Hi everyone!  Thanks so much for visiting our Recipes page!  We’ll be adding to this page regularly so please check in for updates.  Also, we’d sure love to hear about your recipe creations using our products,  so if you’re willing to share, please send them to recipes@coconutsecret.com and we’ll proudly display them.  Bon a petit!

Dressings, Sauces, & Marinades


Nectarine - Tomato Chutney with Sweet Curry
From Sally C. - www.afoodcentriclife.com

1 lb ripe, firm Nectarines, skinned, flesh cut from the pit and diced small
2 Roma Tomatoes, quartered, seeded and diced small (drained of juices)
1 large Garlic clove, pressed or minced fine
1/4 cup sun-dried Apricot Vinegar, or you can use Coconut Vinegar, Apple Cider
Vinegar, or Spicy Pecan Vinegar
3 Tbsp Coconut Crystals
1 teaspoon Sweet Curry Powder
1/4 tsp salt

Thicken if needed with Coconut Flour, Arrowroot or Corn Starch in a 2-quart heavy saucepan, simmer nectarines, tomato, garlic,vinegar, coconut
sugar, curry powder, and salt, uncovered, stirring occasionally, until slightly thickened but still saucy (approx. 20 minutes).
Serve warm, room temperature or cooled. May be stored for a few days refrigerated.
Note - If the chutney is really juicy, you can cook it down a bit more for your preferred consistency or use a little culinary thickener.

Best Ever 30 Second Dressing/Marinade
From Dory K. Albion, CA.

½ cup Coconut Vinegar
½ cup Coconut Aminos
Olive Oil to taste if desired
For a super quick, incredibly yummy dressing or marinade ~ simply mix together equal portions of our Coconut Aminos and Coconut Vinegar and drizzle over salads, steamed veggies, or marinate with your protein of choice and bake, grill, or sauté.  Add olive oil to taste if desired.

Vietnamese Nuoc Cham ~ (Spicy Asian Dipping Sauce, Marinade, or Dressing)
From Dory K. – Albion, CA.

Yields:  1/3C
2 Tbsp Coconut Vinegar
1Tbsp Lime Juice
½ tsp  Coconut Aminos
1 Tbsp Water
2 ½ tsp Coconut Nectar
1 tsp Fish Sauce
½ tsp finely grated Lime Zest (outer peel)
1 minced Garlic Clove
½ to 1 minced Chili Pepper (Serrano, Jalapeno, Bird's Beak - depending on desired heat)

Grate lime peel and finely mince garlic and chili.  Whisk together with rest of ingredients.  This delicious and healthful dressing/dipping sauce/marinade can be kept air tight and refrigerated for several weeks. It is fabulous for dipping with spring rolls or can be drizzled over rice noodle salads topped with grilled shrimp, chicken, pork or beef.  Excellent as a marinade for all seafood and meats prior to grilling.

Raw Vegan version

2 Tbsp Coconut Vinegar
1 tsp Lime Juice
1 tsp Coconut Aminos
1 Tbsp Water
2 ½ tsp Coconut Nectar
½ tsp finely grated Lime Zest (outer peel)
1 minced Garlic Clove
½ - 1 minced Chili Pepper
¼ tsp Sea Salt

Sesame Ginger Dressing
From Natalia W. www.glowingtemple.com                                                                                                        


Makes 1/2 cup

6 Tbsp cold-pressed Sesame Oil
2 Tbsp Coconut Aminos
1 Tbsp Coconut Nectar
1 Tbsp Sesame Seed
1 clove Garlic, minced
½ tsp grated Ginger
½ tsp Lime zest
¼ tsp crushed Chili Pepper

Whisk all ingredients in a small bowl until well combined.  This dressing tastes great on thinly sliced broccoli, bok choy and cabbage, or try as a dipping sauce for fresh spring rolls.

