Mamaw’s Pecan, Coconut, “Papaya” Pie

Servings: 8
Preparation Time: 10 minutes

Ingredients:

Crust:

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter

Filling:

• 2 eggs, lightly beaten
• pinch salt
• 1 cup brown sugar
• 1/2 cup coconut flakes
• 1/2 cup pecans, chopped
• 1 teaspoon baking powder

Directions:

Preheat oven to 350 degrees F.

Blend crust ingredients together till crumbly using a pastry blender. Press firmly into pie pan.

Stir filling ingredients together, and then pour into pie crust. You may decorate with pecan halves if desired. Bake 30 minutes or until filling is set.

Serve warm or cold. May top with whipped cream.

Terri from Warrior, Alabama, won $50 for this recipe and photo! Submit your recipe here!

Recipe originally by Margaret Bird Burns, Terri’s Mamaw. Published with permission. 

Grain-Free, Coconut, Cocoa Granola

Servings: 8
Preparation Time: 2 hours

Ingredients:

• 1/4 cup coconut oil
• 1/4 cup whole cane sugar
• 1/4 cup raw honey
• 1/3 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup coconut flakes
• 1 cup finely sliced almonds

Directions:

In a small saucepan, melt coconut oil. Add sugar, honey, and cocoa powder to the pan and cook for about 10 minutes over low heat. Remove from heat and add in vanilla, coconut flakes, and almonds. Stir until flakes and almonds are coated in cocoa mixture. Let cool for a few minutes in the saucepan.

Spread mixture onto a baking sheet lined with wax or parchment paper and let cool for about an hour or two. Break mixture into pieces and store in a sealed container.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Indian, Coconut Prawn Curry

Servings: 4
Preparation Time: 45 minutes

Ingredients:

• 15–20 raw prawns, shelled and deveined
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 2 tablespoons coconut oil
• 1 medium onion, sliced
• 3 garlic cloves, chopped
• 1/3 cup coconut flakes
• 2 teaspoons coriander seeds
• 1/2 teaspoon cayenne pepper
• 1 cup water
• 2 tablespoons coconut milk*

Directions:

Place prawns in a bowl and add turmeric and 1/4 teaspoon salt. Mix well and set aside.

Heat one tablespoon coconut oil in a saucepan. Add sliced onion and sauté onions until they turn translucent. Add garlic and coconut flakes and sauté until the coconut turns brown and the garlic is cooked. Turn off heat and let the mixture cool down.

In a blender, combine the prepared mixture, coriander seeds, and cayenne pepper. Blend until a fine paste is formed. Add water while blending, if necessary.

In the same saucepan, heat another tablespoon of coconut oil, add the above paste, and sauté it for a minute. Add remaining 1/4 teaspoon salt and 1 cup of water. When it comes to boil, add the prawns. Once the prawns are cooked, add coconut milk and stir well. Boil for a minute and turn off heat.

Serve hot coconut prawn curry over cooked rice.

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

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your coconut recipes and photo here!