Coconut Oil

Strawberry Vanilla Coconut Smoothie

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

1 serving

1/2 cup plain organic yogurt (Greek or goat’s milk is best!)
2/3 cup coconut or organic whole raw milk*
1 1/2 teaspoons vanilla extract
8 large strawberries, fresh or frozen (if using fresh add ice cubes to taste)
1-2 tablespoons coconut oil, melted

Blend everything except coconut oil. Slowly pour coconut oil in while blender is running. Pour into a glass, garnish with some dried coconut or a fresh strawberry if desired and enjoy!

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

Recipe courtesy Sarah Shilhavy

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Gluten Free Coconut Flour Crepes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 3 minutes

1 cup coconut milk*
1/4 cup milk
3 eggs
1/4 cup coconut flour
2 tablespoons tapioca flour
dash of salt
coconut oil for griddle or pan
Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.

Spoon onto greased pan or griddle to about 6″ in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.

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

Recipe submitted by Sharla, Nampa, ID

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Coconut Rosemary Meatloaf

This is one of my favorite meatloaf recipes. It always gives you a moist, flavorful meatloaf that takes very little time to make.

As the video will demonstrate, all you really do here is mix everything together, pack it into the loaf pan and then bake. My tip for avoiding the infamous onion-crying is to stick the offending vegetable in the freezer for a few minutes. Or refrigerate it until cold. Either way, it’ll work if it gets cold enough. Just don’t let the thing freeze, as that’ll take away the flavor.

If you don’t want to bake the meatloaf right away you can seal the loaf pan in a zip lock bag (or something of the sort) and refrigerate it overnight (but no longer then that). When you want to eat it, simply remove the pan from the refrigerator and let it come to room temperature as the oven preheats. This is an important step. Never, ever stick a cold pan in a hot oven. Not unless you want to try to crack your loaf pan or explode your meatloaf.

You’ll know your meatloaf is done when the center feels firm when pressed (as apposed to mushy) and it isn’t draining any more meat juices.

That’s it! Enjoy your meatloaf!

Sarah:)

Coconut Rosemary Meatloaf

Rosemary Meatloaf with Coconut Cream Concentrate recipe photo

Prepared using
Grass-fed ground beef
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

2 pounds lean ground beef
2 teaspoons salt
1/4 teaspoon ground black pepper
2 eggs, lightly beaten
1/2 cup whole wheat bread crumbs or oatmeal or whole wheat crackers
1/2 cup water with 2 teaspoons coconut cream concentrate dissolved in it
1 teaspoon organic fermented soy sauce
1/2 cup finely chopped onion
1 teaspoon dried leaf thyme, crumbled
1 teaspoon dried leaf rosemary, crumbled
Coconut oil

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream
concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO

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Whole Wheat Bread

Photo by recipe author

Servings: Makes 2 loaves
Preparation Time: 2 hours, 30 minutes

2 3/4 cups warm water*
1/4 cup plus 2 tablespoons honey
4 teaspoons active dry yeast
1/3 cup coconut oil
4 teaspoons lemon juice
4 teaspoons salt
1 cup oat bran
2 cups whole wheat flour
4+ cups unbleached all-purpose flour
Butter, as needed

Mix water and 2 tablespoons honey together in glass bowl. Sprinkle yeast over the water, then let proof for 10 minutes. Add the rest in order given and mix well. Add more flour as needed, perhaps up to four cups, until dough is no longer sticky.

Knead until the dough is smooth and elastic.* Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide it in half. Let rest 10 minutes.

Shape into loaves and place in greased pans. Let rise until nearly double, about 1 hour. 20 minutes before done rising a second time, set oven to 350 degrees. When it’s done rising and oven is at the right temperature, bake for 25-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped. Brush the tops of the loaves with butter.

*Usually, I test the water by sticking my finger in it, and if I can just barely leave my finger in the water for 5 seconds, then I know it’s the right temperature

*The dough is elastic “if you lightly poke your finger in the dough, it pretty much springs back.”

Recipe submitted by Ra’chel, Heredia, Costa Rica

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Iced Coconut Mocha Cappuccino

It’s also known as “Iced Mochaccino”. It’s similar to iced coffee. What’s the difference? Iced coffee is filled with chunky ice, and doesn’t have chocolate (unless you want it, of course) and is simply sweetened with either a flavored syrup or sugar.

Just a note: don’t buy that flavored syrup stuff. It’s usually mostly corn syrup. There are lots of good, healthy recipes (usually just sugar or honey plus water plus flavor extract) that you can make yourself. And it tastes the same, if not better.

So anyway, back to the title recipe. I recommend using French roast coffee since it has a strong, dark flavor that compliments the chocolate and creamy milk. If you want the drink to be extra icy, freeze the coffee.

