Coconut Oil Lotion Recipes

(Last Updated On: August 3, 2018)

Most commercial coconut oils are made from copra which is the dried meat part of the coconut. Coconut oil can be made by kiln drying, sun drying, or smoke drying. It can be made by using these drying processes independently or it can be done by a combination of the three drying methods. It is said that if natural copra is the starting point the resulting coconut oil will be impure and cannot be processed into consumable coconut oil. The coconut oil has to be deodorized, bleached and refined to be able to be used by the public.

Coconut Oil Coffee Recipe

Coconut Oil Coffee Recipe 1 - Coconut Oil Lotion Recipes

Ingredients:

  • Coffee (preferably organic).
  • 1-2 Teaspoons of Coconut Oil
  • Note: You can use coffee substitutes like Dandy Blend in the recipes instead.
  • Stevia (optional)
  • Raw Honey (optional)
  • Coconut Sugar (optional)
  • Gelatin (optional)
  • Vanilla Extract (optional)
  • Peppermint Extract (optional)
  • Whatever mix-in you like!

Directions:

  • Pour your coffee into your blender carefully.
  • Add coconut oil and any other goodies you want (I usually add a tablespoon of gelatin and a teaspoon of raw honey).
  • Place the lid on your blender and blend up your coffee. Blend the coffee to your own personal taste. It will make a solid cup of coffee for you.

Coconut Oil Popcorn

Coconut Oil Popcorn

Ingredients:

  • 1/2 Cup Organic Popping Corn
  • 1 1/2 Tablespoons coconut oil (or switch out the 1/2 TBS with red palm oil)
  • Sea salt

Instructions:

  • Heat a large, heavy bottom pot over medium heat. Be careful not to go over medium heat, or you may experience a very unpleasant chewy texture where the kernels were heated too fast and did not completely pop.
  • Add the coconut oil and let it completely melt. Once the oil is completely melted put a few kernels into the pan and wait for them to pop. This helps determine when the oil is heated enough to popping.
  • Once the test kernels have popped, place the rest of the popcorn seeds into the pan and cover.
  • After the kernels begin popping, begin to shake every 10 seconds or so until you hear the popping slow down. When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds. This helps the popcorn at the bottom from burning.
  • After the 10-20 seconds, or you feel the popping is finished pour into a bowl, salt to taste and enjoy.

Coconut Butter Buttons

Coconut Butter Buttons

Ingredients:

  • 3/4 Cup coconut butter
  • 1/4 Cup coconut oil
  • 1 Teaspoon vanilla extract
  • 3 Tablespoons maple syrup or raw honey (Babies under the age of one should not eat raw honey. If making these for infants it would be desirable leave out the sweetener. 1/8 teaspoon of liquid stevia can be used in place of the honey/maple syrup).

Instructions:

  • Mix all the ingredients together in a food processor or mixer.
  • Use a spatula to scrape all the coconut butter off the sides of the bowl.
  • Scoop mixture into a ziplock bag.
  • Coconut butter and coconut oil will begin to melt at 76°. If your coconut butter mixture is melted you’ll need to refrigerate it for 5-10 minutes so it firms up.
  • Cut the tip off one of the corners of the bag and squeeze button size drops of coconut butter onto a parchment or wax paper lined cookie sheet.
  • Once you’ve used up all the coconut butter you’ll want to put the buttons into the refrigerator to set up.
  • After they’ve hardened you’ll want to remove them from the cookie sheet and store them in a container in the refrigerator or freezer.

Baked Coconut Oil Corn Tortilla Chips

Baked Coconut Oil Corn Tortilla Chips

Ingredients:

  • package of organic non-GMO corn tortillas
  • 6 tablespoons coconut oil, melted – where to find coconut oil
  • salt to taste

Instructions:

  • Preheat oven to 400 degrees.
  • Use a pizza cutter or a pair of clean scissors to cut tortillas into wedges. Spread tortilla wedges over two rimmed cookie sheets.
  • Gently pour melted coconut oil over tortillas.
  • Try to evenly distribute the oil over both cookie sheets.
  • Place cookie sheets in the oven and bake 6-8 minutes.
  • Rotate cookie sheets and continue to bake until chips are lightly brown and crispy. Salt to taste.
  • Serve warm or let them cool and store in an airtight container or ziplock bag.

