Coconut Flour Recipes Imperial

Contents

Russian Hats 1

Rafaello-Like Balls 2

Cocunut Ghoriba 3

Coconut Hurma 4

Cezerye 5

Coconut Cake 6

Poppy Seeds Pasta 7

White Coconut Roll 8

Cocos Dominos 9

Coconut Cream Pie 10

Plum and Coconut Crostata 11

Banana and Coconut Bread 12

Manjar Branco 13

Pumpkin Balls 14

Coconut Crescents 15

Hawaiian Pudding 16

Coconut Bajadera 17

Chicken Curry 18

Coconut and Herb Crusted Salmon 19

Creamy Coconut Lentil Soup 20

Coconut Fried Zucchini 21

Banana Walnut Coconut Flour Muffins Recipe 22

Coconut Flour Chocolate Chip Cookies 23

Coconut & Basil Ice Cream 24

Coconut Flour Meatloaf 25

1

Russian Hats

Ingredients:For the sponge cake:  8 eggs

12 oz of sugar1 oz of self-rising flour8 tablespoons of warm water2 tablespoons of cocoa

For the filling: 14 oz of milk5 tablespoons of flour5 oz of sugar7 oz of butter3.5 oz of coconut flour

For the glaze: 5 oz of high cocoa content (>35%) chocolate3.5 oz of whipping cream

Preparation: Mix egg yolks with sugar until light-yellow. Add 8 tablespoons of water, then flour mixed with cocoa. Whip firm egg white foam and gently add to the mix (try not to work on it too much). Separate the mixture in half, and then bake each half in a tin on a sheet of baking paper, put in the oven for about 30 minutes at 180°C. Once cooled, use a shot glass (diameter around 3 cm) to cut the small sponge-cake circles – you should get around 100 circles.

Boil the milk with the sugar. In the other pan, mix the flour, sugar and a couple of tablespoons of milk, and then add it slowly to the boiling milk. Stir gently over low fire, until the mixture has become creamy. Once cooled, add into the cream the whipped butter.

Take two of the sponge-cake circles, and put them together using the cream. Once you have a sandwich, put the cream on the outside as well. Roll the coated sandwiches in coconut flour (try and get as much of the flour to stick to the cakes).

Make a chocolate glaze, melting the chocolate and cream over a low fire, and while still warm put on top of each of the cakes.

2

Rafaello-Like Balls

Ingredients: 14 oz of powdered milk14 oz of coconut flour10 oz of sugar9 oz of butter5 oz of water3.5 oz of almonds or hazelnuts2 oz of cracker crumbs1 tablespoon of vanilla extract

Preparation:Boil water and sugar, remove from fire and add slowly the powdered milk, a half of the coconut flour, cracker crumbs and vanilla extract. Leave to cool, then add the butter (at room temperature), and mix thoroughly. Take an almond or a hazelnut, and form ball of the cream around it with moist hands (to prevent sticking). Roll each of the balls in the remaining coconut flour, and put into paper-cups. Keep refrigerated.

3

Cocunut Ghoriba

Ingredients:1 lb of coconut flour5.5 oz of semolina4 eggs9 oz of powdered sugar2 teaspoons of baking powder3.5 oz of vegetable oilzest of one lemon

Preparation: Beat the eggs with the sugar. Add the butter, oil, baking powder, and lemon zest, and mix well. Stir in the coconut. Add the semolina and mix to make moist, crumbly dough which is firm enough to shape into balls.Preheat your oven to 175°C. Lightly oil your baking sheets.Wet your hands and take enough dough to roll a small ball. Squeeze the dough to compact it, and then form a ball. Roll the ball in powdered sugar, and place onto an oiled baking sheet.Repeat the process until all the dough has been shaped.Bake the cookies for about 20 minutes, or until golden brown. Don't under bake, or the ghoriba won't have its characteristic crispy exterior.Transfer the cookies to racks to cool. Store the coconut ghoriba in airtight containers for up to two weeks, or freeze for up to three months.

