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Coconut Oil Recipes

Easy No-Bake Gluten and Dairy Free Butternut Pecan Squares

Easy_No_Bake_Gluten_and_Dairy_Free_Butternut_Pecan_Squares
Easy No-Bake Gluten and Dairy Free Butternut Pecan Squares
photo by recipe author

 

Servings: 16
Preparation Time: 10 minutes

Crust:

Filling:

Put the pecan pieces in a food processor along with the coconut oil, vanilla, sugar, and salt. Pulse until you have a slightly chunky mix. Firmly press the pecan mixture into an 8 x 8 inch baking pan.

In a medium saucepan, warm the butternut squash puree with sugar and cinnamon. When it is at a simmer, turn off the heat and stir in the vanilla, salt, and coconut cream concentrate. Whisk until the coconut butter is completely incorporated.

Spread the butternut mixture over the pecan crust.

Refrigerate for at least two hours, then cut into squares and serve.

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Chettinad Goat Curry

Chettinad_Goat_Curry
Chettinad Goat Curry
photo by recipe author

 

Servings: 6
Preparation Time: 20 minutes

  • 1/2 cup shredded coconut
  • 2 pounds goat meat, cut into small pieces
  • 1 medium chopped onion
  • 2 medium tomatoes, finely chopped
  • 5-6 green chilis, slit vertically
  • 1 tablespoon ginger garlic paste
  • 10-12 curry leaves
  • 1 tablespoon coconut oil
  • 1-2 bay leaves
  • 1 small cinnamon stick
  • 10-12 cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder
  • 1 handful chopped cilantro
  • salt to taste

Spices: 

  • 2 teaspoons red chili powder
  • 2 tablespoons coriander seeds
  • 1 cinnamon stick
  • 2 teaspoons fennel seeds
  • 10-12 black pepper corns
  • 2 black cardamom
  • 1 teaspoon cumin seeds

Wash goat meat pieces 3-4 times with water. Drain the water and keep meat aside.

Dry roast all the spices, except chili powder, on medium high heat till fragrant. It takes about 2 minutes. Grind the roasted spices with grated coconut using a cup of water to make a smooth paste.
Add a tablespoon of coconut oil in pressure cooker and once it is heated, fry bay leaves, cinnamon stick, cloves and a teaspoon of fennel seeds on medium high heat for 2 minutes. Add in chopped onions, slit green chilies and curry leaves. Saute till onion is nicely browned. Add ginger garlic paste and fry for few more seconds. Now add chopped tomatoes and cook until soft, stirring occasionally for 4-5 minutes on medium high heat. Add salt and turmeric powder. Add goat meat and mix well.

Cover the pressure cooker and cook for about 15 minutes. Let the pressure cooker release all the pressure before opening. Now add the prepared coconut paste. Mix and allow to simmer on medium heat for 10 minutes. Add fresh cilantro, mix and simmer for 2 minutes.

Remove from heat and serve with roti, naan or rice.

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Pumpkin Spice Roasted Almonds

Pumpkin_Spice_Roasted_Almonds
Pumpkin Spice Roasted Almonds
photo by recipe author

 

Servings: 16
Preparation Time: 10 minutes

Mix all ingredients except almonds.

Pour mixture over almonds in a casserole dish.

Bake at 300° F for 30 minutes.

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Dairy Free Hot Fudge

Dairy_Free_Hot_Fudge
Dairy Free Hot Fudge
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Homemade Coconut Milk:

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

Mix all ingredients except vanilla in a saucepan over medium-low heat. Bring to a boil and continue stirring for 1-2 minutes. Turn off heat and stir in vanilla. Allow to cool for at least 15 minutes. Serve warm over ice cream.

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Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake

Easy_Make_Ahead_Gluten_and_Dairy_Free_Apple_Breakfast_Cake
Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake
photo by recipe author

 

Servings: 8
Preparation Time: 30-45 minutes

Preheat oven to 350° F.

Grease a 9 inch cake pan with 1 teaspoon coconut oil. Add sliced apples, raisins, and pumpkin pie spice to pan. Bake in oven for 15 minutes while you prepare the batter.

In a large bowl mix the coconut flour, baking soda, hemp seeds, and salt. In a medium bowl whisk together eggs, milk, vinegar, and vanilla extract. Add wet ingredient to dry and combine well.

Pour batter into cake pan (over apples) and bake for 20-25 minutes or until a fork inserted in the middle comes out clean.

For best results, chill overnight and serve with organic maple syrup and homemade whipped cream.

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Gluten Free Pumpkin Snickerdoodles

Gluten_Free_Pumpkin_Snickerdoodles
Gluten Free Pumpkin Snickerdoodles
photo by recipe author

 

Servings: 24
Preparation Time: 40 minutes

Topping:

In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt and cinnamon. Mix until well combined.

Refrigerate dough for about 30 minutes.

In a small bowl, combine sugar and cinnamon for topping.

Using a cookie scoop, scoop dough in round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.

Bake at 350° F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here! 

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Indian Coconut Rice Pulao

Indian_Coconut_Rice_Pulao
Indian Coconut Rice Pulao
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

  • 1 cup Basmati rice, or any long grain rice
  • 2 cups coconut milk*
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom pods
  • 4 black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/2 knob ginger, finely grated or chopped
  • 1.5 tablespoons olive oil or coconut oil
  • salt to taste
  • 1 medium size carrot, peeled and finely chopped
  • 1/4 cup fresh peas
  • 1 tablespoon sliced cashews
  • 1/2 tablespoon shredded coconut

Homemade Fresh Coconut Milk:

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

Wash and clean the basmati rice 2-3 times in filtered water then soak for 30 minutes.

Prepare coconut milk, set aside.

Drain the soaked rice and add it to a rice cooker with the prepared coconut milk. (You can also use a pressure cooker or pot on the stovetop to cook the rice.)

In a small pan, add olive oil or coconut oil. When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and sauté on low heat until it releases the aroma.

Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes. Now add the chopped carrots and green peas. Sauté on medium heat for 3-4 minutes and then add this into the rice cooker.

Add water as required for the rice to cook. Cover the cooker with the lid and cook until done.

Meanwhile, in a small pan, add 2 teaspoons olive oil or coconut oil. Sauté the cashews and the shredded coconut for 2 minutes on low heat. Add this to the cooked rice. Combine well.

Serve coconut rice pulao with curry or green chutney.

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Gluten Free Meatball Casserole

Gluten_Free_Meatball_Casserole
Gluten-Free Meatball Casserole
photo by recipe author

Servings: 4
Preparation Time: 40 minutes

  • 1 pound ground beef, bison or turkey
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1 tablespoon coconut oil
  • 1 spaghetti squash, cooked and strands removed
  • 2 cups collard greens
  • 1 cup spinach
  • 8 ounces ricotta cheese
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 2 roma tomatoes, thinly sliced
  • 1 cup shredded cheese (or dairy-free), optional
  • 1 cup pasta sauce

In a large bowl, combine ground beef, fennel, coriander, basil and oregano. Mix and form into 1-2″ meat balls. Place meatballs in a large skillet with about 1 tablespoon coconut oil. Cook on each side for about 8-10 minutes or until cooked through.

Place spaghetti squash strands in a greased 9×9 baking dish. Mix in collard greens, spinach, ricotta cheese, onions and garlic. Top mixture with meatballs. Top meatballs with tomato slices and shredded cheese. Pour over pasta sauce.

Bake at 350° F for about 30 minutes.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

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