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Coconut Oil Recipes

Loaded Chicken Veggie Soup

Loaded_Chicken_Veggie_Soup
Loaded Chicken Veggie Soup
photo by recipe author

Servings: 6
Preparation Time:  50 minutes

In a large stock pot, brown chicken in coconut oil over medium heat. Cook for about 3 minutes on each side. Add in remaining ingredients. Cover and cook over medium heat for about 45 minutes or until chicken is cooked through and vegetables are soft.

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Coconut Honey Chocolate Bites

Coconut_Honey_Chocolate_Bites
Coconut Honey Chocolate Bites
photo by recipe author

Servings: 6
Preparation Time:  30 minutes

Warm the coconut oil until it is liquid. Add in all ingredients except for the chocolate. Mix well.

Line a shallow pan with parchment paper or foil and lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite size pieces or squares. Keep refrigerated.

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Vietnamese Chicken Curry

Vietnamese_Chicken_Curry
Vietnamese Chicken Curry
photo by recipe author

Servings: 8-10
Preparation Time:  1- 1.5 hours

Optional:

  • Annatto Seed Oil (For a more authentic dish. The oil gives an attractive red color and slight nutty flavor)
  • 3 tablespoons annatto seed
  • 3 tablespoons coconut oil
  • 4 tablespoons coconut oil, divided
  • 1/2 lb potatoes
  • 1/2 lb sweet potatoes
  • 2 large carrots, peeled, cut into 2-3 inches pieces
  • 1 whole chicken (4-5 lbs), cut into 2-3 inches pieces
  • 1 big onion, chopped
  • 4 cloves garlic, chopped
  • 4 tablespoons curry powder
  • 2 stalks of lemongrass, cut into 3-4 inches, cut lengthwise, smashed/bruised to release more fragrance
  • 1 whole chicken (4-5 lbs), cut into 2-3 inches pieces
  • 1 teaspoon salt
  • 2 cups coconut milk*
  • 3 cups chicken stock
  • 3-4 bay leaves
  • 2 teaspoons good black pepper
  • 1 teaspoon sugar

Chicken Dipping Sauce:

  • 1 1/2 tablespoons sea salt
  • 1 1/2 tablespoons good black pepper
  • juice of half a lime.
  • cilantro, for garnish
  • thai chillies, for garnish
  • toasted baguettes or steamed white rice

For Annatto Oil (if using): Heat oil on a pan on medium-low heat. Add annatto seeds and stir. As you keep stirring, the seed will release a rich red color. Strain and discard the seed. Be careful of the hot oil!

Heat 3 tablespoons coconut oil on a pan on medium heat. Stir-fry potatoes, sweet potatoes, and carrots until lightly browned. Remove from heat.

Heat 1 tablespoon coconut oil in a deep pot on medium heat. Stir-fry onion, garlic, curry powder and lemongrass until fragrant. Add in annatto oil (if using), chicken, salt and fry until brown. (Lower heat if needed)

Add coconut milk, chicken stock, bay leaves into the pot. Adjust the amount and ratio of coconut milk and stock on your preference. For a creamier, more decadent curry, add 3 cups of coconut milk to 2 cups of stock and vice versa. Add more or less liquid depends whether you prefer curry with more sauce/broth or less.

Add potatoes, sweet potatoes, carrots. Everything should be submerged in the stock.

Bring curry into a boil and reduce heat to low and simmer for 45-60 minutes or until the chicken, potatoes, and carrot are tender and stock has reduced.

Add salt, pepper and/or sugar to your taste.

Garnish with cilantro and red thai chilies. Serve hot with toasted baguettes or steamed white rice or rice noodles.

For the dipping sauce: combine everything and stir.

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

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Sweet Potato Coconut Pudding

Sweet_Potato_Coconut_Pudding
Sweet Potato Coconut Pudding
photo by recipe author
Servings: 4-5
Preparation Time:  15 minutes
  • Cinnamon & Sucanat Shaker (3 parts sucanat to 1 part cinnamon)
  • Coconut Whipped Cream

Preheat oven to 350 degrees ºF.

Coat a 7″ x 11″ glass baking pan with coconut oil.

Put all ingredients into a food processor; process until smooth scraping down sides with a rubber spatula and processing again for consistency. Spread mixture into baking pan.

