Coconut Oil Diet Recipes

Gluten Free Coconut Flour Pizza Crust

2012-01-23T14:43:00.000-08:00

Makes approximately two 8″ thin crust pizzas

Ingredients:

4 good quality eggs, preferably organic grass fed
1/4 cup coconut flour
1/4 cup plain yogurt
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/3 cup shredded Parmesan cheese
2 cloves organic garlic, minced
1/4 tsp sea salt

Instructions:

Whip the eggs in a large bowl with the yogurt and sea salt. Add the coconut flour and whip until very smooth with no lumps. This may take a few minutes to accomplish as it takes some time for the coconut fiber to absorb the liquid. Blend in the onion powder, oregano, basil, garlic, and parmesan cheese.

Line a pizza pan with parchment paper. Gently pour about 1/2 the batter onto the paper lined pan. Use a spatula or other kitchen utensil to spread the batter into an 8-9″ circle that is quite thin (the thinner the better).

Bake at 400F for 10 minutes. Remove pan from oven, add homemade pizza sauce, cheese and other toppings as desired. Place back in the oven on broil for about 8 minutes more.

Repeat this process with the remaining half of the coconut flour batter.

I found and adapted this recipe from: http://www.thehealthyhomeeconomist.com/coconut-flour-pizza-crust/

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Coconut Fried Potatoes

2012-01-23T13:51:00.000-08:00

Ingredients:
3 large organic potatoes with skin, thinly sliced
6 tablespoons of organic virgin coconut oil
sea salt for taste

Directions:
Place a large, flat skillet on stove-top and heat on medium-high for a minute. Drop coconut oil onto skillet and let it melt. Arrange potato slices on top of the oil in a single layer and sprinkle them with salt. Cook until brown (about 10 minutes; longer depending on the thickness of the slices), then flip.

Cook another 10 minutes. Serve immediately. Makes 3 servings with two tablespoons of coconut oil per serving.

You can also add chopped onion, bell pepper,and/or diced garlic for variation. Or try using your favorite organic seasoning salt.

This recipe is adapted from Swanson Health Product's Healthy Recipes found at: http://www.swansonvitamins.com/health-library/recipes/coconut-fried-potatoes.html

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Creamy Coconut Corn

2011-12-23T11:20:00.000-08:00

Ingredients:

2 tablespoons butter or ghee
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1 red onion, peeled and chopped
2 tablespoons curry powder
kernels from 8 ears of organic corn
1 can whole coconut milk
1 tablespoon chopped fresh cilantro
sea salt to taste

Directions:

Warm butter or ghee in large saute pan over medium heat. Add peppers and onion. Saute until soft, about 5 minutes. Stir in curry powder. Add corn and coconut milk. and bring to a simmer. Simmer uncovered until sauce thickens, about 5 minutes. Stir in cilantro and season with salt.

Adapted from Coconut Corn recipe in Eat Fat Lose Fat by Dr. Mary Enig and Sally Fallon. (A great book for weight loss information and recipes!)

Coconut Potato Pancakes (also called Coconut Fritters)

2011-11-22T16:28:00.000-08:00

Ingredients:

2 cups unsweetened coconut milk
4 large baking potatoes
1/2 cup unsweetened dried coconut
1/2 cup flour
1 teaspoon baking powder
1/4 tsp. Salt
3 free range eggs, beaten
Coconut oil
1/2 cup butter, melted, for serving

Directions:

Boil the potatoes in their skins, cool slightly and peel. Mash the potatoes. Add the eggs.

Sift the flour together with the baking powder and salt. Beat this mixture
into the potato and egg mixture.

Add the coconut milk. Drop batter by large spoonfuls onto a hot heavy frying pan, well-greased with coconut oil. Turn the pancakes when golden on one side (3-4 minutes). Cook until the second side is golden brown.

Serve with the melted butter on the side. Serves 4 to 6.

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Coconut Spinach

2011-11-22T15:26:00.000-08:00

2-3 lbs. fresh organic spinach
2 Tablespoons butter
1/2 cup minced onion
1/2 cup unsweetened coconut milk
1/4 cup crushed blanched almonds, cashews or pine nuts
1 teaspoon salt
1/2 teaspoon seeded and crushed dried red chili pepper (optional)
1 Tablespoon of unsweetened coconut, lightly toasted.

Place spinach in covered pot, with just enough water to cling to leaves. Cook just until spinach is wilted and tender. Set aside.

Saute minced onion in butter. Stir in coconut milk, nuts, salt and chili pepper. Add to spinach. Reheat and serve in heated bowl. Top with toasted coconut.

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Dianne's Healthy Coconut Almond Macaroons

2011-10-15T18:32:00.000-07:00

I've posted this recipe before, but it's worth posting again. This is one of my favorite low carb, gluten free cookie recipes. Imagine, you can snack on something good for you that actually helps you lose weight!

Ingredients:

1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
2 t. coconut flour
4 T. warm water
4 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt

Directions:

Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.

Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal, coconut flour and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add another teaspoon of coconut flour. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 - 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.

Makes about 24 cookies.

If you don't like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.

If you want to get decadent, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.

• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Quinoa Coconut Curry

2011-09-15T14:06:00.000-07:00

Ingredients:

1 cup uncooked quinoa
1 cup Chopped, mixed vegetables (I use frozen or leftovers)
3 T virgin coconut oil
1 large garlic clove, chopped
1/2 organic sweet onion
1/2 t ground cumin
3 T curry powder
1/2 t fine sea salt
3 T spelt flour
2 cups vegetable stock
1 large organic tomato, diced

Directions:

Heat coconut oil in a saucepan over medium heat until melted. Add chopped garlic and onion and cook for 4-5 minutes. Add cumin, sea salt, and curry spices and stir well. In a cup, mix the flour with a little of the stock to make a paste. Slowly mix into the spice onion mixture. Add the rest of the vegetable stock. Stir in coconut milk, and finally add the diced tomatoes. Simmer on low for about 30 minutes stirring every now and then.

While the sauce is simmering, cook the quinoa according to the package directions. Mix in cooked vegetables into the quinoa and pour some sauce over top. Serve with some crunchy crackers or flat bread for scooping, if desired.

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Coconut Milk Rice Pudding

2011-09-14T17:21:00.000-07:00

This is a quick and delicious lactose free version of rice pudding.

Ingredients:

    1 (16 ounce) can coconut milk
    honey, maple syrup or stevia sweetener, to taste
    1/2 cup unsweetened coconut flakes
    2 cups cooked rice (brown or white)
    1 teaspoon vanilla extract
    vanilla almond milk, optional

Directions:

1. Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer. Add sweetener and stir until dissolved. Add coconut, if desired.

2. Add the cooked rice and heat through. Simmer until it thickens, but don't allow it to become too dry, the rice will continue to absorb the milk as it cools.

3. Take off the heat and stir in the vanilla. Serve warm or chilled. Top with vanilla milk, if desired (good if it gets too dry).

This is good served warm for breakfast or chilled for dessert.

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Coconut Millet Breakfast Bars

2011-07-23T16:45:00.000-07:00

These are a great gluten-free breakfast or pick-me-up snack with lots of fiber, protein and no refined sugars. Plus chocolate! Mmmm.

In a small saucepan, warm up the following ingredients on medium heat...

3 tablespoons of raw honey
3 tablespoons of sucanat or other powdered sweetener
1 tablespoons of coconut oil
1/4 cup of So Delicious coconut milk beverage
1 ts. of pure vanilla
1/2 cup of almond butter
3 tablespoons of 100% cacao powder ( or baking cocoa)

Let all those ingredients get warm together and mix well for just about 2-3 minutes. Then pour the warm mixture into a mixing bowl with the following ingredients...

1/4 cup of flax meal (grind whole flax seeds in your coffee grinder if need be)
1 cup unsweetened coconut shreds or flakes
1 1/2 cup of millet puffed cereal (or other gluten-free puff cereal like rice, or flax)
1/2 teaspoon sea salt

Mix all of the together and pour into an 8x8 pan. Press mix with the back of a spoon or spatula until it is hard. Place in the fridge for at least for 30 minutes before cutting into squares. You can get about 9-12 small squares from this pan size. If you want to do a 9x13 pan you will have to double the recipe. After you cut the squares, keep them in the fridge if it's warm in your kitchen (like mine here in Arizona).

Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Buttermilk Green Bean Soup

2011-05-04T14:33:00.000-07:00

This is an old German family recipe. I substituted 1/2 cup of coconut milk for the 1/2 cup of the buttermilk, and it adds a really nice flavor to the soup. You can try doing half coconut milk and half buttermilk if you don't like the sour buttermilk flavor as much. Sometimes we leave the potatoes in chunks, but I like the consistency the potato puree gives the soup.

Ingredients:

    •     Ham Bone and chopped or diced ham
    •    3/4 lb (3 Cups) green beans stemmed and cut in bite sized pieces. (You can also use an equal amount of canned cut green beens for a quicker version).
    •    1 lb (4 cups chopped) of potatoes, peeled, cooked and cut in chunks
    •    1-2 cups Ham Bone Stock
    •    Sour Cream 
    •    1/2 cups Buttermilk
    •    1/2 cup Coconut Milk
    •    Hot sauce like Tobasco ( if desired) 
    •    Salt and Pepper

Directions:

1. Make ham stock by cooking the ham bone in enough water to cover it for at least several hours. Overnight is better.
2. Reserve 2 cups of ham stock. Add the potatoes to it, and cook until they are soft.
3. Lift out the potatoes and puree, in blender or bowl with wire whisk. Set aside and reserve.
4. Add the green beans to the ham stock and cook until just tender. Turn off the heat.
5. Add the buttermilk, coconut milk, ham and pureed potatoes and slowly bring back to a simmer.
6. Taste and add salt, pepper, and hot sauce if desired. Garnish with a shake of paprika and serve.

To make this a low carb recipe, omit the potatoes. This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Steak in Coconut Milk

2011-03-04T09:13:00.000-08:00

(This is from an Indonesian recipe called Opar Daging.)