4

Coconut Hurma

Ingredients:7 oz of butter1 egg1 egg yolk3.5 oz of sugar2 oz of coconut flour1 lb of flour0.2 oz of baking powderFor the syrup: 1 lb of sugar

22 oz of water1 lemon, sliced

Preparation: First make the syrup: bring the water and sugar to boil, reduce heat and add lemon slices. Leave to cool.Mix the butter, egg, egg yolk and sugar. Add into that mixture the coconut flour and flour mixed with baking powder. Put in the refrigerator for about half an hour, to settle. Form ovals from 1 tablespoon of dough, and place on a lightly oiled cookie sheet. Bake for around 30 minutes (or until light brown) at 200°C. Once baked, move the still hot hurma to another pan (or remove the cookie sheet), and pour the cooled syrup over them. Let them cool and absorb the syrup.

5

Cezerye

Ingredients:2 large carrots, finely diced or grated7 oz of sugar3.5 oz water2 oz of coconut flour2 oz of chopped walnuts, hazelnuts, almonds1 tablespoon of lemon juice

Preparation:Cook the carrots in the water and sugar, mix occasionally. Add coconut flour and chopped nuts, mix well and add lemon juice.

Move the mixture to a tray covered with oil or lined with aluminum foil, and spread to the thickness of around 1.5 cm. Put in the refrigerator, to cool down and thicken.

Cut with a wet knife into rectangles (0.5 in x 1 in), and roll in some coconut flour for decoration.

6

Coconut Cake

Ingredients:For the sponge: 6 egg whites

7 oz of caster sugar3.5 oz of flour5 oz of coconut flour

For the filling: 10 oz of milk6 egg yolks4 tablespoons of flour5 oz of sugar4.5 oz of butter

For decoration: 14 oz of whipping cream3.5 oz of coconut flour

Preparation:Whip the egg whites, slowly adding sugar, and then add the flour and coconut flour slowly into that foam. Bake at 180°C for around 20 min. Leave the oven partly open, so the sponge can cool down slowly. Mix the egg yolks, sugar and flour, and then add the mixture to the boiling milk slowly. Once thickened, remove from the heat and cool down. Add the softened butter to the cream.Cut the sponge in half and soak with milk to which you've added some vanilla extract. Put the filling on the bottom half of the sponge (all of it), place the other half on top of it. On top of the other sponge, spread the whipped cream and sprinkle generously with coconut flour. Put in the refrigerator for at least an hour.

(You can also leave the sponge in the pan, soak with milk, add the filling on top of it, refrigerate it and then add the whipped cream and coconut flour direct on top of the filling).

7

Poppy Seeds Pasta

Ingredients:For pasta: 9 oz of pasta

3.5 oz of poppy seeds3.5 oz of milk2 tablespoons of honey1 tablespoon of rum1/2 tablespoon of vanilla extract

For fruit sauce: 1 small can of pineapple1 mango1 firm banana2 oz of coconut flour1 oz of butter2 oz of brown sugar

For pineapple dressing: 7 oz of pineapple juice2 oz of Pina Colada1 oz cornstarch1 oz of sugar1 tablespoon of rum1 oz of white chocolate

Preparation:Cook any kind of pasta in unsalted water, as per instructions. Bring the milk to boil, and add poppy seeds and other ingredients. Cook for a few minutes, and then pour over the drained pasta.

Cut the banana in slices, drip some lemon juice over it. Slice the pineapple as well. Sauté the pineapple on butter and sugar, briefly, add the banana and the coconut flour and sauté very briefly, until softened.

Bring pineapple juice to the boil, add the cornstarch and sugar. Add white chocolate and stir until melted. Carefully add the sautéed fruit and Pina Colada.

Put the pasta with the poppy seeds in bowls, and pour the fruit over it.

