In recent years, coconut oil has become a popular ingredient for baking and cooking with, due to its health benefits.
Coconut oil roasted vegetables: Preheat your oven to 400 degrees F and toss your favorite vegetables (such as diced sweet potatoes, carrots, and red onion) with melted coconut oil and a pinch of salt. Roast in the oven until the vegetables are tender and slightly caramelized, about 25-30 minutes.
Coconut oil granola: In a large mixing bowl, combine 3 cups of rolled oats, 1/2 cup of chopped nuts (such as almonds or walnuts), 1/4 cup of shredded coconut, and 1/4 cup of melted coconut oil. Mix well to coat the oats and nuts with the coconut oil. Spread the mixture on a baking sheet and bake at 350 degrees F for 15-20 minutes, stirring occasionally, until the granola is golden brown and crispy.
Coconut oil smoothie: In a blender, combine 1 cup of coconut milk, 1 frozen banana, 1 tablespoon of honey, and 1 tablespoon of melted coconut oil. Blend until smooth and creamy. Watch this video for a full tutorial!
Coconut oil stir fry: Heat a tablespoon of coconut oil in a wok or large frying pan over medium-high heat. Add your choice of protein (such as chicken, shrimp, or tofu) and stir-fry until cooked through. Add in your favorite vegetables (such as bell peppers, broccoli, and snow peas) and stir-fry until they are tender but still crisp. Season with soy sauce and a pinch of red pepper flakes. Check out a step by step video here!
Coconut oil chocolate fudge: In a small saucepan over low heat, melt 1/2 cup of chocolate chips and 1/4 cup of coconut oil, stirring until smooth. Pour the mixture into a small square baking dish lined with parchment paper and refrigerate until firm. Cut into squares and serve.
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