Feed

Coconut Oil Recipes

Asparagus Hash

Asparagus_Hash
Asparagus Hash
photo by recipe author

 

Servings: 2
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 1 cup potatoes, diced
  • 1 cup vegetables, diced (zucchini, turnips, etc.)
  • 1/2 cup asparagus, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano

In a large skillet, melt coconut oil. Add in potatoes, vegetables and asparagus. Sprinkle with salt, pepper, rosemary and oregano. Sauté for about 15 minutes or until vegetables are soft.

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

Read More

Fresh Coconut Milk Fruit Porridge

Fresh_Coconut_Milk_Fruit_Porridge
Fresh Coconut Milk Fruit Porridge
photo by recipe author

 

Servings: 2
Preparation Time: 15 minutes

  • 1 cup almond pulp
  • 1 teaspoon coconut oil
  • 1/2-1 cup coconut milk*
  • 1/4 cup coconut flakes
  • 1 teaspoon vanilla
  • 1/2 cup mixed berries
  • 1 banana, sliced
  • 1/4 cup mango, diced
  • dash ground cinnamon

Homemade Coconut Milk:

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

Fruit Porridge:

In a saucepan, combine almond pulp, coconut oil, 1/2 cup coconut milk, coconut flakes, vanilla, berries, banana, mango, and cinnamon. Bring to a low boil and simmer for just a few minutes until warm. Add more milk, if needed.

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

Read More

Gluten Free Lime Cupcakes with Cheesecake Topping

Gluten_Free_Lime_Cupcakes_with_Cheesecake_Topping
Gluten Free Lime Cupcakes with Cheesecake Topping
photo by recipe author

 

Preparation Time: 10 minutes
Servings: 6

Cupcakes:

Topping:

  • 3 ounces cream cheese
  • 1/4 cup whipping/heavy cream
  • 1/4 cup whole sugar

Cupcakes:

Pre-heat the oven to 400° F.

Mix the coconut flour, baking powder, salt and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter. Add the chlorophyll, adjust if you want it brighter green.

Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.

Topping:

Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.

Angela from St. George, won $50 for this recipe and photo! Submit your recipes here!

Read More

GAPS Chocolate Zucchini Bread

 GAPS_Chocolate_Zucchini_Bread
GAPS Chocolate Zucchini Bread
photo by recipe author

 

Servings: 6 mini loaves
Preparation Time: 25 minutes

Wet ingredients:

Dry ingredients:

Optional:

  • 1/2 cup chopped walnuts

Preheat oven to 350° F.

In large bowl, combine wet ingredients & mix well. Add dry ingredients into bowl and whisk until combined. Pour batter into greased pans and bake for about 18-25 minutes, or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes here!

Read More

Easy Dairy Free Caramel Sauce

Easy_Dairy_Free _Caramel_Sauce
Easy Dairy Free Caramel Sauce
photo by recipe author

 

Servings: 16
Preparation Time: 40 minutes

Homemade Coconut Milk:

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

In a saucepan, combine coconut milk, maple syrup and salt. Stir until smooth. Simmer over low-medium heat for about 30 minutes.

Add in coconut oil and vanilla. Cook for 5 more minutes. Remove from heat and let cool completely. Store in a sealed container.

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

Read More

Gluten and Dairy Free Quadruple Coconut Cream Pie

Gluten_and_Dairy_Free_Quadruple_Coconut_Cream_Pie
Gluten and Dairy Free Quadruple Coconut Cream Pie
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes + cooling time

Homemade Coconut Milk:

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

Gluten Free Coconut Flour Pie Crust:

Get the Gluten Free Coconut Flour Pie Crust recipe here.

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400° F. Stir occasionally and shake around until coconut is golden brown. It only takes a few minutes so watch carefully so it doesn’t burn. Cool toasted coconut flakes thoroughly before using as a topping.

Separate eggs and set aside the egg whites. Whisk the yolks in a bowl.

Stir cornstarch, sugar, salt, and coconut cream concentrate together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, cooking for another minute. Remove pan from the heat and add the vanilla and coconut oil. Stir well and then add shredded coconut. Cool the filling slightly (about 30 minutes) and pour into a pre-baked pie crust.

Cover pie with plastic wrap and refrigerate for 2 hours, or more until set. Sprinkle with the toasted coconut prior to serving.

Alternative to pie, serve as pudding:

Pie filling can also be used as a pudding and can be served in individual dishes rather than used for a pie. If serving as a pudding, allow to cool and set just as you would if preparing for pie, for about 30 minutes.

If desired, top with whipped cream, for pie or pudding.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

Read More

Gluten Free Key Lime Cream Bread

Gluten_Free_Key_Lime_Cream_Bread
Gluten Free Key Lime Cream Bread
photo by recipe author

 

Servings: 8
Preparation Time: 25 minutes

Key Lime Bread:

Cream Swirl:

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Mix bread ingredients together in a large bowl and pour into a greased loaf pan.

Mix cream ingredients together and drizzle over top of bread dough. Swirl with a knife.

Bake for 1 hour or until a toothpick comes out clean. Allow to cool and then refrigerate to allow it to further set up, otherwise the bread will be too soft.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes here! 

Read More

No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake

No_Bake_Dairy_and_Gluten_Free_Lemon_Blueberry_Cheesecake
No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake
photo by recipe author

 

Servings: 8-12
Preparation Time: 20-25 minutes active prep + soaking and wait time

Gluten Free Crust:

  • 1/2 cup diced dried plums, or dates
  • 1 cup walnuts
  • 1/4 cup chia seeds
  • 1/2 cup raw honey
  • pinch salt

Filling:

  • 1 1/2 cups raw cashews, soaked overnight in water then drained*
  • 4 tablespoons fresh lemon juice
  • zest from 1 large lemon
  • 6 tablespoons virgin coconut oil, melted
  • 1/2 cup coconut milk**
  • 1/2 cup raw honey
  • 1/2 cup fresh blueberries

Optional Toppings:

Combine diced dried plums, walnuts and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press crust mixture into a 12 inch springform pan. Place pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling into the crust and cover with plastic wrap then freeze for at least 4 hours, or overnight.

Allow cake to thaw at room temperature for about 10-15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

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

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!

Read More