Category Archives: Sauce

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You’ll love its natural sweetness without any added sugar. 

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

There are times that I just want a small bite of something sweet and yummy, without consuming a ton of sugar (basically everyday…) especially after a meal. If you know what I’m talking about, I think you will love this Chocolate Toasted Coconut Butter recipe that’s super easy and only takes 3 ingredients to make (1 of them being salt… so does that even count?).

If you’ve ever had coconut butter before, you probably love it as much as I do. It’s full of healthy fats, so creamy, and has a naturally sweet taste to it that’s hard to beat. What makes it even better tasting is when you make coconut butter out of toasted coconut chips. The toasting process really brings out the sweetness even more, the color turns golden brown, and you’ll just want to eat it by the spoonfuls.

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP) Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

And when you add some chocolate goodness to that toasted coconut butter? It’s just magic. I recently started using carob powder in place of cacao or cocoa powder because it doesn’t contain any caffeine and still acts the same in recipes to give that chocolatey taste. It’s also AIP friendly, which means even those on an autoimmune protocol can enjoy this treat as well!

Ever since making this Chocolate Toasted Coconut Butter, I’ve been using it as a spread on gluten free toast, eating it plain with a spoon, and putting a dollop over 100% dark chocolate bars to give it a little bit of sweetness. It does harden once it’s cooled, but all you need to is heat it up in the microwave for 10 seconds, or run the jar under hot running water for a minute, and it’ll soften up quickly.

Whether you are paleo, AIP, keto, or vegan, this Chocolate Toasted Coconut Butter is a delicious and healthy treat you can enjoy anytime those sugar cravings hit!

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

Course: Condiment, Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 36 servings
Calories: 85 kcal
Author: Jean Choi

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You'll love its natural sweetness without any added sugar. 

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Ingredients

Instructions

  1. Preheat oven to 350 degrees F. 

  2. Spread the coconut chips or shredded coconut in a thin layers on a baking sheet. Use 2 baking sheets, if needed.  

  3. Bake the coconut for 10-15 minutes, stirring every 3 minutes. Make sure to keep an eye on them and take them out when they are golden brown as they can burn quickly. Shredded coconut will toast much quicker than coconut flakes. 

  4. Cool the coconut for 15 minutes. 

  5. Add the coconut to a blender or a food processor and process until smooth and runny.

  6. Add carob powder and sea salt and blend together until well mixed. The coconut butter should be extremely runny and thin. 

  7. Pour into jar with an airtight lid. It will firm up as it cools. Store at room temperature.

  8. The oil may separate and float to the top once it's fully cooled, while the coconut butter will harden. You can heat it up slightly (10 seconds in the microwave or run the jar under hot water) and stir together before using. 

  9. It will keep for up to a year at room temperature, but highly unlikely that it'll last that long!

Nutrition Facts
Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)
Amount Per Serving (1 tbsp)
Calories 85 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 7g 35%
Sodium 21mg 1%
Potassium 76mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Sugars 1g
Vitamin C 0.2%
Calcium 0.7%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

This is one of those recipes that I want to make ALL the time. My family spent last Thanksgiving in Hawaii (yes, almost a year ago), and I saw coconut shrimp on the menu at one of the restaurants. It sounded soooo delicious, but unfortunately, it contained flour and breadcrumbs so I couldn’t order it with my gluten intolerance. I remember drooling at how delicious it looked when the servers carried the dish to other tables. 

Ever since, I’ve been meaning to recreate an allergen-free version at home and I finally got around to it recently. This Paleo Coconut Shrimp is soooo yummy and addicting, and it’s not even deep fried! You just bake it in the oven for 20 minutes, and you get a golden, crunchy exterior that you just can’t get enough of.

