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Coconut oil recipes, mostly more nutritious desserts
These are mostly desserts that I have gathered over the last year or two that you can incorporate coconut oil into. It is easy to incorporate into a meal, but I like to fix a more nutritious dessert once a week and it is nice to have options. :)
Date: 6/13/2005 4:11:59 PM ( 19 y ) ... viewed 41873 times
I'd like to give you mine by giving you a recipe I
created this week for Coconut Oil Fudgy Truffles! After
eating "candies" with coconut oil, my body heat/metabolism rises, my
hunger is satisfied and my energy is increased. I pray it does the
same for you! ;)
Coconut Oil Fudgy Truffles
1 c. virgin coconut oil
(or 3/4 c. coconut oil plus 1/4 c. almond oil)
3/4 c. unsweetened cocoa powder
3 drops coconut extract
1/4 c. almond butter
1/4 c. honey
1 T vanilla
1/2 c. flaxmeal
1/2 c. coconut, unsweetened
1/4 c. finely chopped almonds
1/4 c. finely chopped pumpkin seeds
Stevia to taste...I used about 1/2 t. of the
"pure stuff" with no fillers
Mix well and roll into balls. Refigerate.
Enjoy!
Karen Andrews
Almond Butterballs
2 cups Almonds*
3 tablespoons liquified Pure Coconut Oil
3 tablespoons Really Raw Honey
3/8 teaspoon Ultimate Salt
1/2 - 3/4 cup Unsweetened Toasted Coconut
Process the Almonds and Sea Salt in a food processor until it is a fine meal. Add the honey and the coconut oil; processed till mixed. Roll into 1 inch size balls. Put on wax paper, cool, and chill. Store in refrigerator or freezer.
* May substitute Pecans, or Hazlenuts for Almonds.
Coconut Macaroons (yields approximately 20 cookies)
2 eggs
2 cups (WFN) freeze dried coconut flakes (small)
1/4 cup (WFN) coconut flour
1/4 cup coconut oil
1 T almond extract
1/2 T vanilla extract
pinch of salt
1/8 cup water (if needed to moisten)
1/8 cup WFN coconut milk powder (optional)
Mix dry ingredients and liquid ingredients separately,
then mix altogether. Roll into T- sized balls and
place onto ungreased cookie sheets. Press lightly with
a fork to flatten slightly.
Bake at 350 degrees for 20-24 minutes. (The bottoms
tend to brown more quickly than the tops.)
Enjoy!
Christina
Fabulous Pumpkin Pie Recipe
Here is a healthy version of a classic pumpkin pie recipe.
Nut Crust: Makes one 9 inch pie crust.
2 1/2 cups finely ground nuts (pecans are the best, almonds, walnuts or a combination of mixed nuts works very nicely too)
1/4 teaspoon ground cinnamon (optional)
1 T to 1/3 cup muscovado or natural sweetener of choice - depends on how sweet you want your crust.
1/4 cup coconut oil (or butter) melted
Stir together ground nuts, cinnamon and sugar. Mix in melted coconut oil (or butter). Set aside 1/2 cup of the nut mixture for topping the pie.
Press mixture onto the bottom and up the sides of a 9 inch pie plate. Chill for about 30 minutes.
Pumpkin Pie Filling
1 1/2 cups pumpkin puree (either canned or home- made)
1/2 cup muscovado sugar, maple syrup or natural sweetener of your choice
1 1/2 cups coconut milk
4 eggs
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
(2 Tablespoons flour if you use maple syrup, honey or a liquid sweetener above)
Heat the pumpkin puree in a heavy pan, stirring frequently.
Add the coconut milk to the pumpkin, continuing to stir. Keep it hot, but don't let it boil.
In a heatproof bowl, beat the eggs and muscovado sugar or sweetener of choice together. Beat in the dry spices.
When the pie crust is ready, beat the egg mixture, while slowly adding the hot pumpkin mixture into it as a thin stream. The resulting mixture will be hot, but you do not want to have "cooked" eggs.
Carefully pour the hot pumpkin filling into the hot pie crust. Return to the center of the oven and bake at 400 degrees. If the pie is very full, finish filling it when the pie is part way in the oven with a cup or ladle so that you do not slosh the filling all over.
The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Place on a rack to gently cool, so the custard can finish cooking and set.
When cool, add a whipped cream topping.