8

White Coconut Roll

Ingredients:For the sponge: 5 eggs

3.5 oz of sugarVanilla extract3 tablespoons of warm water3.5 oz of flour1 oz cornstarch1/8 oz of baking powder

For the filling: 28 oz of milk3 tablespoons of coconut flour4 tablespoons of sugar3 oz of cornstarch2 oz of butter

Preparation: Day before making this roll put the coconut flour into 20 oz of milk and keep it refrigerated overnight.

Mix the eggs, sugar and vanilla extract; add water and then flour mixed with the cornstarch and baking powder. Bake at 180°C for about 20 minutes.

Immediately upon removing from the oven invert the cake onto a clean dish towel sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle the cake lightly with powdered sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Take the milk and coconut flour from the refrigerator, add sugar and bring it to the boil, then remove from the heat. In the other 8 oz of milk, add the cornstarch and then slowly add to the hot milk-coconut flour mixture. Bring back to the boil slowly, stirring it non-stop. Leave it to cool. When cooled, add the softened butter.

Unfold the cooled sponge, spread the filling and then roll again. Sprinkle some sugar on top of the roll cake.

9

Cocos Dominos

Ingredients:For the sponge: 4 eggs

7 oz of sugar 7 oz of flourBacking powderVanilla extract3.5 oz oil3.5 oz milkJuice and zest of one lemon3 tablespoons of cocoa

For the filling: 21 oz of milk4 oz of sugar2 oz of cornstarch3.5 oz of coconut flour

For the glaze: 2 oz of butter3.5 oz of high cocoa content (>35%) chocolate

Preparation: First bring the milk for the filling to the boil, add sugar and coconut flour. Carefully add cornstarch, remove from heat and let it cool.

Mix 4 eggs, sugar, milk and oil, add the flour. Divide into two halves; add cocoa to one and lemon juice and zest to the other half.

Pour the dark half of the sponge into a baking tin, bake for 20 minutes at 180°C. Take out, spread the cooked filling on top of the sponge, and then pour the yellow sponge mixture on top of the filling. Bake for another 30 minutes at 180°C. Melt the butter and chocolate on low heat; pour the chocolate glaze over the baked cake. Let it cool and refrigerate.

10

Coconut Cream Pie

Ingredients:For the crust: 7 oz flour

2 tablespoons of sugara pinch of salt3.5 oz of butter4 – 6 tablespoons of ice-cold water

For the pie filling: 13 oz of coconut milk8.5 oz of milk4 egg yolks3 oz of sugar1.5 oz of cornstarch3.5 oz of coconut flour1 oz of butter1 tablespoon of rum

For decoration: 10 oz of whipping cream1 tablespoon of sugar3-4 tablespoon of coconut flakes

Preparation: Make a pie crust, mixing flour, salt and sugar in a food processor and adding small chunks of butter. When the chunks of butter with flour have formed, add ice-cold water and put in the refrigerator for at least an hour. Make sure that the surface on which you are going to roll out the pastry dough is clean and dry. Lightly dust the surface with flour and do the same with the rolling pin. Line an 11 inch pastry tin (covered with the baking paper) with the rolled out pastry. Place another sheet of the baking paper over the pastry, and blind bake the crust using some pie weights or dried beans for 30 minutes at 180°C.

For the pie filling, mix the coconut milk with the regular milk, and bring to the boil. Mix the egg yolks with the sugar until bright yellow, add cornstarch and slowly boil in the milk, until it gets creamy, then remove from the heat. Add rum, coconut flour and softened butter, and leave to cool.

Pour the cream into the crust.

For decoration, whip the cream with the sugar, cover the pie top and sprinkle with coconut flakes.

11

Plum and Coconut Crostata

Ingredients: For the crust: 12 oz of flour

5 oz of sugar2 egg yolks3.5 oz sunflower oil1 tablespoon of single creamBaking powder

For the filling: 1 lb of plums2 egg whitesVanilla extract1 tablespoon of rum5 oz of coconut flour1 tablespoon of cornstarch

Preparation:Remove the pits from the plums and cut the plums into quarters.

Make a pie crust and refrigerate it for at least an hour. Roll out the pastry, put over a baking tin. Poke the bottom with a fork. Return to the refrigerator until the filling is prepared.

