Sauted Chicken Breasts with Coconut Milk

Ingredients:

• 4 chicken breasts    
• 2  tablespoons coconut oil
• 2/3 cup coconut milk    
• 1 large bunch of scallions or green onions, chopped    
• 1/3 cup chopped cilantro
• 1 lime

 

Directions:

Pound the thicker side of the chicken breast between sheets of plastic wrap to make it more even in thickness overall. Season lightly with salt.

Heat the coconut oil in a skillet over moderate heat. Add the chicken breasts and saute the chicken without disturbing the pieces for 4 to 5
minutes.

Turn the chicken over to on other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through. You'll know it’s time to turn the chicken over when the top looks opaque.

Remove the chicken to a plate and squeeze the juice from the lime into the skillet and stir; add the coconut milk, bring it to a simmer. Return chicken breasts and add chopped cilantro and green onions. Heat and serve. Good with rice.

Serves 4 people.


This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Gluten Free Coconut Flour Pizza Crust

Makes approximately two 8″ thin crust pizzas

Ingredients:

4 good quality eggs, preferably organic grass fed
1/4 cup coconut flour
1/4 cup plain yogurt
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/3 cup shredded Parmesan cheese
2 cloves organic garlic, minced
1/4 tsp sea salt

Instructions:

Whip the eggs in a large bowl with the yogurt and sea salt.   Add the coconut flour and whip until very smooth with no lumps.    This may take a few minutes to accomplish as it takes some time for the coconut fiber to absorb the liquid.    Blend in the onion powder, oregano, basil, garlic, and parmesan cheese.

Line a pizza pan with parchment paper.   Gently pour about 1/2 the batter onto the paper lined pan.   Use a spatula or other kitchen utensil to spread the batter into an 8-9″ circle that is quite thin (the thinner the better).

Bake at 400F for 10 minutes. Remove pan from oven, add homemade pizza sauce, cheese and other toppings as desired. Place back in the oven on broil for about 8 minutes more.

Repeat this process with the remaining half of the coconut flour batter.


I found and adapted this recipe from: http://www.thehealthyhomeeconomist.com/coconut-flour-pizza-crust/

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com. 

Steak in Coconut Milk

(This is from an Indonesian recipe called Opar Daging.)

1 1/2 pounds sirloin steak, 1/2 inch thick
1/2 teaspoon ground cumin
1/2 teaspoon dried ground chili peppers
1/4 teaspoon ground coriander
3 tablespoons coconut oil
2 minced garlic cloves
1 1/2 cups chopped onions
1 teaspoon sea salt
1/2  cup coconut milk

Cut meat in 1 inch by 2 inch strips. Toss with cumin, chili pepper and coriander. Heat the oil in a skillet. Brown the steak, garlic and onions in it. Add the salt and coconut milk. Cook over low heat for 10 minutes. Serves 4-6.


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Spinach & Cheese Casserole

Ingredients:

    •    1/3 cup finely diced onion
    •    2 tablespoons coconut oil
    •    2 cups ricotta cheese
    •    2 10-ounce packages frozen chopped spinach, thawed and drained
    •    1/2 cup shredded fontina cheese
    •    3 beaten free range eggs
    •    1/4 cup butter, softened
    •    3 tablespoons all-purpose flour
    •    3/4 teaspoon white pepper
    •    1/2 teaspoon nutmeg
    •    3 tablespoons grated parmesan cheese
  

Directions:

     
Preheat oven to 350 degrees. Heat coconut oil in skillet. Add onion and sauté until soft (about 5 minutes). Press thawed and drained spinach in a clean towel or paper towels, eliminating almost all moisture. In a large bowl, combine ricotta cheese, spinach, fontina cheese, eggs, butter, flour, nutmeg and pepper. Add sautéed onion and transfer to a 1 1/2 quart casserole greased with coconut oil.
 

Bake, uncovered in a 350 oven for 45 minutes. Check center for doneness. It should spring back. Cook for an additional 5-10 minutes if necessary. Sprinkle parmesan cheese over the top and serve warm. Approximately 6-8 servings.

