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Coconut Oil Recipes

No Bake Strawberry Custard Tart

 

No_Bake_Strawberry_Custard_Tart
No Bake Strawberry Custard Tart
photo by recipe author

Servings: 12
Preparation Time:  30 minutes

CRUST:

  • 1 cup pecan meal
  • 1 cup cashew meal or almond flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil

FILLING:

Optional topping:
Chocolate chips

CRUST:
Mix ingredients in a bowl. Press firmly into a 9-inch springform cheesecake pan (or a deep dish pie plate).  Including about 1 inch up the sides.

FILLING:
Blend all ingredients in a blender until smooth. Pour into cheesecake pan.

Chill for at least 4 hours. Remove from pan and serve.

Optional:  Press chocolate chips into firm custard before removing from pan.

Store in fridge.

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Strawberry Coconut Fudge

 

Strawberry_Coconut_Fudge
Strawberry Coconut Fudge
photo by recipe author

Servings: 20
Preparation Time: 10 minutes

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it, if it is really hard. Then melt in a double boiler.

To make these a little sweeter, just add a tsp of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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Nut Butter Coconut Oil Chocolate Cups

Nut_Butter_Coconut_Oil_Chocolate_Cups
Nut Butter Coconut Oil Chocolate Cups
photo by recipe author

Servings: 12
Preparation Time:  30 minutes

Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.

Melt coconut oil. Remove from heat and add nut butter, mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.

Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15-20 minutes), remove from pan, place in airtight container, and store in fridge.

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Shrimp and Coconut Fritters

Shrimp_and_Coconut_Fritters
Shrimp and Coconut Fritters
photo by recipe author

Servings: 6
Preparation Time:  15 minutes

  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 1/2 cup unsweetened, shredded coconut
  • 1 egg
  • 2 green onions, trimmed and chopped
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon salt (or to taste)
  • 1/4 cup coconut oil, to fry the fritters

Coarsely chop half of the shrimp, and set them aside. Place the rest of the shrimp in a food processor along with the coconut, egg, green onions, ginger, and salt. Pulse until you have a chunky paste. Transfer the paste to a mixing bowl, and fold in the chopped shrimp.

Heat enough coconut oil to just cover the bottom of your skillet. Adjust the heat to medium-high, and drop in the fritter batter in portions of about a quarter of a cup. Cook for 2-3 minutes per side, or until golden and cooked through. Remove the cooked fritters to drain on paper towels. Serve hot. This makes about ten fritters.

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Fennel and Sprout Stir Fry

Fennel_and_Sprout_Stir_Fry
Fennel & Sprout Stir Fry
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

In a large skillet, melt coconut oil. Add in remaining ingredients and saute over medium-high heat for about 10-15 minutes. The veggies need to be somewhat soft but also have a crispy, roasted texture.

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Spicy Carrot Ginger Soup

Spicy_Carrot_Ginger_Soup
Spicy Carrot Ginger Soup
photo by recipe author

 

Servings: 6 – 8 servings
Preparation Time: 20 – 30 minutes

Mix together all the spices and salt. Set aside.

In a large heavy bottomed pot saute the carrots, celery, garlic, and ginger in coconut oil until slightly tender.

Add spice mixture, stirring quickly to coat the sauteed ingredients.

Stir in the honey – vinegar combo.

Remove the pot from its burner and take approximately 1 cup of the diced carrots from the mixture and set aside.

Pour the water into the pot, mixing thoroughly.

Blend the above mixture in a processor until smooth.

Return the blended soup to the pot and stir in the diced carrots.

Reheat and add more salt, if necessary.

Yummy, especially when sprinkled with coconut!

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Sweet Potato Wedges with Coconut Oil

Sweet_Potato_Wedges_with_Coconut_Oil
Sweet Potato Wedges with Coconut Oil
photo by recipe author

Servings: 4
Preparation Time:  40 minutes

Recipe Directions: Pre-heat oven to 400 degrees ºF.

Combine sweet potatoes, coconut oil, curry powder, cumin powder, paprika and salt in a large bowl. Toss until the sweet potatoes are evenly coated in the spice mixture.

Place potatoes on a baking tray and bake for 15 minutes.  Remove from the oven and give the potatoes a flip.  Put them back into the oven for another 15-20 minutes or until the potatoes are golden brown on the outside. Serve with dipping sauce.

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Gluten Free Vegetarian Pot Pie

Gluten_Free_Vegetarian_Pot_Pie
Gluten Free Vegetarian Pot Pie
photo by recipe author

 

Servings: 6
Preparation Time:  25-30 minutes

Crust:

Filling:

  • 1/2 cup yellow onion chopped (1/2 inch)
  • 2 tablespoons coconut oil
  • 2 1/2 cups vegetable broth
  • 1 3/4 teaspoons cumin
  • 1/2 coconut cream concentrate
  • 12 cups your favorite veggie (I have used sweet potato, asparagus, zucchini, corn, all have been delicious…experiment and share how it turned out!)
  • 2 small potatoes, cubed 1/2 inch
  • 1 cup carrots, sliced
  • 1/2 cup peas
  • 1/2 cup broccoli
  • 1 tablespoon coconut flour (or as needed to thicken)

Dough:

Mix almond and coconut flour with the salt, then slowly fold in softened butter until it crumbles.  Stir in water by the tablespoon and mix dough thoroughly by hand.  Once dough is mixed, divide in half and roll into balls.  Cover or wrap balls and put in fridge.

Preheat oven to 425 degrees ºF.
Saute onions in coconut oil until they become translucent.  Heat vegetable broth in a medium pot and bring to a boil.  Once boiling add cumin and lower head to medium.  Add coconut cream concentrate.  Add vegetables to mixture and let simmer 15 minutes stirring frequently.

While mixture is simmering take 1/2 the dough and push down into the dish fairly thin and up the sides covering the dish.  Roll out remaining dough to cover top and set aside.  Fill the dish with rolled out dough making sure to fill any cracks.

Once mixture has simmered and dough is rolled out add coconut flour to mixture to thicken the liquid.  Pour mixture into dish.  Take rolled top and lay over dish.  If some cracks or falls apart that’s ok just press it back together and fill in cracks.  Press edges together.  Place in oven for 20-30 minutes or until dough is golden brown around edges.

Notes:

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

  • If you want to make this recipe completely vegan just substitute earth balance for butter.  Also coconut oil may work, but I haven’t tried it yet.
  • I use frozen broccoli florets and frozen peas to save time and it turns out great.

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