Coconut Oil Recipes and ideas...

[HeatherFeather]

I want to start a thread that we can keep adding to to get everyone's ideas and recipes for using coconut oil. I know a number of us are trying it out and it would be great to have all the info in one place.

Okay, I'll start. Yesterday I made coconut mayonnaise and it turned out great. I used it to make my "faux-tato" salad (using cauliflower instead of potatoes) and it was freakin' fantastic. I also made up some SF/LC 1000 Island dressing.

I used the expeller pressed coconut oil because I didn't really want it to taste like coconuts.

Here's the recipe I used (next time I think I will try to use only CO and no olive oil and see how it works).

1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt or Celtic salt
1/4 teaspoon white pepper (I didn't have white so I used regular pepper)
1/2 cup Virgin Coconut Oil (melted if solid)
1/2 cup extra virgin olive oil

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups

Next time I make this for ranch or 1000 island I'm going to omit the mustard.

[HeatherFeather]

Here's another coconut oil recipe/idea:

It is a variation of SpongeBob's Flaxmeal bread:

Rich Chocolatey Flaxmeal/Carbquik Bread

1 c. flaxmeal
1 c. Carbquik
1 c. walnuts (or nut of choice)
1 tsp Baking Powder
1 tsp Baking soda
3 heaping Tbsp unsweetened cocoa powder
.5 c. erythritol (or sweetener of choice)

1 Tbsp liquid Splenda (or sweetener of choice)
1 tsp vanilla extract
5 eggs
8 Tbsp vanilla or chocolate Davinci's

5 Tbsp melted Virgin Coconut oil


Mix together dry ingredients. Add melted coconut oil and mix well. Blend wet ingredients and add to dry. Fold everything together and bake in 350 oven for about 35-40 minutes.

Optional: I also added about 1 cup of Minicarb choc. chips. Oh WOW, was that good!!

[dizneegirl]

Dizneegirl's Coconut Flax Muffins

2 eggs
1/8 teaspoon stevia, or to taste (equal to 1/2 cup sweetness)
dash salt
2 tablespoons DaVinci (I used german chocolate cake)
1/4 cup coconut oil
4 tablespoons melted butter
1/3 cup vanilla whey protein
1 cup flax meal
1/3 cup unsweetened coconut flakes
2 teaspoons baking powder

Mix all ingredients and let rest several minutes. Fill 6 muffin tins (I use a silicone pan, you may need to grease metal pans) and bake at 350 degrees for about 12 minutes, until top springs back when lightly touched. Remove from pan and let cool. Makes 6 muffins.

Per Muffin (using Designer Whey Protein): 284 Calories; 27g Fat (78.9% calories from fat); 9g Protein; 7g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 313mg Sodium

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Coconut Oil Fudge Recipes

[Bfranke]

dizneegirl, your muffins sound great! I just put it in my recipe file, and I will use 4 T coconut oil, and 4 T Z-trim to make them.....soon.
Thanks,
Bette

[Criosa]

Heather,
I've thought about making mayonnaise with coconut oil, but thought it would get too hard to spread once it cooled. You didn't have a problem with that?

[HeatherFeather]

Originally Posted by Criosa

Heather,
I've thought about making mayonnaise with coconut oil, but thought it would get too hard to spread once it cooled. You didn't have a problem with that?

No, actually, I was surprised at how well it came out. Maybe the stiffness of the cooled coconut oil actually helped make the final product a nice firm (like a chilled pudding) consistency. It blended in with my salad beautifully! Next time I'm going to make it with just coconut oil instead of half CO and half olive oil just to see what happens.

[HeatherFeather]

Okay, I've made the coconut oil mayo now with only the coconut oil instead of 1/2 and 1/2 olive oil and it came out really good. It made a great ranch as well as 1000 island dressing.

[Brendajm]

could you post your ranch dressing recipe? I am going to try and make this today,, thanks for the post on the mayo,, sound good,, how long would this mayo keep?

[HeatherFeather]

Basically I used the mayo recipe from the first post in this thread, but I omitted the mustard and salt and used 1 cup of expeller pressed (organic, non-chemically expeller pressed) coconut oil and no olive oil (the only reason I didn't use virgin coconut oil is because I didn't want it to taste like coconut). Then I added 1 cup of Hood's Fat Free Carb Countdown milk and 1 package of Ranch dressing mix (actually, I used the Ranch Dip mix because they were out of the dressing mix at the store when I went to go buy it). I mixed it all together and refrigerated it. Once I had used about 3/4 of it, it started to be really thick so I added another 1/2 cup of Hood's to thin it a bit.

