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Coconut Oil Recipes

Maple Dijon Chicken

Maple_Dijon_Chicken
Maple Dijon Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 2 tablespoons coconut oil
  • 3-4 chicken breasts, sliced into strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 cup onion, diced
  • 1 garlic clove, minced
  • 3 tablespoons maple syrup
  • 1/3 cup dijon mustard

In a skillet, heat coconut oil. Add in chicken strips and sprinkle with salt, pepper, thyme and rosemary. Sauté for about 10 minutes.

Flip chicken strips and add in onions and garlic. Saute for another 10 minutes or until chicken strips are cooked through.

Pour in maple syrup and dijon mustard. Stir and cook for about 5 minutes to warm and caramelize sauce. Serve.

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

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GAPS Approved Raspberry Crumble Bread

GAPS_Approved_Raspberry_Crumble_Bread
GAPS Approved Raspberry Crumble Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Raspberry Bread:

Crumble:

Preheat the oven to 350° F.

Grease a bread loaf pan.

In a small bowl combine coconut flour, baking soda, and salt.

In a large bowl, whisk eggs, coconut oil, honey, mashed banana, pumpkin puree, vanilla extract, orange essential oil, and apple cider vinegar until well combined.

Pour dry ingredients into bowl of wet ingredients and mix well. Continue to whisk until the mixture begins to thicken. Fold in raspberries. Pour the batter into the prepared pan.

Combine crumble topping ingredients in a small bowl and mix with your hands to form a crumb. Sprinkle over bread evenly.

Bake for 45-50 minutes until golden brown and a toothpick comes out clean. Cool before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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Pink Flamingo Smoothie

Pink_Flamingo_Smoothie
Pink Flamingo Smoothie
photo by recipe author

 

Servings: 2-3
Preparation Time: 15-20 minutes

Smoothie:

  • 1/2 large organic beet, peeled
  • 4 cups organic fresh pineapple
  • 1 cup organic red cabbage
  • 2 organic apples, quartered
  • 8-9 large organic juicing carrots
  • 2 stalks organic celery
  • 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
  • 1 pastured egg or 2 pastured egg yolks
  • 2 1/2 organic frozen bananas
  • 1/2 organic lemon, juiced
  • 1/2 – 3/4 cup organic frozen mango

Optional add in:

Using a high quality juicer, juice beet, pineapple, cabbage, apples, carrots, and celery. Should produce approximately 4 1/2 cups of juice. Pour juice into a large high-powered blender and add in remaining ingredients.

Blend on high until creamy and well combined.

Enjoy with a fresh lemon wedge.

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

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Grass-fed Sweet and Sour Meatballs

Grass_fed_Sweet_and_Sour_Meatballs
Grass-fed Sweet and Sour Meatballs
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 20 minutes

Meatballs:

  • 3 pounds Tropical Traditions grass-fed ground meat (beef, bison)
  • 3/4 cup coconut pulp (leftover from making homemade coconut milk*)
  • 1 large organic carrot, finely shredded (about 1/3 cup)
  • 1 large organic egg
  • 1 tablespoon Vital Proteins Beef Gelatin
  • 3 cloves garlic, pressed
  • 1/2 small onion, very finely minced
  • 1 teaspoon Himalayan Pink Salt

For frying meatballs:

Sauce:

Mix all meatball ingredients together in a large bowl with your hands. Form into golfball sized balls. Heat 3 medium pans on medium heat with 1 tablespoons cconut oil and 1 tablespoon palm shortening in each pan. Place 4-6 meatballs in each pan and fry till golden brown, flipping once. Finish cooking meatballs in batches until all are done. Place meatballs in crock or pot once finished cooking.

In a small saucepan combine all sauce ingredients and cook down until it forms a thickened sauce, about 10-15 minutes. Pour over meatballs. Add extra chopped pineapple or chopped green onions, if desired. Cook meatballs in sauce on low for 1 hour.

Serve.

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

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Almond Butter Coconut Swirl Ice Cream

Almond_Butter_Coconut_Swirl_Ice_Cream
Almond Butter Coconut Swirl Ice Cream
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a mixing bowl, combine coconut milk, almond milk, sugar, almond butter and salt. Mix until well combined. Pour into ice cream maker and churn according to maker instructions.

Meanwhile, combine coconut oil, cocoa and honey and stir until smooth. When the ice cream is finishing churning, slowly pour in chocolate mixture. Remove from ice cream maker and scoop into bowls or cones.

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

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

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Chia Power Fruit Bowl

Chia_Power_Fruit_Bowl
Chia Power Fruit Bowl
photo by recipe author

 

Servings: 3-6
Preparation Time: 15 minutes

Dissolve gelatin in cold milk. Add to sauce pan with rest of ingredients and heat over medium heat until thickened. Remove from heat. Serve in individual bowls and customize as desired. Below are some suggestions.

Sweeten as desired with natural sweeteners, such as:

Enjoy with your favorite toppings, such as:

Can also be served as a savory breakfast by omitting cinnamon and sweetener and then topping with:

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

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

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Cassava and Almond Flour Biscuits and Gravy

Cassava_and_Almond_Flour_Biscuits_and_Gravy
Cassava and Almond Flour Biscuits and Gravy
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Biscuits:

  • 1/2 cup almond flour*
  • 1/4 cup arrowroot starch
  • 1/4 cup cassava flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup palm shortening or butter
  • 1/4 cup coconut milk**

Gravy:

  • 1 tablespoon coconut oil
  • 1/2 pound breakfast sausage
  • 2 tablespoons arrowroot starch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sage
  • 1 cup coconut milk

In a mixing bowl, combine almond flour, arrowroot starch, cassava flour, baking powder and salt. Cut in shortening until you get coarse crumbles. Slowly add in milk until dough forms. Form into about 8 biscuits.

Bake at 375° F for about 15-20 minutes or until cooked through.

Meanwhile, heat oil in large skillet. Add in sausage, crumble and brown for about 10 minutes or until completely cooked through. Sprinkle on arrowroot starch and stir until mixture is like a thick paste. Sprinkle on salt, pepper and sage. Slowly pour in milk and bring to a simmer over low heat, stirring constantly. Once mixture thickens turn off heat and let rest.

Pour warm gravy over hot biscuits and serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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

 

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Grain Free Coconut Cinnamon Bread

Grain_Free_Coconut_Cinnamon_Bread
Grain Free Coconut Cinnamon Bread
photo by recipe author

 

Servings: 10
Preparation Time: 12 minutes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons honey
  • 3 pastured eggs
  • 1 teaspoon vinegar
  • 1/3 cup pure sour cream or coconut milk*
  • 3 tablespoons coconut oil
  • 2 tablespoons water

Preheat oven to 350° F.

Oil loaf pan and line the bottom of the pan with parchment paper. Mix dry ingredients with whisk until well blended. Add remaining ingredients and combine well. Taste for sweetness and adjust if needed. Let stand 3 minutes and then blend again.

Spread batter into prepared 8″ x 2″ x 2 1/2″ loaf pan. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Cool on wire rack.

Enjoy sliced and warm with grass-fed butter or coconut oil. Keep stored in refrigerator.

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

Sharla from Boise, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here! 

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