Raw Honey

Coconut Oil Vinegar Salad Dressing

Coconut Oil Vinegar Salad Dressing
stock photo

Although coconut oil sets up when cooled I’ve found a way to use it as a salad dressing! This dressing is subtle and delicate and compliments the taste of the salad components without over powering them. Delicious!

Place coconut oil into a small metal bowl and add vinegar. Whisk briskly; mixture will be thick. Add honey and salt and whisk until well combined.

To thin mixture place into a saucepan of simmering water and continue stirring. The dressing will quickly liquefy and when it becomes slightly warmer then room temperature it can be tossed easily with chilled greens.

Recipe submitted by Elizabeth, Atlanta, GA

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Zucchini Bread

Zucchini Bread
example photo shown

Preheat oven to 350 F degrees. Grease 2 loaf pans with extra coconut oil and set aside.

Beat eggs, oil, honey and vanilla extract together until well blended. Add grated zucchini. Mix dry ingredients together and stir into zucchini mixture.

Pour into prepared pans and bake for 50-60 minutes.

Recipe submitted by Jenny, Granger, IN

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Coconut Ice Cream

coconut ice cream
example photo shown

  • 1 pint organic half n half or heavy cream
  • 1 can organic sweetened condensed milk*
  • 1/4 cup coconut cream concentrate
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon pure almond extract
  • Raw honey (a tablespoon or so to taste – optional)
  • Ground-up nuts of choice (walnuts, etc.- optional)

Blend all ingredients together until smooth. Place mixture in your ice cream maker, following manufacturer instructions. Let run until it has reached the desired consistency.

You can also just use a very strong blender-just make sure the mixture is very cold so it will firm up when mixed (you can a few ice cubes to give it a push). Place the blended up mixture in a container and freeze it to firm up more. Enjoy!!

* You can make your own sweetened condensed milk with our
recipe here.

Recipe submitted by Natasha, Merrick, NY

Submit your recipe here!