Cooking with Coconut Oil: Unique & Easy Recipes
Coconut oil has been a kitchen staple in many cultures for centuries, adding a rich, nutty flavor to dishes that can’t be beaten. Not only does it give your meals a delightful taste, but it also comes with a host of nutritional perks. From its high smoke point to its potential to boost heart health, let’s explore why cooking with coconut oil is worth exploring!
Cooking with Coconut Oil
Coconut oil is packed with healthy saturated fats, which might sound like an oxymoron but bear with us. These medium-chain fatty acids are metabolized differently than the long-chain ones found in many other oils, making them a fantastic energy source and even potentially aiding in weight management.
One of the standout features of coconut oil is its high smoke point. This means you can crank up the heat without worrying about your oil breaking down and releasing harmful free radicals.
If you are a baking enthusiast, coconut oil will have you sighing delight while enjoying your soft delicacies. Swap it in for butter or other oils in your favorite recipes, and watch the magic happen. The subtle coconut flavor adds a delightful twist to your cookies, cakes, and muffins. Plus, the slightly sweet aroma will make your kitchen smell like a tropical paradise.
Coconut oil isn’t just confined to the realm of cooking. You can use it as a base for your salad dressings, spread it on toast instead of butter, or drizzle it over popcorn for a unique twist.
Now, let’s talk about a morning ritual that many of us can’t do without – coffee. If you are a fan of bulletproof coffee, you will love adding coconut oil. Blend your hot coffee with a spoonful of coconut oil, and you will have a creamy, frothy concoction that kickstarts your day with a burst of energy.
Sweet and Savory Recipes with Coconut Oil
Savory Recipes
Veggie Pasta
Prep Time: 10 Min.
Cook Time: 14 Min.
Total Time: 24 Min.
Serves: 6
Picture this – a colorful medley of fresh veggies dancing around your favorite pasta, all coated in the tropical magic of coconut oil. This isn’t your grandma’s pasta; it’s a fiesta on a plate!
Ingredients
- Elbow Macaroni: 1 package
- Frozen Mixed Vegetables: 2 cups
- Coconut Oil: 1 tablespoon
- Garlic Powder: ½ teaspoon
- Salt and Black Pepper (To Taste)
- Grated Parmesan Cheese: 2 tablespoons
Directions
- Add water to a pot and bring it to a boil. Add the elbow macaroni, stirring it occasionally for 3 minutes
- Strain the macaroni once it is soft
- In a frying pan, add coconut oil and sauté the frozen vegetable in it
- Coat the bottom of a dish with coconut oil. Add garlic powder, salt, pepper, and a tablespoon of Parmesan cheese. Toss in the elbow macaroni and give it a good toss
- Sprinkle the remaining Parmesan cheese on top and serve
Coconutty Cheese Omelet
Prep Time: 10 Min.
Cook Time: 10 Min.
Total Time: 20 Min.
Serves: 1
If you are tired of the same old breakfast routine, this omelet recipe is here to shake things up. It’s quick, easy, and oh-so-satisfying. Don’t be afraid to make it your own. Add in veggies, swap cheeses, or toss in some cooked bacon for an extra flavor boost. So, grab your spatula, and let’s get cooking!
Ingredients
- Eggs: 2
- Milk: 1 tablespoon
- Salt and Black Pepper (To Taste)
- Coconut Oil: 1 teaspoon
- Mushrooms (Chopped): 2
- Green Onions (Minced): ½ cup
- Shredded Cheddar Cheese: 1 tablespoon
Directions
- Beat eggs in a bowl with salt, pepper and milk
- Heat coconut oil in a pan. Add mushrooms and sauté until they become soft
- Add in the green onions and fry for one minute
- Pour in the egg mixture and wait for two minutes for the edges to harden
- Flip the omelet and sprinkle cheese on top
- Cook the omelet until the cheese melts
- Fold the omelet in half and serve with more cheese sprinkled on top
Coconut Chicken Tenders
Prep Time: 10 Min.
Cook Time: 30 Min.
Total Time: 40 Min.
Serves: 4
Who doesn’t love crispy chicken? Upgrade your usual recipe by swapping out the regular cooking oil for coconut oil. The result? A crisp, golden exterior with a hint of nutty goodness.
Pro Tip: Add a pinch of shredded coconut to your breadcrumb mixture for an extra layer of texture.