1 1/2 pounds sirloin steak, 1/2 inch thick
1/2 teaspoon ground cumin
1/2 teaspoon dried ground chili peppers
1/4 teaspoon ground coriander
3 tablespoons coconut oil
2 minced garlic cloves
1 1/2 cups chopped onions
1 teaspoon sea salt
1/2 cup coconut milk

Cut meat in 1 inch by 2 inch strips. Toss with cumin, chili pepper and coriander. Heat the oil in a skillet. Brown the steak, garlic and onions in it. Add the salt and coconut milk. Cook over low heat for 10 minutes. Serves 4-6.

Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Spinach & Cheese Casserole

2011-01-25T16:35:00.000-08:00

Ingredients:

    •    1/3 cup finely diced onion
    •    2 tablespoons coconut oil
    •    2 cups ricotta cheese
    •    2 10-ounce packages frozen chopped spinach, thawed and drained
    •    1/2 cup shredded fontina cheese
    •    3 beaten free range eggs
    •    1/4 cup butter, softened
    •    3 tablespoons all-purpose flour
    •    3/4 teaspoon white pepper
    •    1/2 teaspoon nutmeg
    •    3 tablespoons grated parmesan cheese

Directions:

Preheat oven to 350 degrees. Heat coconut oil in skillet. Add onion and sauté until soft (about 5 minutes). Press thawed and drained spinach in a clean towel or paper towels, eliminating almost all moisture. In a large bowl, combine ricotta cheese, spinach, fontina cheese, eggs, butter, flour, nutmeg and pepper. Add sautéed onion and transfer to a 1 1/2 quart casserole greased with coconut oil.

Bake, uncovered in a 350 oven for 45 minutes. Check center for doneness. It should spring back. Cook for an additional 5-10 minutes if necessary. Sprinkle parmesan cheese over the top and serve warm. Approximately 6-8 servings.

This low carb recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Coconut Mashed Sweet Potatoes

2010-11-10T11:10:00.000-08:00

Ingredients:
4 large sweet potatoes, peeled & cubed
1 cup coconut milk
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
4 tablespoons raw honey or organic maple syrup
1/2 teaspoon sea salt
1 cup unsweetened flaked coconut (optional)

Directions:
Cook the cubed sweet potatoes in simmering water until they are fork tender. Drain. Pour sweet potatoes into a glass bowl and mash with a fork or a potato masher. Stir in coconut milk, cinnamon, nutmeg, honey or maple syrup, salt and coconut flakes. Reheat if needed. Serve immediately. (You can add toasted chopped pecans and/or more coconut flakes to the top just before serving.) Serves 4-6.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Delight ful Pumpkin Dessert

2010-11-10T10:17:00.000-08:00

Just in time for the holidays, enjoy this delicious and healthy dessert.

Ingredients: 

4 cups canned organic pumpkin 
2 tablespoons ground cinnamon
 1/2 teaspoon allspice 
1/2 teaspoon nutmeg 
1 teaspoon vanilla 
2 well-beaten organic free range eggs 
4 tablespoons melted coconut oil
1/4 teaspoon sea salt 
1/2 cup Rapadura sweetener
 1/4 cup raw honey 

Topping Ingredients: 

3/4 cup chopped pecans 
1/4 cup unsweetened coconut flakes
½ cup whole wheat or spelt flour 
½ cup Rapadura sweetener 
¼ cup honey
3 tablespoons melted butter 
3 tablespoons melted coconut oil

Directions: 

Mix all of the pumpkin batter ingredients with a fork and pour into a 9x13 baking dish greased with coconut oil.

Combine topping ingredients and sprinkle over pumpkin mixture. Bake 30 minutes at 350 degrees. Serves 8

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Honey Coconut Flan

2010-08-26T13:18:00.000-07:00

Ingredients:
1/2 cup raw honey
4 eggs
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 cup whole milk
1 14 oz. can of coconut milk
1/3 cup dark maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup unsweetened dessicated coconut flakes

Directions:
Preheat oven to 325 degrees F. Place a large pan with warm water in the oven. Warm the honey and spread it over the bottom of the baking dish. Heat the milk to scalding and set aside.

While the milk is heating, beat the eggs and combine with the coconut milk, syrup and spices. Add the coconut flakes. Wisk the hot milk into the egg mixture and pour into the baking dish.

Place the baking dish in the hot water bath and bake for 50-60 minutes, until mixture is not quite set and still jiggles in the middle.

Cool to room temperature and then refrigerate for at least 1 hour. Serve by inverting the sliced pieces of flan on serving dishes so the honey drips over the entire portion.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Chicken Breasts With Coconut Sauce

2010-08-26T13:16:00.000-07:00

Ingredients:
2-3 tablespoons coconut oil oil
2 tablespoons organic garlic, minced
3/4 cup organic vidalia onions, diced
8 boneless skinless chicken breasts, pounded to 1/2" thick

Sauce:
3/4 cup white vinegar
2 1/2 cups organic chicken broth
2 cloves organic garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce
1 tablespoon honey

Add Last:
1/2 cup coconut milk
1/4 cup fresh parsley, chopped

Directions:

In a large skillet, sauté the onions in the coconut oil. Add chicken breasts and brown lightly. Add the garlic towards the end of the sauté.

In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.

Pour coconut milk over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.

Makes 8 Servings, 1 chicken breast per serving.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coconut Lentil Soup

2010-07-14T09:50:00.000-07:00

Ingredients:

• 1 cup (7 oz) yellow split peas
• 1 cup (7 oz) split lentils
• 7 cups chicken broth
• 1 medium carrot, diced
• 2 tablespoons fresh peeled and minced ginger
• 2 tablespoons curry powder
• 2 tablespoons butter or coconut oil
• 8 green onions (scallions), thinly sliced
• 1/3 cup golden raisins
• 1/3 cup tomato paste
• 1 14-ounce can coconut milk
• sea salt to taste if needed
• 2 tablespoons cilantro, chopped

Directions:

Rinse the split peas and lentils. Place them in a large pot, cover with water and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, toast the curry powder in a small dry skillet or saucepan over low heat until it is quite fragrant. Be careful not to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and the raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. Simmer longer for a thicker consistency.

Serve over brown rice if desired. Sprinkle each bowl generously with cilantro and the remaining green onions. Serves 6.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

No Bake Chocolate Coconut Oatmeal Cookies

2010-07-14T09:03:00.000-07:00

Ingredients:

• 1/4 cup organic sugar
• 1/4 cup cocoa
• 1/4 – 1/2 cup coconut oil
• 1/4 cup milk
• 1 1/2 cups oats
• 1/4 cup natural peanut butter or coconut peanut butter
• 1/4 cup shredded coconut

Directions:

Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.

Servings: approximately 24 cookies Preparation Time: 15 minutes

Recipe from Tropical Traditions and www.FreeCoconutRecipes.com

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Fried Coconut Chicken Strips

2010-04-20T11:56:00.000-07:00

Ingredients

* 3/4 C. pineapple juice, divided
* 1 C. coconut milk, divided
* 1/2 C. soy sauce
* 1/3 C. sucanant or rapadura
* 1/4 C. rice-wine vinegar
* 2 lbs. boneless chicken breasts, cut into strips
* 1 C. white whole wheat flour
* salt and pepper to taste
* 6 cage free eggs, beaten
* 2 lbs. unsweetened shredded coconut
* 3/4 to 1 C. coconut oil
* 1/4 C. heavy cream

Directions

1. Combine 1/4 cup pineapple juice, 1/4 cup coconut milk, soy sauce, sucanat and rice-wine vinegar in a large bowl.
2. Add chicken strips, cover and refrigerate 4 hours or overnight.
3. Place flour in pie plate and add salt and pepper.
4. Beat eggs and 1/4 cup coconut milk.
5. Place shredded coconut in a bowl.
6. Dredge chicken pieces in flour, then egg mixture, then coconut.
7. Heat just enough coconut oil in a saute pan to cover the bottom of the pan.
8. Saute the chicken strips in coconut oil, about 5 minutes on each side.
9. Do not let oil become too hot or you will over brown the coconut.
10. When chicken is cooked, remove from pan and keep warm.
11. Drain the pan of any leftover oil but do not scrape out the drippings.
12. Add the remaining 1/2 cup pineapple juice and 1/2 cup coconut milk to the pan along with the heavy cream.
13. Cook, scraping the bottom of the pan, until sauce has thickened.
14. Use sauce by pouring over the chicken or as a dip for the chicken pieces.

Servings:6

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Baked Crispy Coconut Chicken

2010-03-19T16:12:00.001-07:00

Ingredients:

* 1 cup unsweetened flaked coconut
* 1/2 C. whole wheat or unbleached white flour
* 3/4 teaspoon sea salt
* 1/4 teaspoon black pepper
* 1/4teaspoon garlic powder
* 1 1/2 lbs. boneless skinless organic chicken breast halves
* 1 free range organic egg, lightly beaten
* 1/3 C. butter or margarine, melted (or you can substitute coconut oil)
* 1 C. apricot preserves, optional
* 2 T. Dijon mustard, optional

Directions:

Heat oven to 400° F.

Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter (or coconut oil).

Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F.

Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken. Serves 4.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coconut Flour Muffins

2010-03-19T16:07:00.000-07:00

Ingredients:

* 6 free range organic eggs
* 4 tablespoons butter, melted
* 2/3 cup sucanat or 1/2 cup of honey
* 1/2 teaspoon sea salt
* 1 teaspoon coconut extract
* 1/2 cup sifted coconut flour
* 1/2 teaspoon baking powder
* 1/3 cup unsweetened flaked coconut

Directions:

Heat oven to 400° F.

Blend together eggs, butter, sugar, salt, and coconut extract. Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Fill muffin cups halfway with batter. Sprinkle flaked coconut on top.

Bake for 15 minutes. Makes 12 muffins.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coconut Hot Cocoa

2010-02-26T07:09:00.000-08:00

Ingredients:

2 tablespoons organic unsweetened cocoa powder
1 15-ounce can coconut milk
1/3 cup Sucanat or Rapadura natural sugar
1/4 teaspoon sea salt
1 ounce organic bittersweet chocolate, chopped (about 1/4 cup)
1 teaspoon organic vanilla extract.

