#coconutlime

This Keto Coconut Lime Chicken is bursting with tropical flavors and is a perfect low-carb meal option. The combination of coconut oil, lime, and fresh cilantro creates a zesty and refreshing dish that will delight your taste buds.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup coconut oil. 3 cloves garlic, minced. 2 tablespoons lime juice. 1 teaspoon lime zest. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1/4 cup shredded unsweetened coconut flakes.

Instructions: Warm up the coconut oil in a big pan over medium-high heat. For about one minute, until the garlic smells good, add the minced garlic. Salt and pepper the chicken breasts, then put them in the pan. For every side, cook the chicken for about seven to eight minutes, or until it's golden brown and cooked all the way through. Just before it's done cooking, sprinkle lime zest on top of the chicken. Take the chicken out of the pan and give it a minute to rest. Before you serve the chicken, drizzle it with lime juice and top it with chopped cilantro and shredded coconut.

Prep Time: 10 minutes

Cook Time: 15 minutes

It's nice to cool off with these Lime Cream Popsicles, which are a tasty mix of sour lime and smooth coconut milk. This dessert is great for hot summer days or any time you want something cool and tropical.

Ingredients: 1 cup coconut milk. 1/4 cup fresh lime juice. Zest of 1 lime. 1/4 cup honey or maple syrup. 1/2 teaspoon vanilla extract.

Instructions: In a mixing bowl, whisk together coconut milk, lime juice, lime zest, honey or maple syrup, and vanilla extract until well combined. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until completely set. To unmold, briefly run warm water over the outside of the molds to loosen the popsicles.

Prep Time: 10 minutes

Cook Time: 240 minutes

Enjoy the beach with these Coconut Lime Glazed Muffins! These muffins taste sweet and refreshing because they have coconut and lime in them. It's great for breakfast or as a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup shredded coconut. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup coconut milk. Zest of 2 limes. 2 tbsp lime juice. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the flour, sugar, baking powder, salt, and shredded coconut in a large bowl. Take out a different bowl and add the eggs, coconut milk, lime zest, lime juice, and vanilla extract. Mix them together using an electric whisk. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Don't mix it too much; a few lumps are fine. Fill up each muffin liner about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Beat together 1/2 cup of powdered sugar and 2 tablespoons of lime juice until smooth while the muffins are baking. If you want the muffins to cool all the way down, leave them in the pan for a few minutes before moving them to a wire rack. Pour the lime glaze over the muffins that have already cooled down. For extra flavor and decoration, add some more shredded coconut and lime zest on top. Serve your tasty Coconut Lime Glazed Muffins and enjoy them!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the tropical flavors of coconut and lime with this vegan coconut lime cake. Moist, fluffy, and bursting with citrusy goodness, it's topped with a creamy coconut yogurt frosting that adds a delightful tanginess to every bite.

Ingredients: 2 cups all-purpose flour. 1 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup coconut milk. 1/2 cup coconut oil, melted. 1/4 cup lime juice. Zest of 2 limes. 1 tsp vanilla extract. 1 cup shredded coconut. 1 cup coconut yogurt. 2 tbsp maple syrup. 1 tbsp lime juice.

Instructions: Warm the oven up to 175F 350C. Butter and flour a cake pan. Mix the flour, coconut sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Melt the coconut oil and add it to another bowl. Then add the lime juice, lime zest, and vanilla extract. Just mix the wet and dry ingredients together, then add the shredded coconut. Put the batter into the cake pan that has been prepared. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Before frosting, let the cake cool all the way down. Mix the coconut yogurt, maple syrup, and lime juice in a bowl with a whisk until the mixture is smooth and creamy. Spread the coconut yogurt cream on top of the cake after it has cooled down. If you want, you can add more lime zest as a garnish. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

This Tropical Quinoa Salad with Coconut Lime Dressing is a delightful Paleo dish that combines the flavors of the tropics with the health benefits of quinoa. It's perfect for a light and refreshing meal, and the coconut lime dressing adds a tropical twist that you'll love.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 cup diced pineapple. 1 cup diced mango. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup shredded unsweetened coconut. 1/4 cup chopped macadamia nuts. For the dressing:. 1/4 cup coconut milk. 2 tablespoons fresh lime juice. 2 tablespoons extra-virgin olive oil. 1 tablespoon honey optional for sweetness. Salt and pepper to taste.

Instructions: Rinse the quinoa and add water to a medium saucepan. After bringing to a boil, lower the heat to low, cover, and simmer the quinoa for 15 to 20 minutes, or until it is tender and the water has been absorbed. Turn off the heat and allow it to cool. The cooked and cooled quinoa, diced mango, diced pineapple, diced red bell pepper, diced red onion, chopped fresh cilantro, shredded unsweetened coconut, and chopped macadamia nuts should all be combined in a big bowl. Combine the coconut milk, extra-virgin olive oil, fresh lime juice, honey if using, and salt and pepper to taste in a separate small bowl. Here's your lime and coconut dressing. Over the quinoa salad, pour the coconut-lime dressing and toss everything until thoroughly mixed. To allow the flavors to meld together, chill the salad in the refrigerator for at least half an hour before serving. Present the Tropical Quinoa Salad with Coconut Lime Dressing as a light main course or as a cool Paleo side dish. Savor the tropical flavors of your Paleo Tropical Quinoa Salad!

Prep Time: 20 minutes

Cook Time: 20 minutes