Coconut Oil Recipes

Warm coconut oil and add cocoa and blend well. Stir in coconut cream, nut butter, and sweetener of your choice. Mix salt with coconut flour and blend into mixture. Stir in nuts and/or seeds, ginger powder, and stevia.

Grease a container that can be refrigerated. Put mixture in container and cool for 1/2 hour and then score. This makes it easier to remove once it has firmed up. When mixture is firm finish cutting into squares, and enjoy.

Recipe submitted by Emma, Anchorage, AK

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Light-as-a-Feather Breakfast Muffins

1/3 cup Gold Label Virgin Coconut Oil
½ cup organic whole sugar
1 egg
1¼ cups flour or 1 cup regular flour and ¼ cup coconut flour
1½ teaspoon baking powder
½ teaspoon Himalayan salt
¼ teaspoon ground nutmeg
½ cup milk
3 tablespoons butter – melted
1 teaspoon cinnamon
1/3 cup organic sugar
shredded coconut (optional)

In a large mixing bowl cream the oil, sugar and egg. In a separate bowl combine the flour, baking powder, salt and nutmeg. Add the flour mixture to the creamed mixture in increments alternating with the milk.

Fill 8-10 greased muffin cups to about 2/3 full. Bake at 325 degrees for 20-25 minutes, or just until golden. Let cool for 3 minutes.

While cooling, mix cinnamon organic sugar and melt the butter. Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired. Enjoy!

Recipe submitted by: Shelly, Upland, IN

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Roasted Winter Squash Soup

stock photo

Serves 6

4 cups roasted winter squash
1 large onion, diced
2 tablespoons virgin coconut oil
32 oz chicken or vegetable broth
32 oz regular milk or unsweetened almond milk
2 tablespoons Coconut Cream Concentrate
pinch of nutmeg

Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 for about 1 1/2 hours.

When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne to taste. Blend mixture in blender until smooth and return to pot to warm before serving.

Recipe submitted by Kai, Lakeport, CA

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Granola and Coconut Cream Bark

example of Coconut Cream Bark shown

Granola

2½ cups oat meal or mixed grain cereal
¼ cup shredded coconut
½ cup raw sunflower seeds
¾ cup chopped nuts (not peanuts) or pistachios
25 drops brown stevia (optional)
¼ cup coconut oil
½ cup honey, or brown rice syrup
½ cup real maple syrup
½ teaspoon Himalayan salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Mix oats, shredded coconut, seeds and nuts, then set aside.

In a pan combine remaining ingredients. Heat and stir until well mix. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 F stirring every 10 minutes until lightly browned, about 20-30 minutes. Cool. Store in an airtight container.

I add this Granola recipe to a very similar Coconut Cream Concentrate recipe which I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

½ cup coconut flakes
½ cup Coconut Cream Concentrate
½ teaspoon vanilla
dash Himalayan salt
1/8 teaspoon pure stevia powder

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the coconut cream and allow to set up in the refrigerator if you can wait!!

Options:

Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
Add 1 teaspoon cinnamon or 1/4 cup carob powder.
Add carob chips.
Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX

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Easy Vegan Macaroons

example photo shown

1-1/2 cups unsweetened almond milk (can substitute regular milk if desired)
2 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
4-6 tablespoons whole organic sugar, depending on your taste
1 tablespoon organic cornstarch
1 tablespoon coconut flour
2 cups shredded coconut
½ cup coconut flakes
2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 teaspoon Himalayan salt
24 whole almonds or walnut halves for garnish
Coconut oil for greasing pans

Preheat oven to 400 degrees.

Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.

Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.

Recipe submitted by: Kai, Lakeport, CA

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Coconut Almond Balls

1/2 cup coconut flakes, divided
1 cup almonds or any kind of nut you like
2 tablespoons cocoa powder
pinch Himalayan salt
3/4 teaspoon almond extract, or any other kind of extract you like
1 tablespoon Virgin Coconut Oil
8 pitted dates or any other dried fruit
1/2 cup raisins

Put in food processor with “s” blade and process 1/4 cup coconut flakes, nuts of choice, cocoa powder, and salt until coarsely mixed. Add extract of choice, coconut oil, dates or your choice of dried fruit, and raisins. Process until mixture holds together when gently pressed between fingers. Roll into balls and then roll in 1/4 cup coconut.

Enjoy!

Recipe submitted by Pam,
Galion, OH

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Slavka Festive Sweet Potatoes

1 large red onion
1/3 cup Gold Label Virgin Coconut Oil
3 to 4 pounds sweet potatoes or yams
2 Tbsp water
1/4 cup pure maple syrup
1/4 cup chopped pecans (optional)

You will need a 2 to 3 quart skillet or pan with cover.

1. Cook onion (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil, on medium heat, for one to two minutes, or just until they are limp.

2. Stir in with the onion, sweet potatoes (pealed and sliced 1/4 to 1/3 inch thick slices)

3. Add water, maple syrup, and nuts.

4. Stir and reduce heat to medium-low.

5. Cover tightly and simmer on medium-low, until potatoes are soft (about 30 minutes). You may use low heat, depending on your stove and the type of pan you use. (This recipe was made using a electric stove).

6. Mix and serve hot with a few chopped nuts sprinkled on top.

Serves 4 to 6

Note: You may need to add 1 Tbsp water during cooking to prevent sticking, depending on the type of pan you use. Thick bottom or cast iron pan works the best.

Recipe submitted by Slavka, Eagleville, PA

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