Directions:

1. Whisk cocoa into 1/3 cup boiling water.

2. In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.

Yield: 2 servings.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coconut Flour Peanut Butter Cookies

2010-02-25T13:15:00.001-08:00

Ingredients:

½ cup sifted coconut flour
1 cup natural peanut butter
½ cup peanuts, coarsely chopped (optional)
1½ cups Sucanat or Rapadura natural sugar
4 eggs
½ teaspoon vanilla
½ teaspoon sea salt

Directions:

1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in peanuts and coconut flour. Batter will be runny.

2. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 375 Degrees F for about 14 minutes.

3. Cool slightly and remove from cookie sheet.

Makes about 3 dozen cookies.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Creamy Squash Soup

2009-12-21T18:50:00.000-08:00

Ingredients:

* 1 grated apple
* 1 chopped onion
* a pinch of alspice
* 1 Tablespoon coconut oil
* 2 bags of frozen mashed butternut squash
* 2 cups chicken broth
* 2 cups unsweetened coconut milk

Preparation:

Saute' apple, onion and allspice in coconut oil (or you can substitute butter) for two minutes. Stir in squash, chicken broth and coconut milk. Heat through. Add sea salt to taste.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Apricot & Coconut Crisp

2009-12-21T18:47:00.000-08:00

I adapted this recipe from on I found on the Swanson Vitamin website. (The have some good recipes with coconuts and coconut oil there!)

Ingredients:

* 3/4 cup organic extra virgin coconut oil
* 1/4 C organic butter
* 1 cup Sucanat or Rapadura sugar
* 1 cup whole wheat flour
* 1 cup rolled oats
* 1/2 cup of raw organic walnuts, chopped
* 1/2 cup organic coconut shreds

Filling:

* 1/2 cup of dried unsulphered apricots, chopped
* 1 cup water

Whipped Cream Topping:

* 1 cup heavy whipping cream
* 1/4 cup honey
* 1/2 teaspoon vanilla

(Or if you prefer, top with organic ice cream.)

Preparation:

Preheat oven to 375 degrees. To prepare the crust, mix coconut oil, butter, sugar, flour and oats together. Press 2/3 of the mixture into the bottom of an 8 x 8 baking pan.

Chop apricots and place them with the water in a saucepan; cook over medium heat until the apricots soften, about 15 minutes. Spread the apricots on top of the crust in an even layer.

Mix walnuts and coconut into the remaining 1/3 crust mixture and crumble on top of the apricots.

Bake for 30 minutes. Cool and cut in 12 pieces.

Place the heavy whipping cream in a chilled bowl. Using electric mixer, beat whipping cream until soft peaks form. Gradually add honey and vanilla; beat until stiff peaks form. Place a dollop of cream on each piece of the dessert.

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coco-nutty Fruit Bake

2009-06-29T18:27:00.000-07:00

Here's another great coconut diet recipe from Swanson Health Products

Ingredients:
* 4 organic Fuji apples, cored and sliced, but NOT peeled (other apples are also fine)
* 2 1/2 teaspoons Swanson Organic Ground Cinnamon
* 2 Tablespoons organic unsalted butter
* 3 Tablespoons Swanson Organic Coconut Oil
* 1/3 cup Swanson Organic Thompson Seedless Raisins
* 1/4 cup Swanson Organic Turkish Apricots, cut in quarters
* 1/3 cup dried organic currants
* 1/4 cup Eden Foods Dried Montmorency Cherries
* 1/3 cup dried Eden Foods Organic Cranberries
* 1/3 cup dates, chopped (optional)
* 2 cups boiling water, approximately
* 1 1/2 cups Swanson Organic Walnuts, broken
* 1 cup Swanson Organic Coconut Flakes
* 1/2 cup Now Foods Organic Pure Maple Syrup

Directions:
1. Put sliced, unpeeled apples in a Ziploc bag with the Cinnamon and shake to coat all pieces. Refrigerate while you proceed with the rest of the recipe. Will keep 24 hours.

2. Put all the dried fruit, EXCEPT the dates, in a bowl, and cover with the boiling water. If less than 2 cups covers the fruit, that is fine. Let sit about 20-30 minutes, while you proceed with the rest of the recipe.

3. Mix the walnut pieces with the maple syrup (or honey) and set aside.

4. In a 13x9 baking dish, melt the butter and coconut oil in a 350 degree oven and tilt to coat pan and mix. Toss the apples and cinnamon in the pan until coated, and spread to cover evenly.

5. Drain the water from the dried fruit (reserving water to cook carrots, rice, etc., in for later, if desired). Mix the fruit together and sprinkle evenly over the apples. Sprinkle on the chopped dates.

6. Bake at 350 degrees for 30 minutes. Remove from oven and top with Maple-coated walnuts and coconut. Return to oven for 6-8 minutes.

Delicious warm. It keeps well and can be reheated in a 350 degree oven.
Makes 15 servings.

Serving suggestions:
Scoop a generous serving straight from the oven and place in glass stemware; then drizzle a tablespoon of vanilla bean ice-cream over the warm fruit and nut mixture. You can also prepare coco-nutty fruit bake in advance and reheat at 350 for 10 minutes just before serving; 7-ounce ramekin cups nicely hold a personal-size dessert serving. This versatile dish also makes a great snack either chilled or consumed at room temperature.

Nutrition Facts:
Per serving: 251 calories, 2.78g protein, 13.81g fat, 30.71g carbohydrates, 3.71g fiber, 3.84g sodium

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coconut Oil and Swine Flu Immunity-- Information from the Weston A. Price Foundation

2009-05-06T16:33:00.000-07:00

This is quoted from an email sent to the Weston A. Price Foundation members. It's important information that I thought everyone should know about!

With all the dire warnings, where is the message about building natural immunity?

You are all aware of the dire warnings about swine flu, the outbreak that started in the Mexican village of La Gloria and which local residents blame on infection and/or toxins coming from local confinement hog operations.

The internet is abuzz with warnings bordering on hysteria (conventional media) to a variety of conspiracy theories, and even to allegations that the pandemic is a government fabrication designed to sell stockpiles of anti-viral medications.

Conventional medical advice ranges from wearing face masks to taking the anti-viral drug called tamiflu (which can have many serious side effects, see http://www.askapatient.com/viewrating.asp?drug=21087&name=TAMIFLU.)

It is interesting to note that not once in all the media broadcasts have we heard any mention of building natural immunity

NATURAL IMMUNITY
Fortunately, we do not have to sit back and listen to the news about swine flu feeling helpless and anxious. We can be proactive by simply nourishing ourselves and our families.

Vitamins A and D in cod liver oil offer strong protection against infection of all types, as well as against environmental toxins.

Vitamin C is important-either from vitamin C-rich foods like sauerkraut, or from one of the natural vitamin C supplements recommended in our Shopping Guide.

Healthy gut flora provide 85 percent of our protection against disease. Be sure to consume healthy lacto-fermented foods and beverages every day and avoid the foods that disrupt gut flora, especially refined carbohydrates.

Bone broth plays a double role of supporting the immune system and helping the body detoxify.

COCONUT OIL
We are grateful to Beth Beisel, registered dietitian and WAPF member for reminding us about the protective factors in coconut oil. Swine flu is a lipid coated virus (http://www.pnas.org/content/98/5/2115.full.pdf+html), and thus is inactivated by sufficient amounts of monolaurin. (Our bodies convert lauric acid, found in coconut oil, to monolaurin).

According to our own Dr. Mary Enig, two to three tablespoons of coconut oil per day appears to be an adequate dosage to fight infection, even from virulent antibiotic-resistant organisms such as MSRA.

There are lots of ways to get coconut oil into the diet: stir coconut oil in some tea; make macaroons; replace some of the butter in baking with coconut oil; and use it in cooking/sautéing. Mary's oil blend (see below) is a good way to incorporate coconut oil in cooking and salad dressings.

MARY'S OIL BLEND
1/3 melted coconut oil
1/3 sesame oil - expeller pressed
1/3 100% olive oil

Combine oils, store in a tight container, in an area free from sunlight, and use in cooking or on salads.

COCONUT SMOOTHIE
Beth has shared this great smoothie recipe with us.

1 banana
1 cup frozen mango
1 cup frozen pineapple
1 cup orange juice
1/2 cup pomegranate/blueberry juice
1/2 cup natural yogurt or kefir, preferably homemade from raw milk
1/2 can coconut milk

Whirl in blender and drink to your health!

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

For information on the Weston A. Price Foundation go to their website at http://www.westonaprice.org

Swanson Coconutty Raisin Pancakes

2009-04-08T09:04:00.000-07:00

I got this great recipe from Swanson. These pancakes contain no trans-fats, no white processed sugar and are sweetened only with a bit of natural honey and organic raisins. Coconut flour is higher in fiber and lower in carbohydrates than regular wheat flour.

Make up several batches of Swanson Coconutty Raisin Pancakes on the weekend; then freeze a few and reheat in the toaster when needed throughout the week.

Ingredients:

* 3 free-range eggs, medium sized
* 3 tablespoons Garden of Life Extra Virgin Coconut Oil, melted
* 3 tablespoons coconut milk (we used Thai Kitchen, unsweetened)
* 1-1/2 teaspoons YS Organics Clover Honey
* 1/4 teaspoon Swanson Himalayan Crystal Salt
* 3 tablespoons Swanson Coconut Flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon Swanson Organic Cinnamon
* 1/3 cup Swanson Organic Thompson Seedless Raisins

Directions:

In a large bowl, mix together eggs, coconut oil, coconut milk, honey and salt. In a separate bowl, combine coconut flour, baking powder and cinnamon, and thoroughly mix into batter. Add raisins. Coat frying pan with non-stick spray and heat on medium-high. Spoon batter (approximately 1/8 cup or 2 tablespoons) onto hot pan making pancakes about 3 inches in diameter. Flip when batter begins to bubble. Batter will be thick but will flatten out when cooking. Makes approx 8 pancakes.

Top the pancakes with strawberries and blueberries or a fresh fruit compote, organic peanut butter, real maple syrup, or simply eat them hot off the griddle. Serve with a side of organic sausage links.

