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Coconut Oil Recipes

Indian Veg Pulao

Indian Veg Pulao
Indian Veg Pulao
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 1 cup basmati rice
  • 1 onion
  • 10 french beans
  • 1 carrot
  • 1 cup peas
  • 2 tablespoons fresh grated coconut  or dried shredded coconut
  • 1 green chili
  • 1 inch raw fresh ginger
  • 2 cloves garlic
  • 1 tablespoon coriander
  • 1 inch cinnamon
  • 3 cloves
  • 3 cardamom pods
  • 1/2 teaspoon cumin
  • 1 tablespoon coconut oil
  • 1 tablespoon ghee
  • 3 cups pure water
  • salt to taste

Wash the rice, drain the water and keep it aside.

Cut the vegetables into small pieces.

Grind coriander, coconut, green chili, garlic and ginger to a paste.

Melt coconut oil and ghee in a pan: add cardamom, clove, bay leaf, cumin and cinnamon. As it sizzles, add the onion and sauté for two minutes. Once the onion is translucent, add beans. After a minute, add carrot pieces, peas, and soaked rice then sauté.

Now add the ground paste to it. Sauté for two minutes. Add water and salt, stir. Close the lid and allow to cook until done. (You can also cook it in a pressure cooker for 10-15 minutes. Remove it once the pressure releases by itself.)

Jayashree from Bellary, India won $50 for this recipe and photo! Submit your recipes and photos here!

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Seafood Gumbo with Coconut Oil Roux

Seafood Gumbo with Coconut Oil Roux
Seafood Gumbo with Coconut Oil Roux
photo by recipe author

 

Servings: 8-10
Preparation Time: 2 hours

Roux:

Veggies:

  • 1/2 cup chopped green onions
  • 1 large chopped onion
  • 1 medium green bell pepper, chopped
  • 1 medium red or yellow bell pepper, chopped
  • 1 large tomato, chopped
  • 3 large ribs of celery, chopped
  • 3 cloves minced or pressed garlic

Broth:

  • 2 quarts bone broth (or seafood stock)
  • 2 quarts filtered water
  • 1 16-ounce can tomato paste
  • 2 bay leaves

Seasoning:

  • 16 ounce package frozen chopped okra (or 2 cups fresh if available)
  • 1/4 cup chopped fresh or dried parsley
  • 1 tablespoon Himalayan salt
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper

Seafood:

  • 1 pound medium shrimp, fresh or frozen (peeled & de-veined)
  • 8-ounce container jumbo lump crabmeat
  • 1 pound crab legs
  • 8-ounce container shucked oysters, optional

To make roux, melt coconut oil in an 8-quart heavy stockpot on medium heat. Add flour and stir often, until roux is the color of dark chocolate, but not burnt. This can take 30 minutes or longer to get a dark roux.

While roux is cooking, (or beforehand), chop all veggies and set aside in large bowl. Once roux is done, add all chopped veggies to roux pot at once, and continue cooking on medium heat until veggies are tender – about 10 minutes.

Add bone broth, water, tomato paste and bay leaves to roux pot. Add okra, parsley, salt, black pepper and cayenne. Bring to boil, then turn down to simmer and cook for about an hour.

After an hour, add seafood, and cook an additional 10-15 minutes, until seafood is done.

Serve with cooked rice, and garnish with chopped green onion and parsley. Use additional hot sauce if you like it spicier.

Recipe and photo by Lynelle. Submit your own creative coconut recipes and photos for a chance to win $50!

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Grasshopper Smoothie

Grasshopper Smoothie
Grasshopper Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Blend mint leaves in water. (Bullet-type blenders work well for single servings.) After well-blended, strain mint, then put strained mint back in blender. Add avocado.

In a small saucepan, on low heat, warm the coconut oil, coconut cream concentrate, and honey then add to blender.

Add peppermint essential oil, if desired. Add ice and blend until creamy and smooth.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

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Grasshopper Bars

Grasshopper Bars
Grasshopper Bars
photo by recipe author

 

Servings: 9 (3×3) bars
Preparation Time: 30 minutes

Minty Layer:

Chocolate Layer:

Line a 9×9 baking dish with parchment paper.

For the minty layer: blend avocado, honey, melted coconut oil, shredded coconut, essential oil, & salt until smooth. Pour this into the lined baking dish. Put in freezer to chill while making chocolate coating.

For chocolate coating: melt coconut oil and honey in a saucepan on low heat. Remove from heat and add cocoa powder, vanilla, and Himalayan salt.

Using a hand whisk, whisk until smooth and well-blended. Spread over minty layer and return to freezer until hardened. Remove from the freezer and cut into bars and enjoy right away, or store in freezer.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

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Tomato Basil Crustless Mini-Quiches

Tomato Basil Crustless Mini-Quiches
Tomato Basil Crustless Mini-Quiches
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 350° F.