Homemade French Fries and Ketchup

Homemade French Fries and Ketchup

Ingredients:

  • 2½ pounds organic russet potatoes, peeled and sliced into desired french fry sized slices
  • 1-1½ cups Coconut Oil, tallow or lard (You can use coconut oil)
  • sea salt

Instructions:

  • Soak peeled and cut potatoes in a bowl of room temperature water for 8-12 hours. Pat dry with paper towels.
  • Homemade French Fries and Ketchup from the author of this recipe
  • Using a large skillet, heat coconut oil to 300 degrees. Fry potatoes until they are just barely cooked and still limp. Remove fries from oil and let cool.
  • Bring coconut oil up to 375 degrees. Fry French fries a second time until golden brown and crispy. Frying the fries a second time will make these fries crispier!
  • Season with sea salt. Serve and enjoy!

Coconut Oil Fudge

Coconut Oil Fudge

Ingredients:

  • 1 cup coconut oil
  • 1 cup cocoa powder
  • 1 Tablespoon vanilla extract
  • Raw Honey (or other natural sweeteners like maple syrup or stevia)
  • Pinch of sea salt
  • Optional: 2-4 Drops peppermint essential oil

Instructions:

  • Measure 1 cup of coconut oil and scoop it out into a mixing bowl. Whip the coconut oil with a stand or hand mixer until it’s light and fluffy. Note: If your coconut oil is room temperature and already liquid you can skip this step.
  • Mix the whipped (or melted if you live in a warmer climate) coconut oil, cocoa powder, vanilla, and salt together. Mix well and slowly add honey or sweetener of choice. Taste as you go to make sure you don’t over sweeten your fudge. Mix in 2 drops of peppermint essential oil if using.
  • Pour fudge into a 9×5 inch pan (this is a bread size pan). Spread fudge evenly cover the pan with a lid or plastic wrap.
  • Refrigerate until fudge is set and hard, about 4 hours.
  • Cut fudge into small squares and serve.

Magic Hard Shell

Magic Hard Shell

Ingredients:

  • 1/2 Cup Coconut Oil
  • 1/2 Cup Cocoa Powder
  • 1/4 Cup Raw Honey or Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • Pinch of Sea Salt

Instructions:

  • Gently heat the coconut oil, cocoa powder and honey together in a small saucepan over low.
  • Stir until ingredients are melted. Add vanilla and salt and mix.
  • Pour warm magic shell sauce over ice cream or dessert of choice.
  • Store in an airtight container in the refrigerator.
  • Reheat over low to reuse.
  • This recipe makes approximately 1 1/4 cup of magic shell sauce.

No Bake Almond Joy Cookies with Coconut Oil

No Bake Almond Joy Cookies with Coconut Oil

Ingredients:

  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/2 cup coconut syrup (honey or maple syrup will work too)
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup shredded coconut
  • 2/3 cup sprouted almonds, chopped
  • extra shredded coconut for topping (optional)

Instructions:

  • Melt the coconut oil over low heat in a medium saucepan.
  • Add cocoa powder, coconut syrup and vanilla extract.
  • Add shredded coconut and sprouted almonds to the chocolate dough.
  • Mix well and let the dough cool to room temperature.
  • Scoop cookies onto a parchment lined cookie sheet.
  • Flatten each cookie with a spoon or fork.
  • Sprinkle cookies with shredded coconut or chopped almonds (optional).
  • Place cookies in the refrigerator to set.
  • Store cookies in a container in refrigerator or freezer.
  • Store for up to two weeks.

Coconut Oil Chocolate Bars

Coconut Oil Chocolate Bars

Ingredients:

  • 2/3 cup cocoa powder
  • 2/3 cup coconut oil
  • 1/3 cup + 1 tablespoon honey, maple syrup or simple syrup
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions:

  • Heat coconut oil in a small saucepan over low heat.
  • Once it melts add the remaining ingredients.
  • Stir and pour mix over a parchment paper
  • Place cookie sheet in the refrigerator for 2-4 hours, or until it is set.
  • Once the chocolate hardens, break it up into pieces.
  • Store in an airtight container in the refrigerator.