Recipe Source- Swanson

• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Coconut Hush Puppies

2009-04-01T16:16:00.000-07:00

This recipe is reprinted from Tropical Traditions.

* 3 tablespoons Rapadura sugar
* ½ cup boiling water
* 6 tablespoons expeller-pressed coconut oil
* 2-3 medium sized onions, chopped into small pieces
* 2 eggs
* evaporated milk
* Coconut oil, olive oil or palm shortening - for frying

Dry ingredients:

* 2 cups fresh home-ground cornmeal (yellow)
* 1 cup flour
* 1 cup shredded coconut
* 6 teaspoons baking powder, aluminum free
* 1 teaspoon salt
* 1 teaspoon kelp granules
* 1 teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon black pepper
* ¼ teaspoon cayenne pepper

Dissolve Rapadura sugar in boiling water in a 2 cup heat-proof measuring cup.

In a large bowl, combine all dry ingredients together. Drizzle expeller-pressed coconut oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.

Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes, so the coconut and cornmeal can absorb the liquid.

Heat whatever oil you’re using to 450º F and drop batter in by spoonfuls...or use a melon baller.

Cook till a nice golden brown. This can be cooked in a skillet with coconut oil to make “hush puppy pancake-lets.” Also, this recipe without the last 4 dry ingredients and the chopped onions makes a good “regular” pancake mix...just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coco-nutty flavor.

• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Coconut Almond Macaroon Diet Cookies

2009-03-21T19:32:00.000-07:00

This is an updated version of my low carb, gluten free cookie recipe. Snack on something good for you that actually helps you lose weight!

Ingredients:

1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
2 t. coconut flour
4 T. warm water
4 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt

Directions:

Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.

Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal, coconut flour and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add another teaspoon of coconut flour. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 - 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.

Makes about 24 cookies.

If you don't like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.

If you want to get decadent, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.

• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Un-Classic Brownies

2009-03-03T13:26:00.000-08:00

This great lower carb, gluten-free recipe come from Swanson's Health Products.

Ingredients:

* 1/3 cup Swanson Ultra Certified Organic Virgin Coconut Oil
* 1/2 cup Swanson Organic Unsweetened Cocoa Powder
* 6 organic, free-range eggs
* 1/2 cup Swanson Fructose
* 1-1/2 tsp Swanson Liquid Stevia
* 1/2 tsp Swanson Ultra Himalayan Crystal Salt
* 1/2 tsp vanilla
* 1/2 cup Swanson 100% Pure Coconut Flour, sifted
* 1 cup Swanson Raw Walnuts, Halves & Pieces, chopped (optional)

Directions:

In a saucepan at low heat, blend together coconut oil and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, fructose, liquid stevia, salt and vanilla. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11 x 7 x 2 inch or 8 x 8 x 2 inch pan. Bake at 350 degrees F (175 C) for 30 to 35 minutes. Makes 20.

Click here for Swanson's Recipe Source.

• • • • •

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Coconut Risotto With Chili-Lime Shrimp

2009-02-09T13:52:00.000-08:00

Ingredients:

3 to 4 cups chicken broth
1 13.5 oz. can coconut milk
1 cup arborio rice
1 med yellow onion, finely diced
2 tablespoons coconut oil (divided)
1/2 cup rice wine (optional)
sea salt to taste
2 tablespoons butter, in pats
1/2 pound frozen cooked (tail-off) shrimp
1/2 tablespoon Thai chili sauce
juice of one lime
1 tablespoon corn starch

Preparation:

In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering. Heat 1 tablespoon coconut oil in large skillet or dutch oven on medium heat. Sauté onion until translucent.

Add arborio rice and toast, stirring constantly, about three minutes or till lightly browned. Add rice wine, or 1 ladle of liquid. Stir rice constantly until it absorbs most of liquid. Continue, adding one ladle-full at a time, stirring constantly, until the rice is the desired tenderness. Add salt to taste. Remove from heat. Stir in butter until melted.

For shrimp sauce:

Put frozen shrimp in skillet and heat on medium until warm. Drain. Return skillet to medium heat burner, add 1 tablespoon coconut oil and shrimp, and saute briefly. Stir in chili sauce and lime juice, along with any remaining stock and coconut milk, reserving about a quarter cup. Stir cornstarch into this stock, and stir into shrimp sauce.

Serve shrimp sauce ladled over risotto.

• • • • •

Tropical Coconut Fruit Salad

2009-02-02T10:00:00.000-08:00

This heavenly coconut fruit salad is made with tropical fruit (or a mixture of tropical and local fruit) tossed together in a sweet coconut-lime fruit salad dressing that enhances the luscious taste. Follow the recipe or choose your own combination of fruit for this easy fresh fruit salad.

Ingredients:

3-4 sliced fresh pitted apricots (about 1 cup)
1 cup strawberries, sliced or cut into quarters
2 kiwi fruit peeled and sliced (about 1 cup)
1 cup fresh pineapple
1 banana, sliced
1 cup mango, cubed
(You can also add 1 cup other tropical fruit, such as dragon fruit, lychees, longans, or rambutans.)
Garnish: starfruit slices

Preparation:

Prepare the Dressing (see recipe below). Place all the fresh fruit in a mixing bowl. Pour Dressing over and toss well to mix. Pour or scoop the fruit salad into a serving bowl. Garnish just before serving with a star fruit slice.

Tropical Coconut Fruit Salad Dressing:

1/4 cup coconut milk
1 Tbsp. freshly-squeezed lime juice
1 Tbsp. honey
3 tablespoons flaked coconut

Preparation:

Stir dressing ingredients together in a cup until honey dissolves. Pour over fruit salad. (This also makes a nice salad dressing for other salads. Try tossing some on a grilled chicken, strawberries and spinach salad. Mmmm.)

YIELD: 1 large bowl of fruit salad

_______________________________________________

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Coconut Diet Milk Shakes

2008-10-24T11:52:00.000-07:00

Coconut Milk Shakes

Basic Coconut Milk Shake

Ingredients:
1/2 cup coconut
1 cup milk
2-4 Tbsp. agave syrup (or you can use stevia)
1 tsp. vanilla extract
2 Tbsp. cream (optional)

Directions:
Put all of the ingredients into the blender and mix until smooth.

_______________________________________________

Non-Dairy Chocolate Coconut Milk Shake

Ingredients:
1/2 cup coconut
1 cup coconut water
3 Tbsp of cacao nibs
1/2 tsp. Vanilla
1 Tbsp. cocoa powder
2-3 Tbsp. agave syrup (or you can use stevia)
3 Dates (if desired)

Directions:
Put all of the ingredients into the blender and mix until smooth.

_______________________________________________

Blackberry Coconut Milkshake

Ingredients:
1/2 can of coconut milk, refrigerated and shaken.
1/2 bag of frozen blackberries
2-3 Tbsp. agave syrup (or you can use stevia)
2 frozen bananas
1 cup crushed ice

Directions:
Put all of the ingredients into the blender and mix until smooth.

_______________________________________________

Tropical Coconut Milk Shake

Ingredients:
1 small papaya, peeled, seeded, and coarsely chopped
1 mango, peeled, seeded, and coarsely chopped
1 ripe banana, peeled and coarsely chopped
1 can of coconut milk, refrigerated and shaken
2-3 Tbsp. agave syrup (or you can use stevia)
1 cup crushed ice

Directions:
Combine the fruit in a blender and purée to break everything up. Add the coconut milk, sugar, and ice; blend until thick and frothy.

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Organic Carrot Cake

2008-10-21T12:47:00.000-07:00

Ingredients:

2-1/2 cups Grated organic carrots
2-1/2 cups Organic apple juice
1 cup Organic raisins
1/2 cup organic chopped walnuts or pecans
2 cups Organic whole-wheat flour
1/2 cup Unrefined organic coconut oil
2 Organic, cage-free eggs
4 Organic, cage-free egg whites
1 tablespoon Natural vanilla extract
3/4 cup Organic unsweetened applesauce
1/2 cup Raw organic wheat germ
2 tbsp Baking powder
1 tbsp Ground cinnamon

Directions:

Preheat oven to 350 F. Line two 9-inch round cake pans with parchment paper, and spray with non-stick baking spray.

Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan. Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth. Add the raisins and pulse until finely chopped. Let mixture cool.

Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.

Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.

When cool, frost with Cream Cheese Frosting. (Makes 1 double-layer 9-inch round cake)

Cream Cheese Frosting

2 oz reduced-fat cream cheese, at room temperature
2 Tbsp organic unsalted butter, at room temperature
1 1/4 cups organic powdered sugar
1/2 tsp vanilla extract
3 Tbsp chopped walnuts or pecans

In a medium bowl, with an electric mixer on medium-high speed, beat the cream cheese and butter just until blended. Beat in the sugar and vanilla extract until light and fluffy. Spread the frosting on the cake. Sprinkle with the walnuts or pecans.

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Coconut Crusted Tilapia with Citrus Salsa

2008-09-22T16:39:00.000-07:00

Ingredients:

4 tilapia filets
3 eggs (beaten)
1 cup flour
1 cup plain unflavored breadcrumbs
1 cup shredded coconut
1/4 cup coconut oil
1 pink grapefruit (it’s sweeter than the white)
1 orange
1 lime
1 teaspoon sugar

Make Citrus Salsa (see below).

Rinse the tilapia with cold water and pat dry. On a large plate, mix together the shredded coconut and breadcrumbs. You’ll need three separate plates for the breading: one for flour, one for eggs and one for the coconut and breadcrumb mixture. Dredge the fish in the flour; dip into the beaten eggs and then coat thoroughly in the coconut and breadcrumb mixture.

Heat 1/4 cup of coconut oil over medium heat in a large skillet and place the breaded fillets so that they are not touching each other. Cook on each side for about 4 minutes or until golden brown. Remove from heat and set aside on a paper towel to drain excess oil.

Place each fillet on a plate and spoon salsa over top. Sprinkle with fresh parsley or cilantro. Serves 4.

Citrus Salsa:

Peel and quarter each piece of fruit. You may want to shred the fruit finer if you don’t want large chunks. Sprinkle a teaspoon of sugar over the mixture to sweeten slightly. Place in fridge until you’re ready to serve.