Make the egg whites foam, adding sugar and vanilla extract. When it's firm, add rum, coconut flour, cornstarch and plums, easily so it does not set. Pour into the crust, even the top with the spoon. Bake for 40 minutes at 180°C.

12

Banana and Coconut Bread

Ingredients:3 large ripe bananas2 cups of flour¾ teaspoon of baking soda½ teapsoon of nutmegPinch of salt4 oz of butter1 cup of sugarHalf a teaspoon of vinegar2 teaspoons of rum½ cup of coconut floursome brown sugar

Preparation:Mash the bananas with a fork or in a food processor. In a large bowl, mix sugar with the butter, add rum and vinegar. In yet another bowl, mix the flour, baking soda, nutmeg and salt.

To the butter-sugar mixture add some banana puree, then a cup of flour, then the rest of the banana and the rest of the flour. Do not mix for too long.

Put the mixture into a buttered baking tray and sprinkle with some brown sugar. Bake for about an hour at 180°C, or until nice and brown at the top. Leave to completely cool down before cutting it into slices.

13

Manjar Branco

Ingredients: 7 oz of condensed milk7 oz of single cream21 oz of milk7 oz of coconut milk1 tablespoon of butter3.5 oz of coconut flour5 tablespoons of cornstarch

For the topping: 10 oz of sugar3.5 oz of water5 oz of prunes

Preparation:Cook the milk, condensed milk, butter, cornstarch, cream and coconut flour with constant stirring for about 15 minutes. Pour the cooked mixture into a decorative non-stick mold. Refrigerate for 4 hours. When cooled, transfer to a serving tray.

Caramelize the sugar, then add water, boil until sugar is dissolved, add the prunes and let it cool a bit. Pour over the pudding, return to the refrigerator and serve cold.

14

Pumpkin Balls

Ingredients:1 lb of Hokkaido or butternut pumpkin meat4 tablespoons of sugarVanilla extractCinnamon2 oz of butter8 tablespoons of cracker crumbs4 tablespoons of coconut flour1 tablespoon of cocoaCoconut flour for decoration

Preparation:Dice the pumpkin meat, and cook it with sugar, vanilla extract, cinnamon and butter until almost all of the fluid is evaporated. Let it cool down. Add the crushed cookies and coconut flour; divide the mixture in 2:1 ratio. Mix the cocoa into the larger portion of the dough.

The darker mixture with the cocoa should be formed into squares of about 7 cm. With moistened hands make balls of the mixture without the cocoa, then wrap the ball with the dark squares around it and form into a ball. Roll it in coconut flour for decoration, and put into paper cups.

15

Coconut Crescents

Ingredients:10 oz of flour7 oz of coconut flour3.5 oz of sugar9 oz of butter2 eggsa tablespoon of baking powder

Preparation:Mix sugar and butter until bright yellow, than add eggs, coconut flour, flour and baking powder. Preheat the oven to 180°C. Form dough into 2 inch long sticks, pencil-berth, shape them as crescents and place on baking paper on the tray. Bake for 20 minutes, and while still hot roll them in caster sugar. You can, if you wish, dip the tops of the crescents into the molten chocolate.

16

Hawaiian Pudding

Ingredients:28 oz of milk3.5 oz of coconut flourVanilla extract4 egg yolks6 tablespoons of sugar1 vanilla pudding1 can of pineapple2 oranges2 kiwis7 oz of whipping cream8 leaves of gelatin2 tablespoons of rum

Preparation: Soak the gelatin for 10 minutes. Slice the pineapple and the orange. Boil the milk with the vanilla extract and coconut flour. Add the mixture of egg yolks and sugar to the boiling milk, keep stirring. Add the soaked gelatin, pineapple, orange and some rum. Mix into it the vanilla pudding prepared as per instructions. Once thickened, remove from heat, add one half of the whipped cream, pour into a mold and refrigerate for at least six hours. Before serving, put slices of kiwi and orange on the top and coat with the rest of the whipped cream.