This low carb recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

 

Chicken Breasts With Coconut Sauce

Ingredients:
2-3 tablespoons coconut oil oil
2 tablespoons organic garlic, minced
3/4 cup organic vidalia onions, diced
8 boneless skinless chicken breasts, pounded to 1/2" thick


Sauce:
3/4 cup white vinegar
2 1/2 cups organic chicken broth
2 cloves organic garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce
1 tablespoon honey

Add Last:
1/2 cup coconut milk
1/4 cup fresh parsley, chopped


Directions:

In a large skillet, sauté the onions in the coconut oil. Add chicken breasts and brown lightly. Add the garlic towards the end of the sauté.

In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.

Pour coconut milk over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.

Makes 8 Servings, 1 chicken breast per serving.


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Fried Coconut Chicken Strips

Ingredients

* 3/4 C. pineapple juice, divided
* 1 C. coconut milk, divided
* 1/2 C. soy sauce
* 1/3 C. sucanant or rapadura
* 1/4 C. rice-wine vinegar
* 2 lbs. boneless chicken breasts, cut into strips
* 1 C. white whole wheat flour
* salt and pepper to taste
* 6 cage free eggs, beaten
* 2 lbs. unsweetened shredded coconut
* 3/4 to 1 C. coconut oil
* 1/4 C. heavy cream


Directions

1. Combine 1/4 cup pineapple juice, 1/4 cup coconut milk, soy sauce, sucanat and rice-wine vinegar in a large bowl.
2. Add chicken strips, cover and refrigerate 4 hours or overnight.
3. Place flour in pie plate and add salt and pepper.
4. Beat eggs and 1/4 cup coconut milk.
5. Place shredded coconut in a bowl.
6. Dredge chicken pieces in flour, then egg mixture, then coconut.
7. Heat just enough coconut oil in a saute pan to cover the bottom of the pan.
8. Saute the chicken strips in coconut oil, about 5 minutes on each side.
9. Do not let oil become too hot or you will over brown the coconut.
10. When chicken is cooked, remove from pan and keep warm.
11. Drain the pan of any leftover oil but do not scrape out the drippings.
12. Add the remaining 1/2 cup pineapple juice and 1/2 cup coconut milk to the pan along with the heavy cream.
13. Cook, scraping the bottom of the pan, until sauce has thickened.
14. Use sauce by pouring over the chicken or as a dip for the chicken pieces.

Servings:6


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Baked Crispy Coconut Chicken

Ingredients:

* 1 cup unsweetened flaked coconut
* 1/2 C. whole wheat or unbleached white flour
* 3/4 teaspoon sea salt
* 1/4 teaspoon black pepper
* 1/4teaspoon garlic powder
* 1 1/2 lbs. boneless skinless organic chicken breast halves
* 1 free range organic egg, lightly beaten
* 1/3 C. butter or margarine, melted (or you can substitute coconut oil)
* 1 C. apricot preserves, optional
* 2 T. Dijon mustard, optional


Directions:

Heat oven to 400° F.

Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter (or coconut oil).

Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F.

Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken. Serves 4.


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Coconut Risotto With Chili-Lime Shrimp

Ingredients:

3 to 4 cups chicken broth
1 13.5 oz. can coconut milk
1 cup arborio rice
1 med yellow onion, finely diced
2 tablespoons coconut oil (divided)
1/2 cup rice wine (optional)
sea salt to taste
2 tablespoons butter, in pats
1/2 pound frozen cooked (tail-off) shrimp
1/2 tablespoon Thai chili sauce
juice of one lime
1 tablespoon corn starch

Preparation:

In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering. Heat 1 tablespoon coconut oil in large skillet or dutch oven on medium heat. Sauté onion until translucent.

Add arborio rice and toast, stirring constantly, about three minutes or till lightly browned. Add rice wine, or 1 ladle of liquid. Stir rice constantly until it absorbs most of liquid. Continue, adding one ladle-full at a time, stirring constantly, until the rice is the desired tenderness. Add salt to taste. Remove from heat. Stir in butter until melted.

For shrimp sauce:

Put frozen shrimp in skillet and heat on medium until warm. Drain. Return skillet to medium heat burner, add 1 tablespoon coconut oil and shrimp, and saute briefly. Stir in chili sauce and lime juice, along with any remaining stock and coconut milk, reserving about a quarter cup. Stir cornstarch into this stock, and stir into shrimp sauce.

Serve shrimp sauce ladled over risotto.