Find out how you can lose weight with coconut oil. Go to Coconut-Oil-Diet.com now!

Fish Baked in Coconut Milk

2008-09-22T16:26:00.000-07:00

This come from a traditional Samoan fish recipe (Fai' ai i'a)

3 lbs. fish (whole or fillets)
1 tsp. salt
1 c. coconut milk
Dash of pepper

Clean and scale fish. Place fish in a low baking dish. Cover with coconut milk. Bake in oven at 325 degrees until fish is cooked. Approximately 20 minutes. Serves 8-10.

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African Beans with Coconut Milk

2008-05-31T21:01:00.000-07:00

Ingredients:
2 cups dry chickpeas (garbanzo beans), soaked
1 1/2 cups coconut milk
1 medium tomato chopped
3 garlic cloves, crushed
1 garlic clove, minced
1 1/2 teaspoons turmeric

Directions:
Cook peas in enough water to cover until they are about half done. Drain them, then add the coconut milk to the pot along with the tomato and spices.
Continue to boil until the peas are tender. Serve hot with rice.

Yield: 6 servings

Find out how you can lose weight with coconut oil. Go to Coconut-Oil-Diet.com now!

Coconut Macaroon Pancake Recipe

2008-04-17T15:49:00.000-07:00

Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle - they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand - all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts.

1 14-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup brown sugar

In a small saucepan heat the coconut milk and honey, bring barely to a simmer.

In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.

I found this great recipe at http://www.101cookbooks.com/archives/coconut-macaroon-pancakes-recipe.html

Also check out their recipes for Whole-Grain Pancake Recipe with Blueberry Maple Syrup and Poppy Seed Pancakes.

Love coconut? Our best selling book, "Coconut Oil Diet Secrets" reveals how thousands of people are losing weight and getting healthier with coconut oil diets. For a limited time, we are offering this ebook FREE at Coconut-Oil-Diet.com. Go to the site now and start losing weight today!

Bananas in Coconut Milk

2008-03-24T17:10:00.000-07:00

Ingredients:

2 1/2 cups coconut milk
1/4 cup honey
1/2 teaspoon sea salt
4 large bananas, peeled and diagonally sliced into 1 1/2" pieces

Directions

In a large saucepan, bring the coconut milk to a boil. Add the sugar & the salt & cook for 3 to 5 minutes over medium heat. Reduce the heat, add the sliced bananas, cover & simmer for 5 minutes. Do not stir, or the bananas will become mushy. Serve hot or cold.

• • • • •

Love coconut? Our best selling book, "Coconut Oil Diet Secrets" reveals how thousands of people are losing weight and getting healthier with coconut oil diets. For a limited time, we are offering this ebook FREE at Coconut-Oil-Diet.com. Go to the site now and start losing weight today!

Lime and Coconut Milk Bread (for the Bread Machine)

2008-02-15T09:58:00.000-08:00

Ingredients:

2 1/2 teaspoons active dry yeast
2 cups unbleached bread flour
1 1/4 cups whole wheat flour
1/4 cup whole oats
1/4 cup cornmeal
3 tablespoons honey
1/2 tablespoon sea salt
3 tablespoons grated lime zest
1 1/2 tablespoons coconut oil
3/4 cup unsweetened flaked coconut
1/2 cup unsweetened coconut milk
1 cup water

Directions

Bring all ingredients to room temperature and pour into bread machine in order.

Select "white bread" and push Start.

In hot and humid weather, use 1/8 c. less water.

Spread with a mashed ripe mango or bannana, if you like.

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Chicken Breast Saute with Coconut Milk

2008-01-31T11:26:00.000-08:00

Ingredients

2 chicken breast halves, boneless and skinless, tederloins separated
1 teaspoon salt
1 tablespoon coconut oil
1/2 lime
1/3 cup coconut milk
3 small scallions or green onions, trimmed and finely sliced
1/4 cup chopped cilantro
red pepper flakes to taste

Directions

Between sheets of wax paper pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt.

Heat the coconut oil in a skillet over moderate heat. Add the chicken breasts and tenderloins.

Saute the chicken without disturbing the pieces for 4 to 5 minutes. Turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side).

Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through.

Remove the chicken to a plate. Squeeze the juice from the lime into the skillet and scrape up any coagulated meat juices into the lime juice; add the coconut milk, bring it to a simmer.

Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes.

• • • • •

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Coconut Milk Sweet Potatoes

2008-01-11T10:28:00.000-08:00

1 1/2 pounds sweet potatoes
3/4 cup coconut milk
1 tablespoon minced fresh ginger
1/2 teaspoon sea salt
1/2 tablespoon grated orange peel
1 tablespoon orange juice

Cooking Instructions

1. Prick sweet potatoes with a fork in several places. Place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.

2. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a oven safe pan and mash thoroughly with a potato masher. Add remaining ingredients; stir well. Reheat in the oven for 8 to 10 minutes. Serve warm.

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Haupia - Traditional Hawaiian Coconut Pudding

2007-10-22T12:11:00.000-07:00

9 cups Fresh Grated Coconut
Coconut Water plus Water to make a total of 3 cups
1/2 cup plus 1 T. Cornstarch
1/3 cup Sugar

Bring water to a boil. Mix with grated coconut meat. Let sit at least 15 minutes. Squeeze out coconut milk in cheese cloth or jelly bag until you have 4 1/2 cups. liquid. Mix cornstarch with sugar and add coconut milk to make a smooth paste, stirring constantly. Continue cooking until mixture thickens. Pour into greased 8-inch square pan and cool. Cut into 2 inch squares. This pudding is traditionally served at luaus. It is attractive served on ti leaves.

Pumpkin-Coconut Bisque

2006-10-04T18:13:00.000-07:00

Here is another good one from Bon Appetit and epicurious.com, just in time for the fall pumpkin harvest.

This rich, silky soup has a touch of spice.

2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic gloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1 /2 cups (about) canned unsweetened coconut milk*
Ground nutmeg

*Canned unsweetened coconut milk is sold at Indian, Southeast Asian and Latin American markets and at many supermarkets.

Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.

Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

Makes 6 servings.
Bon Appetit, March 1998.
http://www.epicurious.com/recipes/recipe_views/views/5150

For information on how healthy coconuts are and how they can help you lose weight, go to Coconut-Oil-Diet.com now.

Coconut Bake

2006-10-04T18:06:00.000-07:00

In Trinidad, this rustic coconut loaf with a biscuit-like texture is traditionally eaten with bul jol, which is also known as pick-up saltfish. The bread is quick and easy to make, and is great for breakfast with tropical jams such as guava, passion fruit, or mango.

Coconut know-how: To open a coconut, pierce "eyes" with an ice pick and drain out liquid. Break coconut open with a hammer, and then pry out the meat and scrape off the brown skin. Chop or grate meat by hand or in a processor.

2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
3/4 cup coarsely grated peeled fresh coconut (white part only)
2/3 cup unsweetened coconut milk*

Nonstick vegetable oil spray

Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.

Preheat oven to 400 degrees F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.

*Available at most supermarkets and at Asian markets.

Makes 1 loaf.
From Bon Appétit, Features, May 2006, Virginia Burke
http://www.epicurious.com/recipes/recipe_views/views/234790

To find out how coconuts and coconut oil can help you lose weight, go to http://coconut-oil-diet.com now.

Banana Coconut Flour Muffins

2006-07-27T16:00:00.000-07:00

I was excited to find out that Tropical Traditions (http://tropicaltraditions.com) now has coconut flour. This is a great way to get your coconut and coconut oil for those on coconut oil diets. It is also a good recipe for those who want to avoid because of gluten intolerance. Go to http://coconut-oil-diet.com for more information on how coconuts help you get healthier and lose weight.

Here is a good recipe from the Tropical Traditions website using coconut flour:

Ingredients:
1 cup Tropical Traditions organic coconut flour
6 eggs
2 ripe bananas (mashed)
2 Tbsp. melted butter
2 Tbsp. Virgin Coconut oil
2 Tbsp. milk
3 Tbsp. honey
1 tsp. aluminum free baking powder
1/2 tsp. vanilla
1/8 tsp. Himalayan salt

Procedure:

Pre-heat oven at 350 F degrees.

Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add milk, honey, coconut oil, butter, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter.

Bake at 350 degrees F for 20 minutes.

Yield: 12 muffins

Coconut Milk and Bananas

2006-07-20T16:57:00.000-07:00

Coconut milk gives a sweet flavor to the bananas in this quick and easy recipe. It makes a light dessert for four people.

INGREDIENTS:

* 4 large bananas
* 2 cup coconut milk
* 3 tablespoons of Sucanat or Rapadura
* 1/2 teaspoon ground cinnamon

Peel the bananas and cut into bite-sized pieces.

In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.

Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy.

Serve hot. Sprinkle extra cinnamon or grated coconut on top, if desired.

To learn the weight loss diet secrets of coconut oil see our FREE ebook at http://coconut-oil-diet.com now!

Grenadian Conchee

2006-07-06T16:45:00.000-07:00

Here is a recipe I found on the Delicious Living Magazine website at http://deliciouslivingmag.com

Serves 10-12

In Grenada, cornmeal cooked with coconut milk is called "coo coo," a savory polenta. For dessert, these ingredients are transformed into a homey, spiced pudding, which is served during holiday season at Spice Island Beach Resort on Grand Anse Beach. Use a banana-leaf wrapper for an authentic and exotic presentation.

Conchee
1 cup cornmeal
2 tablespoons grated sweet potato
1/4 cup grated or canned pumpkin
1/2 teaspoon cinnamon
Pinch grated nutmeg
1 teaspoon ground ginger
1/2 cup sugar, to taste
2 tablespoons butter, softened
4 tablespoons raisins
1 cup grated unsweetened coconut
1/3-1/2 cup coconut milk

Custard sauce
2 eggs
2 teaspoons confectioners' sugar
1 cup whole milk
3 ounces simple syrup*
3 drops vanilla extract
2 tablespoons brandy

1. For the conchee: Combine cornmeal, potato, pumpkin, spices, sugar, and butter and mix well. Add raisins and grated coconut. Add just enough coconut milk to make a soft dough. Place mixture in the middle of a large sheet of foil. Fold over foil and, using fingers, compress mixture into a long sausage shape. Fold and seal open ends of foil with a double bend to ensure a tight seal. Place foil packet on a steaming basket in a large pot with 2 inches of water (curve foil packet if necessary to fit). Bring water to boil, cover pot, and steam 20 minutes.

