10 Recipes to Satisfy Your Coconut Cravings

Vegan coconut soup, raw pad Thai, or pumpkin coconut scones, anyone?

It’s a nut? It’s a fruit? It’s a fruity nut! Coconuts are a versatile and tasty ingredient. Wanderlust O’ahu may be over, but with these recipes you can still get a taste of the tropics.

Thanks to everyone who submitted to our Coconut Creations recipe contest. Below we are featuring  ten of our favorites.

coconana pancakes

Coconut Banana Pancakes with Coconut Cream & Blueberries

by Bridget Papa

You’ll need:
1 egg
1 banana
Shredded coconut
coconut oil
Coconut Milk

Wazz 1 egg & 1 banana with your stick blender (or a fork!)
Add half a handful of shredded coconut.
Heat pan with coconut oil put in spoonfuls of mixture and brown each side.
Warm blueberries in pan for 30sec.
Serve with the thick creamy yumminess skimmed off the top of a can of coconut milk. (whip it for extra aeration if you want!)

green machineGreen Coconut Machine Smoothie
by Katariina Forsberg

You’ll Need:

1 banana
1 apple or pear
1/2 avocado
1/2 pomegranate

Coconut water (until you reach desired consistency)
Mix everything in a high speed blender. Sprinkle cacao nibs and toasted coconut flakes on top.

coconut ballsLemon Coconut Balls
by Lee Gal

You’ll need (for about 10 balls):
1 cup dissected coconuts
2-3 dates OR 1.5 spoons honey
lemon zest 4 teaspoons coconut flour OR almond meal

Blend all ingredients together and make into balls.

sconesPumpkin Coconut Scones
by Nicole Roy

1 cup whole wheat flour
1/2 cup coconut flour
1/2 cup cane sugar
1/2 cup coconut sugar
1/3 cup shredded (unsweetened) coconut
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon

1 cup pumpkin puree
3/4 cup coconut oil (melted)
1/3 cup coconut milk

With a large wooden spoon, thoroughly combine dry ingredients with wet ingredients.  Mold batter into large balls and pat down.  Place on a greased cookie sheet and bake in a preheated (to 350 degrees F) oven for 20 minutes.

pad thaiRaw Pad Thai
by Stacy Liu

Ingredients (Serves 5-6):
Vegetables (Salad)
2 (small) organic zucchinis (or 1 large), made into spiral noodles
Optional: Salt zucchini for ~30 min before serving. Rinse and drain. This takes out the excess water.
3 (small) organic carrots, julienned
2 coconut’s worth of meat, thinly sliced like noodles
1 cup purple cabbage, julienned
Handful of cilantro, roughly chopped
Juice of a lime
Optional Additions, which I have used: Bean sprouts and thinly sliced red peppers

Pad Thai Sauce
Fresh coconut water
2 tbsp raw almond butter
2 tbsp organic tahini
1-2 tbsp (to taste) lime juice
2 tbsp tamari (if you don’t have this, you can substitute low sodium soy)
1 tbsp raw organic honey (or Stevia to taste)
2 tsp garlic, finely minced
1 tsp ginger root, grated (also to taste, start with a tsp and go from there)
Optional Additions, which I have used: 1 tbsp white miso, 1 tsp sesame oil, finely diced red chilis, 1 tbsp apple cider vinegar

Curry-Lime Spiced Cashews
cup raw cashews
Sesame oil
Curry powder
Lime salt or Juice and zest of a lime & sea salt

Vegatables: Rinse and drain the zucchini. Toss vegetables together including lime.
Sauce: Whisk all ingredients together. Adjust seasoning as needed. Example: I added 1/4 tbsp+ coconut water to start then thin out as needed. I also add more ginger, and less honey and tamari.
Cashews: Lightly toast all ingredients together, except lime ingredients, in a pan. Turn off the heat once lightly toasted and cooked through, juice lime over the cashews. Add lime zest last.
Mix everything together to your liking and top with the toasted cashews and extra lime juice!!

Note: I used the purple cabbage as eatable cups. Great idea if you’re thinking of making this dish for a small get together or party!

