm sure it's fantastic). Another difference was that I used about a tsp. of ground vanilla bean instead of the extract. So that's another change that works well.

Sarah · 02/15/2010

Glad you all enjoyed it Christie! Oh, that's great! Glad the macadamias are a good substitute. :)

Carol |Ann · 03/11/2010

I made this pie & would like to know why this pie was so heavy? I followed the receipe as suggested. |Could it be to much coconut oil?

Sarah · 03/11/2010

Carol Ann: I'm not quite sure what you mean by "heavy". The pie should be smooth, creamy, and dense, like a cheesecake almost. But it's definitely not like a cake which gets light and fluffy. It kind of like a really thick smoothie that's hardened up into a smooth, fudge consistency texture. If you're meaning "heavy" as in dense, then that is just the way it's supposed to be. Dense like fudge candy, but at the same time still light and creamy.

Post Comment

Chocolate Coconut Peanut Butter Balls

Comments (1)

Raw Chocolate Coconut Snowball Cookies

Comments (3)

Coconut Flour Baking Powder Biscuits

Comments (9)

Miss Rachel · 10/07/2009

I am gonna make these for supper. :) I am sure they will be delicious! :)

Sarah · 10/07/2009

Awesome! Let me know how you like them. :)

Miss Rachel · 10/07/2009

I tried them... but they didn't turn out as good as the photo of yours. :) I will have to make them again and see if I can get to look like yours. of course, I was in hurry to make them... :P

Sarah · 10/07/2009

Did they not rise very much? If so, that's normal. The coconut flour keeps it from puffing up as much as traditional ones. Try kneading the dough a couple more times or so and/or make a few folds (like you would for a buttermilk biscuit).

Teresa · 10/18/2009

I couldn't save any of these, my family consumed the entire batch in one dinner!

Linda Ward · 12/02/2009

I used coconut milk instead of cows milk (1 cup with a 1/4 cup water). I added about 1/4 tsp cream of tartar also. Followed the original recipe for the rest. Biscuits are delicious BUT do have a coconut flavour!

Sue · 02/11/2010

I want to try, but can I use all coconut flour? I'm do a paleo diet and do not use any grains or dairy. Would also substitute coconut milk and coconut oil. I'll have to try. I bought 2 big bags of coconut flour and haven't used much. Also use almond meal alot.

Sarah · 02/11/2010

No, all coconut flour won't work. The coconut flour needs a binder like eggs since it doesn't contain any gluten. You could use coconut milk in replace of the regular milk, but if you use a different fat other then butter or palm shortening it won't be the same. If you want a biscuit using coconut milk and coconut oil there's a recipe for that on here called "Coconut Baking Powder Biscuits".

John · 03/08/2010

Post Comment

Gluten Free Coconut Flour Chocolate Chip Cookies

Comments (10)

Julie Cowart · 10/03/2009

Just starting a gluten-free diet so this recipe makes it sound not so bad LOl Mmmmmmm can't wait to try it

Lara Kadillak · 10/11/2009

I was wondering can you substitute agave nectar for granulated sugar and do you have to add the shredded coconut? I don't want the cookie to be too coconuty? Any suggestions? Thanks!

Sarah · 10/11/2009

The shredded coconut does not have to be added if you don't want it too coconutty but I wouldn't try to swap a liquid sweetener for the sugar. To do that you would have to reduce another liquid and the only other two liquids used is eggs and oil and both are needed and cannot be reduced. You could probably substitute about 2 tablespoons or so of the sugar for something like brown rice syrup or maple syrup and reduce about that much oil but I can't guarantee that it would turn out that way.

Sherry · 10/15/2009

I sub honey for almost all my recipes that call for sugar. Honey however has a higher sugar content per volume and therefore less is needed. Reduce by 1/4. So far, I have not had any problems and my family has not been able to tell the difference in most cases. You can always try you agave nectar and keep us posted on how it worked although agave is not as sweet as honey nor as think so it may not work as well as honey. You could try half and half of each for starters and see how that goes. I figure, once I'm it the kitchen, it's my creation weather its success or a flop and it's always a good learning experience. So have fun with it!

Sara · 11/07/2009

When you use honey, do you use more dry ingredients to make up for the wetness?