2. While conchee is steaming, prepare custard sauce: Beat eggs with sugar and a little of the milk. Put remaining milk into a saucepan and heat gently until lukewarm. Beat warmed milk into egg mixture. Pour mixture and simple syrup into a double boiler and set over simmering water. Stirring constantly, cook custard, not allowing it to boil, until it is thick and creamy, about 15 minutes. Stir in vanilla. Remove from heat and stir in brandy.

3. Once conchee is cooled slightly, open foil and cut into slices with a sharp knife. Coat serving dish with custard sauce; place conchee slices in sauce to absorb. (Do not cover conchee with sauce.) Serve warm.

*Note: To make simple syrup, simmer equal parts water and sugar, stirring, until sugar dissolves.

Check out the weight loss secrets of coconut oil at http://coconut-oil-diet.com now!

Easy Summer Coconut Lime Fruit Salad

2006-06-21T14:02:00.000-07:00

Ingredients:

1/2 cup organic sour cream
1/2 cup unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons raw sugar
2 seedless oranges, peeled, sectioned and chopped
2 green apples, cored and chopped
2 ripe nectarines, pitted and sliced
1 ripe mango, peeled, pitted and diced
1 cup strawberry halves

Combine sour cream, coconut milk, lime juice and sugar in small bowl; stir until smooth. Gently toss remaining ingredients in large bowl. Pour coconut milk mixture over fruit. Toss to coat well. Serve immediately or cover and refrigerate up to 4 hours. Makes 6 to 8 servings.

To learn the secrets of coconut oil dieting see our FREE ebook at http://coconut-oil-diet.com now!

Weight Loss Egg Rolls

2006-06-14T16:26:00.000-07:00

Here is a yummy recipe for egg rolls that are good for you and that you can actually lose weight eating. (See http://coconut-oil-diet.com for more information.)

1 lb. lean pork, diced (Or use 1 lb. chopped chicken, or 1 lb. peeled and deveined shrimp, diced)
1 teaspoon minced fresh ginger
1 1/2 cups fresh bean sprouts
2 cups finely chopped cabbage
3 tablespoons virgin coconut oil
4 green onions, finely chopped
1 8-ounce can (drained) water chestnuts, chopped fine
1/2 cup shredded carrots
1/2 teaspoon sea salt
2 tablespoons oyster sauce

1 egg, lightly beaten
1 package egg roll wrappers
Coconut oil for deep frying

Note: The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.

Rinse the bean sprouts in a colander under cold running water and set aside to drain.

Heat 2 tablespoons of coconut oil in a wok or large pot. Add meat and stir fry for about 2 minutes, until the meat loses all traces of pink. Remove from wok.

Pour the remaining tablespoon of coconut oil into the wok. When hot, add the ginger root, green onions, carrots, and water chestnuts. Stir fry for 1 minute, then return meat to the wok. Add salt, oyster sauce, cabbage and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.

Assembling the Egg Rolls:

When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot coconut oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.

Cut each egg roll in half crosswise and arrange on a platter. Serve warm. (These are great with plum sauce, which you should be able to find in your oriental section of the grocery store.)

Makes about 20 egg rolls.

Summer Snacking Tips

2006-06-01T09:42:00.000-07:00

Snacking Can Be Good For You

Snacking has become a way of life for both adults and children. A recent study reported that over 95 percent of people in the United States have at least one snack each day. Many common snack foods are high in fat, sugar and sodium. When consumed frequently, these foods can undermine our health.

Snacks can be good for us if we make good choices. Children especially may benefit from healthy snacks. They often can't eat enough at three meals a day to satisfy their hunger and provide all of the nutrients they need. Snacks can provide the additional foods they need.

Some Snacking Tips:

Plan snacks as a part of the day's food plan. This is a great way to get in those extra servings of vegetables, fruits, whole grains, healthy fats, protein and nuts.

Set aside a "snack spot" in the refrigerator and cupboard; keep it stocked with nutritious ready-to-eat snacks.

Offer snacks at regular times, such as mid-morning and mid-afternoon. Don't nibble constantly during the day.

Avoid white sugar, corn syrup, white flour and bad fats, found in prepared foods like candy, potato chips, pastries and soda pop.

Many traditional snacks can be healthy snacks. A piece of fresh fruit, carrot and celery sticks, nuts, and yogurt are just a few examples of healthy snacks.

Avoid microwave popcorn. Instead try homemade popcorn popped in coconut oil and dotted with real organic butter and sea salt. (And it tastes a lot better!)

Other foods can become healthy snacks with only a few modifications, such as homemade corn tortilla chips fried in coconut oil and/or palm oil. These are great with fresh homemade salsa.

For a high-energy snack eat some organic cheese and sausage slices.

Try some almond butter spread on celery sticks.

A favorite of mine is mixing a can of dry roasted macadamia nuts together with some Ghirardelli bittersweet chocolate chips, like trail mix. Add other favorite healthy ingredients like dried fruit and raw nuts, if you like.

So, enjoy snacking. Snack on the healthy foods that you love. It can be a great way to add more nutrition to you and your family's diet.

By Dianne Ronnow © 2005-6 Mohave Publishing. All rights reserved. From "The Enzyme Health Diet Plan," a free ebook found at http://enzyme-health.com .

For more information about a safe and very effective diet patch that has proven to help thousands of people lose weight, check out the website at http://jenfe-diet-patch.com now. Also, Dianne’s FREE ebook reveals the secrets of people who are losing weight and getting healthier with coconut oil at http://Coconut-Oil-Diet.com . Check it out today!

This article may be freely copied as long as it is not modified and this resource box accompanies the article, together with working hyperlinks.

Article Source: http://free-article-submission.com

Coconut Chicken Stew

2006-05-22T09:09:00.000-07:00

Servings: 4-6

INGREDIENTS:

* 1 pound skinless, boneless chicken breast, cut into bite-sized chunks
* 1 medium yellow onion, chopped
* 1 cup peeled potatoes, cut in 1-inch chunks
* 1 cup halved baby carrots
* 1/2 cup chopped celery
* 1/4 (12 ounce) can diced tomatoes
* 1 cup canned coconut milk
* 1 cup chicken broth
* 1 tablespoon cumin
* 1 tablespoon curry powder
* Salt and pepper to taste
* 1/4 teaspoon hot sauce (such as Tabasco), or to taste
* Parsley or cilantro for garnish

DIRECTIONS:

1. In a large soup pot combine all the ingredients. Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.

Find out how you can lose weight and get healthier with coconut. Go to http://coconut-oil-diet.com now!

Sweet Strawberry Omelet

2006-05-12T17:23:00.000-07:00

This makes a great breakfast or dessert treat! Since it is only lightly sweetened it also is good for you and works well on your coconut oil diet. Also try other fruits instead of strawberries. Blueberries and rasberries are wonderful as well...

For each omelet use:

3 cage free organic eggs
2 tablespoons raw cream
1 teaspoon of raw sugar or raw honey
2 tablespoons coconut oil
a pinch of sea salt (or to your taste)

1/2 cup organic strawberries, mashed

1/4 cup of raw cream, whipped with 1 teaspoon raw honey (A food processor works well for this)

Wisk eggs, cream, and sugar (or honey) with a fork until well blended. In a medium or small frying pan melt 1 tablespoon coconut oil over medium-high heat. Pour in eggs, swirling around pan to distribute evenly. Cook, lifting sides of omelet to let uncooked egg flow underneath, until almost set (about 1 minute). Fold side of omelet over and cook for an additional 20 seconds. Lift out of pan. Pour strawberries and whipped cream over the omelet and serve at once.

***Salt can cause the eggs to become tough tough during cooking, so for best results salt eggs (if desired) only after cooking.

To find out how you can lose weight with coconut oil diets click here now!

Coconut Pineapple Muffins

2006-05-05T11:04:00.000-07:00

INGREDIENTS:

1 1/3 cup whole wheat flour
1/3 cup raw honey
1/3 cup raw sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
2/3 cup rolled oats
1 cup sour milk or buttermilk
1/2 cup melted butter or coconut oil
1 large egg
1 can (approximately 15 ounces) crushed pineapple, drained well
1/2 cup shredded coconut (unsweetened)

Topping:
1/2 cup shredded coconut

PREPARATION:
Grease 18 muffin cups or line with paper muffin liners.

In a large bowl, mix together flour, oats and buttermilk. Let it sit for 12-24 hours. Then add sugar, honey, baking powder, baking soda, and pecans. Make a well in the center of the mixture. Add melted butter or coconut oil, and egg. Stir to blend, just until dry ingredients are moistened. Do not overmix. Gently fold in drained pineapple and coconut.

Spoon batter into prepared muffin cups, filling about 2/3 full.

Sprinkle coarse coconut topping over pineapple muffin batter.

Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn muffins out onto rack to cool completely.

Makes 18 coconut pineapple muffins.

Crispy Coconut Chicken Salad

2006-04-27T11:04:00.000-07:00

Ingredients:
2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes
1/4 cup ground almonds
1 egg, beaten
2 tablespoons virgin coconut oil
4 cups mixed greens

Directions:
1. Rinse chicken and pat dry. Cut chicken into strips and set aside.

2. Mix coconut flakes and ground almonds together on dinner plate. In medium bowl, beat egg. Dip chicken strips in egg and roll each strip in coconut-flax mixture.

3. Heat oil in pan and saute chicken strips until completely opaque through center.

4. Serve over bed of mixed greens with lemon-olive oil dressing or your favorite vinaigrette.

Per serving: 4g carbs; 2.6g fiber; 18g protein; 16g fat; 83mg cholesterol; 61mg sodium; 220 calories.