Spring Roll Dipping Sauce
From Amber Shea Ford – Overland Park, KS

2 Tbsp Coconut Vinegar
1 Tbsp Lime Juice
1 Tbsp Water
2½ tsp Coconut Nectar
1 tsp Coconut Aminos
1 tsp Chile Oil
1 clove Garlic, minced

Whisk all ingredients in a small bowl. I put hearts of romaine, shredded carrot, and chopped cilantro in my spring rolls. These are really tasty, thanks in no small part to the tangy, salty, spicy dipping sauce!

Raw Ginger Salad Dressing

1 cup Coconut Nectar
1 ½ Tbsp Coconut Aminos
2 tsp Coconut Vinegar
2 tsp mined Ginger

Blend all ingredients in a high speed blender and enjoy!


Sweet Potato Hummus
From Jaclyn Enchin ~ www.sketch-freeveganeating.blogspot.com

sweet patato hummus

Makes 6 servings

1 medium sweet potato
1 cup chickpeas
2 Tbsp Tahini
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
2-3 tsp Coconut Aminos
1 small clove Garlic
1 tsp Cumin
1/2 tsp Cinnamon
1/2 tsp Coriander
Pinch of Sea Salt
Black Pepper, to taste
Toasted Almonds, for topping

Combine all above ingredients into a food processor and blend until smooth.

Green Papaya Salad with Mint, Sesame Cashews, Red Chile and Scallions
From Chef Matthew Kenney – 105 Degrees Restaurant, Oklahoma City

green papaya

Serves 4-6

2 cups shredded Green Papaya
1-2 fresh Red Chiles
1 cup Carrots, julienned
1 cup Mango, julienned
½ tsp Coconut Aminos
1 tsp Lemon Juice
1 tsp Coconut Vinegar
2 Tbsp crushed Cashews, raw
1 Tbsp Coconut Crystals
¼ cup Thai Basil, roughly chopped
¼ cup Mint leaves, shredded
Sea Salt to taste

In a mortar and pestle, roughly crush cashews, chiles, and a touch of sea salt. Stir in lemon juice, Coconut Crystals, Vinegar, and Aminos, cashews, shredded papaya, carrots, mango, mint, basil and sea salt. Mix all ingredients together. Taste, and adjust seasonings if desired.

Simple Soup
From Dr. Alita Kullman – Aliso Viejo, CA.

Serves 6

This is a variation on Mount Madonna Retreat Center (CA) "Simple Soup," which they prepare with no spicing at all. The Coconut Aminos, are even better than the soy-based aminos they offer as a condiment!

6 cups of Water
3 chopped Carrots
2 chopped Celery stalks
1 chopped Zucchini
Swiss Chard leaves or other desired greens, chopped
Coconut Aminos (to taste)
Salt (to taste)
Pepper (to taste)

Heat water to a boil, adding ingredients in the order listed above. Other vegetables may be added as desired. Allow vegetables to soften, adding the greens only after you turn off the heat. Add the Coconut Aminos, salt, and pepper to taste. Delicious!

Chocolate Jalapeno Poppers
From Chef Sheree Clark – Des Moines, IA.


Yield: 40 pieces

Food processor

Slice 20 medium jalapeno peppers lengthwise and de-seed. Rinse and set aside.


2/3 cup Cashew Butter
2/3 cup Coconut Nectar
2/3 cup Chocolate Powder
1 tsp Vanilla Extract

Blend in a food processor until creamy and smooth.


1/3 cup Walnuts
1/3 cup Almonds
2 Tbsp Flax Seeds, Chia seeds, or a blend of the two
Process into a fine powder.

Slice jalapenos in half and de-seed. Stuff with chocolate filling and top with breading. Dehydrate at 105 degrees on mesh dehydrator sheets for approximately 15-18 hours, or until peppers have softened to your liking.

Main Dishes

Easy Homemade Seitan
From Andrea Devon Bertoli ~ www.bakerymanis.wordpress.com/2011/01/26/working-it

(Seitan is made from kneaded and boiled wheat gluten, and is a hearty protein to add to vegetarian meals. It often reminds people of the texture of meat.)

