Coconut Oil Recipes in Your Kitchen

Coconut Oil Recipes

Some of these Coconut Oil Recipes were adapted from The Coconut Oil Miracle by Bruce Fife. Here are some interesting ideas for you to consider, when in your kitchen and searching for some creative ideas. Coconut Oil contains health promoting fatty acids and the health benefits from regular consumption of this tasty oil are numerous.

Coconut Milk

Instead of using packaged rice milk or soy milk, you could try coconut milk.

Coconut milk straight from the can is very thick and not very sweet. Great for adding to your soup recipes to make your soup a creamy soup or thickener for a sauce would be a healthier choice.

Sweetened Coconut Milk Recipe

A substitute for cow’s milk to use as a beverage or pour over hot or cold cereal.

1 14oz. can of coconut milk

7 oz. pure water

2 tbsp. honey or agave nectar

7 oz. Pure water

I love this and it’s so easy and will keep in the refrigerator. I mix the coconut milk into a quart size glass container and add the water and agave nectar. This recipe makes about 2 ½ cups of milk. This is 5 ½-cup servings.

Sometimes, I add more water, to thin it out even more.

To flavour your coffee you could add pure vanilla or almond extract along with coconut milk.

Coconut Oil Recipes for Breakfast Smoothies

These coconut oil recipes for breakfast are tasty and nourishing. A great way to start your day!

Coconut Milk Smoothie

1 ripe banana

1 cup coconut milk

1 cup orange juice

Blend all ingredients in a blender. Start on low speed and increase to fast.

Fruit Smoothie

1 cup coconut milk

1 cup fresh strawberries or blueberries

½ ripe banana

Blend as before. I like it thicker, so I use the whole banana.

A time saving tip would be to have different berries frozen in the freezer. You can even freeze pieces of banana ready to drop into the blender.

I add Greenzone to all my smoothies, that way I get additional nutrition to start my day.

Coconut Oil Recipes for Dinner Casseroles

1 – 14oz can coconut milk

1 tbsp. cornstarch

1 tsp. Curry powder

1/8 tsp. Sea salt

1/8 tsp. Pepper

1 to 1 ½ pounds skinned, salmon fillets

½ cup chopped tomato

¼ fresh chopped cilantro

Preheat oven to 350 degrees F. In an oven proof casserole, mix coconut milk, cornstarch, curry salt and pepper. Add salmon, cover and bake for 1 hr. Serve, topped with fresh tomato and cilantro.

There are Coconut Oil Recipes for Soup too

Ingredients

1 lb. asparagus, washed, trimmed and cut in 1 inch pieces

1/2 cup chopped celery

1/4 cup chopped onion

1 cup water

1 - 14oz can of coconut milk

1 1/4 tsp. salt

1/8 tsp pepper

1/4 tsp tarragon

Directions

Simmer asparagus, celery and onion in water for 20 minutes or until very tender.

Add coconut milk and puree a little at a time, using an electric blender. Return to saucepan, add salt, pepper and tarragon. Reheat gently.

Coconut Oil Recipes for Cookies and Cakes

3 cups flour

1 1/2 cups grated or shredded coconut

1 1/2 tsp. baking powder

1 tsp salt

1 1/4 cups coconut oil

3 eggs

1 1/2 cups sugar

1 1/2 tsp almond extract

Directions: Preheat oven to 375 degrees F.

Mix together, flour, coconut, baking powder and salt and set aside.

Blend coconut oil, eggs, sugar and almond extract.

Mix wet and dry ingredients together, then roll the dough into 1 1/2 inch balls and place about 2 inches apart on a cookie sheet.

Flatten with a fork to about 1/2 inch thick. Bake for 12 to 15 minutes.

Remove from cookie sheet and place on a wire rack to cool.

Coconut Oatmeal Cookies

Coconut-Oil-Recipes are so tasty. I hope you enjoy this one as much as I do.

1 cup brown sugar

1/2 cup coconut oil

2 eggs

1/2 tsp.pure vanilla extract

1-1/2 cups flour

1 cup oats

1/2 cup shredded or grated coconut

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp salt

1/2 cup of chopped walnuts are optional

Preheat Oven to 375 degrees F. Makes 24 cookies! Enjoy!

Directions:

Mix together sugar, coconut oil, eggs and vanilla.

Combine flour, oats, coconut, baking soda, cinnamon, and salt in a separate bowl. Then add this dry mixture to the wet mixture.

At this point, if you choose to add walnuts, you could add them.

Roll into 1-1/2" balls and place on cookie sheet. It is not necessary to grease the cookie sheet. Place the cookies about 2 inches apart and slightly flatten them, using a fork. If the fork becomes sticky with dough, dip it into water between flattening each cookie.

We have coconut oil recipes for Cakes too.

You might like to try this one for your next birthday cake.

Whole Wheat Coconut Cake

2-1/3 cups whole wheat flour

1-2/3 cups sugar

1-1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup coconut oil

2 eggs

2 ripe bananas, mashed

2 tsp. lemon juice

3/4 cups walnuts, chopped

1 cup shredded coconut

Directions:

Preheat Oven to 350 degrees F. Grease and lightly flour 13"x9"x2"pan.

Mix dry ingredients in large mixing bowl - flour, sugar, baking powder, baking soda and salt.

Add coconut oil, eggs, bananas and lemon juice. Mix together, then beat vigorously for 2 minutes. Fold in walnuts at this point.

Pour into already prepared baking pan. Bake for 35 minutes.You can test to see if it is done by inserting a clean dry knife in the center, if it comes out clean it is done.

Coconut Oil Recipe for Salad Dressings

1/2 lb. elbow macaroni

1 cup diced celery

1/2 cup diced scallions

1/3 cup finely chopped green pepper. You could mix green pepper, red pepper and orange pepper. This would make your salad very colourful.

1 cup Coconut Mayonnaise (recipe for Mayonnaise to follow)

2 tbsp. lemon juice

2 tsp. prepared mustard

Salt and pepper to taste

Directions:

Cook macaroni according to package directions. Drain, rinse and chill.

Combine macaroni with the remaining ingredients. Cover and chill before serving.

Recipe for Coconut Mayonnaise:

Coconut mayonnaise is best when used immediately, as it is made with 100% pure coconut oil.

I have found that if I have a little left over, I do refrigerate it, but it must be used in the next day or so, and left out of the refrigerator for it to warm up.

Ingredients:

1 egg

1 tbsp. apple cider vinegar

1/2 tsp. prepared mustard

1/8 tsp. salt

1 1/4 cups melted coconut oil

Directions:

Combine egg, vinegar, mustard, paprika, salt and 1/4 cup of melted coconut oil in blender. Blend for about 60 seconds.

While machine is running, pour in the remaining melted coconut oil very slowly in a fine, steady stream. Pouring slowly is very important.

Mayonnaise will thicken as oil is added.

You can adjust the seasonings to your taste.

Makes 1 1/2 cups of Coconut Mayonnaise

More coconut-oil-recipes for dressings for your salads.

This one is Buttermilk Dressing

3/4 cup of the Coconut Mayonnaise

1/2 c. buttermilk

1 tsp. dried dill (finely chopped)

1/2 tsp. onion powder

1/4 tsp. garlic powder

salt and pepper to taste

Blend all ingredients. You can refrigerate for a short time to cool. Remember, coconut oil solidifies when cold.

I will have more coconut oil recipes coming soon.

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