Tropical Traditions Gold Label Virgin Coconut Oil

Tomato Basil Crustless Mini-Quiches

photo by recipe author

Servings: 6
Preparation Time: 25 minutes

6 eggs
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup organic heavy cream
1/4 cup shredded or chopped provolone cheese
1/3 cup shredded or chopped turkey
1/3 cup chopped fresh basil
1 tablespoon + 1/2 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
6 thin slices tomato

Preheat oven to 350° F.

Whisk eggs together in bowl with paprika, salt, pepper, and heavy cream. Add cheese, turkey, basil, and 1 tablespoon coconut oil. Pour mixture into greased muffin tins (use 1/2 tablespoon coconut oil to grease muffin tins) and then top each one with a slice of tomato.

Bake for 15-20 minutes or until golden brown and firm in the center.

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

Featured Product

This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest. The volcanic soil of Mt. Banahaw makes these coconuts some of the most nutritionally rich coconuts in the world! Buy it here!

Hand-made in small batches – not mass-produced by machine

Wet-milled from fresh coconut milk

High heat used to extract antioxidants (why cold-pressed is NOT best)

Tested for the herbicide glyphosate

Gluten Free Extra-Crispy Fried Okra

photo by recipe author

Servings: 5
Preparation Time: 20 minutes

1 cup Tropical Traditions Gold Label Virgin Coconut Oil

4 cups fresh okra, cut into 1/2 inch rounds

3 tablespoons non-gmo cornstarch

1 organic free-range egg, beaten

1 1/4 cup non-gmo cornmeal

2 teaspoons Himalayan pink salt

1 teaspoon ground black pepper

1 gallon ziploc bag

Preheat oil in a large cast iron skillet over medium heat.

Place sliced okra in a mixing bowl and stir in cornstarch until each piece is coated liberally. Add beaten egg and mix until each piece is covered.

Place cornmeal, salt, and pepper in a gallon bag and add okra. Shake vigorously. Gently remove coated okra from bag using a slotted instrument or your hand.

Fry, 1/2 cup to 3/4 cup at a time, until okra is golden brown.

Serve piping hot with your favorite condiments for a garden fresh side at your next summer cookout!

Marijah from KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!