Dishes

1. Marinate for flavor
In a bowl, whisk together the lime juice, chopped cilantro, and Calahua Coconut Cream. Add the shrimp and let them marinate in the refrigerator for about 10 minutes. This step gives them a fresh, citrusy base.

2. Prepare the batter
In another bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually add sparkling water while whisking until you get a thick, smooth batter.

3. Coat the shrimp
Lightly dredge each shrimp in wheat flour, dip into the batter, then coat generously with coconut flour. This layer is what gives you that extra crispy, coconut crunch.

4. Fry until golden
Heat the oil and fry the shrimp for about 5 minutes, or until golden and crisp. Transfer to a paper towel-lined plate to drain.

1. Blend until silky
Add the avocados, garlic, tomato purée, lime juice, water, salt, and Calahua Culinary Coconut Drink to a blender. Blend until completely smooth and creamy.

2. Chill (optional)
For an extra refreshing texture, refrigerate for 30–60 minutes before serving.

3. Serve and garnish
Pour into bowls and garnish with sesame seeds and fresh avocado slices. Serve cold and enjoy.

1. Make the yogurt sauce
In a small bowl, mix the Greek yogurt with chopped chives, salt, and pepper. Set aside — this will add freshness and balance to the wrap.

2. Prepare the chicken mixture
In a food processor, pulse the chicken, onion, spinach, and carrot until finely chopped but not completely puréed. Season with salt and garlic powder.

3. Cook until golden
Shape the mixture into small patties or strips. Heat Calahua Coconut Oil in a pan and cook until golden brown and fully cooked through.

4. Warm and assemble
Lightly warm the pita bread. Layer with lettuce, cucumber, bell peppers, the yogurt sauce, and the cooked chicken. Fold and serve immediately.
 

1. Starting with a fresh base
Chop the cucumber, bell pepper, onion, cherry tomatoes, and spinach. Keep the pieces bite-sized so every forkful has a bit of everything. Place it all in a large bowl.
2. Make the vinaigrette (Here’s the magic)
In a small bowl, whisk together the melted coconut oil, apple cider vinegar, agave syrup, lime juice, minced garlic, salt, and pepper until well combined. The coconut oil adds a smooth, slightly tropical note that makes the whole salad feel special.

3. Bring it all together
Add the cooked quinoa to the vegetables, pour the vinaigrette over the top, and toss gently until well coated. Let it rest for a few minutes so the flavors can really come together.

4. Add your personal touch
For extra texture and a hint of sweetness, top with cranberries, almonds, or prunes. This gives the salad an elevated flavor and a fun finish.

5. Serve fresh and enjoy
It’s not only light and nourishing, but also full of bright flavor.