Here are some simple recipes to help you incorporate more coconut oil into you diet. For more great recipes go to our Coconut Oil Diet Recipes Blog.
Coconut Oil Vinaigrette
1/4 cup of your favorite vinegar
1/2 cup liquid virgin coconut oil
1/2 cup virgin olive oil
sea salt and pepper to taste
Wisk all ingredients together in a small bowl. Store in glass jar in refrigerator and warm to room temperature before using.
Try adding minced garlic, parsley, onion powder, cayenne powder, dill weed, Parmesan cheese, or Dijon mustard for variations.
Buttermilk Fried Chicken
1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon sea salt
3 cups whole wheat flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon sea salt
1 teaspoon ground black pepper
coconut oil for frying
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper.
Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
Variation: Use 6 skinless, boneless chicken breast halves instead of the whole chicken. Cut into 1/2 inch strips. Follow recipe instructions. Fry until golden brown and juices run clear. Drain on paper towels.
Thai Coconut Chicken
4 chicken breasts halved, skinned and deboned
1 (6 oz.) can coconut milk, unsweetened
Juice of 2 fresh limes
1/3 cup rice flour
Pinch of red pepper
1/3 cup sesame seeds
Make a marinade of coconut milk, lime juice and red peppers. Place in plastic bag with chicken breasts and refrigerate overnight. Drain and save marinade.
Mix rice flour and sesame seeds. Coat chicken breasts in flour mix. Fry in non stick skillet using 3 tablespoons of coconut oil until chicken is golden brown. Remove chicken from skillet; add marinade and some or all of remaining flour to skillet. Cook for a few minutes until thickened pour over chicken. Add lime slices for color.
Coconut Shrimp Kabobs with Island Coconut Salsa
1 lb shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons Lime Juice
1 garlic clove, crushed
1 teaspoon Red Chili Peppers, seeded and minced
1 teaspoon ground Cumin
1/2 teaspoon ground Coriander
1/4 teaspoon ground White Pepper
12 to 18 fresh Pineapple Chunks
Island Coconut Salsa
1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil
Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Serve coconut shrimp on large lettuce leaves with Island Salsa on the side.
Caribbean Run Down
1 pound of codfish or another mild fish (or lobster)
3 tablespoons lime or lemon juice.
3 cups coconut milk
1 large onion
3 cloves garlic
finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 tablespoon vinegar
sea salt and freshly ground black pepper to taste
1 tablespoon vinegar
Pour the lime juice over the fish and set aside.
Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the fish, add the other ingredients and cook until the fish is tender, about 10 minutes.
Philippine Chicken Adobo in Coconut Milk
2 tablespoons garlic, minced
1 onion, chopped
2 tablespoons coconut oil
1 whole chicken, cut into 8-10 pieces
3 cups coconut milk, divided
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh ginger, grated
3 tablespoon vinegar
1 small piece chili (optional)
In a soup pot, saute garlic and onion in 2 tablespoons coconut oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. Serve hot over rice.
Coconut Rice
3 cups long grain rice (I like brown Basmati)
3 cups coconut milk or 1 can coconut cream mixed with 3 cups of water
1 1/2 cups raisins
6 tablespoons slivered almonds
1 onion, sliced
sea salt to taste
Slice and fry the onions in coconut oil until they are golden brown. Fry the almonds lightly. Set both aside.
Put rice, coconut cream, water and salt in a saucepan (or rice cooker). Bring it to boil on medium heat and boil until liquid is gone. Reduce heat, cover and continue cooking until rice is well cooked and fluffy. Gently stir with a fork.
Garnish with fried raisins, onion and almonds. Serves: 4-6.
Coconut Oil Tortilla Chips
12 (6 to 7 inch) corn tortillas
1 cup of coconut oil
1/2 teaspoon salt
With a large sharp knife, cut tortillas into quarters. If making strips, cut across the tortillas to make strips the width you want.
In a medium size skillet, heat the oil over medium-high heat until a strip of tortilla starts to sizzle immediately when dipped into the hot oil.
Fry the tortilla pieces in batches about 2 minutes or until crisp and lightly browned.
Remove with a slotted spoon or tongs, and drain on paper towels.
While the chips are still hot sprinkle lightly with sea salt, if desired. Serve with salsa. Makes about 48 chips.
Dianne’s Homemade Salsa
4 medium organic tomatoes, chopped
1 clove of garlic, crushed
1/2 cup red onion, chopped (or you can use scallions)
1 can (4 oz.) diced green chilies
1 (or more) Jalapeno peppers, seeded and diced (or you can use Anaheim chilies, which are milder).
1/3 cup of fresh cilantro, chopped
2 tablespoons olive or coconut oil
2 tablespoons lime juice
1/2 teaspoon ground cumin
sea salt and pepper to taste
Combine all ingredients and let rest at room temperature for an hour before serving. This is good served over other foods or as a dip.
Banana Coconut Pops
2 Bananas
Raw Honey
Desiccated Coconut
popsicle sticks
Peel the bananas, then cut them in half and push popsicle sticks into the bottom of both pieces of banana. Roll the bananas in honey, and then in the coconut.
Place the banana pops on a baking tray lined with a sheet of baking paper and then freeze. Your banana pops will be ready to eat the next day.
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