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Coconut Oil Recipes

Coriander Meat Patties

Coriander_Meat_Patties
Coriander Meat Patties
photo by recipe author

 

Servings: 4
Preparation Time: 10-15 minutes

  • 1 pound ground beef or bison
  • 1 pastured egg, beaten
  • 1 garlic clove, minced or pressed
  • 1 teaspoon ground coriander
  • 1 teaspoon Himalayan pink salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon coconut oil

Combine all ingredients except for the coconut oil, and mix well. Shape into 4 equal patties.

Heat coconut oil over medium heat and fry patties about 2 minutes per side, or to desired doneness.

Drain on paper towels.

Note: Mixture can be prepared one day ahead and stored in the fridge. Bring to room temperature about 10 minutes before frying.

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Coconut Cashew Fudge

Coconut Cashew Fudge
Coconut Cashew Fudge
photo by recipe author

 

Servings: 6
Preparation Time: 5 minutes

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

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Savory Meat and Cabbage Curry

Savory_Meat_and_Cabbage_Curry
Savory Meat and Cabbage Curry
photo by recipe author

 

Preparation Time: 30 minutes
Servings: 2-4

Heat the coconut oil in a skillet over medium heat.

Sauté the onions until soft and translucent, about 5 minutes. Add the meat and sauté until browned. Add the curry powder, salt, black pepper to taste, and mix well. Add the cabbage, mixing well.

Cover the skillet and cook until cabbage softens, 5-7 minutes, stirring occasionally.

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Lemon Tarragon Coconut Flour Muffins

Lemon Tarragon Coconut Flour Muffins
Lemon Tarragon Coconut Flour Muffins
photo by recipe author

 

Servings: 6 mini muffins
Preparation Time: 20 minutes

  • 3 pastured eggs, room temperature
  • 2 tablespoons coconut oil, melted
  • 1/2 cup coconut milk*
  • 1/4 cup + 2 tablespoons coconut flour
  • 1/4 teaspoon non-aluminum baking powder
  • 1/4 teaspoon salt
  • 1 fresh lemon, juiced
  • 1 tablespoon fresh tarragon, finely chopped

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Preheat oven to 400° F. Line a muffin tin with 6 paper liners.

Whisk together eggs, coconut oil, and coconut milk. Sift in coconut flour and baking powder. Add seasonings and stir again.

Spoon batter equally into muffin liners. Bake for 10 minutes then rotate muffin tin. Bake an additional 5-10 minutes, until the edges of the muffins begin to brown.

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Cream of Zucchini Soup with Cumin

Cream of Zucchini Soup with Cumin
Cream of Zucchini Soup with Cumin
photo by recipe author

Servings: 6-8
Preparation Time: 50 minutes

  • 1/8 cup coconut oil
  • 1 bunch green onions including green tops, sliced
  • 1 large red onion, chopped
  • 3 large cloves garlic, minced or pressed
  • 3/4 teaspoon Himalayan pink salt
  • 2 tablespoons ground cumin
  • 6 cups chicken or vegetable broth
  • 1 1/2 pounds zucchini, diced
  • 1 large sweet potato, peeled and diced
  • pink salt and pepper to taste
  • 1 cup fresh parsley, minced

Heat coconut oil in a soup pot over medium heat. Add the green and red onions, garlic, and pink salt. Saute, stirring occasionally, about 7 minutes, or until onions are soft and translucent.

Add the cumin, and stir constantly for 30 seconds. Add the broth, zucchini, and sweet potato. Add pink salt and pepper to taste. Bring to a boil, then lower heat and simmer, uncovered, for 30 minutes.

Add the parsley during the last five minutes.

Puree soup using an immersion blender or in batches in a blender. If a blender is used, return soup to the pot and reheat gently.

Ladle into bowls and garnish each serving with shredded cheese.

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Gluten and Dairy Free Chocolate Chunk Muffins

Gluten and Dairy Free Chocolate Chunk Muffins
Gluten and Dairy Free Chocolate Chunk Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Preheat oven to 350° F.

Grease a 12-cup muffin tin with coconut oil, or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25-30 minutes, or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

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Hearty Lentil Soup

Hearty Lentil Soup
Hearty Lentil Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 1 1/4 hours+ soaking time for lentils

  • 3/4 cup green lentils
  • 1 tablespoon apple cider vinegar
  • 1/4 cup coconut oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium sweet potato, peeled and diced
  • 3 cloves garlic, minced
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 1/2 quarts chicken, vegetable, beef or bison broth/stock
  • 1 pint diced tomatoes, with juice
  • 2 bay leaves
  • 1 cup parsley, minced
  • 6 ounces spinach leaves, chopped
  • salt and pepper to taste
  • additional broth, as needed

In a bowl, cover lentils with an inch of warm water, stir in the vinegar and soak 8 hours, up to overnight. After soaking, drain lentils and rinse well.

In a soup pot, warm the coconut oil over medium-high heat. Stir in the diced onions, carrots, celery, sweet potato, garlic and pink salt. Sauté, stirring occasionally, until vegetables are softened, about 5-7 minutes. Add the cumin, coriander, paprika and turmeric. Mix well. Sauté 30-60 seconds to bloom the flavors, stirring constantly, being careful not to burn the aromatics.

Add the broth, lentils, tomatoes and bay leaves. Stir well. Bring to a boil, then lower heat to simmer and cover. Simmer about 45 minutes, or until lentils are tender.

Stir in the parsley and spinach and simmer, uncovered, until the spinach is wilted. Add salt and pepper to taste.

If a thinner soup is desired, add more broth and salt and pepper as needed. Remove the bay leaves before serving.

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No Bake Toasted Coconut Fudge Bars

No_Bake_Toasted_Coconut_Fudge_Bars
No Bake Toasted Coconut Fudge Bars
photo by recipe author

 

Servings: 30
Preparation Time: 15 minutes

Preheat oven to 350° F.

Line a 9 x 9 inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5-10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth, about 5-6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

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