Cooking with Coconut

Baked Coconut Chips

1 coconut

½ tsp salt

2 tsps. packed light-brown sugar or sugar substitute

½ tsp ground white pepper

Preheat oven to 350°F.  Line baking sheet with parchment paper.  Crack coconut and drain liquid, but save it for another purpose. Remove flesh from shell and peel off skin. Using a vegetable peeler or mandolin, cut flesh into thin strips.  Toss coconut strips with salt, sugar and pepper. Arrange coconut strips in single layer on prepared baking sheet. Bake until chips are deep golden, about 10 minutes. Serve hot or at room temperature.

Recipe adapted from


Coconut Lime Cooler

1 cup canned coconut milk

cup freshly squeezed lime juice

Sweetener equivalent to 2 Tbsps. sugar

1 tsp lime zest

1 cup crushed ice

Club Soda for topping up

Lime wedges for garnish

In a blender, combine the coconut milk, lime juice, sweetener, lime zest and ice. Blend until smooth and well mixed.  Divide into 4 glasses and top each up with club soda.

Recipe adapted from


Coconut Shrimp

¾ cup desiccated unsweetened coconut

¾ cup coconut flour

1 Tbsp. Creole seasoning, more or less to taste

¼ tsp salt

½ tsp garlic powder

2 tsps. powdered sweetener

2 eggs

2 pounds jumbo shrimp, peeled (about 36 shrimp)

Oil for frying

Combine coconut, coconut flour, seasoning, salt, garlic powder and sweetener in medium bowl.  Break eggs into small bowl and beat well with fork until fully combined.  Dip shrimp into egg and then into coconut mixture, rolling carefully to coat.  Don’t handle shrimp too much or coating will fall off.  Heat enough oil for frying in large skillet on medium high heat until oil is between 350° and 375°.  Alternatively, you can use a deep fryer and set it to 375°.  Once oil is at the proper temperature, add about 1/3 of shrimp to pan.  Cook for 2 – 3 minutes or until golden brown and firm.  Remove with slotted spoon and place on paper towel-lined plate to drain.  Repeat with remaining shrimp, 1/3 at a time.  Serve hot.

Recipe adapted from


Coconut Ice Cream

1 ½ cup canned coconut milk

½ cup heavy cream

¼ cup sugar or honey, more or less to taste

2 tsps. pure vanilla extract

½ cup unsweetened shredded coconut, optional

Place all ingredients except shredded coconut, into blender and blend for about 2 minutes. If you have an ice cream maker, simply transfer mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. When ice cream starts to set and is at soft serve consistency, add shredded coconut. If you don’t have an ice cream maker, freeze mixture in airtight container. Stir, scraping the sides every 30-45 minutes.  When ice cream is at soft serve consistency, add shredded coconut and continue to stir every 30 minutes until you no longer need to.  Either eat ice cream straight from the machine or freeze a few hours for a firmer texture. Homemade ice cream is best the day it is made, but you can keep it frozen for up to a few weeks and thaw before eating.