Ingredients
- Chicken Tenders: 1 pound
- Shredded Coconut (Unsweetened): 1 cup
- Panko Breadcrumbs: 1 cup
- All-Purpose Flour: ½ cup
- Large Eggs: 2
- Coconut Milk: ¼ cup
- Salt and Pepper (To Taste)
- Coconut Oil
Directions
- Preheat your oven to 375°F (190°C)
- Set up a coating station with three shallow dishes. In the first one, place the flour. In the second, whisk together the eggs and coconut milk. In the third, combine the shredded coconut and panko breadcrumbs
- Season the chicken tenders with salt and pepper
- Dip each chicken tender into the flour, shaking off any excess. Next, dip it into the egg mixture, making sure it’s well-coated. Finally, roll it in the coconut and breadcrumb mixture, pressing gently to adhere the coating
- Place the coated chicken tenders on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15 to 20 minutes or until they are golden brown
- While the chicken is in the oven, heat about 1 inch of coconut oil in a frying pan over medium heat. You want it hot but not smoking
- Fry the tenders for 2 to 3 minutes on each side
- Place the fried tenders on a paper towel-lined plate to drain any excess oil
- Serve and devour!
These Crispy Coconut Chicken Tenders are fantastic on their own or paired with dipping sauces such as sweet chili or a zesty mango salsa.
Coconut-Pesto Pasta
Prep Time: 12 Min.
Cook Time: 13 Min.
Total Time: 25 Min.
Serves: 4
Pesto can be a little tricky to make. However, we have come up with an easy way for you that involves throwing everything in the blender to make that green goodness. The result is a pasta dish that’s not only vibrant but also boasts a unique, tropical undertone. Toss in your favorite veggies or protein, and you have got a meal that’s both comforting and exotic.
Ingredients
- Pasta (Of Your Choice): 250 g
- Basil Leaves: 1 cup
- Shredded Coconut: ½ cup
- Pine Nuts: 1/3 cup
- Garlic Cloves: 2
- Grated Parmesan Cheese: ½ cup
- Coconut Oil: 1/2 cup
- Salt and Pepper (to taste)
- Coconut Milk: 1/2 cup
- Cherry Tomatoes (Halved): 1 cup
- Optional: Grilled Chicken Pieces
Directions
- Get a pot of salted water boiling and cook the pasta according to the package instructions. Once al dente, drain and set aside
- In a dry pan over medium heat, toast the pine nuts until they turn golden brown
- In a blender, combine basil, shredded coconut, toasted pine nuts, garlic, and Parmesan cheese. Pulse until everything is finely chopped. While the processor is running, slowly pour in the coconut oil until the mixture is smooth. Season with salt and pepper to taste.
- Pour in the coconut milk and give it a good blend
- In a large bowl, toss the cooked pasta with the coconut pesto until every strand is coated in this green and creamy goodness
- Gently fold in the halved cherry tomatoes. If you are feeling fancy, throw in some grilled chicken
- Sprinkle the reserved toasted pine nuts over the pasta for a delightful crunch. A bit more Parmesan on top won’t hurt either. Serve it up on a plate or in a bowl
Sweet Recipes
Butterless Chocolate Chip Cookies
Prep Time: 15 Min.
Cook Time: 25 Min.
Total Time: 40 Min.
Yields: 25 Cookies
Craving a sweet treat but out of butter? These Butterless Chocolate Chip Cookies strike the perfect balance between chewy and crispy edges. Feel free to add in more texture with some nuts and make them according to your taste.
Ingredients
- All-Purpose Flour: 2 ¼ cups
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Coconut Oil (Solid, Not Melted): 1 cup
- Brown Sugar: 1 cup
- Granulated Sugar: ½ cup
- Eggs: 2 large
- Vanilla Extract: 2 teaspoons
- Chocolate Chips: 2 cups
- Shredded Coconut: 1 cup
Directions
- Preheat your oven to 350°F (175°C)
- In a medium-sized bowl, whisk together the flour, baking soda, and salt
- In a large mixing bowl, beat the coconut oil, brown sugar, and granulated sugar until you achieve a smooth and creamy consistency
- Add the eggs one at a time, beating well after each addition
- Stir in the vanilla extract
- Gradually add the dry ingredients to the wet mixture. Your dough should be soft at this point
- Fold chocolate chips into the dough and toss in the shredded coconut
- Scoop out tablespoon-sized portions of dough and drop them onto your prepared baking sheets. Leave some room for the cookies to spread
- Pop those baking sheets into the preheated oven and bake for 10 to 12 minutes or until the edges are a lovely golden brown. The center may seem a bit soft, but that’s the secret to a chewy, gooey cookie center
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. Once they reach the perfect temperature, grab a glass of milk and indulge in your butterless chocolate chip and coconut oil wonders!