IMG_5111Coconut Quinoa Pudding
by Elizabeth Morrissey

1 Cup Quinoa
1 Vanilla bean
1/2 Cup of organic sugar
1 19 ounce can of organic coconut milk
1 Cup Coconut milk (not from a can, comes in a box)
Pinch of Salt
Handful of Honey roasted almond slivers (found at Trader Joes) or any topping of choice. (Cinnamon, nuts, honey, coconut or nutmeg)

In medium size saucepan combine 1 can of coconut milk and sugar. On medium-high heat bring to a simmer. While waiting for saucepan to simmer, take the vanilla bean and spilt it down the middle using a knife. Open up vanilla bean and with a small spoon scrape out the inside of the bean. Mix the scrapings of the bean into the saucepan. Rinse quinoa in cold water in a mesh strainer and drain as much water as possible. Add quinoa into the saucepan and turn heat to low. Let cook for 30 minutes stirring occasionally and scraping sides of the pan. Add in 1 cup of coconut milk and cover saucepan leaving it on low heat for 10 more minutes or until quinoa is fully cooked. Cooking time can vary depending on which consistency you desire for your pudding. Can be enjoyed hot or cold!



coconut raisin granolaCoconut Raisin Granola
by Lianna Lam

1/4 cup pure maple syrup
1/4 cup coconut oil, liquid state
1/8 tsp ground nutmeg
1/4 tsp salt
3 cups old fashioned or rolled oats
1 cup whole almonds
1 cup unsweetened coconut flakes, lightly packed
1 cup raisins

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, whisk together the maple syrup, coconut oil, nutmeg, and salt until smooth. Stir in the oats, almonds, and coconut flakes until mixture is evenly coated.
Spread out evenly on a rimmed baking sheet and bake for 15-20 minutes, or until lightly toasted and fragrant. Stir in raisins. Cool before storing in an airtight container at room temperature. Enjoy with milk, yogurt or by the handful!  (Yields about 6 cups of granola)
I love how quick and easy this granola is to throw together, you only need one large bowl and a baking pan. The toasted coconut flakes in the granola shine but the use of coconut oil as a binding agent really makes that coconut flavour pop! This recipe is a great and healthy treat to have on hand and when paired with yogurt or granola provides you with protein, fibre and calcium – perfect for a post-workout snack.

CheesecakeRaw Coconut Cheesecake With Sweet Mango
by Laura Trachtman
Ingredients (serves 4):
2 cups raw cashews
1 can full fat coconut milk
1/4 cup pure maple syrup
1 tsp pure vanilla
1 cup raw macadamia nuts
3 Tbsp unsweetened shredded coconut
1 Tbsp coconut sugar
pinch of pink sea salt
1 Tbsp Earth Balance or coconut oil, melted
1/2 ripened mango, diced
1 tsp coconut sugar
2-3 Tbsp unsweetened coconut chips, toasted

Cheesecake Filling:
Combine cashews and coconut milk in a medium size bowl, stir, refrigerate and soak for about 6-8 hours. Place cashew/coconut milk mixture in high powered blender and add maple syrup and vanilla. Blend on medium high until very smooth. Set aside.

Crust mixture:
Place macadamia nuts, shredded coconut, coconut sugar and salt in the bowl of a food processor. Pulse until nuts are ground. Add melted Earth Balance and pulse a few more times to combine. Set crust mixture aside.

Cut mango in half, avoiding the pit. Peel and cut into small dice. In a small bowl, toss mango with coconut nectar and set topping aside.
Place coconut chips in a small dry skillet set over medium-low heat. Toss until chips turn light brown.

To serve:
Place about 2 tablespoons of crust mixture on the bottom of a small clear glass. Press down with fingers. Pour or spoon about 1/3-1/2 cup cashew mixture on top of crust. Top with sweetened mango and coconut chips. Serve immediately or refrigerate. Can be made 1 day ahead.
I love this recipe because you can adapt it to the seasons. In the winter, I like to top it with pomegranate seeds tossed in pomegranate molasses. In the spring and summer months, it’s nice to have it with fresh berries.

coconut soupVegan Coconut Soup
By Patti Sundermann

Whatever veggies you love, or have in the house.

I used:
2 sweet potatoes with skin
2 cloves garlic
1 onion
2 inches of ginger
crushed red pepper flakes
Coconut Oil
4 cups veggie stock
2 cups coconut milk
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric powder
3 tablespoons coconut cream concentrate.

Heat coconut oil in a large pot or Dutch oven over med-high heat.  Add chopped onions and garlic and simmer until brown & carmelized.
Add the rest of the veggies, broth & spices.  Simmer for 2 hours on top of the stove or in a crock pot for a day.  Delicious; smells wonderful!

photo (48)Coconut Popcorn
by Laura Langberg

1 tbs coconut oil
salt and/or maple syrup (optional)

Put 1 tablespoon of coconut oil in a pot on medium heat with 2 popcorn kernals.  Once you hear the kernals pop, add 1/2 cup organic non-GMO kernels. Keep cover on pot, and let it heat up sizzle and pop, shaking the pot every several seconds to prevent burning at the bottom. Once the popping slows down, turn off heat. Season how ever you want. My favorite is just adding salt, or adding a bit of pure maple syrup, for a sweet and salty treat! The coconut oil gives the popcorn an amazing flavor, and is a much healthier alternative to regular popcorn!