From the book The Coconut Diet: The Secret Ingredient that Helps You Lose Weight While You Eat Your Favorite Foods by Cherie Calbom with John Calbom. Copyright 2005 by Cherie Calbom and John Calbom. Reprinted by permission of Warner Books, Inc, New York, NY. All rights reserved.

To find out some of the many benefits of consuming coconut oil, go to http://coconut-oil-diet.com now!

Coconut Oil Carrot Cake

2006-04-01T17:41:00.000-08:00

2 organic free range eggs

1/2 cup virgin coconut oil

1/2 cup molasses

1/2 cup raw honey

1/2 cup plain organic yogurt

2 cups whole wheat flour

1/2 teaspoon sea salt

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 1/2 cups grated organic carrots

1/2 cup organic raisins

1/2 cup dry roasted chopped walnuts

In a large mixing bowl, beat eggs well. Add oil, honey, molasses, and yogurt. Blend in flour, salt, soda, spices, carrots, raisins and walnuts.

Place in an 8 inch square baking pan greased with virgin coconut oil. Cook in preheated oven at 375 degrees for 45 - 60 minutes, until a toothpick inserted in the center comes out clean.

To find out how people are losing weight and getting healthier with coconut oil, go to our site at http://coconut-oil-diet.com now!

Coconut Cream Mushroom Soup

2006-03-25T11:06:00.000-08:00

Portions: 6 to 8

1 cup boiling water

1-1/2 lbs mixed fresh mushrooms (your choice of varieties), trimmed and sliced

2 onions, finely chopped

4 cloves garlic, minced

1/2 tsp dried thyme leaves or 2 sprigs fresh thyme

1 tsp sea salt

1/2 tsp cracked black peppercorns

1 bay leaf

4 cups organic vegetable or beef broth

1 cup homemade coconut milk

4 tbsp. Virgin Coconut Oil

Instructions:
1. In a heatproof bowl, soak mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.

2. In a skillet heat 1 tbsp (15 mL) Virgin Coconut Oil over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.

3. In same pan, melt remaining 3 tbsp. Virgin Coconut Oil. Add onions and cook, stirring, until softened. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.

4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf.

5. When ready to serve, ladle soup into individual bowls.

Comments:
You don't need to have a slow cooker to make this, adjust times accordingly for stove-top prep.

This recipe comes from The Coconut Diet, by Cherie Calbom.
http://www.coconutdiet.com/coconut_cream_mushroom_soup.htm

Find out why coconut oil so good for weight loss at http://coconut-oil-diet.com now!

About Coconut Milk

2006-03-18T14:16:00.000-08:00

Coconut water (also called coconut juice) is the liquid found in the center of the coconut. It is not called coconut milk, which is something different. Coconut water is very healthy. It is naturally filtered and sterile. It contains many of the beneficial nutrients of coconut oil, such as lauric acid. It gives a natural energy boost, and is one of the best energy/sports drinks you can get. Coconut water is one of the highest sources of electrolytes known to man, and can be used to prevent dehydration.

Coconut milk is made by soaking the grated coconut meat in hot water or scalded milk, and then straining it. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when the coconut meat is soaked a second time and then strained and squeezed.

To make your own homemade coconut milk with fresh coconut, place the grated meat of 1 coconut in a bowl. Add about 1-3/4 cups hot water. Stir the mixture and allow it to cool. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator.

To make your own coconut milk with dried coconut, combine equal amounts of desiccated coconut (dried unsweetened coconut) and very hot or boiling water in a bowl. Let the mixture steep for at least two hours. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.

Canned coconut milk can also be used for cooking. It can be separated, as well. The top layer can be spooned off for recipes calling for cream. The remaining portion can be used as thin coconut milk. Or you can just shake it and use it like it is most commonly used, as thick coconut milk. Use canned coconut milk the same day you make it, or freeze it. It doesn’t keep very long otherwise.

To make homemade coconut cream, open a coconut, reserving the liquid. Grate the meat and place in a large, heavy saucepan with the liquid from the coconut and enough whole milk or light cream to equal one quart. Heat slowly, stirring constantly, just until mixture boils. Remove from heat, cover, and cool to room temperature. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.

If you wish to save the remaining coconut meat, after making coconut milk or cream, you can drizzle it lightly with melted butter and toast it in a large shallow baking pan. Stir often for about 45 minutes until crisp and golden. The flavor will be bland, but the coconut can be used to garnish candies and fruit desserts.

This is an exerpt from the book by Dianne Ronnow called "Coconut Oil Diet Secrets." You can find this FREE ebook at http://coconut-oil-diet.com. Check it out now to find out how coconut oil and coconuts are helping people get healthier and lose weight!

How to Buy, Open and Eat a Coconut

2006-03-14T08:50:00.000-08:00

If you can find them in your area, there are two kinds of fresh coconuts. The first is brown and covered in coarse brown “hair”. This is the most common kind found in the mainland United States. To open this kind of coconut, take a screwdriver and hammer, and put holes in two or three of the “eyes” on the top of the coconut. Pour out the water into a cup. (Save this-- it’s good for you too. I freeze it in an ice cube tray and add it to smoothies and juices later.) Now take the hammer and crack the coconut open. It has a tough shell and it may take a couple of good hits.

If the coconut meat is white and the juice is pretty clear and smells sweet, this is a good coconut. In my area, about half the coconuts are old and bad. They often have mold in them. You will see the mold inside, and it will taste sour. Try to find coconuts that are heavy and have more coconut water in them. Don’t buy any coconuts that have lumps or liquid leaking from the “eyes”.

I try to buy several, to be sure I get a good one. (Take back any bad coconuts you find and complain to the store. The more that people demand fresh coconuts, the sooner we will start getting fresh coconuts in our stores.)

The coconuts that are white on the outside are young coconuts. They have more coconut water and the meat inside is soft enough that you can eat it with a spoon.

Keep your fresh coconut meat and water in the refrigerator or freezer, once opened.

From the book "Coconut Oil Diet Secrets" by Dianne Ronnow, © 2005 Mohave Publishing. All rights reserved.

Lose Weight With Coconut Oil! Thousands of people are losing weight and getting healthier with coconut oil diets. Find out what the secrets of coconut oil dieting are. Check out our site at http://Coconut-Oil-Diet.com.

Chicken Breast With Coconut Sauce

2006-03-08T10:04:00.000-08:00

2 tablespoons coconut oil
3/4 cup sweet Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness

3/4 cup canned coconut milk
1/4 cup fresh parsley, chopped

Prepare sauce (see recipe below). In a heavy bottomed skillet, sauté onions. Add chicken breasts and brown lightly. Add sauce to skillet. Cover and simmer, stirring occasionally, until chicken is tender.

Pour coconut milk over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle sauce over it. Garnish with chopped parsley.

Sauce:

3/4 cup white vinegar
21/2 cups water
1 chicken bouillon cube
4 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce
1 tablespoons honey

Combine sauce ingredients in a blender.

Makes 8 Servings.

To get our FREE ebook that tells you how you can lose weight by eating coconut, go to http://Coconut-Oil-Diet.com now!

Healthy Coconut Almond Macaroons

2006-02-28T08:27:00.000-08:00

Here is a great recipe for those who want to snack on something good for you and still lose weight. It is low carb (for those who are watching carbohydrates) and so good! You have to try it.

1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
4 T. warm water
3 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt

Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.

Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add 1/2 cup more coconut. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 - 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.

Makes about 24 cookies.

If you don't like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.

If you want to get fancy, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.

Find out the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Awesome Fried Chicken

2006-02-24T09:10:00.000-08:00

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 (expeller pressed or virgin)

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: For chicken strips, 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.

Believe it or not, this recipe can be part of a healthy weight loss program. To find out how people are losing weight and getting healthier with coconut oil diets go to http://coconut-oil-diet.com, and start losing weight today!

Haupia ( Hawaiian Coconut Pudding)

2006-02-14T15:54:00.000-08:00

Ingredients:
5 Tbsp. cornstarch
4 Tbsp. raw sugar
1/8 tsp. sea salt
2 cups coconut milk (canned or fresh)

Cooking Instructions:
Whisk together all ingredients well in a saucepan to remove any lumps of cornstarch. Cook on low heat, stirring rapidly. Cook until clear and thick enough to coat a spoon. To avoid curdling, be sure to use low heat. Pour into an 8"x8" baking dish and chill until firm. Cut into 2" squares and serve.

If you can't find canned coconut milk here's how to make it with fresh grated coconut. (You can use dried coconut flakes if you have to, but fresh is better.)

Coconut milk:
Pour 2 cups boiling water over 4 cups grated coconut. Let stand for 20 minutes; strain well and measure coconut milk.

VARIATIONS

Top with a little crushed pineapple or a little whipped cream sprinkled with ground macadamia nuts before serving.

Puerto Rican Tembleque: Add 1/2 tsp vanilla. Sprinkle with cinnamon or nutmeg after it is chilled.

Find out how people are losing weight and getting healthier with coconut at http://coconut-oil-diet.com and start losing weight today!

Coconut Melon

2006-02-09T12:30:00.000-08:00

This is a simple, but healthy and fun dessert.

1 cup unsweetened coconut milk
2 tablespoons raw sugar or honey
1 teaspoon fresh lime juice
1/4 cup unsweetened dried coconut
1 honeydew melon, scooped in balls or diced

In bowl, mix milk, sugar and lime juice and stir well. Chill until ready to use. Place melon in large bowl. Add coconut and stir gently to combine. Add coconut milk mixture and toss to coat. 4-6 servings

To find out the amazing diet secrets of coconut oil visit our website at http://coconut-oil-diet.com.

Thai Chicken and Coconut Soup Recipe

2006-01-28T15:10:00.000-08:00

4 cups chicken broth
28 ounces unsweetened coconut milk
1 cup fresh lemongrass (1/4 inch thick slices)
2 large uncooked chicken breasts (half with skin and ribs)
2 tablespoons lime juice (or more)
1 jalapeno chili, minced (or to taste)
finely chopped fresh cilantro

4 servings
1 hour 30 minutes-- 55 mins prep

Bring chicken broth, lemongrass and coconut milk to a boil in a heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes.

Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.

Strain soup through sieve into small saucepan. Add lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes.

