BLACK FOODIE Battle Recap: Coconut Edition

Cynthia finished plate

Check out these tasty coconut recipes from our awesome BLACKFOODIE BATTLE challengers.

Monique’s Gizzada (Coconut Tarts) Gizzada BFB MoniqueCreary



  • 2 cups all-purpose flour
  • ½ tsp salt
  • ¼ cup unsalted butter (cut into small pieces)
  • ½ cup cold water


  • ½ cup water
  • 1 cup packed brown sugar
  • 2 cups freshly grated coconut (or unsweetened, shredded coconut)
  • 1 tsp mixed spice
  • 1 tsp fresh ginger, grated
  • 1 tbsp butter


1. For the pastry crust: Combine the flour and salt in a large bowl. Cut in the shortening and butter using a pastry blender or a fork so that it’s distributed in the dry ingredients.

2. Add in the water until the mixture comes together to form a dough.

3. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

4. While the pastry is setting in the fridge, work on the filling: In a medium saucepan, melt the butter and sugar together over medium-high heat.

5. Stir in the coconut, spices, ginger and water. Continue to cook, uncovered, for 10 minutes until mixture thickens, stirring occasionally.

6. While the filling is cooling: Flour your work surface and use a rolling pin to flatten the refrigerated dough to about 1/4-inch thickness.

7. Use a 6-inch round cutter (or a small bowl) to cut out circles.

8. Pinch each of the circles around the edges to form a casing or cup to hold the filling.

9. Bake on a lined tray in a 375°F preheated oven for 10 minutes.

10. Add the filling to the partially baked gizzada cups. Continue to bake for an additional 15-20 minutes, until golden brown and filling is bubbling.

11. Cool completely before serving.


Maxine’s Coconut Shrimp Po’ Boy 

dontmissmyplate coconut


  • 1/2 lb. shrimp, skin and tail removed, deveined
  • 1/4 cup + 1-2 teaspoons old pay seasoning
  • 3 eggs
  • 1 cup coconut flour
  • 2 cups shaved coconut
  • 2 tablespoons coconut cream
  • 1/2 cup mayonnaise (low sodium)
  • 3-5 coco bread pockets/ sub rolls/ whatever bread rolls you have
  • 1 cup lettuce, shredded


  1. Pat your shrimp dry and season with old bay, set aside.
  2. Heat some oil to fry you shrimp ( the amount will depend on the size of your pot, use about 1 quart/ 4 cups to start). Watch carefully so it does not burn.
  3. While your oil heats up, prepare your shrimp. In 3 separate bowls, line up the coconut flour, the beaten eggs and the coconut flakes. Pat your shrimp dry, then systematically dip them in the flour, eggs, and coconut, set aside. Make sure as much of the surface is covered. ( You can use one hand for the eggs, the other for the flour and flakes to avoid clumping.)
  4. Once the oil is ready, get to frying! Do so in batches if necessary  you don’t overcrowd the pot. Place the coated shrimp in the hot oil and cook for about 4-5 minutes. When browned, scoop out and place on a paper towel to soak excess oil. Turn off the heat.
  5. To prepare your sauce, whisk the mayonnaise and coconut cream. Add in the old bay tasting along the way, then set aside.
  6. Now you are ready to assemble your sandwich! Spread your sauce on the bread/roll. Lay on the lettuce, a few tomato slices, and the fried shrimp on top. Drizzle about a tablespoon of the coconut cream sauce on top.

Serve with pickles, fries, a salad, or whatever!


Cynthia’s Coconut Rice Recipe

Cynthia finished plate e1589915836161


Red pepper
Minced garlic
Coconut milk
Coconut oil
Bay leaf

Garnish: scallion


  1. In a blender blend all your ingredients (Red pepper, onions, maggi, cilantro, thyme, coconut water, ginger and habeneros). Set aside some onions, thyme, habeneros.
  2. In a pot add 1/3 cup of coconut oil, fry your ingredients on high heat: onions, minced garlic, thyme and habeneros for 3 minutes.
  3. Add your blended mixture with 2 bay leaves and cook for 15 minutes. Add crayfish and stir in your coconut milk sauce from your ribs into the pot. Cook for about 7 more minutes.
  4. Add your washed rice into the pot and mix well. Cook on medium to low heat for about 25 mins. Add onions stir and cook for 5 more mins on low.


