Coconut recipe ideas

Ingredients

• 3 cups shredded coconut
• ¼ cup melted Jimalie Vitrgin Coconut Oil
• 1 cup coconut milk
• 1 tbsp Jimalie Coconut Nectar with Turmeric
• 1 tsp pure vanilla extract
• ¼ tsp sea salt

 

Chocoloate coating

• ¼ cup Jimalie Virgin Coconut Oil
• ¼ cup Jimalie Coconut Nectar or Jimalie Coconut Nectar with Turmeric
• ¼ cup raw cacao powder

Procedure

Starting with the coconut filling, combine melted coconut oil and coconut milk together and whisk together. Add the coconut nectar with turmeric, vanilla and salt and mix together. Add in the shredded coconut and combine altogether.

 

Use your hands to make balls with the coconut filling mixture and place on a lined tray/plate and place in the freezer for one hour.

 

For the chocolate coating, melt the coconut oil over low heat in a saucepan. Once melted, add in the nectar and raw cacao powder and mix until it is well combined.  

 

Take the coconut filling out of the freezer and dip the balls in the chocolate coating (I used a toothpick for each ball!) and place on wire rack on top of a lined baking tray/plate. Freeze until chocolate coating is set. If you want double coating of chocolate recoat the balls once the first coating has set and make a second batch of chocolate coating to use.

 

I packed these in the kids lunch box (considering it was just Winter) for a healhty fat filling sweet treat!

Ingredients

• 1/2 cup coconut cream
• 1/4 cup Jimalie coconut nectar with turmeric
• 1/2 tsp sea salt
• 1/4 cup of pure vanilla extract

Procedure

Heat coconut cream, salt and Jimalie Coconut Nectar with Turmeric in saucepan over medium heat in a saucepan. Once it begins to bubble reduce to low and stir occasionally for approx 12-15 minutes and then add in vanilla. Allow to cool down a tad before serving.

Ingredients

Serves 4

Prep time 30 minutes

Refrigeration 1 hour minimum

Cooking time 10 minutes

• Ingredients:
• 500g thinly sliced beef (eye fillet, sirloin, rump)
• 1 tsp ghee
• Beef marinade:
• 1 1/2 red chillies
• 6 garlic cloves
• 5cm piece (25g) fresh ginger, peeled
• 1/4 bunch coriander, roots and leaves
• 1/4 cup coconut amino seasoning
• 2 tbsp fish sauce
• 3 kaffir lime leaves
• 1 stalk lemongrass, white part only, roughly chopped
• 1/2 cup ghee or coconut oil

​Salad:

• Thai dressing, to serve (recipe page 218)
• 4 cups rocket, washed
• 1 large green papaya, peeled, seeds removed and grated
• 1 red capsicum, finely sliced
• 1 continental cucumber, peeled into long strips/ribbons
• 1/3 cup (75g) roasted cashews
• 1/2 punnet snow pea sprouts
• 1 cup mint leaves
• 1 cup coriander leaves

Procedure

Prepare the Thai dressing according to instructions and set aside.

Place all marinade ingredients into blender or food processor and purée until a paste is formed.

Place beef into stainless steel mixing bowl and coat well with marinade. Cover and refrigerate for at least 1 hour or overnight.

Place all salad ingredients and dressing in large bowl and toss gently to combine.

Melt ghee or coconut oil in large frying pan or wok over high heat. Stir-fry beef in batches for 2 minutes each batch. Ensure pan is very hot, as this will help the flavours to seal in quickly.

Top salad with the beef. Serve immediately

Ingredients

• Bananas
• coconut sugar
• coconut wraps
• (small amount of coconut oil for pan) 

 

Ingredients for caramel

• 1/2 cup of coconut nectar
• 1/2 cup of natural unsalted almond butter
• 1/3 cup of coconut oil
• 2 tsp pure vanilla extract 
• 1/4 teaspoon of fine sea salt

Procedure

Add all the caramel ingredients into a small saucepan and stir over medium low heat until all melted and combined. Remove from heat and allow to cool down. 

Whilst cooling down, roll bananas in coconut sugar and then wrap them up in coconut wraps and use a small amount of coconut oil in a fry pan and quickly toast the coconut wraps over medium low heat rotating constantly so the wraps do not burn. Once crispy remove from heat and cut into half and pour over caramel and top with walnuts!