Sarah · 11/07/2009

I suppose it'll depend. Generally you reduce a liquid, but you could add a tad more flour if needed. Just follow Sherry's directions for substituting honey for sugar and then "eyeball" it and see if the mixture is too wet or not. My guess is that it'll be fine considering it's coconut flour (which is a very thirsty flour). Just play around with it and see what you come up with. :)

Doreen · 01/04/2010

I made this recipe today. I made a double batch and added white chocolate chips to one and chocolate chips to the other. They tasted great but were a little on the dry side. other than that, super recipe!

Matthew · 02/27/2010

We're making them right now, and we're not using the coconut flakes. They look good, and we'll let you know how they taste in 15 minutes! :D

lkat80 · 03/07/2010

When substituting agave for sugar, we always use less (because we find agave sweeter) and add a healthy scoop of flaxseed meal (to help balance the liquid/dry balance and add health benefits).

Doreen · 03/08/2010

Thanks for the tip. I'll try to add a scoop of flaxseed meal the next time. They are delicious!

Post Comment

Coconutty Creamy Grits

Comments (1)

Spiced Crockpot Granola

Comments (4)

Wheat Free Coconut Pancakes

Comments (9)

Louise · 03/04/2010

What a great looking dish. I can't wait to try it. Pancakes for breakfast tomorrow thanks to Averie

Pam Striker · 03/05/2010

Looks Great Averie...thanks!

Emily · 03/06/2010

I thought this looked delicious, but when I made it, the batter was too wet and they didn't really become pancakes. I even added in extra coconut flour because I thought 2 tablespoons seemed like way too little. Is there a misprint? I didn't add in baking powder or soda because I wasn't sure what effect that would have, and if I used one, if the other would be necessary. The intentions are totally delicious here, but what I ended up with was mush fried. Help!

Sarah · 03/06/2010

Emily: Did you let the first 4 ingredients sit and thicken and then blend the finished batter after adding the rest of the ingredients? The oats should be blended as well, making the batter thicker.

Averie · 03/06/2010

Emily I am not sure what to say other than to use less banana, use less apple, use less oil, fry longer, make them smaller and thinner when frying, add more flour... I hope that helps and I've had many people make these with great success...so hopefully just a little tweak and you'll be in business! averie

Carmencita Valerio · 03/06/2010

I just made these pancakes. I did add the extras and I agree completely with Emily. Is there a misprint in the recipe?

Emily · 03/06/2010

No, I didn't. That wasn't clear to me in the instructions that i was to put the rest of the ingredients into the blender...it still seems like things would still be too wet. What effect would the baking powder/soda have on the mixture, and why are they optional?

Sarah · 03/06/2010

Okay, yeah. :) That's why it was so runny. It needs to sit and thicken for 10 minutes and then be blended again with the remaining ingredients. The baking soda/powder is a leavening ingredient, and will make the pancakes rise and fluff up more during the cooking process. They are optional because the recipe does not *need* them for it to turn out. It's just a nice addition if you want your pancakes "fluffier".

Emily · 03/06/2010

I did let the first mixture sit and thicken, I just didn't blend the rest of the ingredients with it. If you use baking soda vs powder, how do they effect the end result further? If you use one, is it necessary to use the other? I think it would be more clear if in the recipe you said to add the remaining ingredients to the blender and blend.. rather than mix well, if your intention was to blend them in the blender.

Post Comment

Coconut Peanut Butter Meltaways

Comments (6)

Coconut-Cajun Shrimp

Comments (1)

Rosemary Meatloaf

Comments (4)

Inside-Out Coconut Peanut Butter Cups

Comments (2)

Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting

Comments (4)

Quick Lemon Coconut Candy

Comments (7)

christie · 05/07/2009

How many does this make?

Debra · 05/07/2009

these little guys are the easiest, most delicious, addictive bites I've had in a long, long time. I use half the amount of honey for myself & they're scrumptous. thanx for sharing

Bonnie · 05/07/2009

I cannot have honey - is it essential to hold the candy together or can another sweetener (stevia, splenda) be used in place of the honey?

Sarah · 05/07/2009

Try brown rice syrup and sweeten it up a bit with sugar or stevia since it's not as sweet as honey.