• • • • •

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Coconut Crusted Tilapia with Citrus Salsa

Ingredients:

4 tilapia filets
3 eggs (beaten)
1 cup flour
1 cup plain unflavored breadcrumbs
1 cup shredded coconut
1/4 cup coconut oil
1 pink grapefruit (it’s sweeter than the white)
1 orange
1 lime
1 teaspoon sugar


Make Citrus Salsa (see below).

Rinse the tilapia with cold water and pat dry. On a large plate, mix together the shredded coconut and breadcrumbs. You’ll need three separate plates for the breading: one for flour, one for eggs and one for the coconut and breadcrumb mixture. Dredge the fish in the flour; dip into the beaten eggs and then coat thoroughly in the coconut and breadcrumb mixture.

Heat 1/4 cup of coconut oil over medium heat in a large skillet and place the breaded fillets so that they are not touching each other. Cook on each side for about 4 minutes or until golden brown. Remove from heat and set aside on a paper towel to drain excess oil.

Place each fillet on a plate and spoon salsa over top. Sprinkle with fresh parsley or cilantro. Serves 4.


Citrus Salsa:

Peel and quarter each piece of fruit. You may want to shred the fruit finer if you don’t want large chunks. Sprinkle a teaspoon of sugar over the mixture to sweeten slightly. Place in fridge until you’re ready to serve.


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Fish Baked in Coconut Milk

This come from a traditional Samoan fish recipe (Fai' ai i'a)

3 lbs. fish (whole or fillets)
1 tsp. salt
1 c. coconut milk
Dash of pepper

Clean and scale fish. Place fish in a low baking dish. Cover with coconut milk. Bake in oven at 325 degrees until fish is cooked. Approximately 20 minutes. Serves 8-10.


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Chicken Breast Saute with Coconut Milk

Ingredients

2 chicken breast halves, boneless and skinless, tederloins separated
1 teaspoon salt
1 tablespoon coconut oil
1/2 lime
1/3 cup coconut milk
3 small scallions or green onions, trimmed and finely sliced
1/4 cup chopped cilantro
red pepper flakes to taste

Directions

Between sheets of wax paper pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt.

Heat the coconut oil in a skillet over moderate heat. Add the chicken breasts and tenderloins.

Saute the chicken without disturbing the pieces for 4 to 5 minutes. Turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side).

Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through.

Remove the chicken to a plate. Squeeze the juice from the lime into the skillet and scrape up any coagulated meat juices into the lime juice; add the coconut milk, bring it to a simmer.

Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes.

• • • • •

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Weight Loss Egg Rolls

Here is a yummy recipe for egg rolls that are good for you and that you can actually lose weight eating. (See http://coconut-oil-diet.com for more information.)


1 lb. lean pork, diced (Or use 1 lb. chopped chicken, or 1 lb. peeled and deveined shrimp, diced)
1 teaspoon minced fresh ginger
1 1/2 cups fresh bean sprouts
2 cups finely chopped cabbage
3 tablespoons virgin coconut oil
4 green onions, finely chopped
1 8-ounce can (drained) water chestnuts, chopped fine
1/2 cup shredded carrots
1/2 teaspoon sea salt
2 tablespoons oyster sauce

1 egg, lightly beaten
1 package egg roll wrappers
Coconut oil for deep frying

Note: The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.

Rinse the bean sprouts in a colander under cold running water and set aside to drain.

Heat 2 tablespoons of coconut oil in a wok or large pot. Add meat and stir fry for about 2 minutes, until the meat loses all traces of pink. Remove from wok.

Pour the remaining tablespoon of coconut oil into the wok. When hot, add the ginger root, green onions, carrots, and water chestnuts. Stir fry for 1 minute, then return meat to the wok. Add salt, oyster sauce, cabbage and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.

Assembling the Egg Rolls:

When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot coconut oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.

Cut each egg roll in half crosswise and arrange on a platter. Serve warm. (These are great with plum sauce, which you should be able to find in your oriental section of the grocery store.)

Makes about 20 egg rolls.

Crispy Coconut Chicken Salad

Ingredients:
2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes
1/4 cup ground almonds
1 egg, beaten
2 tablespoons virgin coconut oil
4 cups mixed greens

Directions:
1. Rinse chicken and pat dry. Cut chicken into strips and set aside.

