Coconut Oil

Raspberry Coconut Meltaways

photo by recipe author

Servings: 10
Preparation Time: 1 hour

1/2 cup coconut oil
1/2 cup coconut milk*
1 teaspoon vanilla extract
1/2 tablespoon raw honey
raspberry jam
mini muffin liners

In a small sauce pan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

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

Stephanie from Washington, D.C. won $50 for this recipe and photo! Submit yours here!

ABC Smoothie – Avocado, Banana, Coconut

photo by recipe author

Servings: 2
Preparation Time: 15 minutes

1 cup shredded coconut
1 1/2 cups hot water
1 large avocado
1 banana
4 tablespoons coconut oil, melted
2 tablespoons honey, optional
Ice cubes

Blend hot water and dried coconut until smooth and milky. Let cool 10 minutes. Add avocado and banana and blend well.

Melt coconut oil and honey in small pan, and then drizzle into smoothie while blending. Blend until creamy, adding 10-12 ice cubes or to desired thickness.

Prepared by Lynelle. Photo by Orissa.

Spicy Salmon Quinoa Fiesta

photo by recipe author

Servings: 8
Preparation Time: 45 minutes

Spicy Quinoa:

3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
1 onion, chopped
2 cloves garlic, crushed
1 tomato, chopped into bite sized chunks
3/4 teaspoon cayenne pepper
1 1/4 teaspoons Pink Himalayan Salt
1 teaspoon lemon juice
1 tablespoon + 1/4 teaspoon chili powder
2 teaspoons cumin
3/4 teaspoon red pepper flakes
3 cups filtered water
2 1/2 cups quinoa (soaked and rinsed)

Salmon:

6 – 7 frozen salmon fillets
1 teaspoon red pepper flakes
1/2 teaspoon chili powder
1 teaspoon Pink Himalayan Salt
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
3 tablespoons organic grass-fed butter

Toppings:

sliced avocado
fresh cilantro
feta cheese (or chevre)
fresh lemon or lime juice
chopped tomato

Spicy Quinoa:

Place 2 tablespoons coconut oil in a small saucepan over medium-high heat. Add onions and garlic, saute till softened and translucent. Add tomato, cayenne pepper, salt, lemon juice, chili powder, cumin, and red pepper flakes. Cook mixture until tomatoes are softened.

Add 3 cups of water and the quinoa to the saucepan. Bring to a boil. Cover reduce heat to low, and cook for 30-35 minutes. Let stand for 3 minutes. Fluff with fork and mix in additional tablespoon coconut oil.

Salmon:

Preheat oven to 400 °F.

Place salmon in a baking dish, sprinkle with red pepper flakes, chili powder, salt, cayenne pepper, lemon juice, and butter. Cover and bake for 15-25 minutes or until flaky and tender.

Garnish with your choice of toppings and enjoy!

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

Momma Scout Coconut Cookies

photo by recipe author

Servings: 12
Preparation Time: 1 hour

Cookie:

½ cup coconut flour
½ cup tapioca flour
¼ cup water
¼ cup coconut oil
¼ cup honey
1 teaspoon vanilla
½ cup mashed banana

Chocolate Sauce:

½ cup chocolate chips
1 teaspoon coconut milk*

Filling:

¼ cup coconut milk*
¼ cup honey (or maple syrup)
½ cup whole cane sugar
1 cup shredded coconut

In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼ inch thick. Using a donut cutter, cut out small circular cookies. Re-roll dough and cut until all dough is used.

Bake at 375 °F for 10 minutes or until slightly brown. Let cool about 15 minutes.

Melt chocolate chips and coconut milk in a double boiler. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.

Meanwhile, bring coconut milk, honey and sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. Carefully spoon coconut filling onto cooled cookies. Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos!

Pineapple Chicken Fried Rice with Coconut Oil

photo by recipe author

Servings: 4
Preparation Time: 20 mins

2 cups uncooked rice
3 pieces chicken tenderloin
salt and pepper
1/4 whole fresh pineapple
2 cloves garlic
1 teaspoon finely minced ginger
1 scallion
2 tablespoons + 3 tablespoons coconut oil
2 teaspoons fermented soy sauce

Cook rice and set aside.

Tenderize chicken with the meat mallet. Season chicken with salt and pepper. Pan sear the chicken until fully cooked through. Rip chicken apart with 2 forks and set aside.

Cut the pineapple into small chunks. Finely mince the garlic and ginger. Chop the scallion.

Heat up a deep skillet or a wok with 2 tablespoons of coconut oil and stir fry the finely minced ginger and garlic with the chopped scallions and pineapple for 2 minutes. Before you take out pineapple add 2 teaspoons of fermented soy sauce and mix well. Put all the pineapple in a separate bowl and set aside.

Heat up the pan again with 3 tablespoons of coconut oil. Put in the rice, pineapple and chicken. Stir fry until well mixed, season with salt to taste and serve.

Amy from Brooklyn, New York won $50 for this recipe and photo! Submit your coconut recipes here!

Dairy Free Mint Chip Ice Cream

photo by Orissa

Servings: 4
Preparation Time: 10 minutes

4 large bananas, frozen (broken into small pieces)
1/4 cup fresh mint leaves
1 avocado, peeled
1 tablespoon coconut oil, melted
1 tablespoon cocoa powder
1 teaspoon raw honey

In a small sauce pan, melt coconut oil and stir in cocoa powder and honey. Whisk until smooth.

In a blender, combine bananas, mint and avocado. Puree until smooth. Slowly pour chocolate sauce into banana mixture and pulse just a few times to get a “chip” like texture.

Serve immediately for soft serve consistency. Alternately, freeze the ice cream in a covered container for up to 2 hours to enjoy harder scoops (as pictured above in photo).

Recipe submitted by Courtney from Columbus, KS. Prepared by Orissa.

Rhubarb Plum Bread Pudding with Coconut Milk

photo by recipe author

Servings: 8-10
Preparation Time: 2 hours

10-15 slices of dry bread, broke into small pieces (can be gluten-free bread)
2 large eggs, beaten
1 large stalk of rhubarb, diced
1/4 cup dried plums (or raisins)
2/3 cup coconut milk*
1/4 cup raw honey
1 tablespoon cinnamon
1 teaspoon vanilla
coconut oil for greasing pan

In a large bowl, combine bread pieces, eggs, rhubarb, plum, milk, honey, cinnamon and vanilla. Gently mix together with hands until bread starts to moisten. There should be enough milk mixture to cover the bread. If not, add more milk at a rate of 1/4 cup at a time.

Let the mixture set for about an hour in the refrigerator to ensure the bread has absorbed the ingredients.

Pour into a greased 9×9 baking dish. (Cover with foil before baking if you want a less brown crust). Bake at 350 °F for about 40 minutes. The pudding mixture should be set when cooking is complete.

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

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