Ready to be transported to the tropics?! Cookbook author Brandi Chang shared these unique and delicious recipes using our June Ingredient of the Month — coconut! Each month members share their fave recipes in the FabFitFun Community using one star ingredient and can even win prizes. So join the fun at talk.fabfitfun.com and go nuts!
Oven Baked Coconut Shrimp
(Serves 4)
Ingredients:
1 lb large fresh shrimp peeled and deveined, with tails left on
2 eggs, beaten
1/2 cup gluten-free all-purpose flour
3/4 cup gluten-free panko breadcrumbs
1 cup shredded unsweetened coconut
Sea salt, to taste
Freshly ground black pepper, to taste
Extra virgin olive oil
Sweet Chili Sauce
1/2 cup orange marmalade
1/2 cup sweet Thai chili sauce
Pinch of sea salt
Instructions:
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a shallow dish, whisk together the flour, salt, and pepper. In a separate shallow dish, place beaten eggs. In another shallow dish, combine breadcrumbs and coconut and mix until incorporated.
3. While holding by the tail, coat each shrimp in the flour mixture and shake to remove any excess. Dip into the egg mixture, then into the coconut-panko mixture until evenly coated. Place onto the prepared baking sheet. Continue with remaining shrimp.
4. Drizzle both sides of the prepared shrimp with olive oil. Bake for 15-20 minutes, tossing every 3-4 minutes, until crispy and browned.
5. Meanwhile, prepare Sweet Chili Sauce by combining ingredients in a small dish.
6. When crispy, remove shrimp from the oven and let cool a bit. Serve with Sweet Chili Sauce, and enjoy!
Coconut Bacon
(Makes 1 Bowl)
Ingredients:
1 Tbsp neutral-flavored oil (like canola or grapeseed)
2 Tbsp liquid aminos (I prefer Bragg Liquid Aminos)
1 tsp coconut aminos
1 Tbsp pure maple syrup
1 cups large-flake unsweetened coconut
1 tsp smoked paprika
1 tsp cayenne pepper
Freshly ground black pepper
Sea Salt
Instructions:
1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, combine the oil, liquid aminos, coconut aminos, and maple syrup. Add the coconut to the mixture and season with smoked paprika, cayenne, salt, and pepper to taste. Using your hands or a spoon, gently toss to thoroughly coat.
3. Spread the mixture in an even layer on the baking sheet. Bake for about 15 minutes, tossing every 3-4 minutes, until crispy and browned. Watch carefully as the coconut can burn quickly.
4. Let cool and enjoy as a snack or topping.
Magic-Cali Bars
(Vegan & gluten free, makes about 15 cookie bars)
Ingredients:
Crust
1 cup gluten-free rolled oats
1 cup raw almonds
3 whole Medjool dates, pitted
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
3 Tbsp coconut oil, melted
Pinch of sea salt
Date Caramel
2 whole Medjool dates, pitted
1 Tbsp water
4 Tbsp almond butter
2 Tbsp coconut oil
4 Tbsp pure maple syrup
2 tsp pure vanilla extract
Pinch of sea salt
Layers
1/2 cup raw pecans, chopped
1/4 cup smooth peanut butter, melted
1 cup coconut flakes, blended into fine pieces
3/4 cup dark chocolate chips
Instructions:
Preheat oven to 350 degrees F. Line an 8-by-8 inch glass baking dish with parchment paper.
To make the crust:
In a large bowl, combine the oats, almonds, dates, maple syrup, vanilla, coconut oil, and salt. Pour the mixture into the baking dish and press down firmly. Bake the crust for 12-15 minutes, or until the edges are slightly brown. Remove from the oven and let cool.
To make the date caramel:
Meanwhile, blend the dates, water, almond butter, coconut oil, maple syrup, vanilla, and salt until smooth.
To make the layers:
Begin layering by pouring the date caramel mixture onto the crust. Gently spread into an even layer. Add the pecans, then peanut butter, coconut, and chocolate chips.
Bake for 15 minutes, or until bubbling. Remove from the oven and let cool.
Top with any leftover date caramel mixture, cut into squares, and serve.
xx, The FabFitFun Team
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