Whipped Cream Topping
1 cup chilled coconut cream (or heavy whipping cream)
2 Tablespoons muscovado, maple syrup, or natural sweetener of your choice
In a chilled bowl with chilled beaters gently beat the Coconut Cream (or heavy whipping cream) to not quite soft peak stage (The cream must be cold, taken from the fridge).
Add the Muscovado, maple syrup or sweetener of your choice.
Carefully beat to desired stiffness.
4:00 O'CLOCKS
Prepare a 9 x 11 glass pan - either rub bottom and sides with
coconut oil or line with unbleached parchment paper.
1.5 cups of coconut oil, room temp but not quite liquid.
.5 cup of raw butter, softened
4-6 TBLSP or more of powdered cocoa, depending on taste
1-2 tsp. vanilla flavor
5-8 TBLSP or more of raw honey, to taste - use your finger now.
Mix this up til it is smooth and creamy; no lumps. Taste it and add
more honey or stevia (or butter!) to desired sweetness/smoothness.
It should be twice as sweet as you want, at this point, but not too
much! You want your end product to be only slightly sweet.
Add a dash or two of sea salt. taste.
If you like you can also add flaxseed oil, or other EFAs. Not too
much to notice; but enough to justify eating it often!
Add about 1 cup of freshly ground almonds, cashews, or other
favorite nuts, and mix well. (I do the "Nourishing Traditions" nuts;
soaked for at least 7 hours and then roasted/dehydrated at low heat
to preserve enzymes; but that's a separate issue.)
OR, reserve ground nuts for a crunchy bottom layer...
Add 1-2 cups of shredded/flaked coconut, until mixture is thick but
still spreadable. It should be spoonable, but not pourable.
Taste again. Adjust flavors. You may want to add zing with
cayenne, or zip with lemon/orange peel. Find your bliss.
Spread nuts evenly on bottom of pan, or if you decided to mix them
in, just spread the whole mixture evenly in pan. Press into pan.
Freeze for 15 minutes, remove from freezer and cut into squares.
Remove squares, Store in an airtight container in freezer or fridge.
(I store in freezer.)
These will melt in your hand, and your mouth, and rocket you thru
the rest of the day. Plus they clean your teeth! Good exercise!
You'll fix dinner easily, and have enough energy to go for a walk or
start that wait-listed project after dinner.
We're not talking candy here; we're talking power food!
Hope you experiment and enjoy,
-Blair
Almond Joy Similiars
I make something like this almost every day. I toss stuff
together, so Idon't have an exact recipe but I will tell you what I do.
Soak some almonds in water for up to two hours. Softens them and
some say increases the enzyme activity.
About two tablespoons of Coconut oil.
About one tablespoon of maple syrup
One to two tablespoons of unsweetened chocolate. This is by eye
so I don't really know how much I use, probably about one or one and a half.
I put the above ingredients without the almonds in a four oz mason
jar, hook it up to a blender and blend briefly. You could just do it by
hand but I'm lazy.
Drain the almonds and mix them in.
Add coconut either soaked or not. I get the coconut from the
health food store but you could do it yourself I guess.
Mix it all together until it is the consistency you want.
I put it on a cellophaned plate and stick it in the fridge for a
while.
Depending on how much coconut you put in, it comes out tasting a
little like an almond joy but not as sweet. It isn't coated with chocolate.
The chocolate is all the way through, which is the way I prefer.
At this point it takes about five minutes of my time, usually
interspersed between showering and shaving, etc. You know, put the almonds in
water, shower. Mix the chocolate, vco and syrup, shave. Mix it all and
put it in the fridge, get dressed. Eat, being careful not to wear a white
suit.
rich
Coconut mochi cake
8 oz mochiki (Japanese sweet rice flour)
1 tsp baking powder
3/4 cup sugar
14 tsp salt
12 oz coconut milk
4 oz coconut oil
2 eggs
1 tsp vanilla
Mix all ingredients til smooth. Pour into a greased pan 8x8 inches.
Bake at 350º for about an hour.
A nice, delicate coconut flavor, not too sweet, chewy, but very soft
and moist in the middle.