Ingredients

• 10-12 pitted Medjool dates, soaked in water for 20 minutes to soften
• 1 cup raw nuts (either almond, cashews, macadamias or a combination)
• 2 tbsp chia seeds
• 2-3 tbsp raw cacao powder
• 1/3 cup shredded coconut
• 1/3 cup Jimalie Virgin Coconut Oil
• 1/2 teaspoon of food grade peppermint oil or orange oil

Procedure

Blend all ingredients, except peppermint or orange oil, in a high speed processor until well combined. Scrape the sides down, and blend again. Mix through peppermint or orange oil. Roll a tablespoon of the mixture into a ball – repeat. Coat balls in desiccated coconut, or cacao powder. Refrigerate for 1 hour until set. Can be stored in fridge or freezer.

Ingredients

• 1.5 tbsp of Jimalie Coconut Nectar and Turmeric
• 1/2 cup green banana flour
• 1/2 cup almond milk
• One whisked organic egg
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• Jimalie Virgin Coconut Oil (for cooking)

Procedure

1. Place all ingredients into a bowl and mix.
2. Melt virgin coconut oil in a pan over medium heat.
3. Spoon mixture into pan at desired size.
4. Serve with fresh fruit and drizzle Jimalie Coconut Nectar and Turmeric over top.

 

Ingredients

• 1.5 cups roast pumpkin, mashed
• 1/2 cup tapioca flour
• 1/2 cup buckwheat flour
• 3 tbsp water
• 1 tbsp apple cider vinegar
• 2 organic free range eggs, whisked
• 1/2 tsp sea salt
• 1 tsp bicarb soda
• 2 tbsp chia seeds
• 2 tbsp sunflower seeds
• 2 tbsp flaxseeds
• 1/4 cup Jimalie Virgin Coconut Oil, melted/softened
• Pepitas to sprinkle on top

Procedure

In a bowl add pumpkin and all the dry ingredients, add in coconut oil and mix altogether. Whisk eggs, water and apple cider vinegar together and add into the bowl and mix all ingredients together. Pour mixture into lined loaf tin, sprinkle pepitas on top (you may need to push them gently down a little to ensure they don’t fall off when baking) and bake in oven for 40minutes at 180 degrees.

Ingredients

• 1/2 kilo green beans, ends trimmed
• 1 cup feta cheese, crumbled or cut into pieces 
• 1 cup cherry tomatoes, cut in half
• 2 tbsp finely chopped red onion or 3 spring
• onions chopped
• 1/2 cup toasted slivered almonds
• 2 tbsp freshly chopped basil
• 1 garlic clove, minced
• 3 tbsp Jimalie Coconut Amino Sauce
• 1-2 tbsp Jimalie Virgin Coconut Oil

Procedure

Boil a large pot of salted water and add beans and cook for 2 minutes then drain and place into iced water. Quickly pan fry onion and garlic on medium heat in Jimalie Virgin Coconut Oil, add beans, Jimalie Coconut Amino Sauce and cook for 1-2 minutes. Place beans onto a serving platter and top with cherry tomatoes, basil, feta cheese and slivered almonds.

Ingredients

• 2 cups of raw finely grated sweet potato (white flesh, purple skin)
• 2 large free range eggs
• 1/2 cup raw cacao powder
• ¾ cup coconut sugar
• 1/4 cup Jimalie virgin coconut oil
• 2 tbsp green banana flour or buckwheat flour
• 2 tsp pure vanilla extract
• 1 tsp bicarb soda
• 1/2 tsp baking powder

 

Procedure

1. Place all ingredients into a bowl
2. Mix until combined
3. Place in a brownie pan lined with baking paper (approx 27x18cm)
4. Bake in oven for 30 minutes at 180 degrees
5. Allow to cool before slicing

Makes 12 slices

Ingredients

Makes 1 Loaf

• Prep Time 30 Minutes Cooking Time 40 minutes
• 2 apples, peeled, cored and cut into 1cm cubes
• ¼ cup coconut oil
• 1 tsp ground cinnamon
• 6 eggs
• ¼ cup honey
• 2 cups almond meal
• ¼ cup coconut flour
• 1 tsp baking powder

Procedure

Preheat oven to 170 degrees C. Line a loaf tin with baking paper. Place apples, oil and cinnamon in a small non stick saucepan and bring to the boil. Reduce heat to low and simmer for 10-15 minutes or until apples are soft. Set aside to cool. While apples are cooling, place the eggs and honey into the bowl of an electric mixer and beat on high speed for 3-5 minutes or until pale and fluffy. Reduce speed to medium add the almond meal, coconut flour, baking powder and apple mixture and mix well until combined. Pour mixture into loaf tin and bake for 40 minutes.