Recipes

Discover new flavors and techniques with our constantly updated recipe section, filled with innovative and delicious dishes.

Gourmy Recipes

Have you tried our wholesale coconut products yet? Let’s try something easy and sweet.

Coconut Flour Banana Bread

Coconut Flour Banana Bread

Ingredients:

  • 90 grams of coconut flour
  • 3 ripe bananas, mashed
  • 3 eggs
  • 60 ml (approximately 1/4 cup) coconut oil, melted
  • 60 ml (approximately 1/4 cup) honey or maple syrup
  • 5 ml (1 teaspoon) vanilla extract
  • 5 grams (1 teaspoon) baking powder
  • 2.5 ml (1/2 teaspoon) cinnamon
  • A pinch of salt

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease a loaf pan.
  2. In a bowl, mix together the mashed bananas, eggs, coconut oil, honey, and vanilla extract.
  3. Stir in the coconut flour, baking powder, cinnamon, and salt until well combined.
  4. Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
  5. Let the banana bread cool before slicing. Serve with a spread of butter or a drizzle of honey

Have you tried our wholesale coconut products yet? We have an extensive range of coconut products

Coconut Milk Thai Green Curry

Coconut Milk Thai Green Curry

Ingredients:

  • 400 ml coconut milk
  • 200 grams chicken or tofu (for a vegan option), cut into pieces
  • 2 tablespoons Thai green curry paste
  • 1 red bell pepper, sliced
  • 1 small zucchini, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce (or soy sauce for vegans)
  • 1 teaspoon sugar
  • Fresh basil leaves
  • Salt to taste
  • 2 tablespoons oil

Instructions:

  1. Heat oil in a pan. Add the onion and garlic, and sauté until soft.
  2. Stir in the green curry paste and cook for a minute.
  3. Add chicken or tofu and cook until the chicken is done or tofu is slightly browned.
  4. Add bell pepper and zucchini, cook for a few minutes.
  5. Add coconut milk, fish sauce, and sugar. Bring to a simmer.
  6. Cook until everything is heated through and the vegetables are tender. Add basil leaves and salt to taste.
  7. Serve hot with rice.

Have you tried our wholesale coconut products yet?

Coconut Flour Chocolate Chip Cookies

Coconut Flour Chocolate Chip Cookies

Ingredients:

  • 128 grams coconut flour (approximately 1 cup)
  • 113 grams unsalted butter, melted (approximately 1/2 cup)
  • 100 grams sugar (or a sugar substitute) (approximately 1/2 cup)
  • 2 eggs
  • 5 ml vanilla extract (approximately 1 teaspoon)
  • 2.5 ml baking soda (approximately 1/2 teaspoon)
  • 1.25 ml salt (approximately 1/4 teaspoon)
  • 90 grams chocolate chips (approximately 1/2 cup)

Instructions:

  1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the melted butter, sugar, eggs, and vanilla extract.
  3. Stir in the coconut flour, baking soda, and salt until combined.
  4. Fold in the chocolate chips.
  5. Scoop the dough onto the prepared baking sheet, forming small rounds.
  6. Bake for 12-15 minutes or until the edges are golden brown.
  7. Let the cookies cool on the baking sheet before transferring to a wire rack.

Here is a great recipe that captures the heart of Cajun cooking. Have you tried our Gourmy Cajun Seasoning Pot?

Gourmy Cajun Shrimp

Cajun Shrimp Skewers

Ingredients:

  • 500g raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Salt and pepper to taste

Instructions:

  1. Preheat a grill or grill pan to medium-high heat.
  2. In a large bowl, toss the shrimp with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper until the shrimp are evenly coated.
  3. Thread the shrimp onto skewers, leaving a little bit of space between each shrimp.
  4. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and opaque.
  5. Serve the Cajun shrimp skewers hot with your favorite dipping sauce.

Have you bought our Gourmy Basil Pot? Here’s a great recipe to inspire how you use it.

Gourmy Pesto Recipe

Basil Pesto Pasta

Ingredients:

  • 500g pasta, such as fusilli or penne
  • 100g fresh basil leaves
  • 75g pine nuts
  • 2 garlic cloves, chopped
  • 50g parmesan cheese, grated
  • 125ml olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the instructions on the package.
  2. While the pasta is cooking, make the pesto by combining the basil, pine nuts, garlic, parmesan cheese, olive oil, salt, and pepper in a food processor.
  3. Process the ingredients until a smooth sauce forms.
  4. Drain the pasta and return it to the pot.
  5. Add the pesto to the pasta and toss until well coated.
  6. Serve hot, garnished with additional parmesan cheese and fresh basil leaves.

This quick and simple recipe is inspired by our Goumy Italian Seasoning Pot.

Gourmy Pesto Recipe

Italian Herb Roasted Vegetables

Ingredients:

  • 500g mixed vegetables, such as zucchini, bell peppers, and onions, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tbsp Italian herb mix
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 200°C.
  2. Place the vegetables on a baking sheet and drizzle with the olive oil.
  3. Sprinkle the Italian herb mix, salt, and pepper over the vegetables and toss to coat.
  4. Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly browned.
  5. Serve the vegetables hot as a side dish or chilled as a salad.

Have you tried our Gourmy Turmeric Pots? Turmeric is a key ingredient in curries and this easy Chicken Curry tastes amazing.

Gourmy Pesto Recipe

Turmeric Chicken Curry

Ingredients:

  • 500g boneless chicken, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 2 tbsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 can (400ml) coconut milk
  • Salt and pepper to taste

Instructions:

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion, garlic, and ginger to the saucepan and cook for 2-3 minutes, or until the onion is soft and translucent.
  3. Add the chicken to the saucepan and cook for 5-7 minutes, or until the chicken is browned on all sides.
  4. Add the turmeric cumin, coriander, paprika, salt, and pepper to the saucepan and stir until the chicken is coated in the spices.
  5. Pour the coconut milk into the saucepan and stir until the chicken is fully coated in the sauce.
  6. Bring the curry to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
  7. Serve the turmeric chicken curry hot with rice or naan bread.