Add chicken and simmer just to heat through. Taste, adding more lime juice if desired.

Ladle soup into bowls. Sprinkle with fresh cilantro.

This is a great recipe, especially if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out our website at http://coconut-oil-diet.com.

Dianne's Creamy Coconut Oatmeal

2006-01-14T08:46:00.000-08:00

This is a wonderful way to start off the day-- and it is so good that you many want to eat it as a healthy snack as well. Make sure you soak the oats overnight. It helps make them more digestable and adds to the creamy consistancy.

To find out why this recipe is so good for you and will help you lose weight, check out our site at coconut-oil-diet.com.

1 cup steel-cut whole oats (not instant)
3 cups organic milk (or you can use water)
1/2 teaspoon of kosher salt or sea salt
1/4 cup unsweetened dried (desiccated) coconut
1 Tablespoon organic virgin coconut oil
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup dried fruit* (optional)

In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight.

Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt, cinnamon, coconut oil and dried coconut, and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes.

Stir in the vanilla and dried fruit; and simmer for 5 minutes more. Serve plain or with your topping of choice.

Serving suggestions- flavor with: raw honey, maple syrup, raw sugar, raw milk, buttermilk, yogurt, or cream.

*Raisins work well, as do cranberries, cherries, currants, and apricots. Trader Joe's has a great dried berry mix that is wonderful in this. Or you can just enjoy the taste of the coconut alone-- it is also excellent this way.

4 servings

Coconut Shrimp Kabobs with Island Coconut Salsa

2006-01-10T19:44:00.000-08:00

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 for 30-45 minutes. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Serve coconut shrimp on lettuce leaves with Island Salsa on the side.

Thai Coconut Chicken

2005-12-30T15:25:00.000-08:00

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.

More Coconut Oil Salad Dressing Recipes

2005-12-14T12:47:00.000-08:00

Using the previously posted recipe for healthy coconut mayonnaise, you can make the following salad dressings:

Healthy Ranch Dressing

1 cup buttermilk
1/2 cup coconut mayonnaise
1/2 teaspoon onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon fresh parsley
1/2 teaspoon fresh dill
a dash of paprika
1 teaspoon white wine vinegar
freshly ground black pepper
sea salt to taste

Blend until smooth. Refrigerate. This dressing will thicken as it cools. You can
use it instead of mayonnaise and can dilute it with more buttermilk if you want
thinner dressing.

Healthy Blue Cheese Dressing

1 cup coconut mayonnaise
4 tablespoons sour cream
1/4 lb. blue cheese
1 cup buttermilk
2 tablespoons lemon juice
1 teaspoon honey
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1 teaspoon white pepper
1 dash Tabasco
1 dash Worcestershire sauce

Blend mayonnaise, sour cream, blue cheese and buttermilk. Add remaining
ingredients. Blend until well creamed. Store in glass jar in refrigerator. Best after
refrigerated two hours. If this tastes too tart, add a little more honey.
This dressing keeps for several weeks. It is delicious on a tossed green salad or
you might like it on grapefruit and avocado salad.

Coconut Oil Vinaigrette

1/4 cup red wine 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, parmesans cheese, or Dijon mustard to the recipe for variations.

Coconut Mayonnaise

2005-12-05T09:18:00.000-08:00

This is Cherie Calbom's recipe from her book, The Coconut Diet.

I have tried this and it is excellent! I use it instead of store bought mayonnaise or salad dressing.

1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt or Celtic salt
1/4 teaspoon white pepper
1/2 cup Virgin Coconut Oil (melted if solid)
1/2 cup extra virgin olive oil

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups

This is Cherie Calbom's recipe from her book, The Coconut Diet. You can find the recipe on her site at http://www.coconutdiet.com/coconut_mayonnaise.htm.

Thousands of people are losing weight and getting healthier with coconut oil diets. To find out what the secrets of the coconut oil diets are go to Coconut-Oil-Diet.com.

Caribbean Run Down

2005-11-25T09:58:00.000-08:00

This recipe is so good. You have to try it!

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
a dash of Tabasco or 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.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2005-11-11T14:47:00.000-08:00

If you like coconut shrimp, check our our site at coconut-shrimp.com for more delicious coconut shrimp recipes. This is a sample recipe from our Coconut Shrimp cookbook.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:
1 tbsp. cayenne pepper
2-1/4 tsp. salt
1-1/2 tsp. sweet paprika
1-1/2 tsp. black pepper
1-1/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. dried thyme
3/4 tsp. dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot coconut oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Rice

2005-10-12T14:45:00.000-07:00

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 Coleslaw

2005-09-14T14:42:00.000-07:00

Here is a great recipe for those who are trying to lose weight.

Coconut Oil Coleslaw

1 cup virgin coconut oil
2 tablespoons raw honey
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon white pepper
3/4 cup of your favorite vinegar

Mix dry ingredients. Add vinegar and slowly blend in coconut oil. Pour over shredded cabbage and enjoy.

Banana-Coconut Bread

2005-08-15T14:35:00.000-07:00

If you want to indugle a little, here is a great recipe. Try it with the Pinapple Coconut Cheese Spread recipe below.

Banana-Coconut Bread

3/4 cup raw sugar
1/4 cup coconut oil
2 eggs
1 cup mashed bananas
1/2 cup shredded coconut
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans or walnuts (optional)

Preheat the oven to 350 degrees.

Mix the sugar, coconut oil and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut.

Sift the flour with the baking powder, salt and soda. Stir this into the other mixture, stirring until smooth. Add the nuts if desired and stir again.

Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done. Remove from the oven and allow to cool. Use 2 spatulas to remove the loaf from the loaf pan, and let it finish cooling on a wire rack. Makes 1 loaf.

Pinapple Coconut Cheese Spread

8 ounces cream cheese - softened
2 tablespoons pinapple, mango, apricot or peach preserves
1/3 cup flaked coconut

Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve on bagels, toast, sweet fruit or nut breads. Serves 10.

Coconut Pops for the Summer

2005-07-14T12:43:00.000-07:00

Mark e-mailed me this question, “I'm looking for a coconut Popsicle recipe. Can you help?”

These are the recipes I suggested. I didn’t know if he was looking for something with low sugar or something the kids would eat, so I gave him several possibilities.

Pineapple-Coconut Ice Pops

2 cups canned crushed pineapple
1 cup canned coconut milk
2 Tbsp raw (turbinado) sugar or raw honey (if desired)
1/2 tsp sea salt (if desired)
1 cup crushed ice
Plastic pops tray and sticks

Directions:
In a blender, blend fruit, coconut milk, sugar and salt at high speed, until slushy. Pour into pops molds and freeze about 30 minutes. Insert sticks and return to freezer. Freeze at least 6 hours.

Mango Coconut Pops

1 1/2 cups pureed ripe mangoes (about 1/2 lb.)
1 can (14 oz.) coconut milk
1/4 cup raw sugar (if desired)
1/4 cup lime juice

Directions:
Combine ingredients and pour into 16 frozen juice bar molds (1/3 cup each) and freeze until firm, about 4 hours. Makes 16.

Banana Pops

2 Bananas
Raw Honey
Desiccated Coconut
Popsicle sticks

Directions:
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.

Quick Coconut Juice Pops

You could also try just buying cans of imported coconut juice to make it with. (You might be able to find them in Oriental specialty stores if you grocery store doesn't have it. I can find them at our local $1 store.) Coconut Juice usually has some sugar added, so check the label to check how much is added. Coconut juice should be the main ingredient and it should have little chunks of green coconut floating in it.

To find out how thousands of people have lost weight on coconut oil diets get the ebook, “Coconut Oil Diet Secrets,” available as an instant PDF download, at http://coconut-oil-diet.com

Coming soon-- the much anticipated “Coconut Oil Diet Recipes Cookbook”. Watch for it at http://coconut-recipes.com .

Healthy Coconut Oil Tortilla Chips and Salsa

2005-06-24T14:06:00.000-07:00

I love tortilla chips and homemade salsa. Here is a great recipe for homemade healthy coconut oil tortilla chips and salsa. What a way to lose weight!

Coconut Oil Tortilla Chips

12 (6 to 7 inch) corn tortillas
1 cup of coconut oil
1/2-teaspoon salt (optional chili powder)

1. Stack 3 tortillas at a time on a cutting board. With a large sharp knife, cut straight down through the stack, cutting into quarters. If making strips, cut across the tortillas to make strips the width you want.

2. 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.

3. Fry the tortilla pieces in batches about 2 minutes or until crisp and lightly browned.

4. Remove with a slotted spoon or tongs, and drain on paper towels.

5. While the chips are still hot sprinkle lightly with sea salt, if desired. You can also add spices like chili powder, garlic powder or ground cumin if desired.

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 Tbsp olive oil
2 Tbsp. lime juice
1/2 t. 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.

Or try this yummy salsa recipe for something new…
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Mango Salsa

1 mango peeled and diced
2 Tbsp. green onions, diced
2 Tbsp. bell pepper, any color, diced
2 Tbsp. cider vinegar
2 Tbsp. fresh cilantro
1 large ripe avocado, chopped

Mix all ingredients except avocado and refrigerate several hours. When ready to serve, add avocado. Can also be served over mixed greens as a salad dressing or as a garnish with fish and poultry.

Makes 1 cup.

Coming Soon- Coconut Oil Diet Recipes book. Watch for it at coconut-recipes.com.

Coconut Oil Diet Recipes Blog

2005-06-24T12:59:00.000-07:00

Hello and Welcome to the Coconut Oil Diet Recipes Blog!

Are you on a diet that uses coconut oil and are looking for good recipes? I will be posting recipes here weekly that I have tested and can be used on any coconut oil diet.

Since I am trying to increase my coconut oil intake, the first recipe I will feature will be something deep fried in coconut oil. I love fried foods and it is so exciting to be able to eat them again, and lose weight doing so! Coconut oil has changed my life! I love it!

If you haven't heard yet about coconut oil and how thousands of people are losing weight and getting healthier on coconut oil diets, check out our best selling ebook on our website at coconut-oil-diet.com or our blog at coconut-oil-diet.blogspot.com.