Coconut Oil Recipes - Tasty and Nutritious!

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Coconut oil is the newest craze in the health food world, and for good reason. Consuming coconut oil can do everything from increase your resistance to viruses and bacteria to prevent infections due to fungus, yeast, and candida. This, coupled with its ability to balance hormones, increase weight loss, and lower cholesterol, and you have a powerhouse of a food. Yet what do you do with it? Here are some of our top recipes for coconut oil!

Pumpkin Coconut Oil Walnut Muffins


  • 4 tablespoons organic coconut oil
  • 2/3 cups packed coconut palm sugar
  • 2 large organic eggs
  • 1 cup organic, pure canned pumpkin
  • 1/2 tsp. vanilla extract
  • 1 1/3 cups almond or whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/4 tsp. salt
  • Walnuts


  1. Turn the oven on to 375˚F. Prepare six large muffin cups with paper liners, cooking spray, or use silicone cups.
  2. Beat the coconut oil and sugar until creamy. Whisk the wet ingredients (pumpkin, eggs, and vanilla) together until smooth. It should resemble thick custard in texture.
  3. Mix everything else, minus the nuts, together in a separate bowl, and then fold that into the wet mixture until blended.
  4. Divide batter between the 6 muffin cups and sprinkle tops with walnuts.
  5. Bake at 375 for 22-25 minutes depending on your oven. Allow muffins to cool in pan before removing them.

Coconut Curry Pumpkin Decadence Soup


  • ¼ cup organic coconut oil
  • 3 cups vegetable or chicken stock (depending if vegetarian or not )
  • 1 small onion, chopped ( approximately 1 cup)
  • 1 clove garlic, minced
  • 1 tsp. curry powder
  • ½ tsp. kosher or sea salt
  • ¼ tsp. ground coriander
  • ¼ tsp. crushed red pepper or 1/8 tsp of cayenne pepper
  • 1 (15 oz) can of pumpkin puree
  • 1 cup coconut milk ( light or regular )


  1. Place a medium sized saucepot on the stove and heat it to medium-high. Add the coconut oil and let it melt before adding the onions and garlic. Cook onions and garlic until translucent so the onion and garlic flavors are transfused into the coconut oil.
  2. Add stock, curry powder, coriander, crushed red pepper, and salt. Bring to a boil, then cover the pot and let it cook for 20 minutes. Stir every five minutes to prevent the soup from sticking to the bottom.
  3. Add the coconut milk and pumpkin, and let the soup cook another five minutes. Blend the soup with an immersion blender until smooth, and then serve.