Coconut Oil

Creamy Curried Coconut Potatoes

Creamy curried coconut potatoes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4-5
Preparation time: 10 minutes

4 tablespoons coconut oil
2 teaspoons palm shortening
4 large potatoes, in quarters or eighths
1 small onion, sliced
salt & pepper to taste
1 tablespoon curry powder
dash red pepper flakes or 1/4 diced habanero chili pepper
1/2 – 1 teaspoon garlic powder
2 1/4 cups coconut milk*

Heat oils in a large skillet over medium heat. Add potatoes and cook until slightly browned. Add sliced onions and cook for about 3 minutes, turning constantly.

Whisk the seasoning and coconut milk together. Pour over potatoes and bring to a simmer.

Lower heat to medium-low or low and let simmer until potatoes are tender, about 15-25 minutes. Stir occasionally as needed.

Serve as a side dish for meat or fish dishes and garnish with parsley if desired.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Gloria, Fort Worth, TX

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Coconut Flour Cocoa Banana Muffins (Gluten Free)

Gluten Free Coconut Flour Cocoa Banana Muffins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Coconut flour muffins don’t always have to be dense and heavy. These chocolaty muffins are light, fluffy and moist. They’re something of a cross between a muffin and cupcake, and are sure to become a favorite! The muffins are best served warm and to reheat them simply place back into a preheated oven for a few minutes until they’re warmed through.

Servings: 16 muffins
Preparation time: 13 minutes

1 cup coconut flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt, omit if using salted butter
12 tablespoons butter (1 1/2 sticks), softened
3/4 cup granulated sugar
1/2 cup brown sugar
6 large eggs
3 very ripe bananas, mashed
1/2 cup + 2 tablespoons sour cream

Preheat oven to 350 degrees F. Line muffin pans with paper liners or grease with coconut oil.

Sift coconut flour, cocoa, baking soda and salt (if using) into a bowl. Set aside.

Combine butter and sugars in an electric mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Beat eggs in one at a time, mixing well after each addition. Mixture will look somewhat “watery”. Scrape bowl down with a large rubber spatula if/as needed.

On low speed, beat about half of the cocoa mixture into the butter mixture. Stop mixer and scrape bowl and paddle down with rubber spatula. Add mashed bananas and sour cream and mix well. Beat in remaining cocoa mixture and scrape bowl and beater down again.

Remove bowl from mixer and give the batter once last stir with the spatula. Batter will be thick.

Fill muffin tins full (or almost full) with batter and bake until risen and firm to the touch, 24-30 minutes. If a toothpick is inserted into the center it should come out almost clean but with a few tiny crumbs attached.

Let muffins cool in pans for 2-3 minutes before moving to a wire rack. Enjoy!

Recipe courtesy Sarah Shilhavy

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Gluten-Free Coconut Flour Berry Crepes

Gluten-free Coconut Flour Berry Crepes

Photo by recipe author

These berry crepes make a healthy breakfast, brunch or dessert. They are super yummy…and good for you too!

Servings: 6
Preparation time: 12 minutes

2 eggs
2 tablespoons coconut oil, melted
Stevia liquid drops, to taste (I use about 10 drops)
1/4 teaspoon vanilla extract (can substitute almond extract)
1/8 teaspoon salt
2 tablespoons coconut flour, sifted
small pinch of nutmeg
pinch of cinnamon
1/3 cup whole milk (can substitute regular coconut milk*)
1-1/2 cups blueberries (or other berries)
Whipped cream

In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.

Heat an 8-inch skillet over medium heat. When hot, melt a tiny pat of butter, coconut oil or palm shortening in the pan. Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter.

Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.

Fill the crepes with the berries, top with a little whipped cream (see recipe below), and if you wish a light dusting of coconut flour.

Makes about 6 crepes.

Homemade Whipped Cream

1/2 cup heavy cream
1/2 teaspoon vanilla
Liquid stevia or sugar

In a medium bowl (stainless-steel is preferable), whip heavy cream until stiff peaks are just about to form. (You can do this by hand with a wire whisk, or with an electric mixer; just make sure the beater and bowl are clean and cold for best results.) Beat in vanilla and sweetener until peaks form. Do not over-beat or the cream will become lumpy (and you will actually have butter).

* For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Recipe submitted by Shannon, Fort Worth, TX

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Oatmeal Pumpkin Coconut Cookies

Oatmeal Pumpkin Coconut Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 30-40 cookies
Preparation time: 15 minutes

2 eggs
2 cups canned pumpkin*
1/8 cup coconut oil
1/4 cup honey
1/4 cup molasses
1 teaspoon salt
1 teaspoon coriander
1 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon vanilla extract
4 cups rolled oats
1/2 cup dried coconut, shredded
2 teaspoons sesame seeds, optional
Raisins or dried cranberries

Preheat oven to 350 degrees F.