Sarah · 05/12/2009

I just made a batch of these yesterday and they are sooooo good! I did modify it a bit though. ;) First, I juiced 2 lemons, and used a generous teaspoon of zest. Since the mixture was too "batter like" I added a couple spoonfuls of coconut oil in. Then I stuck the bowl in the freezer to firm up a bit, stirring every now and then to prevent clumping. Once it reached the desired consistency, I used a cookie scoop to make balls and skipped the rolling in coconut part. And oh, just a tip: warm the ccc to peanut butter consistency before you make this. Well, these little bites just melt. in. your. mouth. and were wonderfully tart and lemony, blending beautifully with the creamy coconut. With a scant 1/2 cupful of honey they were perfect. Even if you think you don't like coconut but love lemon, make these. They're quick and easy and make the perfect snack. Yum! Btw, I got about 15 balls, fyi.

Ginny · 05/14/2009

My daughter used this recipe as a filling for a gluten-free "cheesecake" for Mother's Day. It was absolutely delicious, I savored every last bite! Thank you for sharing, this is a new family favorite!

Ashley · 03/03/2010

I made this today - I made tiny balls and even rolled some into tootsie-roll shapes. They are incredible. Making them tiny like that, they filled a cookie sheet. I was worried about it not thickening up, I put the "soup" in my fridge for maybe 5-10 minutes, but in the end, the more I stirred it, the more it thickened! Oh, and I used shredded coconut, I thought it worked a bit better than the flakes. I tried the flakes, but I was making them small, so shredded was a better match. I'm thinking of making them with limes next!!!! :)

Post Comment

Quick Chocolate Coconut Pudding-Fudge

Comments (4)

Christy · 02/24/2009

Wow!!! Thank you thank you for posting this recipe!!! It is absolutely amazing!!! I have tried it as pudding and now I've tried it as fudge with the walnuts and it is so good that in the week since I printed out the recipe I've made it at least 5 times. And I've shared it with others every time I've made. I can't believe how good it is! I gave some to a friend just tonight and she said the fudge with the walnuts tasted just like a crispy chocolate bar and it's so true! Also, it is extremely filling. Usually with chocolate things I eat way too much before i even realize it. I can't do that with this. When I made the first batch it was so small I wondered if there would be enough for me and my kids to try it, but boy was I surprised! I'm so glad I shared it with the three of them because I would not have been able to eat the whole thing by myself even though by looking at it you'd think it was a serving for one. If anyone has not tried this recipe and you have coconut cream concentrate in your possession, RUN, don't walk to your kitchen immediately and make this.

Sarah · 03/03/2009

You're right Christy, this stuff is awesome! I a half batch with a dash of vanilla extract and it was so good! It's so rich and creamy that it's hard to believe that there's no dairy. I'm not crazy about coconut cream concentrate (not that I don't like it) but this was great. For those who'd like a more cococnutty taste try adding another tablespoon or so of the ccc. Overall, this is a great way to get your quick "chocolate fix" and get your coconut oil in at the same time. (I'd say add more oil tho.) I preferred it as a pudding, but either way is great.

CHRISTIE · 03/02/2010

Do you substitute the same amount of Agave in place of the honey or would I use less? Thanks

Simi · 03/03/2010

I would say add a little and taste; that way you will find the amount that suits your taste. Glad everyone seems to enjoy this!

Post Comment

Coconut Baking Powder Biscuits

Comments (4)

Showing (1 - 20 of 193)

All Weekly Sales
Click here!

Current Sales

Virgin Coconut Oil

2 Gallons
for $99!!
USDA Organic

1 gallon ea.

Organic Gold Label Virgin Coconut Oil
Retail $220.00 (for 2)
Now: $99.00 (for 2)
until March 11th
Order here

Teeth Cleaners

Buy 1 Get 1 FREE!!

4 oz. ea.

Organic Teeth Cleaners
Retail $15.90 (for 2)
Now: $7.95 (for 2)
until March 14th
Order here

Coconut Vinegar

57% OFF
USDA Organic

32 oz.

Organic Coconut Water Vinegar
Retail $18.50
Now: $7.99
until March 14th
Order here

Coconut Oil

60% OFF

5 gallons

Expeller-Pressed Coconut Oil
Retail $240.00
Now: $95.00
until March 14th
Order here

Special Deals
Click here!