Suarra’s Toasted Coconut S’more Brownies 

Photo May 15 12 04 31 AM


  • 12 oz. chocolate chips (I used half semisweet and half dark chocolate)
  • 1/2 cup honey
  • 1/3 cup butter
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 3 tbs coconut cream
  • 2 large eggs


  • 1 1/4 cup graham cracker crumbs
  • 5 tbs butter melted
  • 2 tbs honey
  • Other Ingredients
  • 10 oz. mini marshmallows*
  • 1/4 cup water
  • 3/4 cup shredded coconut** (I used unsweetened)
  • nonstick cooking spray


  1. Preheat oven to 350. Line 8×8 baking dish with foil or parchment, leaving an overhang on two sides. If using foil, coat with cooking spray.
  2. Mix ingredients for crust in small bowl and pack evenly into bottom of baking dish. Bake for 10 minutes and let cool. Reduce oven temperature to 325.
  3. While crust is baking, melt butter with honey for the brownies in small saucepan. Remove from heat and add in chocolate. Stir until chocolate is melted.
  4. In a small bowl mix baking soda with coconut flour. Set aside. In another bowl, whisk coconut cream with eggs. Add chocolate mix into egg mix and whisk until all chocolate is incorporated. Stir in flour and mix well. Pour batter into cooled graham crust. Bake at 325 for 30-35 minutes (DON’T  OVERBAKE).
  5. While brownies are baking, combine marshmallows and water together in a double boiler*** and stir frequently until marshmallows are melted. You can also microwave in 30 second intervals until melted. Toast your shredded coconut in a pan over medium heat until brown and fragrant. When brownies are done baking, remove from oven and switch oven to lo broil. Spread melted marshmallows evenly on top of brownies and put under broiler for 30 – 60 seconds until lightly browned on top. Watch carefully to avoid marshmallows burning! When marshmallows are browned, remove from oven and sprinkle toasted coconut on top. Place back in oven for 20-30 seconds and immediately remove. Let brownies cool 45 minutes before cutting. Clean knife with water after each cut.


*You can use regular marshmallows, but cut in half or quarters (best) to facilitate melting.

**You can use sweetened shredded coconut

***To make a double boiler, put 2-3 inches of water in a small saucepan. Place a similar size or slightly larger bowl on top with ingredients. Simmer on med-low

Afua’s Coconut Shrimp Alfredo Fettucine 

Afua Finished plate


  • 1 Tbsp coconut oil
  • 2 Tbsp butter
  • 3 Tbsp minced onion
  • 3 garlic cloves minced fine
  • 1 mature coconut (for 1 cup coconut cream)
  • 1 cup parmesan cheese
  • shrimp 150 grams
  • fresh parsley
  • fettucine pasta 200 grams
  • All purpose seasoning


  1. Boil your pasta and set aside
  2. n a separate wide pan on medium heat add your coconut 30 seconds and take out.
  3. Adding you butter, sautée onions and garlic together till opaque
  4. Add coconut cream, stir till slightly thick and add half amount of parmesan
  5. Continue stirring on low to medium heat till mixture thickens and add cooked pasta and 2 Tbsp pasta water
  6. Turn off heat, add shrimp and additional seasoning if required as well as fresh parsley.
  7. Garnish with fresh herbs and extra parmesan.


Danielle’s Seared Salmon with Thai Jasmine Rice and Coconut-Ginger Sauce 

danielle 2


Jasmine Rice

1 Thai jasmine rice
1/4 tsp star anise seeds
1 lime juice and zest
33 fl oz Coconut water

Coconut Butter 
Coconut oil 4 cups
Coconut flakes. 4 cups
Curry paste 1 tbs
Salt & pepper to taste
Marinate salmon season with salt and pepper.

Coconut Ginger Sauce 
1Coconut Milk
1 yellow Onion
– half a bag of mini sweet peppers
2 cloves garlic
1/4 c ginger
1 1/2 tsp fish oil
1/2 cup brown sugar
juice and zest a half of a lemon
Salt and pepper



  1. Rinse you rice and season with salt pepper and anise seed. Fill pot with coconut water and cook until al dente.
  2. Mix ingredients for coconut butter and marinate salmon with it and season with salt and pepper.
  3. Toss peppers and onion in oil and salt roast on 375 for 25 mins or until brown
  4. Sauté ginger and garlic until translucent. Add coconut milk, fish oil and brown sugar. Blend with peppers and onion. Strain, season with salt and pepper. Finish with lemon juice and zest. Serve with blanched asparagus sautéed in oil and chiffonade and fry thai basil for garnish.

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