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Coconut Oil Recipes

Garlic Butter Asparagus

Garlic_Butter_Asparagus
Garlic Butter Asparagus
photo by recipe author

 

Servings: 3+
Preparation Time: 20 minutes

Wash asparagus, break off ends, then cut into about 2-3 inch pieces.

Melt coconut oil, 3 tablespoons butter and 2 teaspoons garlic in a skillet on medium-high heat. Add asparagus spears. Add remaining butter, garlic, salt and pepper.

Cover the skillet with a lid for about 10 minutes (5 minutes through, mix to make sure that the butter and garlic are covering all pieces). Remove the lid, mix again, and let simmer for about 2-5 more minutes. Add a squeeze of fresh lemon juice, if desired.

Meredith from Rockwall, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Sweet Potato Casserole

Sweet_Potato_Casserole
Sweet Potato Casserole
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 325° F.

Mix all ingredients in a mixer until smooth. Place in a 9×13 pan and bake at until marshmallows are golden brown (10-15 minutes).

Serve in individual ramekins, topping with optional marshmallows or toasted pecans.

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

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Early Riser Coffee

Early_Riser_Coffee
Early Riser Coffee
photo by recipe author

 

 

Servings: 2
Preparation Time: 5-10 minutes

Blend all ingredients on high for 2 minutes. Pour and enjoy immediately.

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

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Gluten Free Chocolate Almond French Toast

Gluten_Free_Chocolate_Almond_French_Toast
Gluten Free Chocolate Almond French Toast
photo by recipe author

 

 

Servings: 4-5
Preparation Time: 20 minutes

French Toast:

Chocolate Sauce:

Combine milk, eggs, vanilla extract, almond extract, cinnamon, sugar, and salt together in a bowl and whisk very well until emulsified. Pour on a deep plate and dip bread in, gently coating both sides. Fry in a skillet with a little bit of coconut oil on medium high, flipping once it’s turned golden brown. Continue to coat the pan with oil before each new batch of toast. Keep finished french toast warm in an oven on low while you finish cooking the rest.

In a small heatproof bowl in the oven, warm chocolate chips and coconut oil until just melted. Mix together and add 2 drops almond extract. Drizzle over french toast, enjoy!

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

**Make your own homemade gluten-free bread following this recipe here – Gluten Free High-Protein Coconut Flour Breadmaker Bread

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

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Turmeric Ginger Coconut Chutney

Turmeric_Ginger_Coconut_Chutney
Turmeric Ginger Coconut Chutney
photo by recipe author

 

Servings: 1 cup
Preparation Time: 20-30 minutes

  • 9-10 medium sized fresh turmeric root pieces
  • 1 ounce of fresh ginger root
  • 4 cloves garlic
  • 1/4 cup piñon nuts (or small serrano chili, de-stemmed)
  • 1/2 cup fresh lemon juice
  • 1/2 – 1 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1/4 cup fresh coconut milk*

Peel turmeric and ginger, then mince, mix, and set aside in a small bowl.

Mince garlic and chili (if you choose to add chili). Add them to the mix along with lemon juice, salt, melted coconut oil, and coconut milk.

Serve.

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

Mary from Santa Fe, NM won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Swedish Meatballs with Turnip Mash

Swedish_Meatballs_with_Turnip_Mash
Swedish Meatballs with Turnip Mash
photo by recipe author

 

Servings: 4
Preparation Time: 40 minutes

Meatballs:

  • 1 pound ground turkey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground oregano
  • 1 tablespoon coconut oil

Sauce:

  • 2 tablespoons ghee or butter
  • 1 onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • dash nutmeg
  • 1/4 cup flour
  • 2 cups beef, chicken or vegetable broth
  • 1/4 cup balsamic vinegar or apple cider vinegar
  • 3/4 coconut milk*
  • 1 tablespoon dried parsley

Garlic Mash:

  • 2 large turnips, peeled and diced
  • 1 tablespoon ghee or butter
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 cup coconut milk*

In a mixing bowl, combine ingredients for meatballs. Form into 1″ balls and place in a skillet with 1 tablespoon coconut oil. Cook meatballs over medium heat for about 15 minutes, turning halfway through, or until cooked completely through. Remove meatballs from skillet.

Add ghee or butter and onion into skillet and cook for about 5 minutes. Add in salt, pepper, nutmeg and flour. Stir until mixture has thickened. Slowly add in broth and vinegar. Stir constantly until mixture starts to thicken. Add in coconut milk and parsley. Return meatballs to sauce.

While meatballs are cooking, add turnips to a medium saucepan and cover with water. Cover and bring to a boil and cook for about 10 minutes or until soft. Drain water from turnips. Add ghee, garlic, salt and coconut milk to turnips. Mash or blend together using a mixer.

Serve meatballs and sauce over mashed potatoes. Sprinkle with parsley.

*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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Chili Con Carne

Chili_Con_Carne
Chili Con Carne
photo by recipe author

 

Servings: 18
Preparation Time: 45 minutes

Soak beans overnight (6 to 8 hours) in 16 cups cold water with vinegar. Drain, rinse, fill pot with enough water to cover one inch over the top of the beans and turn on low heat.

Heat a medium sized cast iron pan on medium-high and add palm shortening and coconut oil. Sear meat until dark brown on all sides. Transfer meat to pot with beans. Cook onion, bell pepper, and garlic until slightly translucent. Add chili powder, cocoa powder, cumin and mix well. Transfer veggies to pot of beans. Add canned tomatoes, tomato paste and Worcestershire sauce.

Cook for 24 hours on simmer, stirring occasionally. Top with fresh cilantro, avocado, sour cream, shredded cheese, diced tomato, or corn chips, if desired.

Makes enough to feed a large gathering or freeze some and thaw later for easy meals during the week.

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

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Espresso Almond Shortbread

Gluten_Free_Espresso_Almond_Shortbread
Gluten Free Espresso Almond Shortbread
photo by recipe author

 

Servings: Makes 24 cookies
Preparation Time: 1 hour

Gluten Free Espresso Almond Shortbread:

Optional Chocolate Icing:

Gluten Free Espresso Almond Shortbread:

Cream the butter with the sugar in a mixer. Add the coffee, salt, and almond extract and mix to combine. Add the almonds and chocolate chips and combine, scraping down the sides of the bowl as necessary. Add the coconut flour and the Einkorn flour ½ cup at a time, mixing between additions. The dough will be very stiff.

Remove from bowl and roll the dough into a log shape. Wrap in parchment paper and place in freezer for 30 minutes before slicing into ¼ inch rounds. Place on papered or greased baking sheets and flatten cookies slightly with your hand. Bake at 350 ° F for 14 minutes. Remove to rack to cool.

Optional Chocolate Icing:

Melt chocolate chips and coconut oil in a double boiler. Dip cookies in the melted chocolate or drizzle chocolate over the tops.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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