Makes 8-10 servings.

1 1/2 cups Wheat Gluten Flour
1/4 cup Nutritional Yeast Flakes
1 Tbsp Herbs and/or Spices such as smoked paprika, pepper, garlic flakes, thyme, etc. (optional)
1 1/4 cups cold Water
1/4 cup Coconut Amino


10 cups homemade Vegetable Broth
1/4 cup Coconut Aminos

Make the broth first: fill up your biggest pot with the broth and aminos and add some ice cubes to keep it very cold. It is okay if the broth is a bit over 10 cups, but do not use less than 10 cups of liquid.

To make the dough: mix the gluten flour and nutritional yeast flakes in a dry bowl, add herbs if you are using, and mix with a fork. Add the very cold water and Coconut Aminos all at once, and mix well (first with a spatula, then with your hands works best). The dough will become very spongy and elastic, and it should be one doughy ball. There may be some liquid that does not bind with the dough- simply drain it off. Let the dough rest for a few minutes, then slice into three equal sized pieces and drop into your cold broth. Bring the broth to a boil, and then simmer at medium/low heat for 1 hour. Check periodically, to make sure it's not boiling. Stir the pieces halfway through (using tongs or a wooden spoon) so they don't stick. Let it cool completely in the broth, then store in its broth in the fridge for up to a week (sometimes longer!).

Cut the seitan into half-inch thick slices and grill until brown in a lightly oiled cast iron pan, for about 10 minutes each side. Serve with noodles, rice, vegetables, or in stir-fries, pastas, or on sandwiches!

Yields 1/2 cup

ginger dipping

1/2 cup Coconut Aminos (dilute with water to decrease saltiness if desired)
1 Tbsp Arrowroot mixed with 1 Tbsp Water
1/2 tsp ground dried Ginger
1/2 tsp ground yellow Mustard Powder
1/2 tsp Black Pepper
1/2 tsp Coconut Vinegar

In a small bowl mix the arrowroot and spices with 1 Tbsp water, and stir to make a smooth sauce. Add the Aminos to a small saucepan and heat on low until warm. Add the arrowroot/spice mixture and stir constantly until thick, about ten minutes. When thickened, take off the heat and pour into a glass bowl. Stir in 1/2 tsp vinegar.

Shiitake and Young Spinach Dumplings
From Chef Matthew Kenney – 105 Degrees Restaurant, Oklahoma City

Serves 4


2 cups Young Thai Coconut Meat
1 pinch Sea Salt

Blend ingredients in a high speed blender until smooth. Spread a thin layer on a Teflex sheet and dehydrate for 3-4 hours. Remove from Teflex and invert onto a cutting board. Trim away edges and cut into 3-inch squares.


2 ½ cups raw Cashews, soaked for at least 2 hours in cool water and drained
2 ½ Tbsp Sesame Oil
2 Tbsp Sea Salt
2 cups Baby Spinach
2 Tbsp Olive Oil
2 Tbsp Coconut Aminos
2 tsp Scallions, minced
2 Tbsp Ginger, minced
1 ½ cups Shiitake, minced

Toss minced shiitake with the olive oil and sea salt, and dehydrate for 1 ½ hours. Toss spinach with the sesame oil and dehydrate for approx. 1 hour until wilted. Chop roughly

In a food processor, pulse the cashews until coarsely minced. In a separate bowl, combine cashews with remaining ingredients. Season with additional Coconut Aminos if desired.


2 Tbsp White Miso
¼ cup Lime Juice, fresh
1 Tbsp Sesame Oil
1 pinch Cayenne
1 Tbsp Coconut Nectar

Whisk all ingredients together in a mixing bowl.


