Coconut Oil Recipes and Tips for Use

Since healthy coconut oil is great for weight loss, lowering cholesterol and more, it makes sense to use it in cooking and baking as often as you can. Scroll down for a tasty recipe for coconut oil granola and coconut chicken.

Here are some tips for using coconut oil in baking.

1. Coconut oil can be substituted for other types of oil in cooking or baking. Simply melt the coconut oil and use the same amount as called for in the recipe.

2. Since coconut oil will return to solid form if it comes in contact with cold, make sure your other ingredients are at room temperature.

3. To use coconut oil instead of shortening, combine it with an equal amount of butter. You can even use less coconut oil in a recipe than shortening. If your recipe calls for one cup of shortening, you can reduce the amount of coconut oil to 3/4 cup. Just reduce the amount of coconut oil by 25% of the amount of shortening called for.

4. Olive oil is also a healthy oil to use but is prone to damage which reduces the antioxidants when used with high heat. Coconut oil is stable enough to remain unchanged when cooking or sauteeing over high heat.

Coconut Oil Granola

5 cups old fashioned oatmeal
1/2 cup wheat germ
1 cup non-fat dry milk
1 cup sunflower seeds
1 1/2-2 cups any type of dried fruit, chopped into small pieces
1 cup organic flaked coconut
1 cup chopped walnuts, peanuts or almonds-better yet- mix several kinds of nuts
3/4 cup coconut oil, melted
1 cup honey

Place all dry ingredients together in a large mixing bowl and combine. In a small pan, heat the coconut oil on low heat and stir in honey. When combined, pour slowly over granola, mixing well.

Spread the mixture on oiled baking sheets.

Bake at 300F for about 10 minutes, then turn granola over and continue baking for an additional 10 minutes.

Once the coconut granola is cool, store it in an airtight container.

Coconut Chicken Recipe

Ingredients

2 tbs melted coconut oil
2 tbs garlic, minced
3/4 onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness
1/2 cup coconut milk

Set coconut milk aside. Saute onions and garlic in a heavy skillet. Adding chicken, brown it slightly. Watch garlic carefully so it doesn't brown.

Garlic Chicken Sauce Ingredients:

3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 tsp black pepper
1/4 tsp paprika
1 tsp oregano
1 tsp ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tbs sugar

Place all ingredients into a blender and combine, then add to chicken in the skillet. Cover and cook on simmer, cooking until chicken is tender. Stir occasionally while cooking.

Add 1/2 cup coconut milk to simmering chicken. Cook for another 20 minutes. Place on serving plates and ladle extra sauce over it.

Yields 8 servings.

Superfood Coconut Muffins

1 cup whole wheat flour
1/2 cup old-fashioned oats
1/4 cup organic sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup coconut oil melted
3/4 cup milk
3/4 cup blueberries, peaches, coconut, jam or (frozen fruit may be used if thawed first)
1/4 cup flaked coconut
12 muffin cups (paper)

Heat oven to 400 degrees F. Line muffin tin with paper liners.

Combine flour, sugar, baking powder, oats and salt in a mixing bowl and blend well.

Blend together one egg, the milk and oil in a small mixing bowl. Make sure the egg is at room temp to keep your coconut oil from resolidifying.

Chop up fruit for filling and set aside.

Create a small hole in the middle of the dry mixture. Pour egg mixture into the hole. Blend until well combined but leave a little lumpy.

Add fruit and coconut and blend slightly. Pouring mixture into muffin papers, fill to about 3/4 full.

Bake for 20 minutes.

Yield one dozen muffins.

Try COCONUT PURE™ Coconut Pure is produced from fresh, certified organic coconuts. The fresh coconut meat is separated from the shell, finely ground and immediately cold-pressed to produce fresh coconut oil. Rather than using high heat to separate the resulting fresh coconut oil from any coconut milk and water, a centrifuge is used. The product temperature never exceeds 85° F. The end result is organic, extra virgin coconut oil that has not been over-heated, creating a quality, clear coconut oil that retains all of the natural flavor and aroma of fresh coconut.

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