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Editor & Reporter

Hi, My name is Kevin (learn more about me here) and welcome to this site.

As Editor and Reporter for, I've researched the health benefits of natural oils and tried to present you the most accurate and current information for enhancing your health with these products.

Thank you for visiting and I hope you find this site helpful and informative.


Delicious Coconut Oil Recipes

coconut oil recipeMmmmmm…delicious coconut oil! If you’re looking for coconut oil recipes, you’ve come to the right place.

One of the great things about cooking with coconut oil is the delicious flavor this tropical oil gives your dishes. Not only does this oil taste great, you’ll also enjoy the health benefits of this tropical oil.

I started cooking with coconut oil by frying my morning eggs with it – and then slowly started adding it to a number of different recipes. You can also substitute coconut oil for shortening or butter in some recipes.

You can also mix it into protein drinks and fruit smoothies. Here are some coconut oil weight loss shake recipes you may find tasty and nutritious.

Here you’ll find recipes that use coconut oil as an ingredient or cooking oil.

I gathered these recipes from a variety of recipe websites. I’ve reproduced a few for you and provided links to the actual website for each recipe. At the bottom of this page you’ll find links to other cooking with coconut oil recipes.

Bon appetite and I hope you enjoy cooking with coconut oil!


Coconut Oil Recipes #1 – Mushroom Patacone Pita

This is a pita that has avocado, arugula, fried plantains and portobello mushrooms. You’ll love the smooth flavor.

mushroom pita coconut oil recipeIngredients:

  • 3/4 cup coconut oil
  • 1 semi-ripe plantain, cut into 2-inch pieces
  • 3 portobello mushroom caps, cut into strips
  • 1 avocado – peeled, pitted and sliced
  • 4 cups coarsely chopped arugula
  • 2 warmed pita bread rounds, cut in half


  1. Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.

  2. Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
  3. Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.

Photo and Recipe courtesy of


Coconut Oil Recipes #2: Masala Beef with Ginger and Curry Leaf

This coconut oil recipe was submitted by Deepak Mathew at He says that beef eaters will really love the flavor in this dish. Apparently this dish is very popular among the Syrian Christians in Kerala, India. Deepak says to cut the beef into small cubes and fry in the spicy ingredients. He claims it’s so yummy and it goes well with white rice. Give this recipe a try and see how you like it. The ginger and curry will really bring out the flavors!


  • 3 bay leaves
  • 1 (1 inch) piece cinnamon stick
  • 5 cardamom pods
  • 4 whole cloves
  • 2 teaspoons fennel seeds
  • 10 whole black peppercorns
  • 2 pounds beef tenderloin, cubed
  • 2 cups chopped onion, divided
  • 5 green chili peppers, halved lengthwise
  • 1 (1 1/2 inch) piece fresh ginger root, grated
  • 6 cloves garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 cup coconut oil
  • 1/4 teaspoon whole mustard seeds
  • 4 fresh curry leaves
  • 2 1/2 teaspoons lemon juice
  • 1 teaspoon ground black pepper


  1. To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.

  2. Place the beef cubes, masala powder, 2 cups chopped onion, green chilis, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.

  3. Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.

  4. Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.

Footnote: You can adjust the spiciness of this recipe by increasing or decreasing the number of green chilis. Also, you can remove the green chilis before serving, if desired.


Coconut Oil Recipes #3 – Coconut Granola

An easy recipe that can be eaten as a delicious cold cereal or snack.

coconut oil recipe granolaIngredients:

  • 8 cups quick-cooking oats
  • 1 cup oat bran
  • 1 cup unsweetened flaked coconut
  • 3/4 cup chopped almonds
  • 1/2 cup coconut milk
  • 1/4 cup virgin coconut oil
  • 1/4 cup vegetable oil
  • 1/2 cup barley malt syrup or maltose syrup
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries


  1. Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the oats, oat bran, coconut and almonds. Divide between two large baking sheets, and spread into an even layer.

  2. Bake for 7 or 8 minutes in the preheated oven, until lightly toasted. Allow to cool for a few minutes and then return to the large bowl.

  3. While the oats are toasting, combine the coconut milk, coconut oil, vegetable oil, malt syrup and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly.

  4. Bake for 8 minutes in the preheated oven, or until fragrant and toasted. Cool in the pans and then mix in the dried cranberries. Store in an airtight container at room temperature.

Footnote: You can add the following extras to your granola for different tastes and textures: Dried pineapple, cut into chunks, Dried papaya, cut into chunks, Raisins, Macadamia nuts, Date chunks – the options are endless! For every extra cup of ingredients add 2 tablespoons of oil and 2 Tablespoons of honey.

Recipe courtesy of


Coconut Oil Recipes #4 – Chicken in Coconut Milk

A mouth-watering chicken recipe that will have your family asking for more! Try serving the chicken alongside a bed of rice and steamed veggies.


  • 3 pounds broiler-fryer chicken cut into portion sized pieces
  • 1 each garlic clove minced
  • 2 cups coconut milk
  • 1 sprig fresh parsley leaves
  • 1 teaspoon dried thyme
  • 1/4 cup coconut oil
  • 1 onion finely chopped
  • 1/4 pound sliced mushrooms
  • 1 small hot chili pepper
  • salt and pepper to taste


  1. Towel dry the chicken.

  2. In a large, heavy skillet, heat the oil. Add chicken pieces and fry until lightly browned.

  3. Remove chicken from the skillet and set aside. In the same skillet, saute the onion, garlic, and mushrooms for 3 minutes.

  4. Return the chicken to the skillet and add the coconut milk and pepper to taste.

  5. Tie the parsley, hot pepper, and thyme in a cheese pouch to form a bouquet garni, and add to the skillet.

  6. Cover and simmer the chicken is tender, about 1 1/4 hours.

  7. Remove the bouquet garni and serve the chicken with rice.

Recipe courtesy of


Coconut Oil Recipes #5 – Coconut Mayonnaise

This coconut oil recipe is a nice change from traditional mayonnaise. You can use it in place of regular mayonnaise in recipes that use it as an ingredient.


  • 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.

  2. Then with the processor or blender on low speed, add your oils very slowly. Start out with a few drops of oil and then work up to a very thin stream. It should take about two minutes to add the oil.

  3. Continue blending until blended well and there is no free standing oil.

Recipe courtesy of


Coconut Oil Recipes #6 – Healthy Coconut Banana Cookies

Okay, time for some sweet treats! Here’s a coconut oil recipe I found that uses coconut oil, shredded coconut and bananas. You’ll like these baked goodies if you’re trying to avoid white flour and white sugar.


  • 3 ripe bananas
  • 1 cup sultanas
  • 2 cups rolled oats
  • 1/3 cup coconut oil, melted
  • 1 tsp. vanilla extract
  • 1/3 cup unsweetened shredded coconut


  1. Preheat oven to 350 degrees.

  2. In large bowl, mash the bananas, stir in oats, sultanas, shredded coconut, coconut oil, and vanilla. Mix well and allow to sit for 15 minutes.

  3. Drop by teaspoonfuls onto ungreased cookie sheet and bake for 15-20 minutes (depending on your oven).

Recipe courtesy of


I hope you enjoy using these coconut oil recipes for you and your family. Cooking with coconut oil is a great way to get a natural source of lauric acid and other healthy fats. Research shows eating coconut oil, along with a healthy diet, will help maintain already healthy cholesterol levels. What more could you ask for from this healthy and flavorful cooking oil?


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