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Coconut Oil Recipes

Creamy Dairy Free Coconut Zucchini Soup

Creamy_Dairy_Free_Coconut_Zucchini_Soup
Creamy Dairy Free Coconut Zucchini Soup
photo by recipe author

 

Servings: 3-4
Preparation Time: 45 minutes

  • 2 tablespoons virgin coconut oil
  • 1/8 teaspoon ground black pepper
  • 1 large garlic clove, chopped
  • 1 medium onion, chopped
  • 1.5 pounds zucchini, chopped
  • salt to taste
  • 1.5 cups vegetable stock or chicken broth*
  • 1 tablespoon coconut cream concentrate

Make Your Own Chicken Broth:

*Chicken broth is super simple to make. Follow the recipe here.

Heat a sauce pan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.

Let it cool, then puree it using a blender, until smooth.

Transfer to the saucepan again, add in the coconut cream concentrate and stir well. Warm it slightly. Season with pepper and serve.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes here!

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Gluten Free Baked Sweet Potato Pancakes

Gluten_Free_Baked_Sweet_Potato_Pancakes
Gluten Free Baked Sweet Potato Pancakes
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour + 15 minutes

Mash baked sweet potatoes and then mix in remaining ingredients. Shape into small cakes, makes about 16.

Bake cakes at 350° F for 40 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Chocolate Protein Power Pudding

Chocolate_Protein_Power_Pudding
Chocolate Protein Power Pudding
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

Mix all ingredients except for whipped cream, then top with whipped cream, if using.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Chocolate Peanut Butter Balls

Chocolate_Peanut_Butter_Balls
Chocolate Peanut Butter Balls
photo by recipe author

 

Servings: 20
Preparation Time: 15 minutes

Mix peanut butter and coconut flour and put in the freezer for about 30 minutes.

Meanwhile heat the coconut oil, cacao powder, and maple syrup on low heat until just melted. Stir in vanilla and salt. Put in the refrigerator until thickened, but not hardened, about 20 to 30 minutes.

Remove peanut butter mixture from freezer. Using hands, roll into about 20 small balls. Place the peanut butter balls on a piece of parchment paper, and put back in the freezer for another 20 minutes.

Finally, roll each peanut butter ball in the chocolate sauce, and store in the refrigerator or freezer.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Stir Fry Bok Choy and Kale

Stir_Fry_Bok_Choy_and_Kale
Stir Fry Bok Choy and Kale
photo by recipe author

 

Servings: 1-2
Preparation Time: 15-20 minutes

  • 2 teaspoons coconut oil
  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 3 cups fresh kale and bok choy, chopped
  • 1 tomato, diced
  • 1 bunch green onion, chopped
  • 1 tablespoon fermented soy sauce

Heat coconut oil in a skillet over medium low heat. Add garlic and ginger, stirring for about 1 minute. Add all other ingredients and cook for approximately 5 minutes until the greens are wilted and stalks are tender.

Emmardy from Maria Stein, OH won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut S’mores Bars

Coconut_Smores_Bars
Coconut S’mores Bars
photo by recipe author

 

Servings: 12
Preparation Time: 20 minutes

Heat and whisk coconut cream concentrate, coconut oil, cacao powder, and maple syrup over low heat until just melted and thoroughly mixed. Allow to cool in refrigerator until it thickens, about 10 minutes.

Stir in marshmallows and crackers. Pour into an oiled 8×8 pan, and allow to set completely in the refrigerator until the mixture hardens, about one hour.

Cut into 12 equal pieces.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Coconut Banana Muffins

Coconut_Banana_Muffins
Coconut Banana Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Preheat oven to 375° F. Butter the muffin tins or use paper cup liners.

Whisk melted coconut oil and yogurt together, add bananas and sugar, mix well. Add beaten egg and vanilla and mix for 1 or 2 more minutes.

In a separate bowl, sift together flour, baking powder and salt. Fold flour mixture into banana mixture carefully, just until incorporated.

Fill muffin cups half full and sprinkle coconut flakes on top. Bake 13 to 16 minutes, until golden brown.

Nicole from Warm Springs, OR won $50 for this recipe and photo! Submit your recipes here!

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Italian Beef Soup

Italian_Beef_Soup
Italian Beef Soup
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 1/2 pound ground beef, bison or turkey
  • 2 tablespoons coconut oil
  • 1 cup carrots, diced
  • 1 cup cabbage, diced
  • 1 cup kale, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup onion, diced
  • 1/2 cup brussel sprouts, chopped
  • 2 teaspoons fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon basil
  • 2-3 cups beef or bison stock

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and saute for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7-8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. Freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

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

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