Key Lime Pie
Prep Time: 10 Min.
Cook Time: 35 Min.
Total Time: 45 Min.
Servings: 9
Imagine a luscious, zesty key lime filling perfectly complemented by the sweet and nutty flavor of coconut. It’s like a beach vacation for your mouth! This isn’t just any pie; it’s a flavorful explosion that will transport you to a sunny oasis with every bite.
Ingredients
For the Crust
- Graham Cracker Crumbs: 1 ½ cups
- Shredded Coconut: ½ cup
- Unsalted Butter (Melted): ½ cup
- Coconut Oil: 4 tablespoons
- A Pinch of Salt
For the Filling
- Sweetened Condensed Milk: 1 can
- Egg Yolks: 4 large
- Key Lime Juice (Freshly Squeezed): 1/2 cup
- Zest of 2 Key Limes
- Vanilla Extract: 1 teaspoon
For the Topping
- Heavy Cream: 1 cup
- Powdered Sugar: 2 tablespoons
- Shredded Coconut and Lime Slices for Garnish (Optional)
Directions
- Preheat your oven to 175°C (350°F)
- In a bowl, mix the graham cracker crumbs, shredded coconut, melted butter, coconut oil, and a pinch of salt until everything is well combined. Take a 9-inch dish and press the mixture in it, ensuring it covers the bottom and sides evenly
Pro Tip: Use the back of a spoon to really pack it in there
- Bake it for about 8 to 10 minutes until it’s golden brown. Let the crust cool while you prepare the filling.
- In another bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, lime zest, and vanilla extract. Pour this delightful concoction into the crust
- Bake for 15 to 20 minutes or until the filling is set. You will know it’s ready when the edges start to brown lightly, and the center is firm to the touch
- Allow your pie to cool to room temperature, then pop it in the fridge for at least 2 hours to chill
- When you are ready to serve, whip up the heavy cream and powdered sugar until you have got some soft peaks. Plop this cloud of goodness onto your pie and spread it out evenly. Sprinkle some shredded coconut on top and garnish with lime slices
Chocolate Date Coconut Bars
Prep Time: 20 Min.
Chill Time: 2 Hr.
Total Time: 2 Hr. 20 Min.
Servings: 10
Indulge your sweet tooth with our delectable Chocolate Date Coconut Bars – a perfect blend of rich chocolate, sweet dates, and tropical coconut. These bars are not only a treat for your taste buds but also a breeze to whip up in your kitchen.
Ingredients
- Medjool Dates (Pitted): 1 cup
- Shredded Coconut: 1 cup
- Rolled Oats: ½ cup
- Cocoa Powder: ¼ cup
- Coconut Oil (Melted): ¼ cup
- Honey, agave, or Maple Syrup: ¼ cup
- Vanilla Extract: ½ teaspoon
- A Pinch of Salt
Directions
- Soak the pitted dates in warm water for about 10 to 15 minutes. This will help soften them and make them easier to blend
- In a food processor, combine the soaked dates, shredded coconut, rolled oats, and cocoa powder. Blend until the mixture becomes a sticky, crumbly texture
- Add the coconut oil, your choice of syrup, vanilla extract, and salt to the mixture. Blend again until everything is well combined and forms a sticky dough
- Line a square baking dish with butter paper and transfer the mixture into it. Press it down with your hands to create an even layer
- Place the dish in the fridge and allow it to cool for two hours. This will help the bars firm up
- Once the mixture is set, take the dish out of the fridge. Lift the butter paper to remove the block from the dish easily. Place it on a tray and cut it into your desired bar size
Your chocolate coconut date bars are now ready to be enjoyed! They make for a delightful snack or dessert. Store any leftovers in the refrigerator to maintain their firmness.
Final Word
As we wrap up our coconut oil culinary escapade, it’s clear that this ingredient is more than just a trend – it’s a kitchen essential. Whether you are a seasoned chef or a novice in the cooking realm, experimenting with sweet and savory recipes featuring coconut oil can open up a world of possibilities.
So, the next time you are in the mood for a treat, consider whipping up some coconut oil-infused goodies.