Whisk the eggs, pumpkin, coconut oil, honey, molasses, salt, spices and vanilla together until well blended. Fold the oats in and let the mixture rest for 5 or more minutes. Mix in remaining ingredients except raisins/dried cranberries.

Using about 1/8 cup (2 tablespoons) per cookie, place 15 – 20 cookies on two cookie sheets well greased with palm shortening or coconut oil. Flatten with a fork and add 4 raisins or 3 craisins per cookie.

Bake in preheated oven for 25 minutes. Turn oven off and let sit for 3 – 5 more minutes. Cool on wire racks. You can refrigerate or freeze extra cookies.

*Add another cup of pumpkin if desired for a moister cookie.

Recipe submitted by Sandra, Highland, UT

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Coconut Grass-fed Beef Stroganoff

Coconut Grass-fed Beef Stroganoff served with fettuccini pasta and parsley

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.

The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.

We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.

Servings: 10 – 12
Preparation time: 10 minutes

3 tablespoons coconut oil
5 cloves garlic, minced
1 large onion, chopped
3.8 lbs. sirloin tip roast, cut into strips
Salt and pepper to taste
3 (8 oz) containers mushrooms, sliced
1 tablespoon dill weed
1/2 cup red wine
1/2 cup beef or chicken stock
2 tablespoons coconut water vinegar
1 tablespoon Worcestershire sauce
3 tablespoons coconut flour
1 tablespoon tapioca flour/starch or cornstarch
1 16 oz container sour cream
1/2 cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.

Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.

Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).

Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!

Recipe courtesy Marianita Shilhavy

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Gluten Free Marzipan Cake

Gluten Free Marzipan Cake

Photo by Recipe Author

Servings: 18
Preparation time: 15 minutes

1/4 cup butter
1/4 cup virgin coconut oil
3 eggs
juice of 1/2 lime
1/4 cup milk or coconut milk (omit if you want less moisture)
grated rind of 1 lime – don’t need to get too crazy here
1 cup sugar (I used organic white)
2 teaspoon almond extract
2 cups almond flour (firmly packed)
1/2 cup unsweetened shredded coconut
1 teaspoon baking powder
few dashes of salt

Pre-heat oven to 350 degrees F.

Grease almond cake pan with extra coconut oil or palm shortening (I think a bread pan should work just fine, just won’t be as pretty).

Warm butter and coconut oil until it’s a little past softened (a bit melty).

Blend butter and coconut oil together and add remaining liquid ingredients and blend. Whisk in dry ingredients.

Pour batter into pan and bake for about 30 minutes. After 30 minutes place a piece of foil loosely on top – at this point it should be browned on the edges.

Bake the cake for another 25-30 minutes or until toothpick comes out clean and it doesn’t wiggle.

Allow cake to cool in pan and then invert and sprinkle with powdered sugar. If you get excited and try to invert it too soon, the cake will break. No one will blame you.

Recipe submitted by Ann, Omaha, NE

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Chicken Adobo

Chicken Adobo with organic brown rice and broccoli

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation time: 5 minutes

3 tablespoons coconut oil
1 whole cut up chicken
1/2 cup coconut water vinegar
1 tablespoon Worcestershire sauce*
8 cloves garlic, chopped
30 grams ginger, chopped
1/2 cup organic fermented soy sauce
3 bay leaves
Salt & pepper, to taste

Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides.

While chicken is frying whisk all the remaining ingredients together. Pour over chicken.

Place a lid on the pan and simmer the chicken for 30 minutes. Turn over once and simmer for another 30 minutes or until done.

Serve with rice and vegetables and garnish with spring onions if desired.

* Can eliminate if gluten free is needed, or find gluten free version.

Recipe courtesy Marianita Shilhavy

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Gluten Free Black Walnut Chocolate Chip Cookies

Gluten Free Black Walnut Chocolate Chip Cookies made with coconut flour

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 22 cookies
Preparation time: 10 minutes

1/4 cup butter
1 tablespoon coconut oil
1/3 cup cocoa powder
4 eggs
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon Himalayan salt
1/4 cup coconut flour
1 cup black or regular walnuts (whole)
3/4 cup dark chocolate chips

Preheat oven to 350 F.

Over very low heat, melt butter and coconut oil, stirring until melted. Remove from heat and whisk in cocoa powder. Set aside.

In a mixing bowl blend eggs, sugar, vanilla and salt. Whisk in cocoa mixture. Sift in the coconut flour and whisk until there are no lumps. Stir in chocolate chips and nuts.

On a cookie sheet greased well with palm shortening, place tablespoon-sized mounds of the dough about an inch apart.

Bake in preheated oven for approximately 14-19 minutes.

Recipe submitted by Gail, Chicago, IL

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