I don't know how long it would keep in the frig - I've gone through mine in about a week. It should last until you use it all, I should think.

[Criosa]

Heather,
I am so thankful you posted this coconut oil mayonnaise recipe! I made it with all expeller pressed coconut oil, and it truly is wonderful! Now I can finally toss the Hellman's with out a cringe.

[HeatherFeather]

It's really good, isn't it?? I made another batch of Faux potato salad yesterday and it is just so great in that! I don't feel half so guilty eating it now!

If anyone is interested... here is my "recipe" (if you can call it that) for TOM survival chocolate:

8 ounces Nestle unsweetened baking chocolate
6 bars of Z-Carb dark chocolate (with or without nuts)
1 cup Virgin coconut oil

Melt it all together over a double boiler. Pour on a tray over nuts if you want and chill in freezer until hard. Break into small pieces and store in freezer. YUM! Gas free. Low on the guilt scale!! WAY better than Russel Stovers. Not very sweet (I prefer it that way, you may want to add more of the sweetened stuff if you like it sweet).

[Brendajm]

oh man,, sounds yummy, I am so going to try this,, I am going to scale it down some though as I have portion control.. First to make the mayo..

[JadedOne]

Originally Posted by HeatherFeather

It's really good, isn't it?? I made another batch of Faux potato salad yesterday and it is just so great in that! I don't feel half so guilty eating it now!

If anyone is interested... here is my "recipe" (if you can call it that) for TOM survival chocolate:

8 ounces Nestle unsweetened baking chocolate
6 bars of Z-Carb dark chocolate (with or without nuts)
1 cup Virgin coconut oil

Melt it all together over a double boiler. Pour on a tray over nuts if you want and chill in freezer until hard. Break into small pieces and store in freezer. YUM! Gas free. Low on the guilt scale!! WAY better than Russel Stovers. Not very sweet (I prefer it that way, you may want to add more of the sweetened stuff if you like it sweet).

that sounds like it makes alot!

[rowdy1]

Hey all, visited our local health food store today and David Hawkins, owner and herbalist for 25 years, gave me a paper on coconut he drafted. Here are some nice tidbits if you didn't know:

.....As a neutraceutical, it provides health beneftis beyond its basic nutritional value as evidenced in populations throughout Asia and the Pacific....As listed by Bruce Fife, coconut oil: improves digestion, provides quick energy, improves insulin secretion and utilization of blood glucose, improves calcium and magnesium absorption for the development of bones and teeth, aids in the absorption of minerals and fat soluble vitamins, supports healthy thyroid function, supports and aids the immune system, makes skin smooth and soft, reduces the need for essential fatty acids, and helps to protect the body from free-radical damage.

....But, will coconut oil really help you lose those extra pounds? The medium-chain fatty acids found in coconut oil help to speed up metabolism, promoting weight loss. Since these fats are sent directly to the liver, instead of circulating in the blood stream, they are converted into energy rather than being stored as body fat. Those suffering from hypothyroidism may be pleasantly surprised by the kick-start coconut oil provides to their sluggish metabolism. A list of references on studies dealing with metabolism rates and consumption of coconut oil can be found in Dr. Fife's book, The Healing Miralces of Coconut Oil.

....When you make the switch to coconut oil, there are some basic guidelines you should follow. First and most important, stay away from the hydrogenated varieties. The process of hydrogenation creates the trans fatty acids (TFAs), which have been proven to cause the elevated levels of cholesterol in the blood, which can lead to heart disease. These substances are not present in natural extra virgin coconut oil. Virgin coconut oil should smell mildly of coconut; the others don't. Also, avoid the term "bleached" and "deodorized" as the processes used to bleach and deodorize may add undersirable chemical components to the oil. Once you have selected a clean, natural oil, try to consume three to four tablespoons per day. This is a therapeutic doesage and should provide your body with enough lauric acid to really give your immune system a boost.....be sure to store your coconut oil in a cook, dark area. You may refrigerate your oil if you like, but it is not necessary to maintain freshness.


