I love cooking with coconut oil! Below I’ve compiled 10 delicious recipes that I love to cook at home.
1. Cheesy Fried Rice
Preparation Time: 10 minutes Servings: 4
4 tablespoons coconut oil
2 cups cooked brown rice
4 oz shredded extra sharp cheddar cheese
1. Whisk eggs together in small bowl. Set aside.
2. Melt coconut oil in medium saute pan.
3. When oil is hot, add rice and stir-fry the rice.
4. Move all rice to edges of pan and pour beaten eggs in the middle. Scramble eggs and when they are almost done re-incorporate rice.
5. Add cheese and stir until all is melted.
6. Sprinkle with salt to taste.
2. Chicken Curry
1 whole chicken cut into 6-8 pieces
3 Tablespoons of Virgin coconut oil
2 Tablespoons of coconut flour
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1 Tablespoon chopped fresh ginger root
1/4 cup chopped onion
4 cloves garlic
1 Tablespoon curry powder
2 cups chicken stock (you can use the neck and carcass to make this)
1/4 cup water
In a frying pan sauté garlic, onion, ginger, with virgin coconut oil. Add the cut-up chicken, slightly brown the chicken. Add chicken stock, simmer for 15 minutes. Add salt, black pepper and curry powder. Cover the pan. Continue cooking for another 5 minutes. Dissolve coconut flour in 1/4 cup of water. Stir it into the pan. Continue cooking for another 5 minutes.
Serve over rice
3. Coconut BBQ Pizza
2 1/2 cups flour
1/2 cup coconut flour
1 teaspoon salt
1 1/4 cups lukewarm water
2 teaspoons active dry yeast
3 tablespoons virgin coconut oil, melted
1 tablespoon brown sugar
Toppings (amounts as desired):
Virgin Coconut oil
Cooked meat (your choice)
Mozzarella cheese, shredded
Parmesan cheese, shredded
In a medium bowl mix flour, coconut flour, and salt.
In a large bowl stir 1/2 cup warm water, yeast, oil and sugar, let stand until foamy.
Stir in the remaining 3/4 cup water. Add flour mixture.
Mix together and form into dough. Knead the dough on a floured surface until smooth and elastic.
Form the dough into a ball. Place ball into a bowl greased with extra coconut oil and turn once to coat. Cover with a damp towel and let it rise in a warm place until it doubles in size, 30-45 minutes.
Once dough has risen, punch down gently, and roll out to the desired shape and thickness.
Brush dough with coconut oil. Spread the barbecue sauce on and sprinkle with mozzarella cheese. Add remaining toppings of your choice and top it off with parmesan cheese.
Pre-heat oven at 425 degrees and bake for 15-25 minutes or until golden brown.
4. Coconut Cajun Shrimp
Servings: 2 to 4 Preparation Time: 10 minutes
Approx. 12 large shrimp, peeled and de-veined
3 teaspoons Cajun seasoning
Salt, if needed
Virgin Coconut Oil
Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of seasoning over the shrimp. Flip over to the other side and season with the remainder of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning. Add cayenne pepper for a spicier shrimp.
Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes.
Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook.
5.Coconut Chicken Strips
Servings: 12 Preparation Time: 20 minutes
1 1/2 cups shredded coconut
1 1/2 lbs chicken breasts, cut into strips
2 tablespoons virgin coconut oil
1 tablespoon flour
1/4 teaspoon nutmeg
1/2 cup prepared mustard
2 tablespoons honey
1. Turn oven to broil
2. Spread coconut evenly on a baking sheet.
3. Toast coconut until slightly browned and remove from oven.
4. Preheat oven to 375 degrees ºF.
5. Mix flour, nutmeg, and toasted coconut in a bowl.
6. Place chicken strips in a bowl and drizzle with oil or melted butter.
7. Prepare cookie sheet with oil or butter so the strips won’t stick.
8. Coat chicken with dry mixture.
9. Bake for 10 minutes, or until cooked thoroughly.
10. While chicken is cooking, mix mustard and honey for dipping sauce.
6. Crispy Coconut Fried Fish
Servings: 6 Preparation Time: 10 minutes
3 tablespoons Virgin Coconut oil
1/4 cup coconut flour
1/2 cup shredded coconut
6 fresh or thawed white fish fillets
1/4 cup coconut milk
Salt & pepper to taste
Heat the coconut oil in skillet over medium-low heat.
In shallow dish combine coconut flour and shredded coconut. Dip the fish in the coconut milk, coat with coconut mixture, then sprinkle with salt and pepper.
Fry until golden-browned and flakey.
7. Curried Beef and Vegetable Pasta
Servings: 4 Preparation Time: 30 min
1/2 large onion, thinly sliced and cut into 1/2″ strips or diced
1/2 green pepper, diced
Virgin coconut oil
Salt and Pepper
2 garlic cloves
1/4 cup white wine
8 oz mushrooms, sliced
1/2 lb ground beef
1/2 tablespoon yellow curry powder
28oz diced tomatoes
4 servings pasta
Preheat cast iron skillet to med-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt until onions begin to be see-through. Add garlic to toast, add wine and allow it to absorb into veggies. Add mushrooms, salt, and pepper and more coconut oil as needed.
When mushrooms are mostly cooked through, turn down to med or med-low heat and add beef or bison, salt, pepper, spices and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce and simmer to allow flavors to combine.
Serve over rice pasta sprinkle with organic shredded Italian cheese.
8. Coconut Shrimp and Rice
6 ½ cups water
3 cups uncooked rice
1 ½ cups Virgin coconut oil
2 cups shredded coconut
1 – 2 lbs. shrimp – peeled and de-veined
Salt and Pepper to taste, or spices of your choice
Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.
Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.
Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.
9. Thai Coconut Curry
2 pounds ground meat. Your choice. Can mix and match. i.e Beef and Lamb
1 medium sized onion, chopped
28 ounces coconut milk
1 – 4 teaspoons Thai red curry paste, or to taste (for kids, I use ½-1 teaspoon)
½ cup vegetable stock
¼ cup fish sauce
1 tablespoon honey
1 tablespoon virgin coconut oil
1 tablespoon molasses
1 11-oz package frozen sugar snap peas
1 8-oz can sliced bamboo shoots, rinsed & drained
1 8-oz can sliced water chestnuts, drained
1 15-oz can Chinese mushrooms, drained
¼ cup shredded coconut
Brown meat and onion together, drain and set aside.
In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.
Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well and steamed.
10. Thai Fish Cakes
Servings: 3 Preparation Time: 25 minutes
300 grams white fish fillets,
1 egg, lightly beaten
1 tablespoon fish sauce
2 tablespoons flour of choice
2 tablespoons red curry paste
1 -2 red chilies
2 tablespoons coriander leaves, chopped
2 raw spring onions, chopped
50 grams green beans, chopped
Coconut oil, for frying
Salt, to taste
Step 1: Add fish fillets, egg, fish sauce, flour, red curry paste, red chilies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl
Step 2: Now add spring onion and green beans in to the paste. Mix well. Form the paste in to round patties using wet palms. Keep them aside.
Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
Step 4: Serve hot with chili sauce.
Share your delicious recipes in the comments below!.