1 bunch Chives
Cilantro leaves
1Tbsp Black Sesame Seeds

Brush a coconut wrapper with water and place 1 Tbsp of the filling in the center. Pull the outsides together so the dumplings bunch like a sack. Tie a chive around the middle to secure. On a plate, make a random design with approx. 2 Tbsp of miso sauce, and place dumplings on top. Garnish with sesame seeds and cilantro.

Coconut Secret Adobo
From Dory K. – Albion, CA
(A traditional Philippine dish consisting of braised chicken, fish, or pork)

1 Organic Free Range Chicken
½ Cup Coconut Vinegar
¼ Cup Coconut Aminos
2" Ginger Root Finger (the small offshoots of the main body of the ginger root)
6-8 Garlic Cloves
½ tsp Sea Salt
2 Tbsp Coconut Crystals

Cut chicken into wings, thighs, drumsticks and breasts. Slice breasts in half. Put chicken skin side down into a heavy pot. Mix remaining ingredients together and pour over the chicken. Cover with lid and bring to a boil, then reduce to a simmer. After 30 minutes, turn over chicken pieces. Cover and simmer for another 30 minutes until the chicken is tender and sauce is thickened.

Drizzle with a little extra coconut vinegar and some slivered scallions if desired. Serve over steamed rice.

Snacks & Desserts

Coconut Milk Squarescoconut square
From Paulina A. ~ Toronto, Canada

2 Tbsp Coconut Nectar
5 cups Unsweetened Shredded Coconut
1 can Coconut Milk
1 cup Rice Milk Vanilla flavored
5 Tbsp Coconut Oil
5 Eggs (with yolk) - or - 7 Egg Whites
1/4 tsp Coconut Aminos
1 - 16 oz. Cottage Cheese
1 cup Coconut Crystals
3 Tbsp Vanilla Extract or Vanilla Powder
1/2 cup Crushed Flax Seeds (optional)

In a Blender pour first the coconut and rice milk, then add coconut oil, cottage cheese, Coconut Aminos, Coconut Nectar, Coconut Crystals, flax seeds and blend. Add the shredded coconut, eggs and vanilla and blend all ingredients together into a creamy mixture. Grease a pan thoroughly with coconut oil and spread Coconut Crystals on top. Then pour all of the creamy mixture inside the pan. Sprinkle Coconut Crystals on top of the creamy mixture; so that both the bottom and top of the pan are sprinkled. Bake at 350 degrees for about 40 minutes or until browned. Let cool, and then cut into squares. Enjoy all the nutritious goodness of Coconut!

Raw Strawberry Cashew Cake
From Anne Audette ~ Detroit, MI

1 1/2 cup organic Almonds, soaked overnight, rinsed and air dried or dehydrated 1/2 cup organic Walnuts, soaked overnight, rinsed and air dried or dehydrated 1/2 cup organic Medjool Dates, pitted 1/2 tsp Sea Salt 1/4 tsp organic Cinnamon

3 cups organic Cashews soaked for a few hours and rinsed and air dried 3/4 cup organic Lemon or Lime Juice 3/4 cup Coconut Nectar 3/4 cup organic Coconut Oil 1/2 cup purified Water 1 tsp organic Vanilla 1/2 tsp Sea Salt

1 pound fresh Strawberries separated equally into two bowls
1/2/ tsp Lemon Juice
3 Tbsp Coconut Nectar
1 tsp Psyllium Seed Powder

Using a food processor, add crust ingredients processing until a dough-like texture is reached. Dust the bottom of an 8" or 9" spring form pan with a quality raw vegan protein powder. This will prevent the crust from sticking and make an easier removal. Press the crust into the pan. Set aside.
Add the filling ingredients to the food processor processing until smooth. Pour mixture onto crust. Place in freezer until firm. Separate cake from pan while frozen and place on platter.

Blend half of the strawberries, with the lemon juice, Coconut Nectar and psyllium seed powder. Process until a smooth texture is reached. Spread mixture on top of thawing cake.

Slice the remaining strawberries and arrange them on top of the cake.
This cake is best when served chilled.

