Golden, Coconut Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat pastry flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain kefir or buttermilk
• 3 tablespoons honey
• 1 egg
• 1/2 cup coconut oil

Directions:

Preheat oven to 425 degrees F.

In a large bowl, combine cornmeal, flour, baking powder, and salt. Add milk or kefir, honey, egg, and coconut oil. Beat until fairly smooth, about 1 minute. Grease a 9-inch pie plate or 12 muffin tins with coconut oil and pour batter in. Bake for 20 minutes or until puffed and golden around edges for pie pan and 15–20 minutes for muffins.

Dee-lish!

Recipe submitted by Jessica, Minneola, TX.

stock photo

Submit your recipe here!

Coconut, Almond Fudge

Ingredients:

• 1 cup Virgin Coconut Oil
• 1/4 cup carob (or cocoa) powder
• 1/4 cup almond butter
• 1/4 cup raw honey
• 1 tablespoon vanilla
• 1 teaspoon almond extract
• chopped almonds or nuts of your choice
• dried coconut
• chopped sunflower seeds

Directions:

Place all ingredients except the nuts, coconut, and sunflower seeds in a large glass bowl, set in simmering water, and mix until everything is well blended. Stir in the desired amount of the last three ingredients.

Spread fudge into a 9 x 12-inch, glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH.

example photo

Submit your recipe here!

Coconut Shrimp and Rice

Ingredients:

• 6 1/2 cups water
• 3 cups uncooked rice
• 1 1/2 cups coconut oil
• 2 cups shredded coconut
• 1–2 pounds shrimp, peeled and deveined
• salt and pepper, to taste, or spices of your choice

Optional: Soak rice overnight in water before cooking.

Directions:

Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer, stir, and let cook for about 15 minutes. Add 1/2 cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes, then turn off heat. Cool.

Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.

Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.

To serve, place rice in a warm, oval crock and spoon the shrimp over the top.

Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.

Recipe submitted by Gregg, Derry PA.

Submit your recipe here!