Coconut Oil

Coconut Rice Fritters

Coconut Rice Fritters recipe photo
Coconut Rice Fritters
Photo by recipe author

Servings: 2 1/2 dozen fritters
Preparation time: 30 minutes

  • 1 1/2 cup cooked long grain rice
  • 1/4 cup warm water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon honey
  • 1 cup organic unbleached all purpose flour
  • 1/4 cup coconut flour
  • 3 eggs, beaten
  • 2 tablespoons coconut oil
  • 1 tablespoon powdered sugar

Place the rice and warm water in a mixing bowl and mash the rice. Add the baking powder, salt, nutmeg and honey and mix well. Mix the two flours together, then, alternately add the flour and eggs to the rice mixture. Mix until smooth.

Heat the coconut oil in a large fry pan. Drop the rice mixture by level tablespoons into the hot oil. Cook 4 minutes on each side or until golden brown.

Transfer to paper towels and let them dry. Sprinkle with powdered sugar.

Recipe submitted by Pat, Jackson, WI

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Breakfast In A Cup

Breakfast In A Cup recipe photo
Breakfast In A Cup
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 2
Preparation Time: 5 minutes

Place all ingredients in a good blender. Blend until smooth and well mixed. Pour into 2 glasses and drink immediately.

Recipe submitted by Sierra, Rolla, MO

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Triple Coconut Cranberry Muffins

Triple Coconut Cranberry Muffins recipe photo
Triple Coconut Cranberry Muffins
Prepared by Pat, Photo by Jeremiah Shilhavy

Servings: 12 muffins
Preparation Time: 15 minutes

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder and salt with a whisk. Add coconut and cranberries. Make a well in the middle and pour in remaining ingredients except extra coconut flakes. Mix until just combined. Do not over mix.

Divide batter into 12 muffin cups lined with paper liners. Top with extra coconut flakes. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in center comes out clean.

Remove muffins from pan immediately and cool on a wire rack.

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

Recipe submitted by Pat, Jackson, WI

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Coconut Flour “Tortillas”

Coconut Flour Tortillas recipe photo
Coconut Flour Tortillas
Photo by recipe author

Servings: 1 tortilla
Preparation Time: 2 minutes

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling – anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

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

Recipe submitted by Brandon, Dallas TX

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Spicy Roasted Sweet Potatoes

Spicy Roasted Sweet Potatoes recipe photo
Spicy Roasted Sweet Potatoes
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4

Preparation Time: 60-70 minutes

  • 2-3 large sweet potatoes sliced 1/8 – 1/4 inch thick, with skin or without (remove blemishes)
  • 1/2 large onion sliced
  • 3-4 garlic cloves sliced
  • 2-3 teaspoons seasoning combination of choice (garlic powder, onion powder, or other mix)
  • salt and pepper to taste
  • 2-3 tablespoons coconut oil

Preheat oven to 425 degrees F.

Place sliced sweet potatoes, onions and garlic in a roasting pan or casserole dish. Mix roughly. Sprinkle generously with seasonings. If using a purchased seasoning containing salt omit additional salt. Drop coconut oil on top.

Bake uncovered in preheated oven.

Every 20 minutes stir/flip potatoes to evenly distribute. Cook until potatoes and onions begin to look crispy on the edges, approximately one hour.

Other potatoes may be substituted or combined with sweet potatoes.

Recipe submitted by Dakotah, Winfield, KS

*Sarah’s notes: For the potatoes in the picture, the seasoning combo I used was a light sprinkle of all purpose seasoning, salt, freshly cracked pepper, sprinkle of cayenne pepper, and garlic powder. Delish.

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Coconut Baked Oatmeal

Coconut Baked Oatmeal recipe photo
Coconut Baked Oatmeal
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8-12
Preparation Time: 7-10 min

Preheat oven to 350 F. Grease a 9×13 baking dish.

Melt coconut oil and butter over low heat. In a bowl mix oats, milk, honey, eggs, vanilla, melted coconut oil and butter. Mix in salt, cinnamon and baking powder last. Mix well, pour into baking dish and bake for 30 min. Enjoy!

Recipe submitted by Melissa, Post Falls, ID

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Chocolate Almond Coconut Bites

Chocolate Almond Coconut Bites recipe photo
Chocolate Almond Coconut Bites
Photo by recipe author

Servings: 8 bites
Preparation Time: 2 1/2 hours

Coconut filling:

Chocolate sauce:
makes 1 1/2 cups sauce

For the coconut filling:

Mix all the ingredients except for the almonds until it becomes moist. Form into 8 rectangular bites, about 1 tablespoon of mixture. Line a baking sheet with parchment paper and place 8 coconut bites on the paper. Place 2 almonds on each bite, and refrigerate overnight or 1 hour.

Dip/pour chocolate sauce over the bites and refrigerate until hard.

For the chocolate sauce:

Place all ingredients in a blender and mix well. This sauce can be used for dipping, for chocolate-covered almonds, over ice cream, etc. If refrigerated, melt over warm water bath.

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

Recipe submitted by Noelle, East Lansing, MI

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Homemade Coconut Granola Bars

Homemade Coconut Granola Bars recipe photo
Homemade Coconut Granola Bars
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20
Preparation Time: 5 minutes, 10 to bake

Preheat oven to 450 degrees F.

Combine all ingredients in a large mixing bowl. Mix well and press into a well greased 15 1/2 inch by 10 1/2 inch jelly roll pan.

Bake in preheated oven for 8-10 minutes. Store in an airtight container to keep them chewy.

Recipe submitted by Chanelle, Beaumont, CA

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