Coconut Sweet Potatoes

A vegan recipe for mashed sweet potatoes with coconut milk instead of dairy milk and butter, making these mashed sweet potatoes dairy-free, cholesterol-free and healthier than many other mashed sweet potato recipes. An easy way to create a unique and flavorful mashed potatoes or sweet potato dish for a vegetarian Thanksgiving, Kwanzaa, or for any time you need a quick vegetarian potato recipe.

Ingredients:

• 5 or 6 large sweet potatoes or yams, chopped
• water for boiling
• 1 14 ounce can coconut milk
• 3/4 tsp ginger
• 1/2 tsp curry
• 2 tbsp olive oil or vegan margarine
• salt and pepper to taste

Preparation:

In a large pot, cover the yams or sweet potatoes with water and bring to a boil. Allow to simmer for at least 15 minutes, or until soft.

Mash the sweet potatoes to desired consistency and add remaining ingredients.

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Raw food coconut soup recipe

An easy raw food coconut soup recipe made from a young coconut and Thai spices. Fill it up with as many or as little veggies as you like. Perhaps some shredded greens or baby corn. And of course, you can make this raw Thai coconut soup as spicy as you like by piling on the chili peppers!

See also: How to open a young coconut

Ingredients:

• 1 young coconut
• 4 cloves garlic
• 2 tsp fresh minced ginger or galangal
• 3 tbsp lime juice
• 2 tsp cold pressed olive or flax oil
• 1 tsp curry powder
• 1 medium tomato
• 1/4 tsp sea salt
• 1/2 tsp fresh minced chili, or to taste (I used cayenne pepper)
• 2 tbsp chopped fresh cilantro
• diced bell pepper (optional)
• chopped cherry tomatoes (optional)
• mushrooms, thinly sliced (optional)

Preparation:

Open the coconut and drain the water into a blender. Scrape out the meat, and add to the blender.

Add garlic, ginger or galangal, lime juice, oil, curry powder, tomato, salt and chili. Blend until smooth and creamy. Adjust seasonings to taste.

Add cilantro and pulse until cilantro is finely minced.

Pour into serving containers and add any chopped veggies you like: bell pepper, tomatoes and thinly sliced mushrooms work well.

This raw coconut soup works well after it's had a chance to chill in the fridge for a couple hours to allow the flavors to set. It'll need a good stirring before serving, however, as the oils and coconut water will tend to separate.

Enjoy your raw food Thai coconut soup! Yum!

Scroll down for more easy and healthy (and free!) raw food soup recipes to try.

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How to Open a Young Coconut

Drink the water, or save it for later.

If you want to drink the coconut water, now is the time! Stick in a straw and enjoy! Or, if you will be using the fresh coconut water in a recipe or want to save it for later, invert the coconut over a large glass to collect the water. Most young coconuts have about 10 ounces of fresh coconut water, so you will need a tall glass or large cup. But you're not done yet! You've still got to crack open your coconut to enjoy the soft white flesh inside.

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Jolinda Hackett
Vegetarian Food Guide

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Easy Vegan Coconut Rice Recipe

Vegetarian coconut rice is a flavorful side dish that can be eaten on its own or with a stirfry or sauce. The coconut and lemongrass flavors are inspired by traditional Thai recipes, yet this vegan dish has very few ingredients and is a breeze to prepare.

Ingredients:

• 3 tbsp oil
• 1/2 onion, diced
• 3-4 inches lemongrass (optional)
• 2 cups white rice
• 2 1/2 cups water
• 1 14 oz can coconut milk
• 1/4 cup lightly toasted coconut flakes (optional)

Preparation:

In a large frying pan, sautee the onion in the oil for 3-5 minutes. Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed.

Carefully add water to rice. Allow to boil before reducing heat and covering. Continue to stir occasionally for about 15 minutes.

Add coconut milk and cook 10-15 more minutes, until rice is cooked through. Remove lemongrass stalks.

Top with toasted coconut flakes, if desired, and enjoy!

More Vegetarian and Vegan Thai Recipes
Thai-Inspired Carrot Dish
Thai Peanut Sauce
Raw Pad Thai Salad Recipe
Coconut and Tofu Curry Recipe
Thai Style Spring Rolls
Easy Thai Coconut Soup
Light and Crispy Spring Rolls
Basic Spring Roll Dipping Sauce
Thai-Style Stir Fry Recipe with Hoisin Sauce
Vegetarian Hot and Sour Soup
Pineapple Fried Rice
Thai Yellow Vegetable Curry

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How to Open a Young Coconut

Scrape out and eat the coconut flesh inside.

Congratulations! You have successfully opened your young coconut the way its done in Thailand! Use a spoon to scrape the soft white flesh out of the shell. Yum! That wasn't so hard, now was it? And that sweet creamy treat is well worth the effort. Enjoy!

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Grilled Pineapple with Coconut

Grilled pineapple and coconut makes for a sweet and exotic barbecue dish, different from the usual vegetarian staples of mushrooms, corn on the cob and veggie burgers! This quick recipe makes for a great vegetarian and vegan dessert or barbecued side dish. With just a hint of rum, this is a grilled dish for adults, but if you're serving kids, you can omit the rum and it's still quite tasty.

Scroll down for more decadent grilled desserts for vegetarians and vegans.

Ingredients:

• 2 tbsp honey or agave nectar
• 2 tbsp dark rum
• 1 tsp lemon juice
• 4 or 5 slices fresh pineapple
• 1 cup flaked coconut

Preparation:

Whisk together the honey (or agave nectar), rum and lemon juice in a wide dish. Add the pineapple and coat well. Allow the pineapple to marinate for at least one hour in the refrigerator.

Lightly grease your grill and fire up to a medium heat.

Coat the pineapple with coconut on both sides, pressing the coconut into the pineapple to get it to stick.

Grill on both sides for about 8 to 10 minutes.

More Vegetarian and Vegan Barbecue Recipes:
Grilled Pineapple with Coconut
Barbecued Asparagus
Sweet and Spicy Barbecued Tofu
Balsamic Barbecued Beets
Grilled Eggplant with Basil
Barbecue Tandoori Seitan
Garlicky Grilled New Potatoes
Vegetarian Grilled Apples and Cabbage
Grilled Peaches with Ice Cream
Spicy Grilled Corn on the Cob
Herbed Barbecue Corn on the Cob
Sugar Glazed Barbecue Sweet Corn
Thai Style Barbecued Eggplant
Tequila Flavored Portobella Mushrooms

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Gluten-Free Coconut Macaroons

Gluten-Free Coconut Macaroons. Recipe courtesy of Ener-G Foods. Looking for more gluten-free dessert recipes? You can find dozens of recipes for gluten-free cakes, cookies, pies and more here.

Ingredients:

• 1 1/3 cup shredded coconut
• 1/3 cup sugar
• 2 tbsp rice mix
• 2 egg whites
• 1/2 tsp almond extract

Preparation:

Preheat oven to 325 degrees F.

Combine coconut, sugar and rice mix. Stir in egg whites and almond extract. Mix well.

Drop from teaspoon onto greased cookie sheets. Bake for 25 minutes until browned on edges. Remove at once from baking sheets. Makes about 12 cookies.

This macaroon cookie recipe is gluten-free and wheat-free.

More Gluten-free cookie recipes:
Gluten-free Gingerbread Cookies
Gluten-free Coconut Cookie Bars
Gluten-free Fruit Cookies
Gluten-free Peanut Butter Cookies
Gluten-free Chocolate Chip Cookies

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