Homemade Almond Joy Candy

Homemade Almond Joy Candy

Ingredients:

  • 1/2 Cup Coconut Butter
  • 1/2 Cup Sprouted Almond Butter— (Sprouted Almond Butter Recipe)
  • 1 Tablespoon Natural Sweetener (I used Raw Honey)
  • 1/2 Teaspoon Vanilla Extract
  • 1 Tablespoon Coconut Oil
  • 1 Cup Chocolate Chips – Homemade or Buy Soy Free
  • 18 Sprouted Almonds

Instructions:

  • Mix coconut butter, sprouted almond butter, honey and vanilla extract together in a food processor. Mix until very smooth.
  • Evenly pour the almond butter mixture into 18 mini cup molds. Fill each up approximately 3/4 full.
  • Place the molds in the refrigerator or freezer to set, about 1 hour.
  • Once the coconut almond cups are solid you can melt the chocolate for the topping.
  • In a small saucepan, heat 1 cup of chocolate chips with 1 tablespoon of coconut oil.
  • Melt over low heat.
  • Evenly pour chocolate over the coconut and almond cups.
  • Place a whole sprouted almond on top of each cup.
  • Refrigerate cups for 1-2 hours or until completely set.

Chocolate Coconut Butter Bars

Chocolate Coconut Butter Bars

Ingredients:

  • 1 Cup Soy Free Chocolate Chips, melted
  • 3/4 Cup Coconut Butter
  • 1 1/2 Teaspoons Vanilla Extract
  • Raw honey, maple syrup (or sweetener of choice)

Instructions:

  • Pour melted chocolate chips over a greased 5×7 loaf pan.
  • Spread chocolate evenly over the bottom of the greased pan and place in the refrigerator for 5 minutes or until the chocolate is set.
  • Melt coconut butter in a small saucepan over low heat. Add vanilla and sweeten to taste. I added about 3 tablespoons of honey to this batch.
  • Pour coconut butter mixture over cooled chocolate layer.
  • Refrigerate the bars for 1 hour or until the coconut butter layer is solid.
  • Bring bars to room temperature and cut into even squares (this is the easiest way to cut the bars).
  • Refrigerate the cut coconut butter bars.
  • Flip the bars out of the pan and serve.
  • Keep these babies stored in the refrigerator so they don’t melt on you!

Homemade Chocolate Chips

Homemade Chocolate Chips

Ingredients:

  • 1 Cup Cocoa Butter or Coconut Oil
  • 1 Cup Cocoa Powder
  • 1/3 Cup Raw Honey or Maple Syrup
  • 3 Teaspoons Vanilla Extract

Instructions:

  • Gently heat all ingredients in a small saucepan over low heat.
  • Mix until ingredients are combined and chocolate sauce is smooth.
  • Line a cookie sheet with parchment paper.
  • Pour chocolate sauce over parchment lined cookie sheet.
  • Place cookie sheet in the freezer.
  • Freeze for 2-3 hours or until chocolate is completely hard.
  • Remove chocolate from the freezer and break it into chunks. I used my hands to do this. Then chop chocolate into small chocolate chip size pieces.
  • Store chocolate chips in the freezer. These can be used just like store bought chocolate chips!

Creamy Coconut Oatmeal

Creamy Coconut Oatmeal

Ingredients:

  • 1 cup organic rolled oats
  • 1 cup warm water
  • 2 tablespoons whey, yogurt, kefir, lemon juice, or vinegar
  • 1/2 teaspoon sea salt
  • 2-4 tablespoons palm sugar or raw honey
  • 1 cup whole coconut milk
  • shredded coconut, toasted (optional)

Instructions:

  • Mix warm water and whey (or other choices) with rolled oats. Cover the bowl with a towel and soak 8 – 24 hours. (Note: soaking oats in whey or vinegar helps to break down phytic acid in the oats).
  • Drain soaked oats. Bring coconut milk and salt to boil. Add oats and cook 3-5 minutes.
  • Add sweetener (if desired) and top with toasted shredded coconut.
  • Serve and enjoy!

Fried Chicken Fingers Recipe (Grain Free)

Fried Chicken Fingers Recipe (Grain Free)

Ingredients:

  • 4 boneless skinless chicken breasts, sliced lengthwise into strips
  • 2 egg whites, lightly beaten *
  • 1/4 cup Coconut Flour
  • 3/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • Coconut Oil
  • *Egg whites are used for a crispier chicken finger. Whole eggs will also work fine in this recipe though.

