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Coconut Oil Recipes

Gluten Free Double-Berry Sunrise Muffins

 Gluten_Free_Double_Berry_Sunrise_Muffins
Gluten Free Double-Berry Sunrise Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Muffins:

  • 1/2 cup whole sugar
  • 2 tablespoons orange juice
  • 1/4 cup butter, melted
  • 1 egg
  • 2 cups gluten-free flour*
  • 2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2/3 cup coconut milk**
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh strawberries, chopped

Topping:

Muffins:

In a mixing bowl, cream together sugar, orange juice and butter. Add in egg and beat until combined. Slowly add in flour, baking powder and salt. Pour in milk until just combined.

Fold in berries.

Fill greased or lined muffin tins about 2/3 full with batter.

Topping:

In a small bowl, combine topping ingredients and mix with a fork until crumbly. Sprinkle over each muffin.

Bake at 400 °F for about 20 minutes or until slightly brown and toothpick comes out clean.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

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

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

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Gluten Free Roasted Strawberry Cheesecake

Gluten_Free_Roasted_Strawberry_Cheesecake
Gluten Free Roasted Strawberry Cheesecake
photo by recipe author

 

Servings: 12
Preparation Time: 3 hours

Crust

  • 2 cups strawberries, quartered
  • 2 cups nuts, such as walnuts or almonds
  • 1 cup dates, pitted
  • 1 tablespoon coconut oil
  • 1/2 teaspoon sea salt

Filling:

Crust:

Preheat oven to 375 °F.

Place strawberry pieces on a baking sheet lined with parchment paper. Bake for about 15 minutes. Remove from oven and puree until smooth.

Meanwhile, in a food processor or blender, combine nuts, dates, coconut oil and salt for crust. Pulse until smooth. Spread into bottom of a 9″ spring form pan (or pie pan) and press flat.

Filling:

In a blender, combine soaked cashews, sour cream, maple syrup, coconut cream concentrate, and vanilla. Blend on high speed for at least 2 minutes or until completely smooth. Pour mixture into prepared crust.

Place dollops of strawberry puree on top of filling. Using a spoon or knife, carefully swirl the berry mix into the filling.

Place pan in refrigerator to chill for at least 2 hours or until ready to serve. Drizzle with a little melted chocolate if desired. Store in refrigerator.

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

 

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All-Natural Jello Fruit Cups with Coconut Oil

All_Natural_Jello_Fruit_Cups_with_Coconut_Oil
All-Natural Jello Fruit Cups with Coconut Oil
photo by recipe author

 

Servings: about 10
Preparation Time: 15 minutes

  • 1 cup water
  • 3 teaspoons unflavored natural gelatin
  • 1 tablespoon whole sugar, optional
  • 2 tablespoons coconut oil
  • 1/2 cup fresh fruit of your choice

Heat half of the water then add gelatin and sugar, stirring until dissolved. Add coconut oil and mix vigorously until all oil is melted.

In blender, mix fruit and the other half of the water, blend to a smooth paste. (For this recipe, one batch was made with peaches, and the other batch was made with blueberries.)

Add fruit puree to gelatin mixture, and mix well. Pour into individual serving cups, like cupcake molds.

Refrigerate overnight or until firmly set-up. Eat with a spoon, enjoy!

Recipe by Lynelle. Photo by Marijah. You could win $50 for submitting your own coconut recipes and photos! Submit recipes here!

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Pancakes made with Coconut Flour

Pancakes_made_with_Coconut_Flour
Pancakes made with Coconut Flour
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes

  • 4 eggs, room temperature
  • 1 cup whole milk or ¼ cup whole milk and ¾ cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon warm honey
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • coconut oil for cooking

Beat eggs on high speed until they are frothy (about 3-4 minutes). Add in milk, vanilla and honey.

In a separate bowel whisk together the coconut flour, baking soda and salt.

Add the dry mixture to the wet a little at a time and mix until well incorporated.
Get your skillet just hot enough to sizzle the coconut oil and place about a tablespoon in the pan. Using a tablespoon, make each pancake using about 2 tablespoons of batter.

When you flip the pancake, add another layer of coconut oil underneath, this makes for a crispier pancake.

Serve hot and enjoy!

Andrea from Logan, UT won $50 for this recipe and photo! Submit yours here!

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Grilled Bok Choy

Grilled_bok_Choy
Grilled Bok Choy
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

  • 2-3 large pieces of bok choy, whole
  • 2 tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 2 tablespoons fermented soy sauce
  • 2 green onions, diced

Drizzle bok choy with coconut oil, salt, ginger and pepper. Toss until all sides are coated.

Grill over medium heat for about 4 minutes on both sides or until just slightly crisp.

Place on a serving dish and drizzle with fermented soy sauce then sprinkle with diced onions. Serve and enjoy.

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

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Carrot Coconut Balls

Carrot_Coconut_Balls
Carrot Coconut Balls
photo by recipe author

 

Servings: 7
Preparation Time: 45 minutes

In the hot water add the coconut cream concentrate and sugar, stir well. This will make a thick sweetened coconut milk. Set aside.

In a wide pan on low heat, melt 1/2 tbsp coconut oil and add grated carrots. Saute on medium heat for 5 minutes until carrots are little soft and turn a bit dry. Now, add the 1/3 cup shredded coconut. Toast for a minute.

Combine with the sweetened coconut milk and stir until well incorporated. Cook until the mixture gets thick and starts to roll like a ball, 5-8 mins. Turn off heat.

When the mixture is warm, add cardamom powder and mix well.

Take some mixture in your hand and shape into a ball and roll it in the shredded coconut. Can be stored in an airtight container for 4-5 days.

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

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Gluten Free Slow Cooker Blueberry Peach Crisp with Vanilla Coconut Milk Ice Cream

Gluten_Free_Slow_Cooker_Blueberry_Peach_Crisp
Gluten Free Slow Cooker Blueberry Peach Crisp
with Vanilla Coconut Milk Ice Cream
photo by recipe author

 

Servings: 10
Preparation Time: 3 hours

Blueberry Peach Filling:

  • 8 peaches, peeled and thinly sliced
  • 2 cups blueberries
  • 1 teaspoon ground ginger
  • 1/4 cup raw honey

Crisp:

Vanilla Ice Cream:

  • 2 cups coconut milk**
  • 1 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1/2 cup whole cane sugar
  • fresh vanilla bean, if desired

Filling:

Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey and cinnamon; toss until combined.

Crisp:

In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey and coconut oil or palm shortening.

Mix with a fork until blended and crumbly. Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2-3 hours. Turn off and let mixture set up.

Coconut ice cream:

Whisk together coconut milk, almond milk, vanilla, sugar and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.

*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 Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Frozen PB and Banana Cups

Frozen_PB_and_Banana_Cups
Frozen PB and Banana Cups
photo by recipe author

 

Servings: 4
Preparation Time: 40 minutes

In a blender, blend banana and peanut butter until smooth. In a small glass bowl, break chocolate bar into small pieces (or add chocolate chips) and add coconut oil. Melt chocolate slowly on low heat using a double boiler. Stir until chocolate and oil are combined.

Pour about 1 teaspoon melted chocolate into each muffin mold. Carefully swirl chocolate up the sides of the mold. Place molds in freezer for about 10 minutes. Remove from freezer and gently spoon banana mixture into each mold. Top with remaining chocolate and return to freezer for about 20 minutes.

Carefully pop out the chocolate cups from the molds* and serve.

*Silicone molds work best for these.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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