Coconut Oil Recipes
Spicy Hot Coconut Sauce
Heat 3 tablespoons Nutiva Coconut Oil in pan, add sea salt, pepper, curry and cayenne spices, then pour over steamed
veggies, salad, or grains.
Consider adding Nutiva hempseeds to the spiced oil.
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Coconut Shrimp
Ingredients:
2 pounds large shrimp
1 cup flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1 egg, slightly beaten
1 cup ice water
2 tablespoons virgin coconut oil
1 teaspoon curry powder
2/3 cup grated coconut
Vegetable oil for frying
Directions:
Shell and devein shrimp leaving tail intact. Pat shrimp dry with paper towel and set aside. In a bowl, combine flour, sugar, salt, egg, water and 2 tablespoons vegetable oil. Beat flour mixture until batter is smooth. Mix together in a separate bowl, combine the coconut and curry powder. Dip shrimp into batter and then into coconut mixture. Deep-fry in vegetable oil until golden. Makes 4 servings.
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Low-Carb Coconut Smoothie
This is a quick breakfast you can drink on the go!
Ingredients:
1 cup Coconut Milk (recipe in Chapter 6) or 1 13.5-ounce can coconut milk or 1 cup Almond Milk (recipe in Chapter 6)*
1-2 tablespoons protein powder (goat protein, whey, or rice protein)
1 tablespoon virgin coconut oil
1 tablespoon ground flax seeds
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon stevia powder
8-10 ice cubes
Directions:
Place all ingredients but ice in a blender and process at high speed until well combined. Add ice after the coconut oil is blended so that it won’t clump. You may use more or less ice, depending on how cold you like a smoothie.
Serves 2
*13.5 fl. oz. coconut milk yields 7 gm carbs or 3.5 grams per serving. Packaged almond milk yields about 8 gm/carbs per cup.
Nutritional Breakdown Per Serving: 310 Calories (85.8% from Fat); 32g Fat 4g Protein; 8g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 27mg Sodium.
Credit: From the Coconut Diet book by Cherie Colbom
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Old-Fashioned Coconut Cake
Ingredients:
3/4 cup virgin coconut oil
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 teaspoon almond extract
3 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
6 egg whites
* You can add 1/8 cup butter, softened at room temperture to give a more buttery flavor.
Directions:
In a large mixing bowl, cream together shortening and butter. Beat in sugar gradually. Add vanilla, coconut and almond extract. In a separate bowl, sift together the flour, baking powder and salt. To shortening/sugar mixture, add flour mixture alternately with milk, ending with flour. In a small mixing bowl, beat egg whites until stiff peaks are formed. Fold egg whites into batter. Grease and flour three 9-inch cake pans. Divide batter evenly in pans. Bake in a 350-degree oven 20-25 minutes or until a toothpick inserted in center of pan comes out clean. Do not over-bake. Cool in pans 10 minutes. Remove cake from pans and cool completely on wire racks. Frost (recipe follows).
Flour Substitute
Add protein powder to pies, cakes, muffins, and breads at a 25% hemp to 75% flour ratio— a great low-carb flour substitute.
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Sweet Coconut Treat
Ingredients:
1 tbs Nutiva Coconut Oil
3 tbs Nutiva Hempseeds (or chopped almonds)
1/2 tbs of honey, agave, or chopped dates
Dash of vanilla
Sea salt
Cinnamon
Directions:
Blend well. If oil is liquid in summertime, place dish in freezer.
Stir to blend up ingredients a few times as the oil hardens.
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Feather Light Macaroons
These baked goods made with whole-wheat flour are anything but heavy.
