5 Tasty Coconut Oil Recipes & Their Benefits

Coconut oil is so good for you that it’s worth incorporating into your daily diet.

We learned it’s many amazing benefits in this  Health Benefits of Virgin Coconut Oil post.  Here is a quick summary.  For details read the main article.

12 Health Benefits of Cold Pressed Virgin Coconut Oil

1. Thyroid-stimulating
2. Gets candida in check
3. Lowers cholesterol
4. Helps with weight loss
5. Helps keep diabetes in check
6. Reduces heart disease
7. Helps with gastrointestinal malabsorption diseases
8. Supports the immune system
9. Good for the skin
10. Nourishing for the brain
11. Ancient medicine
12. Speeds Recovery

Here are five of my favourites and regularly made recipes that I am happy to share with you.

For breakfast have Oatmeal Cinnamon Porridge & Sultanas with a dash of coconut oil.

I like the old fashioned oats as they have a fuller flavour and are healthier. You can eat this as a raw meal or make it into regular porridge. Since they take longer to cook, I often soak them overnight.

Ingredients:

1/3 cup old fashioned oats (rolled oats can be used)
1 cup water
2 Tbsp sultanas
Pinch of salt
1/2 – 1 tsp cinnamon
1 tsp honey
1 Tbsp coconut oil

Directions Uncooked:

1. Put oatmeal, water and sultanas in a cereal bowl.
2. Let them sit over night.
3. In the morning add a little salt, melted coconut and cinnamon.
4. Enjoy your simple already made breakfast.

Directions Cooked:

1. Put oatmeal, water and sultanas in a saucepan.
2. Let them sit over night; if you can.
3. In the morning add a little salt.
4. Bring to a boil then turn heat down and simmer, stirring frequently till thick, adding more water if necessary.

Done this way, it is as fast as quick cooking oats and the bonus is the sultanas are plump and juicy.

1. Pour into a cereal bowl.
2. On top put coconut oil and honey, then sprinkle cinnamon.
3. Eat your warm oatmeal porridge.

If you did not get around to soaking overnight: Simply put oatmeal, water and sultanas in a saucepan, bring to a boil, turn heat down and simmer, stirring frequently till thick, adding more water if necessary. Serve with extras on top.

Makes: 1 serving

This recipe is specific for our Weight Loss BootCamp.

Next page:  Cranberry Ginger Bars

Cranberry Ginger Bars

Your sweet snack can be made with coconut oil. I like anything with ginger but this recipe in particular is a great tasting combination!

Filling:

  • 3 cups of fresh or frozen Cranberries
  • 2 cups of raisins
  • 1/4 cup grated fresh ginger
  • 2 apples, chopped well
  • 1 cup water

Directions:

1. Blend apples in water.
2. In a large saucepan combine all ingredients with the blended apples.
3. Bring to a gentle boil over a medium heat.
4. Stir for about 5 minutes or until the cranberries have popped.
5. Let cool.

Base and Topping:

2 cups brown rice flour
1/4 cup potato flour
1/2 cup rice syrup
1/2 tsp of salt
2/3 cup coconut oil
2 cups of rolled oats
1 tsp Stevia in 3 Tbsp water
3/4 cup of raw sunflower seeds

Directions:

1. Mix dry ingredients together
2. Mix oil, rice syrup and stevia well.
3. Add dry ingredients the oil/rice syrup mixture.
4. Mix thoroughly with fingers.
5. Set aside 1 1/2 cups of crumb mixture for topping.
6. Press the remainder into a 9″ by 13″ baking pan.
7. Spread with cranberry mixture on the base
9. Sprinkle with remaining crumbs on top of fruit.
10. Bake for 35 minutes.

Other Cranberry Recipes: Sugar Free Cranberry Sauce

Next Page:  Healthy Home Made Chocolate

Vegan Milk Coconut Chocolate Bar When you want to have chocolate how about one with No Sugar? And, the fat is from coconut oil, making this is a homemade chocolate that’s actually healthy for you!

This recipe produces one of the healthiest chocolate treats you’ll find. It also tastes better than the commercial stuff you end up buying!

Ingredients:

1/2 cup cocoa
1/4 cup coconut oil
2 Tbsp almond milk
1/4 cup coconut palm sugar, ground finely*
1/4 tsp liquid stevia
1/4 tsp vanilla extract
1/3 cup raisins or dried cranberries, fruit juice sweetened
1 Tbsp coconut + some for sprinkling

Directions:

1.  Melt coconut oil in a double boiler or carefully in saucepan.
2.  Oil a small pan of approximately 8 square inches.
3.  When coconut oil is melted mix in coconut sugar and stevia.
4.  Then mix in cocoa.
5.  Add 1 tablespoon of almond milk at a time to the mixture while stirring well.
6.  Then mix raisins and coconut.
7.  Scoop melted chocolate mixture into pan and spread evenly.
8.  Sprinkle coconut on top.
9.  Let cool in refrigerator or freezer.
10. Once set, cut into squares.
11. Store in covered container. Can also be stored in refrigerator or freezer, if desired.

