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The Complete Coconut Cookbook {review}

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The Homemade Flour Cookbook introduced us to a wide variety of flours, but one it didn’t include was Coconut flour (probably because coconut doesn’t quite fit into any of the relevant categories). Enter The Complete Coconut Cookbook, which covers coconut flour, along with other coconut ingredients: coconut oil, coconut butter, coconut milk, coconut cream, coconut water, coconut sugar, coconut nectar, and of course the meat of the coconut itself (fresh or dried), as well as coconut-based ingredients like coconut water kefir, coconut yogurt, and coconut amino acids.  (Whew; that’s a lot of coconut!)

If you’ve seen any of my past reviews of Robert Rose books, this book will have a familiar feel.  The format and general gist of the content is the same as other books from this publisher.

The Complete Coconut Cookbook’s Look & Layout

The book is printed primarily in black-and-white, with a standard layout to the recipes.  At several places throughout are sets of full-color images.  These depict a few of the coconut ingredients and a number of the recipes.

Recipes, as usual, have titles and descriptions at the top of the page, with two columns below.  The left column shows the number of servings and any tips or variations.  The right column contains the ingredients and instructions.  Below this, many recipes have a “power ingredient” box highlighting one of the ingredients and pointing out some of its nutritional benefits.

The Complete Coconut Cookbook’s Content

There is a lot of information at the beginning of this book.  It goes beyond just what you might expect for knowing how to use the coconut ingredients and includes a good bit of information about healthy eating in general.

First we read about all the coconut ingredients.  Each one is clearly explained, and there is additional information in some places, like the differences between different forms of coconut oil, and how to toast dried coconut.  There’s even a sidebar showing non-food uses for coconut oil!

As the recipes in this book are gluten-free and grain-free, the coconut section is followed by a brief section about some of the grain-free ingredients that might be unfamiliar to many readers.  Then there is information about fruits and vegetables — including how to interpret labels and which produce to prioritize organic — and a list of other foods you’re likely to want in a healthy, grain-free pantry.

This is followed by instructions for measuring ingredients, then by a nutritional glossary.  (I found it a little odd that the section on fats included the same old questionable information about unsaturated fats being better than saturated fats.  This is, after all, a book about coconut, which contains primarily saturated fat!)

After that, we get to the recipes.

The Complete Coconut Cookbook — the Recipes

By far the majority of this book is the recipes — probably around 90%.  There are recipes for breakfast; beverages; breads and muffins; salads; soups, stews, and chilies; main dishes; side dishes; cookies and cakes; and pies, puddings, and other desserts.  It appears there is a pretty wide variety of culinary influences, although Asian recipes will be of particular note since coconut is a common ingredient in those cuisines.

Here are just a couple examples (shared with permission):


Vanilla Coconut Baked Doughnuts
Recipe type: Dessert
Allergy Info: Gluten-Free
Cook time: 
Total time: 
Save Print
  • Doughnuts
  • ½ c. chickpea flour
  • ¼ c. coconut flour
  • 1 Tbsp. potato starch
  • 2 tsp. gluten-free baking powder
  • ¼ tsp. fine sea salt
  • ½ c. coconut sugar
  • 2 Tbsp. psyllium husk
  • ⅔ c. well-stirred coconut milk (full fat)
  • ¼ c. coconut water or water
  • 2 Tbsp. melted virgin coconut oil
  • 2 tsp. gluten-free vanilla extract
  • Icing
  • ⅓ c. coconut butter*
  • 1 Tbsp. coconut nectar
  • ½ tsp. gluten-free vanilla extract
  1. Doughnuts
  2. In a medium bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt.
  3. In a small bowl, whisk together coconut sugar, psyllium, coconut milk, coconut water, coconut oil and vanilla until well blended. Let stand for 5 minutes to thicken.
  4. Add the coconut milk mixture to the flour mixture and stir until blended.
  5. Divide half the batter equally among prepared doughnut forms (6-count doughnut pan greased with coconut oil; they should be about half full).
  6. Bake in preheated 375-degree oven for 12-17 minutes or until doughnuts are golden and spring back when lightly touched. Let cool in pan on a wire rack for 2 minutes, then transfer to the rack.
  7. Regrease the pan and repeat the previous two steps with the remaining batter.
  8. Icing
  9. In a small saucepan set over low heat, melt coconut butter with coconut nectar. Remove from heat and stir in vanilla. Drizzle or spread over doughnuts. Let cool completely.
*Coconut oil and coconut butter are NOT the same thing. However, coconut butter and coconut manna are the same thing.
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Crunchy, Colorful Thai Cabbage Slaw
Recipe type: Side
Allergy Info: Gluten-Free
Save Print
  • 1 Tbsp. grated gingerroot
  • ¼ tsp. cayenne pepper
  • ¼ tsp. fine sea salt
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. melted virgin coconut oil
  • 1 Tbsp. coconut nectar or coconut sugar
  • 6 c. sliced napa cabbage (about 1 sm. head)
  • 1 c. shredded carrots
  • 1 c. thinly sliced green onions
  • ¼ c. packed fresh basil leaves, chopped
  • ¼ c. packed fresh cilantro or mint leaves, chopped
  1. In a small bowl, whisk together ginger, cayenne, salt, vinegar, coconut oil, and coconut nectar.
  2. In a large bowl, combine cabbage, carrots, green onions, basil, and cilantro. Add dressing and gently toss to coat. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 2 hours.
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The Complete Coconut Cookbook {review} is a post from: Titus 2 Homemaker

Related posts:

  1. Gluten-Free Whole Grains Cookbook
  2. The Homemade Flour Cookbook {review}
  3. Healthy Eating (review of What the Bible Says…Cookbook)

This post first appeared on Titus 2 Homemaker - Hope And Help For The Domestic, please read the originial post: here

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The Complete Coconut Cookbook {review}


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