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

While the Paleo Coconut Shrimp is delicious on its own, the Sriracha Mayo Dipping Sauce is what really pulls this recipe together. I mean, this sauce is honestly good on it own and we may or may not have been eating it by the spoonful. I highly recommend you make it and I promise you’ll want to put it on everything!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Course: Appetizer, Main Course, Sauce
Cuisine: Caribbean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Jean Choi

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

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Ingredients

Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 cup tapioca starch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 large egg, whisked
  • 1 cup shredded coconut
  • 1 tsp sea salt

Instructions

  1. Prepare the sauce. Mix all the ingredients together and whisking the ingredients together.
  2. Refrigerate until ready to use.
  3. Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
  4. Rinse shrimp and pat dry with paper towels.
  5. Prepare an assembly line of three bowls: one with tapioca starch, garlic powder, and onion powder; one with whisked egg; and lastly, one with shredded coconut and sea salt.
  6. Dredge the shrimp in the tapioca starch mixture, then the egg, and then coat well with shredded coconut.
  7. Repeat for the rest of the shrimp and place on the prepared baking sheet
  8. Bake for 20 minutes, flipping halfway through.
  9. Serve immediately with Sriracha Mayo Dipping Sauce.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

 

White Barbecue Sauce Paleo Instant Pot Ribs

These Whole30-friendly and Paleo Instant Pot Ribs served with tangy and creamy white barbecue sauce is the perfect, hearty meal any time of the year!

White Barbecue Sauce Paleo Instant Pot Ribs

While I have several rib recipes on this blog, this is the first time I attempted to make it in the Instant Pot, and the result is a fall-off-the-bone meal in 30 minutes! But the sauce… that’s what really makes this recipe shine.

I never actually knew about white barbecue sauce until I graduated from college and went to a bbq joint with a friend in New York City. I was intrigued when I saw it on the menu, so decided to try it out, and it was tangy, creamy, a little spicy, and so so delicious.

Ever since then, I basically forgot about it because it’s not a common menu item, and back then, I didn’t try to recreate every delicious restaurant meal at home like I do today. However, when I was making ribs recently, something made me think of that barbecue sauce and I was determined to make a paleo version of it and it turned out even better than I expected.

White Barbecue Sauce Paleo Instant Pot RibsWhite Barbecue Sauce Paleo Instant Pot Ribs

If you’ve never had white barbecue sauce and feel weirded out by it, you really need to try it out before judging. I loved it so much that I just might favor it over regular barbecue sauce. I actually had leftovers of the sauce and have been putting it on my stir fry, veggies, and salads.

I was surprised at how quickly these Paleo Instant Pot Ribs came together, and how tasty they were. And I loved that I could use the Instant Pot because there’s been a heat wave in Southern California recently so I didn’t have to leave the oven on for hours, which is how I’ve been making my other ribs like this one. This much shorter cook time still yielded tender and crispy ribs that my husband and I couldn’t stop eating, so I hope you try out this recipe!

White Barbecue Sauce Paleo Instant Pot Ribs

White Barbecue Sauce Paleo Instant Pot Ribs

White Barbecue Sauce Paleo Instant Pot Ribs

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Author: Jean Choi
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Ingredients

Ribs

  • 1 cup of water
  • 1/4 cup apple cider vinegar
  • 3-4 lb rack of spare ribs (pork or lamb)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste

White Barbecue Sauce

  • 2 13.5 oz can of full-fat coconut milk
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp whole grain mustard
  • 4 garlic cloves, minced
  • 1 tsp honey (Omit for Whole30 or RESTART)
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • A dash of hot sauce or more, to taste
  • Optional: water

Instructions

  1. Place the steam rack on the bottom of the Instant Pot and pour water and apple cider vinegar on top.
  2. Pat the ribs dry. Sprinkle garlic, onion, salt, and pepper evenly on the ribs.
  3. Place the ribs vertically in the Instant Pot on top of the steam rack, so they are standing on their side and coiling around the inside of the pot.
  4. Close the lid and make sure that the pressure valve is set to "sealing."
  5. Set to cook on Manual for 25 minutes under high pressure, let it naturally come to pressure for 10-15 minutes.
  6. In the meantime, Pour coconut milk into a saucepan and heat over medium high heat. Once it start boiling, turn heat to low and let simmer for about 10-15 minutes until it's thick and you can see the milk solids separating from the oil.
  7. Take off heat and add the rest of the ingredients for the White Barbecue Sauce to the saucepan, then whisk until smooth.
  8. Preheat oven to broil.
  9. Remove the ribs from the Instant Pot and place on a baking sheet so they curve down
  10. Brush the ribs with the White Barbecue Sauce.
  11. Broil for 3-5 minutes until the ribs form a dark, bubbly crust, keeping a close eye on it.
  12. Remove from oven and cut into sections. Serve with more White Barbecue Sauce.