Raw Pretzels
From Chef Bryan Au ~ www.ecochefapp.com


3-4 tsp Organic Cold Milled Flax Seeds
2-3 tsp Coconut Aminos (thinned with a little water to reduce salty flavor if desired)
Sea Salt crystals as topping (coarse grind)

In a small bowl add Coconut Aminos thinned with water if desired. Add cold milled Flax Seeds and mix well with a fork until completely blended.

Form into Pretzel shapes and top with coarse Sea Salt. Place into a food dehydrator for 10 - 12 hours (or longer if you like them extra crunchy!)

Crunchy, delicious gourmet treat that is very easy and fun to make! If you prefer a tangier flavor, try reducing the Coconut Aminos by 1 tsp and replacing it with Coconut Vinegar.

Raw Candied Pecans or Walnuts
From Rebecca C. - www.adifferentway-rebecca.blogspot.com

1 cup Pecans or Walnuts
1/2 cup Coconut Nectar

Toss pecans or walnuts in Coconut Nectar enough to thoroughly coat the nuts. Place on a solid dehydrator sheet and
dehydrate at 105 degrees until they are glazed and dry. They will remain a bit sticky. Store in a jar in the pantry or fridge.
Toss into salads, or use as a delicious garnish on puddings, frozen desserts, etc.

Raw Black & White Glazed Cookies
From Chef Matthew Kenney – 105 Degrees Restaurant, Oklahoma City

glazed cookies

Yields 12 cookies

3 cups Coconut Flour
1 cup Macadamia Nuts (ground to a powder)
2 cups Cashew Flour
½ cup Coconut Nectar
¼ cup Coconut Crystals
1-2 Tbsp Coconut Oil, melted
2 Tbsp Vanilla Extract
½ tsp Sea Salt
Water (if needed to thin mixture)

In a food processor combine the cashew, macadamia nut, and cashew flours until well blended. Then add the remaining ingredients and process until dough is formed. Add a few Tbsp water if necessary to soften mixture enough to work with.

Using a rolling pin, roll dough out to approximately ½ inch thickness. With a round cookie cutter, cut into perfect circles. Dehydrate for 8-12 hours.


½ cup Young Coconut Meat
¼ cup Coconut Nectar
1 Tbsp Coconut Oil, melted
½ tsp Vanilla Extract
½ tsp Sea Salt


½ cup Maple Syrup
1 cup Cacao Powder
2 Tbsp Coconut Oil, melted
1 tsp Sea Salt
1 tsp Vanilla Extract

Blend ingredients for each glaze separately in a high speed blender until smooth. Frost cookies half with coconut glaze, and half with chocolate maple glaze.

Heavenly Raw Candy Bars
From Kristi S. – Purity Gardens in KY.

raw candy bar

4 cups raw macaroon shredded Coconut (fine shred)
1 Tbsp extra virgin Coconut Oil
½ cup Coconut Secret Crystals
½ tsp Vanilla Bean Powder
¼ tsp Sea Salt
½ cup raw Mesquite or Carob Powder
¼ cup Maca Root Powder

Directions: Place macaroon coconut in a blender coconut forms a butter consistency, pausing to scrapes down sides of blender occasionally. Add coconut oil and blend again until very smooth. Add remaining ingredients and blend. Pour into silicon molds or in 13x9 glass baking dish. Chill until firm. If using a pan, score before batter is fully hardened. Remove from molds or pan.

Note: Do NOT use liquid extracts or flavorings as they will cause the mixture to curdle.

From Marcia S. – www.delicious-healthy-eating.com

Dry Ingredients

½ cup Coconut Crystals
½ cup plus 2 Tbsp sifted Spelt Flour (measure after sifting)
½ tsp Baking Soda
½ tsp ground Cinnamon
1/3 cup chopped Walnuts
¼ cup organic Raisins
1 organic Apple, (Gala or Fuji )

Wet Ingredients

1 large organic Egg
½ tsp pure Vanilla Extract
¼ cup unsweetened Applesauce
1 Tbsp Coconut Nectar

Preheat oven to 325 degrees.