Ingredients:
1 tablespoon virgin coconut oil, as needed
1 tablespoon whole wheat pastry flour, as needed
3 egg whites
1 teaspoon vanilla
1 teaspoon stevia or other healthy low-carb sweetener, or less to taste
1/2 cup dry unsweetened finely shredded coconut
1/3 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon lemon juice
2 tablespoons pure maple syrup
Directions:
Preheat the oven to 300 degrees F. Grease a cookie sheet with 1 tablespoon coconut oil and sprinkle it with 1 tablespoon flour. Beat the egg whites until they are stiff enough to stand in peaks. Beat in the vanilla and the stevia. In a separate bowl, combine the coconut, (1/3 cup) flour, and baking soda. Mix well, and then add the lemon juice and the maple syrup. Mix again. Carefully fold the egg whites into the coconut mixture and drop it by the spoonful onto the prepared cookie sheet. Bake at 300 degrees F. for about 20-25 minutes or until golden, then turn off the oven, remove the cookies from the cookie sheet and transfer them to a baker’s rack (or the racks of the oven) and let them set in the warm oven for another 20 minutes.
Makes about 18 cookies
Nutritional Breakdown per cookie: Calories 31, (12% from Fat) 2 g. Fat, 1 g Protein, 4 g Carbohydrates, trace Dietary Fiber, 0 mg. Cholesterol 80 mg. Sodium.
Credit: From the Coconut Diet book by Cherie Colbom
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Delicious Fruit and Nut Super Smoothie
This is a quick snack you can drink on the go!
Ingredients:
1 Blood Orange
1/2 cup Amazon Acai Hempshake
1/2 cup Blueberries
1/2 cup Rice Milk
1 Tbs Coconut Oil or Flax Oil
1/4 cup Hemp Seeds
3 Tbs Agave Nectar (optional)
3 Tbs Raw Almond Butter (optional)
Directions:
Mix in a blender, with ice if you like. Enjoy.
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Hearty Hot Cereal
This is a simple and easy way to enjoy delicious healing fats in your breakfast porridge.
First prepare your morning oatmeal or other whole-grain dish. Then add 1-2 tablespoons of Nutiva Extra-Virgin Coconut Oil, which melts quickly like butter, and sprinkle on a few tablespoons of Nutiva's shelled hempseed. This delicious combination offers a flavor both sweet and nutty. For added sweetness, you may want to add a touch of stevia, agave, maple syrup, or honey.
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Lemon Vinaigrette
Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon healthy, low-carb sweetener or equivalent
2 tablespoons finely minced red onion
1/2 teaspoon lemon zest
1/4 teaspoon sea salt or Celtic salt
1/4 cup extra virgin olive oil or virgin coconut oil (melted if solid)
Directions:
In a small bowl, whisk together all the dressing ingredients except the oil.
Slowly drizzle in the oil, holding it several inches above the bowl and pouring in a thin, steady stream, while whisking vigorously until the mixture thickens.
Makes about 6 ounces(4 servings)
Nutritional Breakdown Per Serving: 13 Calories; (15.9% from Fat); 2g Fat, trace g Protein; 3g Carbohydrate; trace g Dietary Fiber; 0 mg Cholesterol; 6 mg Sodium.
Credit: From the Coconut Diet book by Cherie Colbom
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Mushrooms Sautéed in Coconut Oil
Directions:
Wash and slice into small pieces several shitake or portabello mushrooms (or use any other favorite mushroom variety).
Warm the pan to a medium high temperature with several tablespoons of Nutiva's Organic Extra-Virgin Coconut Oil.
Add mushrooms, some dried herbs such as rosemary, basil, or oregano, and a dash of Celtic sea salt.
Maintain heat for three to four minutes while stirring the mushrooms, but be careful not to burn the oil — you may want to reduce the heat a tad once the pan is hot. The mushrooms will absorb the coconut oil and become a delicious side dish or a perfect topping for grains, meats, salads, etc.
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Coconut Oil Popcorn
Do you ever crave a rich, healthful, fluffy, and satisfying snack? Coconut popcorn should satisfy that yen.
Next time you make popcorn, try using Nutiva's Extra-Virgin Organic Coconut Oil — a better-than-butter substitute when making the world's favorite movie snack.
Cover the bottom of your popping pan with coconut oil, let it heat, and add organic popping corn. When all the corn has popped, transfer it to a bowl, pour more melted coconut oil over it, and sprinkle on some Celtic sea salt.
Then go ahead and enjoy this yummy treat, which incidentally is a great thing to take to a potluck!