Coconut. What a delicious little gift from nature. I LOVE coconut.
I think it’s because I grew up with fresh coconut. In Ecuador, we could find fresh coconut at any small market, grocery store and fruit stand.
Its funny, sometimes coconut seemed to find us. While vacationing at the beach, you could see natives pushing little carts around jumping from one beach-tent to the next, trying to sell fresh coconuts they had just picked from nearby palm trees. It was wonderful. A buck fifty would get you a massive coconut, with a little hole on top and a straw. You would finish the coconut’s water and then the same vendor would grab his “hacha” (axe) and cut off the coconut’s skin, which would then allow you to indulge on the coconut meat. Fresh coconut meat is easily one of my favorite treats. I like coconut water…but not as much as coconut meat.
I remember a long time ago, about six years ago, a friend and I were tanning at her balcony. We got super thirsty and hungry (we probably were out there for three hours, not even kidding), so she went into her house and found us a fresh skinless coconut. We were so excited to find this yummy “appetizer”, seeing that lunch was not for another hour.
We ate THE.WHOLE.ENTIRE.THING. We couldn’t stop. It was so good and we were so hungry. By the time we had just a couple bites left of the coconut, we looked at each other and we both had the exact same thought…’uh-oh’. Our bellies were aching…we had consumed way too many healthy fats! My mother’s favorite quote ‘everything in moderation’, came to mind immediately. Even though we couldn’t even think of eating lunch at that point, or anything else for that matter, we both kept our love for coconut.
It is very hard for me to find fresh coconut in Idaho, so what I do is buy organic coconut flakes and organic unsweetened shredded coconut. I will just add those little guys on to anything…to my Paleo ice cream, waffle, coconut yogurt, trail mix…even to my chicken patty mix. Everything turns out so coconut-y and yummy.
Here is a fun coconut-filled recipe just for you!
- 2 lb. of organic ground chicken
- 2 egg yolks
- ½ cup of Paleo almond flour
- ½ cup of unsweetened shredded coconut
- 2 teaspoons of onion powder
- 2 teaspoons of garlic powder
- ½ teaspoon of sea salt
- ½ teaspoon of pepper
- 3 tablespoons of coconut oil
- Place 1 paper towel on top of a serving plate.
- Combine all ingredients (except the coconut oil) in one mixing bowl.
- Place skillet over medium heat and add on 1.5 tablespoons of coconut oil.
- Once oil melts, grab a handful of the mixture and start creating your chicken patties. Place patties on skillet as you are creating them. Cook 4 patties per time.
- Once you have 4 patties in your skillet, cover and let cook for 5-6 minutes (or until bottom is brown).
- Flip patties and cover. Cook for another 5-6 minutes. Cook until both sides are crispy (brown, not burnt).
- Use your spatula to take patties out; place them on top of serving plate so that paper towel absorbs excess oil.
- Repeat steps 3-7 with remaining mixture.
- Skillet with cover
- Mixing bowl
- Paper towels
- Measuring spoons
- Measuring cups
- Serving Plate