In a small bowl mix together spelt flour, baking soda and ground cinnamon using a fork or wire whisk. Set aside.

Place Coconut Crystals into medium size bowl (breaking up any lumps.) Add applesauce and Coconut Nectar. Mix well using a spoon or sturdy wire whisk.
Add egg and mix well.

Add flour mixture (that has been set aside) to the wet mixture and combine using a spoon until all dry ingredients are incorporated. Add vanilla extract and mix.

Peel apple and dice into very small pieces. Add diced apple, raisins and chopped walnuts to batter and mix.

Line a muffin tin with 9 large unbleached baking cups. Fill each cup 3/4 full.
Bake in preheated oven for 25 to 30 minutes or until a toothpick comes out clean.

Store in refrigerator or can be frozen.

From Marcia S. – www.delicious-healthy-eating.com

6 Tbsp unsweetened organic Cocoa
3 Tbsp Coconut Oil *
6 Tbsp unsalted organic Butter *
2 organic Eggs, room temperature (cold eggs will harden the oil)
1 tsp pure Vanilla Extract
¼ cup plus 2 Tbsp Coconut Nectar
¾ cup Coconut Crystals
1/8 tsp Sea Salt
½ cup sifted Coconut Flour (measure after sifting)

*Can use 9 Tbsp of Coconut Oil in place of 6 Tbsp butter for a dairy free version.

Preheat oven to 350 degrees.

In a medium pan on very low heat, melt butter and coconut oil, stirring constantly. Remove from heat as soon as mixture is melted. Add cocoa and mix until thoroughly blended.

Add Coconut Crystals, Coconut Nectar and vanilla extract. Mix thoroughly. Add eggs and mix well until the eggs are thoroughly blended into mixture. Then add sea salt and coconut flour and mix until all dry ingredients are incorporated.

Pour batter into well-greased 8x8 glass pan. Bake in preheated 350-degree oven for 28-30 minutes or until top looks evenly baked. Be cautious not to over bake.

Cool and cut into 16 squares. Store in refrigerator, or can be frozen.

Gluten-Free Energy Cookies
From Nancy Dale, CCN – Santa Barbara, CA

energy cookies

Makes 18-24 large cookies

Preheat oven to 350° F

2 cups Coconut Flour
2 cups Almond Meal
1 cup Pumpkin Seeds
1 cup Sesame Seeds
1 cup Sunflower Seeds
2 cups semi-sweet Chocolate Chips (or cacao nibs)
1 tsp Sea Salt
4 tsp Baking Powder

Mix together dry ingredients and set aside.

Wet Ingredients:
1 cup Currants soaked in ½ cup hot water
1 cup Coconut Oil, heated to liquid
1 cup Coconut Crystals
2 Tbsp Vanilla Extract
1 organic Egg lightly beaten

Mix together wet ingredients and blend into dry ingredients. Batter should be stiff, yet moist. Using a spoon, form cookies and place on a cookie sheet. Flatten cookies slightly. Bake 15 minutes or until golden around the edges.

Crispy Broiled Mochi Cakes
From Dory K. – Albion, CA

Yields: 8

8 Fresh or Dried Mochi pieces, cut into 2x3 rectangles ~ (Mochi is a tasty rice snack that is available in the freezer section of most health food stores.)
2 Toasted Nori sheets (Nori is a seaweed most commonly recognized as the deep green/black outer wrapping in sushi making.)
¼ cup Coconut Aminos
Coconut or Olive Oil
Cookie sheet

Preheat the broiler to low with the rack in the center of the oven. Cut each toasted nori sheet into four equal strips.  Pour Coconut Aminos into a shallow bowl.
Cover each piece of mochi in coconut or olive oil and lay on the cookie sheet.  Broil until puffy, toasted and brown.  Turn over mochi and broil other side till evenly browned.  Remove from oven and cool mochi for a minute, then dip both sides of each mochi piece in the Coconut Aminos, and wrap with a strip of nori. Eat immediately.

