Cooking with Coconut - 4 New Recipes to Try

Coconut Pie Smoothie

Enjoy the flavors of coconut pie in drink form. This Coconut Pie Smoothie takes just five minutes to whip up and has just five ingredients!

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Yield: 2-3 servings

Ingredients:

• 3 bananas
• ¼ cup Simple Truth Cashew Butter
• 13 oz. can HT Traders Coconut Milk
• ½ cup Simple Truth Organic Unsweetened Coconut Chips
• ½ tsp. Harris Teeter Pure Vanilla Extract

Directions:

In a blender, combine all ingredients. Top off the blender with ice. Blend until smooth. If too thick, add in extra water or coconut milk. Serve immediately.

Gluten Free Veggie Fritters

Low carb and keto-friendly, these gluten-free veggie fritters make it fun to eat your veggies! Top them with an egg for a fun brunch dish, or serve with a grilled chicken for dinner.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

Ingredients:

• 3 large carrots, peeled
• 1 large zucchini
• 3 Harris Teeter Eggs
• ¼ cup Simple Truth Organic Coconut Flour, plus more as needed
• 4 Tbsp. Harris Teeter Vegetable Oil
• 1 tsp. Harris Teeter Garlic Powder
• Salt and pepper, to taste

Directions:

Use a food processor with the grater plate or a hand grater (medium holes) to grate the carrots and the zucchini. To drain the zucchini of excess moisture, place the shredded zucchini in a colander and use the back of a spatula to press out water.

Add the shredded veggies to a mixing bowl. Mix in flour, eggs, garlic, salt and pepper. Allow the batter to rest for a few minutes, and if it seems watery, add extra coconut flour.

Heat 2 Tbsp. of olive oil over medium high heat in a large non-stick skillet. Drop batter by the spoonful into the oil and press down the spatula to flatten. Cook 3-5 minutes, undisturbed until golden, then flip and continue cooking until golden brown on the other side. Remove from the pan and place on a plate lined with a paper towel to drain.

Repeat with the remaining batter. Serve warm.

Vietnamese Caramel Chicken Thighs

If you haven’t cooked with fish sauce before, don’t be alarmed by the pungent smell. The taste mellows as the caramel forms and adds a nice umami flavor to the sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients:

• 1 ½ lbs. skinless, boneless chicken thighs
• 1 Tbsp. Simple Truth Organic Liquid Coconut Oil
• 2 cloves garlic, minced
• 1 Tbsp. minced ginger
• 1 jalapeno, thinly sliced
• 1 bunch scallions, thinly sliced, white and green parts separated

Caramel Sauce Ingredients:

• 2 Tbsp. Simple Truth Organic Coconut Sugar
• ¼ cup HT Traders Fish Sauce
• ½ cup water
• 1 Tbsp. unseasoned rice vinegar

Directions:

Prep all ingredients prior to cooking. In a small bowl, mix together the sauce ingredients and set aside.

In a large skillet, heat coconut oil over medium high heat. Place chicken thighs in the skillet, flat side down. Cook without moving for 4-5 minutes or until golden.

Pour in ¼ of the sauce and let it begin to caramelize around the chicken. When the liquid is almost gone (be careful not to let it burn!), add in the garlic, ginger, jalapeno and the white part of the green onions. Pour in the rest of the sauce and flip the chicken over to finish cooking.

Reduce the heat to medium and stir to mix all of the ingredients together. Continue to cook until the chicken is done, about another 10 minutes. If the caramel sauce becomes too thick, loosen with a few tablespoons of water.

Remove the chicken and sauce to a platter and top with the green onions. Serve with rice and steamed veggies, if desired.

Coconut Cashew Rice

Give dinner a taste of the tropics with this Coconut Cashew Rice. Cooked in creamy coconut milk and pineapple juice, and studded with cilantro, nuts and coconut, it’s sure to brighten any meal.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients:

• 1 ½ cups uncooked Harris Teeter Jasmine Rice
• 20 oz. can Harris Teeter Crushed Pineapple in 100% Juice
• 13.5 oz. can HT Traders Coconut milk
• 3 Tbsp. Simple Truth Organic Unsweetened Coconut Chips
• 1 Tbsp. Thai red curry paste
• 1 tsp. Harris Teeter Garlic Powder
• ½ tsp. onion powder
• ½ tsp. ground ginger
• Salt and pepper, to taste

Garnish ingredients:

• 3 tbsp. fresh lime juice
• ½ cup salted roasted cashews
• ½ cup chopped cilantro

Directions:

Drain juice from crushed pineapple into a measuring cup. Add coconut milk to equal 3 cups liquid. Save pineapple for another use.

Add liquid to a large pan and bring to a simmer. Stir in remaining ingredients (do not add garnish ingredients). Bring to a boil, then reduce heat to low. Simmer for 20 minutes or until rice is tender. Stir just once at the 15 minute mark, adding a touch of water, if necessary.

When rice is tender remove from heat and allow it to rest for five minutes. When ready to serve, stir in lime juice and remaining garnish ingredients.