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Coconut Oil Recipes

Sour Cherry Smoothie

Sour_Cherry_Smoothie
Sour Cherry Smoothie
photo by recipe author

 

 

Servings: 4
Preparation Time: 5 minutes

  • 2 1/2 cups milk of choice*
  • 1/2 – 3/4 cup sour cherries, frozen
  • 1 cup frozen mango chunks
  • 1 frozen banana
  • juice from 1/2 lemon
  • 1 tablespoon frozen orange juice concentrate
  • 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted

Place all ingredients besides melted coconut oil in blender, blend on high until creamy. Add coconut oil, blend again. Serve.

*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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Gluten Free Chicken Spinach Bundles

Gluten_Free_Chicken_Spinach_Bundles
Gluten Free Chicken Spinach Bundles
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Crust:

  • 1 cup gluten-free flour blend*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup palm shortening
  • 1/4 cup coconut milk**

Filling:

  • 1 tablespoon coconut oil
  • 1/2 teaspoon garlic, minced
  • 2 cups spinach
  • 1 cup chicken, cooked and shredded
  • 1 teaspoon basil or Italian seasonings
  • 1 cup cheese, shredded

In a mixing bowl, combine flour, baking powder and salt. Cut in palm shortening until mix is crumbly. Slowly add in milk until dough ball forms. Add more milk if dough is too dry – it should form together easily. Divide dough into four pieces. Roll each piece out into a thin rectangle.

Meanwhile, sauté spinach in coconut oil with garlic over medium heat until soft. Add in chicken and seasonings. Add 1/4 of the filling mixture into the middle of a dough circle. Top with 1/4 cup shredded cheese. Carefully fold crust around filling and seal edges (use water to help if necessary). Repeat with remaining dough and filling.

Bake on a greased baking sheet at 375° F for about 15 minutes.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

**Homemade Coconut Milk

*For the freshest coconut milk 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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Hearty Beef Stew

Hearty_Beef_Stew
Hearty Beef Stew
photo by recipe author

 

Servings: 6-8
Preparation Time: 30-60 minutes

  • 2 quarts beef broth, homemade if possible
  • 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
  • 2 large turnips, peeled and cubed
  • 6 large organic carrots, sliced into rounds
  • 2 cups cauliflower, chopped
  • 5 tablespoons organic tomato paste
  • 2 cups frozen peas, optional
  • 2 cups Tropical Traditions Beef (I used the beef leftover from making stock with Tropical Tradition’s Beef Shanks)
  • 4 cloves garlic, pressed
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon black pepper, or to taste
  • 3/4 teaspoon salt, or to taste
  • 1 tablespoon Italian Herbs (rosemary, oregano, basil, thyme, etc.)

Place all ingredients in a large pot and cook until vegetables are tender, about 30 minutes. May simmer longer to allow the flavors to “marry” – ideally up to an hour.

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

 

 

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Superb Morning Coconut Sunshine Smoothie

Superb_Morning_Coconut_Sunshine_Smoothie
Superb Morning Coconut Sunshine Smoothie
photo by recipe author

 

 

Servings: 4
Preparation Time: 5-10 minutes

Heat coconut oil and coconut cream concentrate in a small saucepan until warmed. Add all other ingredients to blender and blend on high. Add warm coconut oil/coconut cream concentrate to blender while continuing to blend, until smooth.

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

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Soy Free Egg Drop Soup

Soy_Free_Egg_Drop_Soup
Soy Free Egg Drop Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 15 minutes

  • 5 eggs
  • 1 teaspoon tapioca starch
  • 4 cups chicken broth, preferably homemade from pastured organic chickens
  • 3/4 tablespoon ginger, freshly grated
  • 2 cloves garlic, pressed
  • 1/2 teaspoon organic turmeric powder
  • Himalayan salt to taste
  • 1 tablespoon tapioca starch, dissolved in 1/4 cup water
  • 2 scoops Vital Proteins Collagen Peptides
  • 2 tablespoons Gold Label Virgin Coconut Oil
  • pepper to taste
  • 1 bunch green onions, chopped for garnish

Whisk eggs in a bowl with 1 teaspoon tapioca starch. Set aside.

Add all other ingredients to a medium pot and bring to a boil. Swirl soup and slowly drizzle eggs in a small stream. Cook for one minute and then remove from heat.

Top with green onions and your favorite hot sauce, if desired.

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

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Hummus

Hummus
Hummus
photo by recipe author

 

Servings: 6-8
Preparation Time: 10-15 minutes

Blend all ingredients in a food processor until smooth and creamy. Garnish with a drizzle of olive oil and paprika if desired.

Serve on a dish with your favorite fresh, crisp vegetables or crackers.

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

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Strawberry Smacker Smoothie

Strawberry_Smacker_Smoothie
Strawberry Smacker Smoothie
photo by recipe author

 

Servings: 4
Preparation Time: 5-10 minutes

Melt coconut oil, coconut cream concentrate, and honey in a small saucepan on low heat.

Place all other ingredients in blender and blend on high – drizzle coconut oil mixture into smoothie while still blending, until smooth.

Garnish with sliced kiwi and serve.

*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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Berry BBQ Skillet Chicken

Berry_BBQ_Skillet_Chicken
Berry BBQ Skillet Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Skillet Chicken:

  • 2 tablespoons coconut oil
  • 2 large chicken breasts, cut into chunks
  • 1-2 cups pineapple fresh pineapple, cut into chunks
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • pineapple shells, for cooking

Berry BBQ Sauce: makes about 1 cup

  • 1/2 cup ketchup*
  • 1/4 cup blueberry jam/preserve
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle pepper powder

In a large skillet, heat coconut oil. Add in chicken, paprika, salt, pepper and chili powder. Cook over medium heat for about 10 minutes.

Turn chicken over and place pieces of pineapple shell over chicken while it is cooking. This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken. Cook for an additional 10 minutes or until chicken is cooked through. Remove pineapple shell and add in pineapple chunks. Sauté for just a couple minutes to get pineapple coated in seasonings.

Meanwhile, mix together sauce ingredients in a small bowl. Pour over chicken in skillet or serve on the side.

Make your own Homemade Fresh Tomato Ketchup, following this recipe here.

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

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