Coconut — Gluten-Free Menu Plan April 28

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SpringIt’s Coconut Week at the Gluten-Free Menu Swap. The roundup of menus is posted at GlutenFreeWeek, where Lori shares some recipes and lots of good information about coconut.

I’m not a big fan of coconut, so I don’t buy fresh coconut. I do, however, buy and use a variety of coconut products. I use Coconut Flour in baked goods, Coconut Oil for cooking and for making chocolate coating, Coconut Milk for making whipped cream, and Coconut Nectar and Coconut Crystals to replace sugar/honey. I even purchase, on occasion, So Delicious coconut milk yogurt and ice cream for a dairy-free treat.

A few of my favorite recipes with coconut:


Celiac Family’s Menu This Week:

Apple Crumb Pie

Apple Crumb Pie

Marinated Flank Steak

Marinated Flank Steak

Cilantro Lime Shrimp

Cilantro Lime Shrimp

Monday – Pizza and Apple Crumb Pie, as requested by the birthday girl

Tuesday – Flank Steak, Roasted Potatoes, Asparagus

Wednesday – Teriyaki Chicken Tenders, Jasmine Rice, steamed Broccoli

Thursday – Eating Out

Friday – Cilantro Lime Shrimp with Rice Noodles and Spinach

Saturday – Spaghetti and Meatballs, Tossed Green Salad

Sunday – leftovers

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, visit GlutenFreeWeek.
  • Join us again next week at CeliacFamily.com for sharing gluten-free menus and ideas for using Chocolate in your meals.
  • The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.

Need more menu ideas?

  • smallbuttonLaura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.


Categories : Menu Plan



Is coconut sugar as sweet as ‘real’ sugar? I have been wanting to try it, but I recently got 8# of raw, unrefined, non-GMO, organic sugar given to me for review so I’m not going to be buying any soon! Also, the flour…can you use it cup for cup like regular or do you have mix it with other flours? Just curious, as I’m sort of a newbie at the whole gluten-free thing.


Joanna — I often use coconut sugar to replace white and brown sugar, with no change to amounts. As for the coconut flour, I don’t use it as a cup-for-cup replacement. I use it in a mix of flours. It gives baked goods a drier, crumbly texture and works well with almond flour which seems to retain more moisture in recipes. Hope that helps.

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