17

Coconut Bajadera

Ingredients:7 oz of sugar3.5 oz milk7 oz of coconut flour7 oz of cookie crumbs9 oz of butter

Glaze: 3.5 oz of chocolate2 tablespoons of milkA tablespoon of oil

Preparation:Melt the sugar and the butter in the milk, bring to boil, add the cookie crumbs and the coconut flour as fast as possible (before it's cooled). Pour into a large tin, smooth the surface as much as possible. Melt the chocolate in the warm milk, add the oil and pour over the dough. Let it cool, and cut into 0.5 in x 1 in rectangles.

18

Chicken Curry

Ingredients: 1,5 lb of chicken breasts3 tablespoons of coconut oil2 tablespoons of coconut flour1/2 teaspoon of salt1/4 teaspoon of pepper1 tablespoon chopped fresh ginger root1/4 cup chopped onion4 cloves garlic1 Tablespoon curry powder2 cups chicken stock1/4 cup water

Preparation:In a frying pan sauté garlic, onion, ginger, with coconut oil. Add the chicken breast cut into stripes, slightly brown it. Add chicken stock, simmer for 15 minutes. Add salt, black pepper and curry powder. Cover the pan. Continue cooking for another 5 minutes. Dissolve coconut flour in 1/4 cup of water. Stir it into the pan. Continue cooking for another 5 minutes.Serve over rice.

19

Coconut and Herb Crusted Salmon

Ingredients:2 salmon fillets (7 oz each)1/4 cup coconut flour 1 large egg1 teaspoon garlic powder1 teaspoon paprika1 teaspoon dried oregano2 tablespoons unsweetened coconut flakes1 teaspoon sea salt1/2 teaspoon freshly ground pepper

Preparation:Preheat oven to around 200°C. Line the baking sheet tray with non-stick foil or parchment paper. In a shallow bowl, whisk an egg. In another shallow bowl, combine flour, coconut flakes and seasonings. Dip fillets in egg, and then seasonings. Place fillets on the baking pan. Bake until top is golden brown & fish is cooked through (about 15 minutes, depending on oven). Serve with a leafy green salad and sliced tomato, with a lemon wedge.

20

Creamy Coconut Lentil Soup

Ingredients: 2 cups lentils, soaked 2 cups chicken stock10 oz of coconut milk1 large sweet onion, chopped 1 tablespoon garlic, crushed 2 tablespoons fresh ginger, minced 1/2 teaspoon – 1 tablespoon crushed red chili flakes 1 teaspoon cumin 1 teaspoon coriander 1/4 teaspoon salt 2 cups of coconut flour4 cups diced tomatoes 1 cup tomato juice/sauce 1 lemon, juiced

Preparation:Soak the lentils in warm water with a couple tablespoons of apple cider vinegar for 6-8 hours. Once they have been soaked, pour off the water and rinse the lentils well.

In a large pot, add the lentils and cover with 3-4 inches of water. Bring to a boil and simmer for 30 minutes. Skim off any foam that rises to the top. Remove from heat, pour off the water and rinse well.

Place the lentils back in the soup pot. Add the chicken stock, coconut milk, coconut flour, onion, garlic, ginger, tomatoes and spices to the lentils and bring to a simmer. Reduce heat to low and simmer for 1 hour, stirring occasionally. Cover and let the soup continue to cook over very low heat. Total cooking time will vary, depending on your altitude – but should be around 2.5 hours. Once the lentils are tender, remove from heat and stir in the lemon juice. Save the rest of the cilantro for serving.

21

Coconut Fried Zucchini

Ingredients:Coconut oil, for frying2 eggs2 cups zucchini, sliced thin1/2 cup coconut flour1/2 cup grated parmesan cheese1 teaspoon salt

Preparation:Add two eggs to a medium size bowl and lightly beat them. In a second bowl mix coconut flour, Parmesan cheese and salt together. Dip zucchini slices into egg mixture and then place them in flour mix. Make sure to coat them well. Fry the zucchini in the coconut oil until golden brown, 3-5 minutes on each side. Place fried zucchini on a paper towel lined plate.

