Coconut Oil

Chicken Supremes a la Meunier

Photo by recipe author

A very simple dinner that can be concocted in minutes. Chicken tenders dusted with curry flavored flour lightly sautéed in coconut oil. Coconut oil based chicken gravy flavored with poultry seasoning.

2 chicken breasts,
2 teaspoons curry seasoning, to taste
1/2 cup flour, plus more as needed
Salt and pepper, to taste
Coconut oil, as needed
2 cups chicken broth
1/2 teaspoon poultry seasoning, or taste

Flatten chicken with a tenderizer to even thinness. Mix curry with 1/2 cup flour and salt and pepper. Adjust seasoning to taste.

Lightly coat flattened chicken with flour mixture. Tap off excess flour.

Heat coconut oil in a medium pan and lightly sauté until cooked through. Remove from pan and set aside.

For gravy:

Estimate the amount of coconut oil remaining in the pan and add an equal amount of flour to the remaining coconut oil. Mix well.

Add the poultry seasoning and salt and pepper to taste. Add enough chicken broth to bring the roux to gravy thickness. Stir until thickened and all the little bits are brought up off the pan.

Recipe submitted by Bo, Denver, CO

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Blackberry Streusel Muffins

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3 eggs
2 tablespoons coconut oil, melted
3 tablespoons Grade B Maple Syrup
2 tablespoons coconut milk*
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup packed ‘coconut meal’ (coconut flakes blended in food processor until fine)
1/4 cup packed coconut flour
1/2 cup packed almond flour
1/4 teaspoon baking soda

Blend together eggs, oil, coconut milk, maple syrup, salt, and extracts.

Combine flours and baking soda to coat the fruit well. Mix into batter until there are no lumps. Pour batter into sprayed muffin cups.

Bake at 400 degrees for about 15 minutes for mini muffins and 20 minutes for regular-sized muffins, or just until tests clean with toothpick.

For Blackberry Muffins add desired amount of fresh blackberries to batter. Baking time will increase slightly.

For ‘Berry Streusel Muffins’, mix and top with the following before baking:

1/2 cup Xylitol (or raw cane sugar)
1/3 cup almond flour
1/4 cup butter
1 1/2 teaspoons cinnamon

* 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 Ingrid, Enumclaw, WA

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Using Coconut Oil in Beverages

Coconut oil is a great addition to your favorite beverage recipe! You can add it to smoothie recipes for a quick healthy breakfast, an energy boost, a pick-me-upper, or a snack. It fills you up and gives you extra energy.

Coconut oil can be used in many different beverages though, not just smoothies. Some use it in their coffee in place of cream while others add it to tea, hot chocolate, juices, lattes, you name it! I love adding a tablespoon or two to a cold blended drink during the summer before a workout or riding lesson for energy or a hot drink during the winter to wake me up and keep me energetic throughout the whole workout.

The biggest problem is: how does one add coconut oil to a cold beverage? If you just throw it into a smoothie, it clumps up into little white balls. If you try stirring it in, it solidifies. The solution however, is actually quite simple.

For hot drinks, simply stir in the desired amount. True, water and oil do not mix so if you don’t want a layer of oil at the top of your drink, simply stir it back in before taking another sip. For cold drinks, melt the desired amount of coconut oil and place the drink into a blender. While blending on medium speed, slowly add the coconut oil in, starting out with drops and working up to a steady stream until all is well blended. The oil will not clump and will give you a frothy top when finished. If you’re making a smoothie, wait until it is fairly smooth and not so chunky before adding the oil.

So there you have it! The smoothie recipe below is simple, quick, easy and delicious and makes a great “energy drink”. Enjoy everyone!

Banana Orange Smoothie

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1 serving

1 banana
1/2 cup orange juice more or less, depending on how thick or thin you want it
1 tablespoon Coconut Cream Concentrate
3 tablespoons organic whole milk vanilla yogurt
3 ice cubes
3 tablespoons virgin coconut oil – liquefied

Blend all ingredients except coconut oil in blender. Slowly add coconut oil, starting out with drops and working up to a steady stream. This is also good by adding 5 frozen strawberries. Enjoy!

As always, if you have any questions or comments please feel free to drop me a comment below.

Posted by Sarah Shilhavy

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Chocolate Coconut Snack Popcorn

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1/3 cup coconut oil
1 cup white or dark chocolate chips (6 oz)
1 teaspoon cinnamon
4.5 quarts popped popcorn

Melt coconut oil with chocolate chips over low heat. Add cinnamon, pour over popcorn and stir. If you don’t want the chocolate simply omit and just use coconut oil and cinnamon. Enjoy!

Recipe submitted by Barbara, Camano Island, WA

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Coconut Pie Crust

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1 1/3 cups unbleached flour
1 teaspoon salt
1/3 cup coconut oil, solid
3 tablespoons coconut milk, cold*

Stir flour and salt together in a bowl. Stir coconut oil and milk together.

Using a fork, stir the flour lightly while adding the milk mixture in streams. Mix the dough just until it comes together.

Knead lightly and place into pie pan, using your hand to pat the dough into place. This will allow the crust to be flaky after baking.

Note: you may knead the rest of the dough to use for any design to edge the pie crust. Use a cookie cutter to make stars, moons, lattice design-etc.

*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 Deb, Magalia, CA

Chocolate Coconut Bark

Use all organic ingredients if possible.

1/2 cup coconut oil
6 tablespoons whole flax seeds
6 tablespoons shredded coconut
4 tablespoons whole chia seeds
2 tablespoons sweetener of choice (add more or less to taste)
2-3 tablespoons chopped nuts of choice (optional)
2-3 tablespoons chocolate chips (optional)
1 tablespoon cocoa powder

Pour oil in meatloaf pan, add flax and let soften for 30 minutes.

Add remaining ingredients. Mix, let sit to soften chia seeds for 15 minutes. Stir again and refrigerate.

After mixture becomes solid, break into bite size pieces and enjoy.

Recipe submitted by Kathy, Portland, OR

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Coconut Cream Orange Popsicles

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2 ripe bananas
1 oz coconut cream concentrate, soft
1 oz coconut oil, melted
1 cup orange juice
1/2 cup milk

Blend bananas, coconut cream, and oil together until smooth and well blended.

Add remaining ingredients and blend to combine. Add any other fruit if desired. Pour into molds and freeze for at least 4 hours.

Recipe submitted by Beth, Fountain Hills, AZ

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Coconutty Almond Cookies

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1 egg (optional), room temperature
1/2 cup coconut oil
1/4 cup honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup carob or chocolate chips (optional)
1 3/4 cups almond meal
1/4 cup shredded dried coconut
1/3 cup coconut flour
1/4 cup organic whole sugar

Preheat oven to 300 degrees F.

Combine egg, coconut oil, honey, almond extract and vanilla extract. Mix well with a wooden spoon. Add carob or chocolate chips. Add dry ingredients and mix well.

Roll dough into walnut sized balls and bake for 5 minutes. Use a fork to flatten and bake for 18 more minutes. Cool on wire rack.

Recipe submitted by Sandy, Ogden, UT

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