Chocolate Coconut Cookies
1&1/2 cups VCO (I use Organic India VCO from WFN)
2/3 cups coconut flakes (I use Desiccated coconut from WFN)
1/2 Cup chopped raw almond or other nuts (mine are soaked and dehydrated)
5 Tablespoons cocoa powder (I use dutch cocoa from Penskey's)
4 Tablespoons really raw honey
The products you use will determine the taste, I think.
The type of coconut flakes you use will determine how much honey you
use. Some coconut flakes are sweeter than others. Woodstock flakes are
not so sweet so you might want to use the full 4 Tablespoons of honey.
Mix in a food processor or just mix by hand like I do.
It is great just like it is but you can add some butter to it or some
different nut butters. Also experiment with the honey and use less or
more. Or experiment and use stevia. I haven't done that but see no
reason why it would not work.
When you are done mixing it pour it into a pyrex dish. It should be
thick. Make a thin layer and freeze or just put in fridge. I like it
frozen.
Hot Coconut Sauce
4 oz. (or 100 grams) coconut meat, fresh or dried
1 medium onion
1/2 cup (or 150 ml) milk [could maybe try coconut milk?]
1/2 tsp chili powder, to taste
juice of 1 lemon
Finely chop coconut and onion. Mix all ingredients.
Cook gently in saucepan until onion is soft.
On June 15, 2003 Bev posted this recipe:
Coconut Oil Bars
3 cups shredded unsweetened coconut
2 cups chopped nuts
1 cup ground flax seed
1 cup Lewis labs brewers yeast
1 cup toasted wheat germ
mix together and add 4 cups liquified coconut oil (not hot)
spread in jelly roll pan and put in refrigerator t set. Line the pan with
plastic wrap to facilitate ease in removing. Melt together 1/4 cup each
semi-sweet chocolate and coconut oil and spread over top. Chill and score
into 60 pieces. It will
break easily at the score lines. Store in plastic bags. Makes
60 one Tablespoon bites of coconut oil. This helped her husband's essential
tremors to disappear.
I haven't tried this yet but plan on putting peanut butter into the recipe.
I haven't decided 1 or 2 cups at this point and plan on experimenting with
1/4 the recipe amount. My daughter doesn't like shredded coconut or nuts so
I will adapted it. I think this recipe is very promising. At quick way to
get down the oil and other healthful foods.
Nancy M.
Cinnamon Rolls
Put these in breadmaker:
1 pkg yeast
3 1/2c flour
3T sugar
1t cinnamon
1/4c coconut oil
2 eggs (I use 2T rice bran oil (you can use a
different oil or an egg replacement))
1/2c warm water
2/3c warm milk (I use water or orange juice)
Set the machine on MANUAL. When it's done, roll the
dough out on floured surface to about 22"x14".
Spread on dough:
1/2c melted coconut oil
Mix and spread over coconut oil:
1/2c sugar
1/2c brown sugar (I use a total of 1c raw or organic
sugar)
2T cinnamon
1 1/2c raisins and/or chopped nuts
Roll up starting at long end. Seal edge as good as
possible. Slice into 10-20 rolls. Place on ungreased
baking sheet. Let sit til double in size. Bake at 350*
about 20-30 minutes.
You can frost them when they're done but they really
don't need it.
I'm still making adjustments to the recipe-next time
I'm gonna try adding some nutmeg to the dough part.
San
I snagged this idea off a health food coop newsletter and modified it to use
VCO. The amounts are loose, do it how you like it.
Coconut balls:
equal amounts of cream cheese, nut butter and coconut oil
coconut flakes
sunflower seeds or chopped nuts
raw honey
mash it all together! use honey or other sweetener to taste. the cream
cheese makes these yummy. i love these as snacks that stick and keep me from
getting hungry.
Elaine
Hi Alex,
Here's another macaroon recipe. I may have gotten it from this
group---don't really remember, but it is good and very
easy.
2 large eggs
½ c. honey or agave syrup (or equivalent Stevia)
2 c. shredded coconut
Mix eggs and honey, add coconut and stir well. Spoon batter by teaspoons
onto cookie sheet which has been lined with
parchment paper. Bake at 325º until golden---10-12 minutes.
Enjoy,
Dawn
Hi Bernadette,
Here are the recipes you asked for:
Stir-&-Roll Pie Crust
1 1/3 C unbleached flour
1 tsp Real Salt
1/3 C Coconut Oil
3 tbsp cold Rice Milk
Pumpkin Pie Filling
3/4 C sugar
1/2 tsp Real Salt
1 3/4 tsp Pumpkin Pie Spice *
2 large eggs
1 15 oz can pumpkin
1 12 oz can evaporated milk
Mix sugar, salt, Pumpkin Pie Spice in a small bowl.
