Feed

Coconut Oil Recipes

Pie in a Jar

Pie_in_a_Jar
Pie in a Jar
photo by recipe author

 

Servings: 2 pies
Preparation Time: 15 minutes

Base Filling
(makes about 4 servings)

Blueberry Peach Pie
(1 serving)

  • 1/4 cup pistachios
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 4 thin slices peaches
  • 6-8 blueberries
  • Dash cinnamon
  • Dash ginger
  • 1 teaspoon whipped coconut cream

Coconut Cream Pie
(1 serving)

  • 1/4 cup almonds (or other nut)
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 1/4 cup toasted coconut flakes
  • 2-3 tablespoons whipped coconut cream

For base filling: In a blender, puree cashews, yogurt, coconut and vanilla for about 4-5 minutes or until completely smooth. Refrigerate for about 2-3 hours before serving. Store any leftovers in fridge for up to 3 days.

For Blueberry Peach: In a blender, pulse together pistachios, coconut flakes, date and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger and coconut cream. Store, sealed, in fridge until ready to serve.

For Coconut Cream: In a blender, pulse together almonds, coconut flakes, date and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Store, sealed, in fridge until ready to serve.

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

Read More

Flourless Chocolate Creme Tortes with Whipped Cream

Flourless_Chocolate_Creme_Tortes_with_Whipped_Cream
Flourless Chocolate Creme Tortes with Whipped Cream
photo by recipe author

Servings: 14-18 servings
Preparation Time: 15-25 minutes

Flourless Chocolate Torte:

Whipped Cream:

1 tablespoon cocoa powder for dusting

Preheat oven to 350 degrees °F

Grease individual ceramic baking dishes or muffin tins

Flourless Chocolate Tortes:

Combine the chocolate, coconut oil, and butter in a double-boiler. (You may also use a heatproof bowl over a pot with an inch of water in it as a makeshift double-boiler). Stir gently over heat until it is just melted and combined. Remove from heat.

Combine eggs, sugar, and salt in a mixing bowl and mix on medium-high speed until it is fluffy, thick, and pale yellow. This should take about 5-8 minutes.

Gently fold half of the chocolate mixture into the egg mixture until combined, then fold in the remainder of the chocolate.

Pour the batter into your prepared pans and bake until the top is shiny and smooth and a toothpick inserted in the middle comes out with some batter still clinging to it. This takes about 8-15 minutes depending on the size of your chosen serving dishes.

Remove from heat and allow to cool slightly.

Whipped Cream:

Pour heavy whipping cream, sugar, and vanilla into a mixing bowl and mix on medium-low until soft peaks form.

Finally, place a dollop of whipped cream onto each torte and garnish with a sprinkle of cocoa powder.  Enjoy this creamy, rich dessert full of protein and healthy fats!

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

Read More

Gluten Free Date-Pecan Cinnamon Rolls

Date_Pecan_Cinnamon_Rolls
Date-Pecan Cinnamon Rolls
photo by recipe author

 

Servings: 12
Preparation Time: 20 minutes

Filling:

  • 6-8 large dates, soaked in hot water for 30 minutes
  • 1 tablespoon cinnamon

Dough:

Glaze:

Preheat oven to 325 °F

For the filling, add hydrated dates + a few teaspoons date water and cinnamon to a mini food processor and puree.  Set aside

Whisk together the eggs, coconut oil, vanilla, and honey (or maple syrup) in a medium bowl.  In a separate bowl, combine almond flour, coconut flour, cinnamon, baking soda, sugar and salt.  Then combine dry and wet ingredients to form dough.

Roll out the dough on parchment paper and create a long rectangle.  Spread the date and cinnamon mixture evenly across the rolled out dough and sprinkle with finely chopped pecan pieces. Using the parchment paper, carefully roll up the dough into a log.  Use a sharp knife to cut 1-inch thick rolls.

Place sliced cinnamon rolls on a baking sheet covered in parchment paper. Bake for about 15-18 minutes – until lightly brown.

Remove from oven and drizzle with prepared glaze + sprinkle with reserved pecans.

Best served warm!

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

Jennifer from Fishers, IN won $50 for submitting this recipe and photo!  Submit your coconut recipes and photos!

