What We’re Loving: Everything Coconut


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My daughter was born almost nine months ago, and has now been eating solid foods for just under three months. As she and I embark on this new culinary journey together, I’ve been reading a lot (books, articles, blogs – you name it) on the many ways I can help her become an adventurous eater. The experts say that I may have to offer a particular food as many as ten, or even twenty(!) times, but that sheer repetition will help her to like it.

Coconut was one of my personal offending foods, and consequently I missed out on my Dad’s German Chocolate birthday cake for far too many years. I refuse to let my child suffer that same pain, so we are introducing coconut early in our house. My baby gobbled up a Thai sweet potato soup made with coconut milk, and I can’t wait to share all of these amazing coconut recipes with her. Just as soon as she gets more than one tooth.

I usually start my day on the savory side – either oatmeal or eggs – but my husband prefers a sweet breakfast. His birthday is coming up and falls on a weekend this year, so I might make this Crispy Coconut French Toast with Sour Cherries and Dark Chocolate as a special surprise. {from Flourishing Foodie}


I love Thai flavors but am not always in the mood for a meal that includes noodles or rice. With these Thai Basil Coconut Lentils, I get a delicious veggie dish with the flavors I love that is also packed with protein. {from Pinch of Yum}

Last summer we added a supplemental corn share to our community-supported agriculture program. It was amazing, but with twelve ears per week through August and September, I felt I was constantly searching for new ways to use corn. I wish I had known about this recipe for Corn Salad with Coconut, but you can bet I’ll be making it this year! {from 101 Cookbooks}


Celebrate warmer weather with these Pineapple Coconut Tacos with Mango Salsa and Toasted Coconut. The tangy tropical fruits and coconut make them light and perfect for Spring! {from Fabtastic Eats}


In addition to swapping ingredients, changing your cooking technique can be another way to make healthier recipes. These Baked Coconut Shrimp with Pineapple Dipping Sauce have all of the flavor of the original but, because they are baked and not fried, none of the guilt! {from The Girl Who Ate Everything}


I have yet to jump on the chia seed bandwagon, but I think that it’s going to happen soon. This recipe for Coconut Cream Pie Chia Seed Pudding seems like a great place to start! The pudding uses coconut in five different forms: yogurt, milk, shredded, flaked, and extract, making it a coconut lover’s dream. {from How Sweet It Is}


Every time my husband and I go to our favorite restaurant, I order the coconut cake for dessert. We don’t go frequently enough to satisfy my sweet tooth, so I may have to start making a similar cake at home.  This Moist Fluffy Coconut Cake is definitely my top contender. {from Willow Bird Baking}

Photos appear courtesy of: Heather, Heidi, Alaina, Lindsay, Christy, Jessica, and Julie.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.


Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.