* You have to grind it yourself as it comes coarsely ground.

Note: If you would like to learn how to make healthy chocolate with coconut sugar or honey, coconut oil and other healthy ingredients check out  The Healthy Chocolate Project

Next page:  Deluxe Quinoa Pudding


Deluxe Quinoa Pudding Vegan – Dairy free/egg free and sugar free

Here’s a dessert that’s vegan & gluten free, with coconut oil added to a list of healthy ingredients.
This is an extra special quinoa pudding made from my favorite grain that, as we now know, is really a seed.
I often just cook it on top of the stove in a pot till it is the consistency I like, but baking it makes it extra yummy!

Ingredients:

1 cup quinoa, cooked
1/2 tsp. salt
2 1/2 cups rice, almond or coconut milk
1 tsp. vanilla extract
3 tbsp. coconut oil
1 cup sultana raisins
2/3 cup dried apricots chopped
1/2 cup unsweetened coconut + 1/4 cup
1/2 cup pecans, chopped

Directions:

  1. Cook quinoa; see how to http://realfoodforlife.com/cooking-quinoa
  2. Mix cooked quinoa in a glass baking dish with remaining ingredients except for 1/4 cup coconut.
  3. Sprinkle the 1/4 cup coconut on top.
  4. Bake at 400ºF for 40 – 50 minutes.
  5. Serve warm and refrigerate the rest till ready to eat.

To discover  all the health benefits and fascinating history behind quinoa,  click here: http://realfoodforlife.com/quinoa-the-mother-food

Next page: Baked Squash with Vegetables

Baked Squash with Vegetables Add some coconut oil to your dinner with this yummy vegetable dish.

I love the sweet vegetables in this meal! So very yummy and so many Powerfoods in just one meal. Another great thing I like about this meal is that it is so simple to prepare and uses just one dish, which really minimizes the clean up.

Ingredients:

1 medium squash
2 sweet potatoes
2 medium carrots
2 parsnips
10 very small onions or cut up one big onion
3 – 7 cloves garlic, sliced (optional)
1 tsp rosemary
3 tbsp. coconut oil
Salt to taste
Black pepper to taste (optional)

Directions:

1. Cut carrots, parsnips, sweet potatoes and squash into 2 inch pieces.
2.    Remove skins from onions and leave whole.
3.    Place all vegetables into a glass casserole dish.
4.    Mix in sliced garlic, rosemary, coconut oil or ghee, and sprinkle with salt.
5.    Bake in 400º F oven for 45 to 60 minutes till tender.
6.    Stir occasionally while baking.

Now you have 5 recipes that you can play with–making variations with each one for variety and fun. Please experiment, adding your favorite ingredients for a tasty experience.

You may have noticed that there is only a little coconut oil in each recipe. Note that 1 tablespoon has 120 calories.  We need just a little each day–without the excess calories–unless you need to gain weight.

For more on when and how to use coconut oil and when other oils are more appropriate, clicking on this link: How to Use Coconut Oil.

Related
Amazing Health Benefits of Virgin Coconut Oil
Olive Oil Will Extend Your Life
5 Food Myths Debunked

89 comments

Sharon Stein
Sharon Stein1 years ago

Awesome! I love coconut!

Chaaht Aggarwal
Chaaht Aggarwal2 years ago

great article

Dale O.

Very interesting recipes featuring coconut. The quinoa pudding certainly looks interesting as do the rest of the recipes.

Nancy C.
Nancy C.2 years ago

Already using my organic oil. Love it on the griddle for pancakes and grilled cheese. Thanx for reminding me to bake my veggies with some today!!!

Tara W.
Tara W.2 years ago

I replaced the butter in the crust of my favorite Lemon Bar recipe with coconut oil and they've never been better! And I loooove how fluffy omlettes are when cooked with coconut oil!

Teresa Garcia
Teresa García2 years ago

Marvelous!. So many tasty recipes, thanks a lot!

Barbara Rurale
Barbara R.2 years ago

Coconut oil good for cholesterol....???????

Ruth Ann W.
Ruth Ann W.2 years ago

Thank you

Nir S.
Nir S.2 years ago

Going to try a couple of these recipes. Thanks!

Michael H.
Mike H.2 years ago

Thank you for sharing this