Beat eggs in a large bowl and stir in Pumpkin and sugar spice mixture
Gradually stir in evaporated milk.
Pour into 9" pie shell
Bake in preheated 425 degree oven 15 minutes. Lower heat to 350 and bake
for
40 to 50 minutes or until knife inserted near,center comes out clean.
Cool on wire rack for 2 hours and serve or refrigerate.
Makes 8 servings.
* Can use 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves
instead of Pumpkin Pie Spice.
Enjoy!
Frances
Choco-Coco
I had a sweet tooth extraordinaire and needed a `fix'. I'd just
gotten my cacao nibs (raw chocolate beans), so I took a fourth cup of
those to a half cup of TT coconut cream. I added stevia and a dab of
vanilla by taste. I rolled them into teaspoon sized balls and then
rolled the balls in the grated coconut. Yum, yum, yum; I've found a
new love. Next time I do it I will probably rub a little coconut oil
into my palms as the little balls are sticky to shape. Rivka2rut
Coconut Cookies
4 T VCO
Few drops liquid stevia
1 beaten egg
Couple of drops of watkins pure vanilla extract (this stuff is strong but
good)
2 T unsweetened coconut
1/6 cup carbquik
1/6 cup coconut flour
1 T heavy whipping cream.
Mix, drop 8 portions onto cookie sheet, flatten crisscrossed with fork, bake
375 degrees for about 11 minutes.
Making 8 cookies, I get the following:
calories = 100
fat = 7.5
saturated fat = 7
carbs = 4
fiber = 2
protein = 1
These are sooooooo good, very delicate and the closest thing to a real
cookie I have made since lowcarbing. Fern Francis
Banana Bread
One and quarter cup of flour of your liking (Tried Quinoa and Rice so far )
One cup coconut flour
Half tsp sea salt
One tsp. baking soda
Half cup of Coconut Oil
Three Quarters cup of Raw Honey
Two eggs, beaten
One cup of mashed ripe bananas
Two to Three tbsp. hot water
Half cup of chopped soaked walnuts
In a medium bow, stir together the pastry flour, coconut flour, sea salt and
baking soda. Set aside. Melt the oil in a bowl of hot water, stir in with
honey. Add beaten eggs, mashed bananas, and stir vigorously, combining
thoroughly. Carefully stir in about half of the dry ingredients, then half
of the hot water. Now add the rest of the dry ingredients, then the rest of
the hot water, making a light, smooth dough. Last of all stir in the nuts.
Fill a greased pan with coconut oil, bake at 325 degrees for 70 minutes or
until brown.
This is a very delicious and moist bread.
Roxana Lopez
Vanilla Ice Cream
We have fallen in love with this ice cream.
We get goat milk right from the farmer and that is what we use. I
never make it with cow's milk or cream but I guess you could.
2 cans coconut cream and enough goat milk to make 12 total cups.
3 eggs (I found that the eggs keep it from getting so hard that you
can't get it out of the container)
I put the cream, milk and eggs in the blender for a few seconds.
Add 3/4 cup raw organic cane sugar and 3/4 cup Xylitol,
1/4 t. sea salt and 2T pure vanilla extract or other favorite flavor.
Put this in your ice cream freezer canister and chill for at least 30
mins in the fridge. I like to chill for several hours though as it
speeds up the freezing process with less ice. Put the canister in your
ice cream freezer and freeze as usual.
After it is frozen I add whatever I want to it. Hope you all enjoy. Oxyqueen
Coconut Mini Muffins
1 cup unsweetened dried coconut
2 tablespoons butter, melted (or 2 tbs VCO, melted plus pinch salt)
2 eggs
2 tablespoons sweetener (I use Splenda)
1/2 teaspoon vanilla extract
Whisk the ingredients together and divide between 12 mini muffin
tins. I use the flexible kind because the muffins just fall out at
the end! Bake at 350F for 20 minutes until golden brown.
You can use VCO in place of the butter if you wish, but I would then
also add a pinch of salt to the ingredients.
You could also make 6 regular muffins with this amount of recipe but
they would take longer to bake.
Katy
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