The homemade fudge sauce is a must. It’s so unbelievably easy and drop dead amazing that you’ll want to consume the entire batch all at once (example: spoon + cold fudge sauce = dangerous). But don’t. Not yet. You want to make the drink below first. And oh, another thing you can do with the Hot Fudge is Hot Cocoa. Just stir in 2 tablespoons into a cup of hot milk. It’s the easiest hot drink ever. Yum.

Hope you’re all enjoying the summer!

Sarah:)

Iced Coconut Mocha Cappuccino

Iced Coconut Mocha Cappuccino

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

1 serving
Preparation Time: 5 minutes

3/4 cup cold, strong coffee (partly frozen if desired)
1/2 cup organic whole raw milk or coconut milk*
2 tablespoons fudge sauce (see recipe below), cold
2-4 ice cubes
1 tablespoon coconut oil, melted (optional)

Place all ingredients except coconut oil in blender and blend until well combined, pouring coconut oil into the cappuccino a steady stream. Top with freshly whipped cream and enjoy!

Hot Fudge Sauce

1/2 cup sugar plus 2 tablespoons
1/2 cup cocoa powder
3/4 cup heavy cream
4 tablespoons butter
1-2 tablespoons coconut oil
1 1/2 teaspoons vanilla extract

Combine all ingredients except vanilla extract in a saucepan over medium heat.

When butter is melted and well mixed in, turn heat up to high and bring fudge to a boil, whisking constantly. Boil for 1 minute. Remove from heat and stir in vanilla.

Store in the refrigerator and don’t eat it all at once.

Recipes courtesy Sarah Shilhavy

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

Submit your recipe here!

Coconut Onion Gravy

Photo by recipe author

This is yet another delicacy from Kerala, a South Indian State which is called the land of coconuts.

Servings: 4
Preparation Time: 20 minutes

4 – 5 tablespoons coconut oil
2 cups dried coconut (shredded)
7 – 8 red chilies (depending on how spicy your taste buds can afford)
4 teaspoons coriander seeds or powder
1 teaspoon fenugreek seeds
Water (as needed, recipe follows)
1 cup pearl onions/shallots cut into small pieces (you can also use regular red onions, if you don’t have baby onions)
2 teaspoons turmeric powder
2 tablespoons tamarind paste
Salt, to taste
1 teaspoon mustard seeds
4 – 5 curry leaves

1. Heat 2 tablespoons of oil in a small pan and sauté coconut until it is brown in color. Transfer this coconut to a mixer/blender jar.

2. Heat red chilies, coriander seeds and fenugreek seeds in the pan without oil. Fry till it emits an aroma. Make sure that the spices are not burned black. Set aside to cool. Once it is cooled, add this to the blender/mixer and grind the coconut and the spices together to a fine paste by adding water.

3. Cut onion into small pieces and fry it using 2 tablespoon of coconut oil until it is light pink/brown in color. Add turmeric powder, tamarind paste and a cup of water and let it boil until the onions are soft (approximately 10 minutes). Add salt as per your taste.

4. Now, pour the ground paste into the above mixture and let it boil for another 5-10 minutes.

5. In another pan, season mustard seeds, one red chili and curry leaves using 1 tablespoon coconut oil. Pour the seasoning to the boiling gravy.

Switch off the stove and serve it with hot rice!!!

Recipe submitted by Aswathy, North Port, FL

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Coconut Treasure Cookies

Photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

1 1/2 cups organic graham cracker crumbs
3/8 cup spelt flour
1/8 cup coconut flour
2 teaspoons baking powder
1 cup raw pecans, chopped
1/2 cup organic butter, softened
1 14 oz can organic sweetened condensed milk*
1 1/3 cups dried shredded coconut
1 1/2 – 2 cups organic dark chocolate pieces/chips

Preheat oven to 350 degrees.

Mix dry ingredients (except coconut and chocolate) together in a bowl. In a separate bowl, blend butter and milk until smooth. Add in dry ingredients. Stir in shredded coconut and chocolate.

Drop dough unto cookie sheets and bake in preheated oven for 10-12 minutes, or until tops begin to become golden. Leave on cookie sheet for a few minutes to cool before transferring to cooling rack.

* You can make your own sweetened condensed milk with our recipe here.

Recipe submitted by Tandy, San Tan Valley, AZ

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No Bake Chocolate Coconut Oatmeal Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approximately 24 cookies
Preparation Time: 15 minutes

1/4 cup organic sugar
1/4 cup cocoa
1/4 – 1/2 cup coconut oil
1/4 cup milk
1 1/2 cups oats
1/4 cup natural peanut butter or coconut peanut butter
Optional: 1/4 cup shredded coconut

Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.

Recipe submitted by Cindy, Forreston, IL

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