22

Banana Walnut Coconut Flour Muffins Recipe

Ingredients:1/2 cup walnuts, chopped1 cup bananas, mashed1/2 cup honey1/2 cup coconut flour1/3 cup melted coconut oil3 whole eggs1/2 teaspoon salt1/2 teaspoon baking soda

Preparation:Place cupcake liners into muffin tins, or grease liberally and dust using coconut flour.Chop walnuts into small pieces. In a mixing bowl, mash bananas until creamy, stir in honey.Add coconut flour, melted coconut oil, eggs and salt in with the bananas and honey. Using a hand mixer or whisk, mix thoroughly for 1 minute. Allow batter to sit for 2 minutes to allow the coconut flour time to absorb the liquids. Add baking soda and walnuts to the batter and stir quickly but only as long as it takes to thoroughly mix in the baking soda. Fill 9 cupcake forms until full, or you may under fill equally to make an even dozen. Bake for 25 minutes at 180°C or until lightly browned on top and a toothpick inserted comes out clean.

23

Coconut Flour Chocolate Chip Cookies

Ingredients:1/2 cup Coconut Oil, melted1/2 cup granulated sugar1/2 tablespoon vanilla extract4 eggs1/8 teaspoon salt1 cup coconut flour1/2 cup shredded coconut3/4 cup chocolate chips

Preparation:Mix together coconut oil, sugar, vanilla, eggs, and salt together. Blend thoroughly. Add flour, coconut and chocolate chips; mix thoroughly. Form into small cookies on a parchment lined pan and bake in preheated oven for about 15 minutes at 180°C, or until lightly browned.

24

Coconut & Basil Ice Cream

Ingredients:2 cups unsweetened coconut milk1/2 cup half & half3/4 cup milk1/2 cup granulated sugar1/3 cup fresh basil, chopped1 1/2 teaspoons vanilla bean paste (or vanilla extract)6 egg yolks2/3 cup toasted coconut flour1/2 cup dark chocolate, chopped into small pieces

Preparation:In a medium saucepan or pot, combine the coconut milk, half and half, milk, basil, sugar, vanilla bean paste. With an immersion blender, puree the basil for about 30 seconds, until they are mostly small pieces. Bring the mixture to a simmer, stirring until the sugar is dissolved. Remove from heat.

In a medium bowl, whisk the yolks until a little frothy, continuously for about 2 minutes. Add about a cup of the hot basil coconut milk, slowly streaming it into the yolks, whisking until incorporated. Whisk the yolk mixture into the rest of the hot basil coconut milk, to make the ice cream base; return it to medium heat. Cook, stirring constantly, for about 5-8 minutes, until thickened slightly. If the texture of the ice cream base seems to be a bit chunky (most-likely do to a lapse in whisking), use the immersion blender for 10 seconds to give it a final mix. Remove from heat and pour into a glass container and cover. Refrigerate until cooled completely (4-6 hours).

When the mixture is completely chilled, churn in the ice cream maker, following the manufactures directions. In the last 5 minutes of the churning process, add the toasted coconut flour and the dark chocolate pieces. Transfer to a freezer-safe container and freeze for several hours before serving.

25

Coconut Flour Meatloaf

Ingredients:1 egg 1 teaspoon of salt ¼ teaspoon of ground black pepper ½ teaspoon of basil ½ teaspoon of oregano 3.5 oz of tomato sauce 1 tablespoon of apple cider vinegar 2 tablespoons of coconut flour 1 clove garlic, minced ¼ of a large onion, diced 5 baby carrots, chopped 1 celery stalk, chopped 1 pound ground beef

Preparation:In large bowl, slightly beat egg. Then add everything else except for the ground beef. Stir everything together until well mixed. Next incorporate ground beef. Form into loaf in the middle of a pan. Bake at 200°C for about 35 minutes, or until well done.

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