Read More

Slow Cooker Balsamic Pot Roast with Vegetables

Slow_Cooker_Balsamic_Pot_Roast_with_Vegetables
Slow Cooker Balsamic Pot Roast with Vegetables
photo by recipe author

Servings: 8
Preparation Time: 6-8 hours

In a large skillet, heat coconut oil. Place whole roast into hot skillet and sprinkle with salt and pepper. Brown roast on each side for about 5 minutes.

Place roast in a slow cooker with carrots, potatoes, parsnips, garlic and onion. Add in stock, vinegars, bay leaves, sage and thyme.

Cook over low heat for about 6 hours.

When roast is done cooking, remove about 1 1/2 cups of liquid and put in a small saucepan. Add in starch and whisk until smooth.

Bring to a low boil and remove from heat.

Place gravy sauce into a serving dish. Remove roast from slow cooker and cut or shred as desired.

Serve with gravy and vegetables. Top with parsley if desired.

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

Read More

Cutesy Cannoli Cups

Cutesy_Cannoli_Cups
Cutesy Cannoli Cups
photo by recipe author

Servings: 8

Preparation Time: 2 hours

The Crust Cups:

The Filling:

  • 1 cup raw almonds – must be soaked for at least 4 hours & drained before use
  • 1 tablespoon arrowroot starch
  • 2 tablespoon raw honey
  • 2 teaspoon vanilla
  • 1/2 teaspoon lemon juice

Tip:  The filling can be made the day before to give it more time to set up.

Preheat oven to 400 degrees °F

Crust Cups:

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt.  Cut in shortening, vanilla and honey until crumbly.  Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.

Press pieces of dough into greased muffin tins.  Bake for about 12-15 minutes or until slightly brown.  Remove from oven and let cool completely.

Filling:

In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth.  The longer you blend, the less grainy the texture will be.

Refrigerate filling for at least 2 hours.

Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries.  Enjoy!

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

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

Read More

Coconut Almond Ginger Shortbread Cookies

Coconut_Almond_Ginger_Shortbread_Cookies
Coconut Almond Ginger Shortbread Cookies
photo by recipe author

 

Servings: 1 1/2 dozen cookies
Preparation: 20 minutes

Preheat oven to 300 degrees °F

Blend all dry ingredients in a food processor. Slowly pour in the coconut oil and then the water.

Roll dough into walnut – sized balls and place on buttered cookie sheet about 2 inches apart.  Press thumb gently onto each cookie.

Bake for 5 minutes.

Remove cookies from oven and press cookies with a fork.  Return cookies to the oven and bake 15 minutes longer.

Remove cookies from the oven again, take cookies off cookie sheet, and allow to cool completely.  Enjoy!

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

Diane from Hubert, NC just won $50 for this recipe and photo! Submit yours here!

Read More

Cranberry Fluff Salad

cranberry_fluff_salad
Cranberry Fluff Salad
photo by recipe author
Servings: 10
Preparation Time:  2 hours 30 minutes
  • 2 cups fresh cranberries
  • 1/4 cup water
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1/2 cup tapioca pearls, (soaked in 2 cups water, overnight and drained)
  • 1/2 cup chopped dates
  • 1 1/2 cup coconut milk*
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped pecans
  • 2 whole bananas diced
  • 1 cup finely diced fresh pineapple

In a small saucepan, combine cranberries, water and raw honey. Bring to a boil and let simmer about 10 minutes or until cranberries have popped.

In a medium saucepan, combine soaked tapioca, chopped dates, milk, vanilla and sea salt. Cook on low for about 30 minutes or until mixture has thickened. Let tapioca cool completely.

In a glass serving bowl, combine cranberries, tapioca, pecans, bananas and pineapple. Gently toss until mixture is combined.

Refrigerate at least 2 hours before serving. Enjoy with additional honey if desired.

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

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

Read More

Grain Free Coconut Onion Rings

Grain_Free_Coconut_Onion_Rings
Grain Free Coconut Onion Rings
photo by recipe author

Servings: 4
Preparation Time:  15 minutes

Preheat the oven to 375 degrees ºF. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the coconut cream concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat, and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15-20 minutes, or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

Angela from Longmont, CO just won $50 for this recipe and photo! Submit yours here.

Read More