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Coconut Oil Recipes

Coconut Banana Cupcakes with French Buttercream Icing

Coconut_Banana_Cupcakes_with_French_Buttercream_Icing
Coconut Banana Cupcakes with French Buttercream Icing
photo by recipe author

 

Servings: 16
Preparation Time:  1 hour 30 minutes

Coconut Banana Cupcakes:

French Buttercream Frosting:

Coconut Banana Cupcakes:

Preheat oven to 350 °F

Cream butter, coconut oil, sugar and honey together in a large bowl or stand mixer until light and fluffy. Add eggs, sour cream, and vanilla extract and mix thoroughly. Add bananas and mash with a potato masher until small lumps remain.

In a large bowl, combine coconut flour, whole wheat flour, baking powder, baking soda, and salt. Add wet mixture to dry mixture and stir until just combined.

Spoon into cupcake molds and bake until toothpick inserted into the center comes out clean, about 10-12 minutes.

Remove from oven and allow to cool completely before frosting.

French Buttercream Frosting:

Add sugar and water to a small saucepan and cook over low heat until sugar has dissolved and it reaches 238 °F. If you don’t have a candy thermometer, cook until it reaches soft ball stage.

In a stand mixer combine egg yolks and salt. Beat on medium-low until light yellow and fluffy. Continue to mix while adding the sugar syrup (pour it in a slow stream near the side of the mixer.) Beat on high speed until the mixture is very light colored, fluffy, and has cooled to body temperature.

Mix in butter and coconut oil to frosting one tablespoon at a time. Once all the butter and coconut oil is incorporated, add vanilla extract and mix gently. Spoon into a piping bag and frost cupcakes. Garnish with chopped or shredded coconut as desired.

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

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Cabbage and Brat Skillet

Cabbage_and_Brat_Skillet
Cabbage and Brat Skillet
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large skillet, melt coconut oil. Add potatoes, cabbage and onion. Saute over medium heat for about 15 minutes or until potatoes are cooked through and start to brown. Add bison brats and spices. Cook for an additional 10 minutes. Top with a drizzle of mustard, if desired.

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

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Thai Coconut Curry

Thai_Coconut_Curry
Thai Coconut Curry
photo by recipe author

 

Servings: 4
Preparation Time: 45 minutes

Marinated Meat:

  • 2 boneless, skinless chicken breasts, or approximately 1 1/2 – 2 cups chopped raw chicken, or about 1 pound thinly sliced beef or meat of your choice
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ginger, ground, or freshly grated
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon corn starch or arrowroot starch, optional

Sauteed Vegetables:

  • 1 tablespoon coconut oil or butter
  • 1 medium onion, thinly sliced
  • 1 thinly sliced bell pepper
  • 1 large peeled and coined carrot

Curry Paste:

Sauce:

Mix all marinated meat ingredients together in a container with a cover, and allow to marinate in refrigerator for at least 3 hours or overnight.

In a medium skillet, melt the coconut oil over high heat and saute onion, bell pepper and carrot until crisp-tender, about 5 minutes. Remove the veggies and keep warm in a covered bowl.

In the same skillet, melt 1 tablespoon coconut oil. Add the marinated meat and saute over medium high heat until cooked through, about 10 minutes.

Lower heat to medium and push the meat to one side of the pan. Add the curry paste ingredients to the open side of the skillet and stir together until combined.

Add coconut milk to the skillet. Add the salt and sugar and stir thoroughly to incorporate curry paste. Cook over medium heat until beginning to boil, stirring continuously. Add the veggies and the basil, if using. Serve hot over Jasmine rice.

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

Melodie from Fort Mill, South Carolina won $50 for this recipe! Submit yours here!

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Healthy Slow Cooker Stroganoff

Healthy_Slow_Cooker_Stroganoff
Healthy Slow Cooker Stroganoff
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

In a slow cooker, combine venison meat, coconut oil, onion, mushrooms, stock, vinegar, thyme, salt, pepper and bay leaves. In a small bowl, combine coconut milk and starch and stir together until smooth. Pour into crock pot. Cook over high heat for 4 hours or low for 8 hours. Serve over warm spaghetti squash, pasta or rice.

*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 yours here!

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Raw Beet Salad

Raw_Beet_Salad
Raw Beet Salad
photo by recipe author

 

Servings: 10-16
Preparation Time: 20-30 minutes

Peel beets and chop into small chunks. (You can also use a grater or your food processor to chop beets once they are peeled.) Combine coconut oil, salt, cumin, lemon juice, and pressed garlic. Mix dressing thoroughly and combine in a large bowl with chopped beets. Serve room temperature or cold (coconut oil will solidify when cold).

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

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Gluten Free Super Berry Snack Bars

Gluten_Free_Super_Berry_Snack_Bars
Gluten Free Super Berry Snack Bars
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup coconut flakes
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 8 pitted dates
  • 1/2 cup dried goji berries
  • 1/2 cup dried passion fruit pieces
  • 1 cup blueberries
  • 1/4 cup water
  • 1/2 cup coconut oil

In a blender, pulse together walnuts, almonds, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, dates, goji berries, and dried passion fruit pieces. Pulse for about 30 seconds or until nuts and seeds are finely chopped and dates are blended. Mixture should be not be smooth just combined.

Meanwhile, in a saucepan, combine blueberries, water and coconut oil. Bring to a slow boil and cook for about 5 minutes. Pour blueberry mixture in with nuts and pulse a few more times until combined. Pour mixture onto a baking sheet lined with parchment paper. Press mixture into about a 1/2″ rectangle. Bake at 325 °F for about 20-25 minutes. Watch the mixture carefully so it does not burn. Remove from heat and let cool completely. Once cooled, cut into bars. Wrap bars in plastic wrap or parchment paper and store in a sealed container.

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

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Saucy Beef and Cabbage

Saucy_Beef_and_Cabbage
Saucy Beef and Cabbage
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Entrée:

  • 1 pound ground beef or bison
  • 2 tablespoon coconut oil
  • 1 small head of cabbage, chopped
  • 5 whole rainbow carrots, peeled and diced
  • 1 onion, diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon sea salt
  • 2 teaspoon black pepper
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves

Sauce:

In a large skillet, brown ground beef in coconut oil for about 10 minutes.  Add in cabbage, carrots, onion, garlic, sea salt, black pepper, caraway seeds, allspice and ground cloves. Cook for about 15 more minutes, stirring frequently until beef is cooked and vegetables are slightly soft.

In a small bowl, combine tomato past, water, oil and vinegar until smooth. Pour over skillet mixture and cook for another 5 minutes. Let cool for about 5-10 minutes and serve.

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

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General Tso Chicken

General_Tso_Chicken
General Tso Chicken
photo by recipe author

Servings: 4

Preparation Time: 30 minutes

In a large skillet, heat coconut oil, meanwhile in a large bowl, combine arrowroot starch, salt and pepper. Toss chicken chunks in starch mixture until coated. Place chicken chunks in skillet and cook over medium heat for about 10 minutes on each side or until chicken is cooked through.

In bowl with remaining starch, add in about 1/4 cup stock, honey and vinegar and whisk to form a paste. Add paste mixture to skillet. Slowly add in remaining stock while stirring over medium heat. Add in garlic, ginger, organic fermented soy sauce, red pepper flakes, and dried chili peppers. Continue cooking for about 10 minutes or until mixture starts to thicken, stirring frequently. Serve over warm quinoa or rice.

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

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