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Friday, December 26, 2014

200 Coconut Recipes

I am pretty obsessed with coconut. Coconut oil, coconut flakes, coconut milk, coconut see what I mean. I eat and use coconut products every single day, multiple times throughout the day.
There are a million uses for coconut products. I am excited to share with you a great cookbook that has 200 yummy recipes that you can use coconut in. The bonus is that these recipes are also gluten-free, grain-free and nut-free!

The Complete Coconut Cookbook is a must-have for every kitchen! Everyone from hardcore health-foodies to recreational cooks — and everyone in between — will enjoy these all-natural, high-energy, top-notch, easy-to-make coconut dishes. The 200 innovative recipes cover a broad spectrum of fresh flavors and provide delicious and dependable results. The front part of the book explains the science of coconut as a health food, including user-friendly nutrition information and in-depth “how-to” tips for each coconut product.

Here is one of my favorite recipes from that cookbook that is a family favorite in our house!

Gingered Carrot and Coconut Soup
Here, fresh ginger adds gentle heat to a lush soup. Fresh mint and lime juice take the dish from good to grand.
Makes 6 servings
  • Food processor, blender or immersion blender

1 tbsp virgin coconut oil 15 mL
1 cup chopped onion 250 mL
1 lb carrots, chopped (about 500 g
4 cups/1 L)
1 1-inch (5 cm) piece gingerroot, 1
1 tsp fine sea salt 5 mL
31⁄2 cups coconut water 875 mL
1 cup well-stirred coconut milk 250 mL
1 tbsp coconut sugar 15 mL
1 tbsp freshly squeezed lime juice 15 mL
1⁄4 cup minced fresh mint 60 mL

Suggested Accompaniments
Plain coconut yogurt
Lime wedges
Toasted unsweetened flaked coconut

In a large saucepan, melt coconut oil over low heat. Add onions and increase heat to medium-high; cook, stirring, for 5 to 6 minutes or until softened.
Stir in carrots, ginger, salt and coconut water; bring to a boil. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes or until carrots are very soft.
Working in batches, transfer soup to food processor (or use immersion blender in pan) and purée until smooth. Return soup to pan (if necessary) and whisk in coconut milk, sugar and lime juice. Warm over medium heat, stirring, for 1 minute.
Ladle soup into bowls and sprinkle with mint. Serve with any of the suggested accompaniments, as desired.

*Tip - When puréeing the soup in a food processor or blender, fill the bowl or jug no more than halfway full at a time.
Courtesy of The Complete Coconut Cookbook by Camilla V Saulsbury, 2014 © Reprinted with publisher permission.


  1. I also love anything to do with coconut. This Gingered Carrot and Coconut Soup seems wonderful and different for me to try. The Complete Coconut Cookbook is a book I should look into.
    twinkle at optonline dot net

  2. I'm cukoo for coconut, this looks like a good recipe! and a great cookbook, I need to look for it.


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