Coconut Oil Recipes

Breakfast

Banana Coconut Pancakes

Combine dry ingredients in mixing bowl. Add coconut oil, egg and banana. Mix until smooth. Cook on griddle.

Coconut Buttermilk Syrup

Bring first four ingredients to a boil. Remove from heat and stir in baking soda and vanilla. Mixture will fizz to twice the size.

Hash Browns

Grate the potato and set aside. Heat 2 tablespoons of coconut oil in a frying pan to 300 degrees F. Add the grated potato to the hot pan, spread it out evenly over the bottom of the pan, then push it down with a pancake turner so the potato pieces form a mat. You wan the potato to be in contact with the bottom of the pan and the oil.

Yogurt Smoothie

Chill all ingredients except coconut oil before using. Fruit can be frozen. Blend yogurt, juice, and fruit in a blender until smooth. Just before turning off the blender, slowly pour in melted coconut oil.

Whole-Wheat Muffins

Preheat oven to 400 degrees F. Combine water, egg, honey, applesauce, vanilla and melted coconut oil (not hot) in a bowl and mix thoroughly. In a separate bowl mix together flour, baking powder, and salt. Add the dry ingredients to the liquid, mixing just until moistened. Pour into greased muffin cups. Bake for 15 minutes. Each muffin contains 1/4 tablespoon oil. If you increase the coconut oil in the batter to 6 tablespoons, then each muffin will contain 1/2 tablespoon oil.

Blueberry Muffins

Preheat oven to 400 degrees F. Combine water, egg, honey, vanilla, and melted coconut oil in a bowl and mix thoroughly. In a separate bowl mix together flour, baking powder, and salt. Add the dry ingredients to the liquid, mixing just until moistened. Fold in the blueberries. Pour into greased muffin cups. Bake for 15 mintues. Each muffin contains about 1/4 tablespoon oil.

Whole-Wheat Pancakes

Heat coconut oil in skillet over low heat until just melted. Mix flour, salt, and baking powder in a bowl. In a separate bowl, beat egg, water, applesauce, and melted oil together. Leave the coconut oil residue in the skillet and increase temperature to moderate heat, about 300 degrees F. As the skillet is heating, combine liquid and dry ingredients and mix only until well dampened. Do not overmix, as this will make pancakes heavier. Use about 3 tablespoons batter for each pancake.

Granola

In a large bowl mix together oats, cinnamon, coconut, pecans, and sunflower seeds. Heat oil and honey in a small saucepan over medium heat until just melted, but not hot; remove from heat and add vanilla. Stir honey mixture into oat mixture. Pour into large baking dish. Bake at 325 degrees F for 1 hour and 15 minutes or until oats are golden brown. Stir occasionally while cooking for even browning. Remove from oven and cool. Add raisons. Store in an airtight container. Each serving contains about 1 tablespoon coconut oil.

Coconut Banana Bread

Preheat oven to 350 degrees F. Stir together coconut oil and sugar. Mix in pineapple with juice, eggs, and banana. Add flour, coconut, baking powder, baking soda, and salt. Pour batter into two greased and floured 9” x 5” loaf pans. Bake about 60 minutes, or until knife inserted in the center comes out clean. Loaf can be cut into about 16 1/2 inch slices. Each slice contains 1 tablespoon coconut oil.

Entrees

Thai Chicken Satay

Sauce:

Skewer chicken tenders, brush with melted coconut oil infused with garlic and grill 5 minutes, turning halfway through cooking time. (Be careful as the coconut oil will flash as it hits the fire.)

Coconut Macadamia Crusted Halibut

Preheat grill to medium. Prepare four 12 x 12 pieces of heavy-duty aluminum foil by coating one side of each with nonstick cooking spray. Set aside.

Rinse halibut and pat dry with paper towels. In food processor, chop garlic until fine. Add crumbs and salt; pulse until coarsely ground. Pour into shallow dish or pie plate.

Cover fish in coconut oil, then into nut mixture, pressing nuts onto fish.

Place each steak on one half of prepared foil square; fold other half over steak and seal edges to make a packet. Grill packets for 10 minutes, turning once. Remove halibut steaks from packets and serve. Great with wild rice pilaf and vegetables.