The health food store was also interested in your recipes that include coconut oil such as the "mayo" and salad dressings.....I haven't purchased any coconut oil yet because they only had a 32 oz. jar for $28.00..yikes! A little too much oil there until I see if I like it...

[puttchikins]

I bought a book The Coconut Diet by Cherie Calbon which has a lot of great coconut recipies and I just bought the book but I am definitely going to try this one sounds yummy
CRISPY COCONUT CHICKEN SALAD
2 boneless chicken breasts
1/2 cup unsweetened shredded coconut
1/4 cup ground flax seed
1 egg beaten
2 tbsp virgin cocnut oil
4 cups mixed greens in vineagrette

cut chicken in strips, mix coconut and flax seed...dip chicken in egg and then roll in flax coconut mixture saute in coconut oli until crispy...cool serve over greens

now does that sound good or not????????????????

[rowdy1]

That DOES sound very good!

[HeatherFeather]

Originally Posted by JadedOne

that sounds like it makes alot!

Yeah, I have to do everything in big make-ahead quantities since I have a big family and not much time to dork around with my food needs. This quantity will last at least a month or more.

[vodkavases]

does anyone have a suggestion for making a smoothie ( i guess you would melt the oil first?)

[HeatherFeather]

I found this by googling "coconut oil smoothie recipe" You could turn it into low-carb by subbing out the fruit and juice, I think:


For those who either don't have time to cook, or don't enjoy it, I heartily recommend a breakfast smoothie as a way to add coconut oil to your diet. Although I enjoy cooking and baking, my wife and I frequently go out for our evening meal so our morning smoothie is often our source of coconut oil for the day. We find this drink so satisfying that we even take the ingredients and a hand blender along when we are on vacation. I use a "stick" or immersion blender to make the drink since it is easy to clean and also does a better job than a traditional blender since it tends to pull the ingredients down into the blade as opposed to tossing them up in the air. The best "stick" blender I have found (both on the basis of price and reliability) is made by Braun. They sell for under $30 and do a very good job without a lot of extra bells and whistles. My basic recipe follows, but all of the proportions are adjustable depending on the size and consistency of the drink which you prefer.

Breakfast Smoothie

1 small banana (or any portion thereof)
other fruit (preferably fresh if available): 2-3 strawberries, peach slices, blueberries, etc.
6 to 8 ounces of fruit juice (orange, pineapple, grape, or whatever suits your palate)
2 to 3 tablespoons of coconut oil (solid)
1 scoop whey protein


Blend the above ingredients with the immersion blender until they are smooth. If the drink is too thick for your taste, add a little more juice. Clean up is a quick rinse and blending of a drop or two of dish soap in some hot water and a thorough rinse.

[Diana]

Well now I know I can make Mayo with it.... Interesting

[vodkavases]

thanks! i suppose you would leave out ice because the oil will make it thick on its own.

[Tilla]

Here is the smoothie recipe I use: In a blender, combine 1 cup coconut milk, 2 Tbsp. flax meal, 1 Tbsp. coconut oil, 1 tsp. vanilla extract, 1/4 tsp. almond extract, a little sweetener of choice, 1-2 Tbsp. vanilla whey protein powder, and a hand full of ice cubes. I don't melt the oil first--it mixes just fine.

[CRosie]

Hi Heather ~

Thanks for this thread.

I've cooked with coconut oil (works best for me in the Asian stir frys) and used it in smoothies.

I recently made the coconut oil fudge recipe from the Body for Life board here.

I liked the flavor pretty much. but it melts so easily in the hands - makes it a little difficult to eat and it's a little on the "greasy" side (at least to me).

I've been thinking about modifying that recipe with something us to bulk it up.

In your web searches - have you come upon many of these protein bar or candy/cookie portable type recipes?

Thanks, Rosie

[Sharon M.]

Heather, Your melted chocolate would probably work well to dip fresh strawberries, or to drizzel over a cheesecake. Thanks!!

[Sharon M.]

Heather- Or use the melted chocolate to pour over unsweetened coconut!!

[HeatherFeather]

Rosie, there are a number of bar and cookie recipes I've seen. One of my favorites is the Snackeroons recipe that I posted here awhile ago. I'll have to dig it up and repost it. It's a great on the go breakfast cookie.

I have made macaroons (with