Whisk eggs together in bowl with paprika, salt, pepper, and heavy cream. Add cheese, turkey, basil, and 1 tablespoon coconut oil. Pour mixture into greased muffin tins (use 1/2 tablespoon coconut oil to grease muffin tins) and then top each one with a slice of tomato.

Bake for 15-20 minutes or until golden brown and firm in the center.

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

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This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest. The volcanic soil of Mt. Banahaw makes these coconuts some of the most nutritionally rich coconuts in the world! Buy it here!

Hand-made in small batches – not mass-produced by machine

Wet-milled from fresh coconut milk

High heat used to extract antioxidants (why cold-pressed is NOT best)

Tested for the herbicide glyphosate

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Chocolate Coconut Bars

Chocolate Coconut Bars
Chocolate Coconut Bars
photo by recipe author

 

Servings: 20 bars
Preparation Time: 30 minutes

Crust:

Filling:

Topping:

Preheat oven to 350° F.

Generously grease a 9×13 baking dish with coconut oil.

In a small saucepan, over low heat, melt butter. Add almond flour, coconut flour, and salt. Press crust evenly into bottom of greased baking dish.

In a small saucepan, over low heat, gently warm coconut cream concentrate, honey and coconut oil. Add chocolate and stir until smooth. Remove from heat and spread over crust layer.

Top with 3 cups shredded coconut, spread evenly across top layer pressing down slightly into filling layer.

Bake in oven about 10 minutes, or until coconut is toasted.

Cool completely on counter, then refrigerate until firm. Cut into bars, and store in the refrigerator.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

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Marbled Peanut Butter Fudge

Marbled Peanut Butter Fudge
Marbled Peanut Butter Fudge
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + 1 hour freezing

Peanut Butter Fudge:

Chocolate Marble:

Line a 9×9 baking pan with parchment paper.

On the stovetop melt all of the fudge ingredients on low heat. Pour into pan.

Now melt the chocolate marble ingredients. Pour the chocolate over the peanut butter mixture in the pan and use a fork to swirl the chocolate into the peanut butter.

Freeze for an hour then cut into squares and serve.

Keeps best in the freezer.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Unsweetened Dark Chocolate Peanut Butter Cups

Unsweetened Dark Chocolate Peanut Butter Cups
Unsweetened Dark Chocolate Peanut Butter Cups
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + freezing time

  • 16 ounces dark chocolate cocoa, divided
  • 8 tablespoons + 4 teaspoons coconut oil, divided
  • 8 tablespoons smooth peanut butter

You’ll need a 12 cup mini muffin tin for this recipe.

On the stovetop on medium-low heat, melt 8 ounces of cocoa with 4 tablespoons of coconut oil then remove from heat. With a small spoon, evenly distribute the melted chocolate into each muffin cup. Freeze for 15 minutes.

On the stovetop on medium-low heat, melt all of the peanut butter and 4 teaspoons of coconut oil then remove from heat. Evenly pour the peanut butter mixture over the frozen chocolate in the muffin tins and then freeze this part for 15 minutes.

Melt the remaining 8 ounces of cocoa with the remaining 4 tablespoons of coconut oil; spoon the final chocolate layer over each peanut butter cup. Place the pan in the freezer for 15 more minutes, until firm, and then remove and serve.

Note: These cups can be broken into pieces and served as a topping on homemade coconut ice cream.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Featured Product

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Gold Label Virgin Coconut Oil. Buy it here!

  • Hand-made in small batches – not mass-produced by machine.
  • Wet-milled from fresh coconut milk.
  • High heat used to extract antioxidants (why cold-pressed is NOT best).
  • Tested for the herbicide glyphosate.

Virgin Coconut Oil is a food and is one of the best cooking oils you can use. It has been a staple cooking oil for thousands of years in tropical climates. As a cooking oil, its chemical structure is kept intact and therefore is resistant to mutations of fatty acid chains even when used in higher cooking temperatures, unlike most vegetable oils. Research shows that the medium chain fatty acids found in coconut oil boosts the body’s metabolism, raises body temperatures, and helps provide greater energy which can lead to weight loss. More uses of coconut oil here. For hundreds of tasty recipes from people who use coconut oil, visit FreeCoconutRecipes.com.

Virgin Coconut oil is rich in lauric acid, a nutrient that supports the body’s immune system. Lauric acid is also found in human mother’s milk.  Dr. Mary Enig suggests the average adult include about 3.5 tablespoons of coconut oil per day in their diet to take in an equivalent amount of lauric acid that a nursing infant would receive from breast milk. Read more in our Virgin Coconut Oil FAQ.

Read more about coconut oil research here!

Tropical Traditions is America’s favorite brand of coconut oil!

Some comments from customers:

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I shop at Tropical Traditions on a regular basis. I have found their coconut oil to be the best I have ever used. The recipe collection is a great resource for me to try some new recipes. Kelly – Harrisonburg, VA

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