Coconut Chicken Curry

Cook in wok or large frying pan with 2 T coconut oil.

Remove from wok and add:

You may wish to substitute or add sliced zucchini, green beans, sweet potatoes, etc.

Stir fry until crunchy soft (about 3-5 min.) Add 1/2 cup frozen peas. Then Add:

Return chicken to wok. Reduce heat and simmer 10 minutes or until sauce thickens and ingredients are heated through. Serve over cooked rice.

This is one of my children’s favorite meals. I vary the vegetables according to what I have on hand. Use the Golden Curry if you can as it has a richer flavor.

Cream of Artichoke Soup

Saute celery, onion, and garlic in coconut oil in a heavy saucepan over low heat until vegetables are tender. Stir in flour and cook for 2 minutes. Add water and coconut milk and bring to a boil. Reduce heat and simmer for 8 to 10 minutes. Puree half the mixture and all of the artichoke hearts in an electric blender; add to pan. Add remaining ingredients and heat, stirring every 2 to 3 minutes. Each serving contains 2 tablespoons coconut oil.

Chicken Oriental

Heat coconut oil in large skillet over medium heat. Add onion, garlic, bell pepper, and broccoli and sauté until tender. Add chicken, mushrooms, bean sprouts, ginger and salt; cover and cook, stirring occasionally, for about 3 minutes. Mix cornstarch into chicken broth and add to skillet, stirring constantly, until thick and bubbly. Remove from heat. Stir in tamari sauce. Serve topped with toasted almonds. Each serving contains 1 tablespoon coconut oil.

Broccoli Smothered in Coconut Chicken Sauce

Cook broccoli in steamer. While broccoli is cooking, sauté green pepper and onion in coconut oil over medium heat for 5 minutes; remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until vegetables are tender; remove from heat. Stir in coconut milk, water, mushrooms and chicken. Heat to boiling, stirring frequently; reduce heat and simmer for about 10 minutes, until sauce thickens. Serve over hot steamed broccoli. Each serving contains 1 tablespoon coconut oil.

Thai Shrimp and Noodles

Cook noodles according to package directions. Heat coconut oil in a skillet and sauté onion, green pepper, and broccoli until tender. Add green curry paste and shrimp and continue cooking for 5 minutes or until shrimp is cooked. Add fish sauce, remove from heat, and stir in noodles. Add salt to taste. Each serving contains 1 tablespoon coconut oil.

Desserts

Coconut Smoothies

In a blender, mix coconut oil, bananas and honey until smooth. Add blueberries and yogurt and puree. Serve.

Coconut Lime Poundcake Muffins

Preheat oven to 350 F and grease 12 muffin cups. Beat together oil, sugar, and lime zest. Beat in eggs one at a time. Beat in milk, salt then flour on low speed until just combined. Stir in coconut and gently fold in blueberries.

Spoon batter into cups. Sprinkle tops with coconut. Bake about 25 minutes.

Coconut Chocolate Fudge Sauce

Whisk dry ingredients in a saucepan. Add 1 can evaporated milk and coconut oil. Cook and stir on medium heat. Bring to a boil stirring constantly and boil for 1 minute. Remove from heat and stir in vanilla.

Coconut Cookies

Preheat oven to 375 degrees F. Mix together flour, coconut, baking powder, and salt and set aside. Blend coconut oil, eggs, sugar, and almond extract. Mix wet and dry ingredients together. Roll dough into 1 1/2 - inch balls and place 2 inches apart on cookie sheet. Flatten balls to about 1/2-inch thickness. Bake for 12 to 15 minutes, until pale tan. Transfer to wire racks to cool. Each cookie contains 1/2 tablespoon coconut oil.

Coconut Oatmeal Cookies

Preheat oven to 375 degrees F. Mix together sugar, coconut oil, eggs, and vanilla. In a separate bowl, combine flour, oats, coconut, baking soda, cinnamon, and salt; stir into wet mixture. Fold in walnuts. Roll into 1 1/2 - inch balls and place on ungreased cookie sheet 2 inches apart and slightly flattened. Bake for 15 minutes. Each cookie contains 1/3 tablespoon coconut oil.