Raw Marshmallow Crème
From Amber Shea Ford – Overland Park, KS

½ cup soaked raw Cashews
½ cup Coconut Butter, softened
2 Tbsp Coconut Oil, softened
1 Tbsp Coconut Nectar
½ Tbsp Vanilla
10 drops liquid Stevia
Pinch of sea salt
1-2 Tbsp water, as needed

Blend all ingredients in a high-speed blender, adding only as much water as necessary to obtain a smooth consistency. To serve, spread a graham cracker with marshmallow crème, top it with a square of raw chocolate, and put it in the dehydrator for a couple minutes to get it melty and gooey. Raw S’mores—it can be done!
If you have marshmallow extract, definitely throw a teaspoon of it in there, but it’s still delicious without it. Also, if you don’t have coconut butter (such as Artisana), just double the amount of soaked raw cashews or, for a nutty twist, use raw almond butter!

Raw Graham Crackers
From Amber Shea Ford – Overland Park, KS

1¾ cup Coconut Flour
¼ cup Coconut Crystals
¼ cup Water
1 Tbsp Coconut Nectar
1 Tbsp Vanilla
1 tsp Cinnamon
Pinch of Sea Salt

Combine all ingredients in a large bowl. Mix thoroughly (dough will be thick). Spread in an even layer (about 1/8-inch thick) on a Paraflexx-lined dehydrator tray. Dehydrate at desired temperature until the sheet of cracker is set, but still soft when pressed, about 6 hours (you know how it is with dehydration—exact times and temps aren’t really a big deal). Flip it over onto a cutting board, peel away the Paraflexx liner, and cut into rectangles (a pizza cutter works great). Transfer to the mesh-lined dehyrator tray and dehydrate another hour or two, depending on how soft you want your graham crackers to be.

Raw Lime Cream Parfait w/ Coconut-Lime Crumble
From An Opera Singer in the Kitchen http://www.singerskitchen.com/2010/08/lime-cream-parfaits-with-coconut-lime.html

lime cream

Serves 2


2/3 cup raw Almonds
1/3 cup unsweetened shredded Coconut
1 Tbsp organic lime zest
5 dates
1/3 cup Coconut Crystals

Place all ingredients in a food processor and process until it resembles wet sand. Set aside.


1 Avocado, pitted and peeled
zest of 1 Lime
4 Tbsp Lime Juice
½ cup plus 3 Tbsp Coconut Nectar

Place all ingredients in a food processor and whip until blended and creamy. Adjust sweetness according to preference but I like the lime cream tangy with a little sweetness. 

Choose parfait glasses that can hold ½ cup. Start with 2 Tbsp of lime cream, then layer with 2 Tbsp of the coconut crumble and then layer with your choice of fruit, (ie: blueberries or strawberries.) Then layer with more crumble and top with 2 more Tbsp of lime cream. Sprinkle with crumble and fruit. Enjoy!

Scallion Ginger Almonds & Seeds
From Natalia www.glowingtemple.com

Makes 9 cups

A sweet and savory Asian inspired snack that is full of flavor & nutrition. I like to keep some in my purse as I never know when I might need a protein packed pick me up! They’re great sprinkled on salads, too!

