paleo coconut crepes

Ingredients

• Servings: 3
• 4 egg whites
• 3 tablespoons almond milk
• 1/4 teaspoon vanilla extract, or to taste
• 2 tablespoons coconut flour
• 1/8 teaspoon baking powder
• 1 pinch sea salt

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 23 mins


• beat egg whites, almond milk, and vanilla extract together in a bowl until smooth; add coconut flour, baking powder, and sea salt and continue to beat until no clumps remain. let the mixture sit for 8 minutes.
• heat a small non-stick skillet over medium heat. pour about 1/3 of the batter into the pan. tilt the pan so the batter covers the bottom of the skillet to all sides. cook until the edges begin to slightly lift and the bottom is slightly browned, about 2 minutes; flip and cook until the other side is browned, 1 to 2 minutes more. repeat with remaining batter.

sugarless fruitcake

Ingredients

• Servings: 1
• 1 cup chopped golden raisins
• 1/2 teaspoon salt
• 1 1/2 cups chopped nuts
• 1 cup chopped cranberries
• 1 cup crushed pineapple
• 1/4 cup grated lemon peel
• 1 cup flaked coconut
• 1/3 cup orange juice
• 8 packets artificial sweetener
• 1 teaspoon ground mace
• 1 teaspoon ground allspice
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour

Recipe

• mix sugar substitute with orange juice. pour over chopped cranberries. soak 1 hour, mixing often.
• mix raisins, nuts, coconut, lemon rind in flour until well coated. add cranberries and orange juice mixture. sprinkle baking soda over mixture, and mix. mix in spices. fold in crushed pineapple. pour batter into a greased and floured 9 inch loaf pan.
• bake at 325 degrees f (165 degrees c) for 40 minutes. cool.

carrot cookies i

Ingredients

• Servings: 4
• 1 cup shortening
• 3/4 cup sugar
• 2 eggs
• 1 cup mashed cooked carrots
• 2 teaspoons baking powder
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup shredded coconut

Recipe

• preheat oven to 400 degrees f (200 degrees c). lightly grease cookie sheets.
• mix shortening, sugar, eggs, and carrots.
• blend in flour, baking powder and salt. stir in coconut.
• drop dough by teaspoonfuls about 2 inches apart lightly greased baking sheet.
• bake 8 to 10 minutes or until no imprint remains when touched lightly. immediately remove baking sheet. let cool.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

bikini martini

Ingredients

• Servings: 1
• 1 fluid ounce coconut
• 3/4 fluid ounce
• 1 fluid ounce pineapple juice
• 1 dash grenadine syrup

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine rum, and pineapple juice in a drink shaker. shake firmly until frothy. pour in a glass, add a touch of grenadine in the middle. garnish with an orange wheel.

pioneer potato candy

Ingredients

• Servings: 2
• 1 pound semisweet chocolate, chopped
• 1 cup mashed cooked potatoes
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 pounds confectioners' sugar
• 2/3 cup shredded coconut

Recipe

• in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
• in a mixing bowl, combine the potato, salt and vanilla. sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. mixture will liquefy when first sugar is added then gradually begin to thicken.
• when it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.
• after kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. shape in small 1/2 inch balls. dip balls in melted chocolate then roll in peanuts or coconut.

paleo coconut pancakes

Ingredients

• Servings: 6
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 eggs, separated
• 2 tablespoons butter, melted
• 1 cup coconut milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• combine flour, baking soda, and salt together in a bowl.
• beat egg yolks and butter together in a bowl until smooth; add coconut milk and vanilla extract and beat until smooth. stir milk mixture into flour mixture until batter is evenly combined.
• beat egg whites in a bowl until foamy, about 2 minutes; gently fold into batter.
• heat coconut oil in a skillet over medium heat. drop batter by large spoonfuls into the skillet and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.