Bake for 40 minutes. Spoon pudding into serving dishes. Dust with cinnamon/sucanat. Serve with coconut whipped cream.

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Gluten Free Strawberry Lemonade Cookies

Gluten_Free_Strawberry_Lemonade_Cookies
Gluten Free Strawberry Lemonade Cookies
photo by recipe author

 

Servings: 24
Preparation Time:  35 minutes

Preheat oven to 350 degrees ºF.

In a large mixing bowl, blend together honey, palm shortening, and coconut oil until creamy. Add in egg, lemon juice and zest. While mixing, pour in flour slowly. Beat until blended. Using a cookie scoop, place cookie dough balls onto a baking sheet. Gently flatten with palm.

Bake for about 15 minutes or until edges are slightly brown. Remove from oven and let cool completely on a wire rack. Meanwhile, puree strawberries using a small blender. Whisk together powdered sugar and strawberry puree in a bowl. Drizzle strawberry glaze over cooled cookies.

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Gluten Free Berry Sweet Rolls

Gluten_Free_Berry_Sweet_Rolls
Gluten Free Berry Sweet Rolls
photo by recipe author

Servings: 15
Preparation Time:  45 minutes

Rolls:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 cup arrowroot starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoons vanilla extract
  • 1/3 cup palm shortening or coconut oil

Filling:

Berry Glaze:

Chocolate Drizzle:

Preheat oven to 375 degrees F.

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch, baking powder, baking soda and salt. Add in shortening or coconut oil and mix until dough becomes crumbly. Pour in vinegar, milk and vanilla. Stir until combined and dough ball starts to form. Place a large piece of wax paper on counter and dust lightly with almond flour or arrowroot starch. Place dough onto wax paper and sprinkle additional arrowroot powder or flour on top.

Using a rolling pin, carefully roll out dough into a large 1/4″ rectangle. In a small bowl, stir together honey and coconut oil for filling. Spread oil mixture evenly over dough and sprinkle with cinnamon. Carefully roll up dough into a log – you can use the wax paper to help if dough is very fragile. Quickly slice dough into about 1″ rolls and place in a greased baking pan. Bake for about 25-30 minutes or until rolls are starting to brown. Remove from oven and let cool about 15 minutes.

Meanwhile, combine berry glaze ingredients in a small blender and blend until very smooth. Add more beet juice for a darker color. In a small bowl, combine chocolate drizzle ingredients and stir until smooth. Pour berry glaze over cooled rolls and top with chocolate drizzle. Store any leftovers in a sealed container.

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Chocolate Coconut Mousse Tart

Chocolate_Coconut_Mousse_Tart
Chocolate Coconut Mousse Tart
photo by recipe author

Servings: 2
Preparation Time:  2 hours 30 minutes

Crust:

  • 1/4 cup raw almonds
  • 2 dates, pitted
  • 1 tsp water
  • Dash of sea salt

Filling:

  • 1/4 cup raw cashews
  • 2 tablespoons coconut milk cream (from the top of coconut milk)
  • 1 teaspoon coconut oil
  • 1 teaspoon raw honey
  • 1 tablespoon cocoa powder

In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.

In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.

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Coconut Cream Sweetheart Squares

Valentine's_Day_Gelatin
Coconut Cream Sweetheart Squares
photo by recipe author

Servings: 9
Preparation Time:  3 hours

Crumb Layer:

Creamy Layer:

Gelatin:

  • 4 cups 100% fruit juice, of your choice
  • 3 tablespoons grass-fed gelatin
  • 1 cup fruit (optional)

For the Crumb Layer:  Preheat oven to 400 degrees ºF. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8×8 inch, glass pan. Bake for 8-10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.

For the Creamy Layer:  Place 1 cup coconut cream in a small sauce pan over medium heat. Heat until considerably hot, but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In vita-mix combine warm coconut cream with the remaining cream, honey and vanilla. Blend. Cool to room temp.

For the Gelatin:  In mixing bowl pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temp.

To assemble:
Remove crumb layer from the freezer and spread on the creamy layer. Place in the refrigerator. When gelatin is room temp. and the creamy layer has chilled and set, pour the gelatin on top. Chill until gelatin has set.

Serve and enjoy!

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