4 cups raw Almonds, soaked for 12 hours
2 cups raw Sunflower Seeds, soaked for 4 hours
1½ cups Pumpkin Seeds, soaked for 4 hours
½ cup raw Sesame Seeds
¾ cup Coconut Aminos
¼ cup Coconut Nectar
1 tsp fresh grated Ginger
4 cloves of Garlic, minced
3 Scallions, finely chopped
½ tsp Salt
¼ tsp Cayenne Pepper

Drain and rinse your almonds and seeds. Place in a very large bowl and toss with the sesame seeds. In a separate, smaller bowl, combine Coconut Aminos, Coconut Nectar, ginger, garlic, scallions, salt and cayenne. Whisk together to create your marinade. Pour over the almond and seed mixture and toss very well to coat. If time allows, place in the refrigerator and allow to marinate for 12 hours (otherwise you may proceed to dehydrating). After marinating, drain out the liquid. Divide the almond and seed mix equally over 5 mesh dehydrator trays. Dehydrate at 110? for 24 hours. After 24 hours, toss the nuts a bit and dehydrate another 6-12 hours until very dry and crisp.

Coco-nutty Macaroons
From Rachel Wachs - Eagle Mountain, UT.

Here is a raw coconut macaroon recipe with Coconut Nectar and Coconut Flour. These babies are incredible! The Nectar really comes through, and while it isn't insanely sweet like bleached, processed table sugar, the sweetness is spot on and won’t spike your blood sugar!
3 cups shredded Coconut (unsweetened)
3/4 cup raw Coconut Flour
1/2 cup raw Cocoa Powder
3/4 cup- 1 cup raw Coconut Nectar
1/4 cup raw Coconut Oil
Mix this fun creation by hand and form into little balls using your hands, or a cool cookie scoop. Dehydrate for 1 hour or refrigerate and enjoy in 30 minutes.

Raw Crumb Donuts
From Bryan Au - www.ecochefapp.com


2 large Bananas
1 1/2 cups Golden Flax Seeds
Coconut Nectar
Coconut Crystals

Peel 2 large bananas and put both in a large mixing bowl. Using a fork slowly mash the bananas. Then in the Blendtec Blender, pour in the flax seeds and grind into a very fine powder. Then pour the ground flax into the bowl with the bananas and mix until evenly coated.

Adjust the amount of flax seeds to desired moistness and firmness of the donuts. Remember, as the flax seeds get absorbed into the bananas, the mixture will get harder and firm up. Depending on the size of the bananas used (which will vary), adjust the amount of flax accordingly. Lightly drizzle and/or coat with Coconut Nectar, then sprinkle with Coconut Crystals and cinnamon for the "Crumb" coating. Enjoy!

Raw Organic Vegan Carob Covered Strawberries
From Bryan Au - www.ecochefapp.com

3 - 4 Tbsp of raw organic Carob Powder
3 - 4 Tbsp of Coconut Nectar
Organic Strawberries

Wash the strawberries. In a large mixing bowl, hand mix the carob powder and
Coconut Nectar until well blended. Dip the strawberries or use a spoon to cover the strawberries with the carob sauce.

Adjust the amount of carob powder and Coconut Nectar to taste and desired consistency. Use more carob powder for a darker sauce, or use more Coconut Nectar for a lighter sauce. It only takes 5 minutes, and is very fun, easy and delicious!


Clay-Vinegar Facial Mask
From Dave R. - Sarasota, FL

1 Tbsp Clay
2 Tbsp Coconut Vinegar

My favorite clay to use is the Aztec Secret Indian Healing Clay. I put approximately a heaping Tablespoon into a small bowl or mug, then I add about 2 Tablespoons of Coconut Vinegar just enough to wet the clay to a soupy consistency. It will start bubbling almost immediately. If it turns into a paste, it's too dry. I prefer it to be more soupy-like. Then let it sit. This mixture will soon start to form some bubbles at the top and slowly become like a mousse. Then I put it all over my face, including on my eyelids and under the eyes, and let it dry. The face feels like it is being squeezed and tightened, and if you scrunch up your face, it will form cracks throughout. That's when I like to sneak up on my wife unannounced and wait for the anticipated scream!
Once it's dry, wash it off. Your face will be clean and glowing! If it leaves your skin feeling a bit dry, my favorite is to put some Cellfood Oxygen Gel on it (or you can use any kind of moisturizer.)

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