Want to take your love of everything coconut to a whole new level?
Here are 6 helpful tips for cooking with coconut oil:
- Try both unrefined (virgin) or refined coconut oil to establish which taste you prefer. Virgin tends to have less of an intense coconut flavor.
- Unlike most vegetable oils, coconut oil is solid at room temperature. In a cold kitchen, it will become rock solid. The best way to melt it is over low heat in a saucepan.
- Coconut will begin to liquefy at 76°F and has a high smoking point at 350°F, making it optimal for almost all cooking.
- For baking, you can use coconut oil to replace other oils or butter on a 1:1 ratio. For shortening, replace one part for 3/4 of coconut oil.
- Coconut oil will solidify if added to cold ingredients like eggs and milk so it’s best to make sure all ingredients are at room temperature if you plan on using coconut oil to cook.
- And here are two unbelievably delicious recipes:
Coconut Chicken Curry
- 2 tbsp coconut oil
- 8 chicken thighs, boneless, skinless, cut into 1″ pieces
- 1 large onion cut into large chunks
- 3 small zucchinis cut in half lengthwise and thickly sliced
- 1 tsp garlic minced
- 1 tbsp curry powder
- 1/2 tsp paprika
- 2 tsp coarse salt
- 30 oz coconut milk
- 1 cup yellow or grape tomatoes
- Cilantro (optional)
Heat the oil in a stock pot on high heat. Add the chicken and cook until pieces are browned on both sides. Remove the chicken from the pan and set aside, keeping the remaining oil in the stock pot. Add the onion and zucchini and sauté© until lightly browned. Add the garlic, curry powder, paprika, and salt and sauté© for 30 seconds. Add the chicken back into the pot, along with the coconut milk. Bring to a boil. Reduce heat to a simmer, cover the pot with a lid, and let simmer for 30 minutes or until chicken is tender. Add the tomatoes to the pot in the last 5 minutes of cooking. Serve over rice. Top with cilantro.
Coconut Oil Chocolate Chip Cookies
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil, room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Whisk together flour, baking powder, baking soda, and salt. Set aside. Use an electric mixer to cream together coconut oil and sugars until light and fluffy. Add egg and vanilla and beat until well combined. Gradually add dry ingredients to wet ingredients, stirring until well blended. Stir in chocolate chips. Refrigerate dough for at least 2 hours. Preheat oven to 350°F. Line cookie sheets with parchment paper. Scoop rounded tablespoonfuls of dough onto prepared cookie sheets, 2 inches apart. Bake for 7 to 9 minutes or until edges are slightly brown. Transfer to a wire rack to cool completely.