Instructions:

  • You will want to fry your chicken fingers in 2-3 inches of coconut oil. The amount of oil you use will depend on the size of the skillet you use.
  • Melt coconut oil in a skillet over medium heat. The desired temperature will be around 375 degrees.
  • Mix coconut flour, parmesan cheese, salt and pepper together in a medium bowl.
  • Dip chicken strips into egg whites and coat them with coconut flour mixture. Repeat until all chicken fingers are breaded.
  • Test your first chicken strip in heated coconut oil. The chicken should turn golden brown and be completely done in 4-6 minutes. If the chicken fries up too quickly, adjust heat and test another piece. Turn chicken fingers halfway through cooking.
  • Serve hot with a side homemade dipping sauce. Enjoy!

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

Ingredients:

  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Grated Ginger
  • 4-6 Tablespoons Thai Red Curry Paste
  • 6 Cups Chicken Bone Broth
  • 3 Tablespoons Fish Sauce
  • 1 Tablespoon Coconut Sugar
  • 2 (14 ounces) Cans Coconut Milk – please use BPA free coconut milk
  • 1 Pound Boneless, Skinless Chicken Breast, sliced into 1 Inch Strips
  • 3 Tablespoons Fresh Lime Juice
  • 1/2 Cup Fresh Cilantro Leaves
  • salt and pepper to taste

Instructions:

  • Heat oil in large Dutch oven over medium heat until simmering. Stir in the ginger and curry paste and cook for one minute. Add 1/2 cup bone broth and stir until the curry paste dissolves. Stir in the remaining broth, the fish sauce, and unrefined sugar. Bring to a simmer and cook, partially covered for 15 minutes.
  • Stir in the coconut milk and chicken. Simmer until the chicken is cooked, about five minutes. Stir in the lime juice and season with salt and pepper.
  • Sprinkle fresh cilantro leaves over each serving of soup. Serve and enjoy!

Coconut Shrimp (Grain Free)

Coconut Shrimp (Grain Free)

Ingredients:

  • 1 pound wild shrimp, deveined
  • 1 organic egg, preferably pasture raised
  • ¾ cup organic shredded coconut, unsweetened {where to buy shredded coconut}
  • ½ cup arrowroot powder
  • 1 teaspoon – 1 tablespoon coconut sugar (optional). If you prefer you coconut shrimp to be sweet, add the coconut sugar. I personally enjoy coconut shrimp dipped in
  • a sweet sauce, but with just a little added coconut sugar, You can add the sweet dipping sauce.
  • ½ teaspoon sea salt
  • dash of pepper
  • refined organic coconut oil for frying {where to buy coconut oil}

Instructions:

  • Heat coconut oil in a small saucepan on low-medium heat. Rinse shrimp and pat dry. You can slice the shrimp from the top of the tail to the tip if you would like your shrimp to be butterflied.
  • Beat egg and set aside. Mix shredded coconut, arrowroot powder, coconut sugar, sea salt and pepper together in a separate bowl.
  • Dip shrimp in egg and coat in coconut mixture. Make sure to coat each shrimp well. Add one shrimp to the hot oil. The shrimp should take 3-5 minutes to cook and turn golden brown. If it turns brown too fast, turn the heat down and test another shrimp. Once the temperature of the oil is right, continue to fry the rest of the shrimp.

Conclusion:

We have shared with you how coconut oil is made and some yummy and versatile coconut oil recipes. You can do just about anything with coconut oil and a little imagination.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Written by Irina Radosevic MD
Irina graduated from the University of Belgrade, School of Medicine as a Doctor of Medicine (MD) and spent over 3 years working in the Clinical Hospital Center Zvezdara, in the Department of Emergency Medicine. She also undertook a postgraduate in Cardiology from the same University and had previously worked for over a year as a Physician and Nutritionist Dietitian for the Fitness club Green Zone. She eventually left her chaotic but fulfilling job in the ER to pursue her passion of writing, travelling and mountain climbing which has included writing a first aid course for the alpine club of Belgrade. Irina currently works as a VA for PintMedia focusing on medical and travel writing. Feel free to connect with Irina on LinkedIn and FaceBook. Her CV can be seen here.