2. Mix coconut flakes and ground almonds together on dinner plate. In medium bowl, beat egg. Dip chicken strips in egg and roll each strip in coconut-flax mixture.

3. Heat oil in pan and saute chicken strips until completely opaque through center.

4. Serve over bed of mixed greens with lemon-olive oil dressing or your favorite vinaigrette.

Per serving: 4g carbs; 2.6g fiber; 18g protein; 16g fat; 83mg cholesterol; 61mg sodium; 220 calories.

From the book The Coconut Diet: The Secret Ingredient that Helps You Lose Weight While You Eat Your Favorite Foods by Cherie Calbom with John Calbom. Copyright 2005 by Cherie Calbom and John Calbom. Reprinted by permission of Warner Books, Inc, New York, NY. All rights reserved.

To find out some of the many benefits of consuming coconut oil, go to http://coconut-oil-diet.com now!

Chicken Breast With Coconut Sauce

2 tablespoons coconut oil
3/4 cup sweet Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness

3/4 cup canned coconut milk
1/4 cup fresh parsley, chopped

Prepare sauce (see recipe below). In a heavy bottomed skillet, sauté onions. Add chicken breasts and brown lightly. Add sauce to skillet. Cover and simmer, stirring occasionally, until chicken is tender.

Pour coconut milk over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle sauce over it. Garnish with chopped parsley.


Sauce:

3/4 cup white vinegar
21/2 cups water
1 chicken bouillon cube
4 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce
1 tablespoons honey

Combine sauce ingredients in a blender.

Makes 8 Servings.



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Awesome Fried Chicken

1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon sea salt
3 cups whole wheat flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon sea salt
1 teaspoon ground black pepper
coconut oil for frying (expeller pressed or virgin)

In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.

Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper.

Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.

Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.

Variation: For chicken strips, use 6 skinless, boneless chicken breast halves instead of the whole chicken. Cut into 1/2 inch strips. Follow recipe instructions. Fry until golden brown and juices run clear. Drain on paper towels.


Believe it or not, this recipe can be part of a healthy weight loss program. To find out how people are losing weight and getting healthier with coconut oil diets go to http://coconut-oil-diet.com, and start losing weight today!

Coconut Shrimp Kabobs with Island Coconut Salsa

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons Lime Juice
1 garlic clove, crushed
1 teaspoon Red Chili Peppers, seeded and minced
1 teaspoon ground Cumin
1/2 teaspoon ground Coriander
1/4 teaspoon ground White Pepper
12 to 18 fresh Pineapple Chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate for 30-45 minutes. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Serve coconut shrimp on lettuce leaves with Island Salsa on the side.

Thai Coconut Chicken

4 chicken breasts halved, skinned and deboned
1 (6 oz.) can coconut milk, unsweetened
Juice of 2 fresh limes
1/3 cup rice flour
Pinch of red pepper
1/3 cup sesame seeds

Make a marinade of coconut milk, lime juice and red peppers. Place in plastic
bag with chicken breasts and refrigerate overnight. Drain and save marinade.
Mix rice flour and sesame seeds. Coat chicken breasts in flour mix. Fry in non
stick skillet using 3 tablespoons of coconut oil until chicken is golden brown.
Remove chicken from skillet; add marinade and some or all of remaining flour to skillet. Cook for a few minutes until thickened pour over chicken. Add lime slices for color.

Caribbean Run Down

This recipe is so good. You have to try it!

1 pound of codfish or another mild fish (or lobster)
3 tablespoons lime or lemon juice.
3 cups coconut milk
1 large onion
3 cloves garlic
a dash of Tabasco or finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 tablespoon vinegar
sea salt and freshly ground black pepper to taste
1 tablespoon vinegar

Pour the lime juice over the fish and set aside.

Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the fish, add the other ingredients and cook until the fish is tender, about 10 minutes.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

If you like coconut shrimp, check our our site at coconut-shrimp.com for more delicious coconut shrimp recipes. This is a sample recipe from our Coconut Shrimp cookbook.


Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:
1 tbsp. cayenne pepper
2-1/4 tsp. salt
1-1/2 tsp. sweet paprika
1-1/2 tsp. black pepper
1-1/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. dried thyme
3/4 tsp. dried oregano


Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot coconut oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.



Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.