Coconut Oil Recipes » Courtesy of Coconut Joe’s

Vast studies note coconut oil’s ability to do everything from lower your blood pressure to increase your metabolism. You can add it into what you’re already eating — Coconut Joe’s Coconut Oil contains ZERO Cholesterol and is a delicious substitute for butter and margarine in cooking and baking.

With these easy to make coconut oil recipes, courtesy of Coconut Joe’s, discover new exciting recipes to add to your “favorites”


Coconut Oil Berry Snacks
(raspberries, blueberries, pomegranates, cherries and strawberries)

Coconut Almond Rum Balls. Easy Festive Coconut rum balls. Make these into Indian sweet Ladoo with cardamom in place of rum.
Coconut Oil Rum Ball Ingredients
Servings: 12
•   1 cup Coconut Joe’s™ Coconut Oil
•   1/2 cup frozen mixed berries (raspberries, blueberries, pomegranates, cherries and strawberries)
•   1 teaspoon vanilla extract
•   14 drops clear liquid stevia (or substitute honey to taste)

Kitchen Essentials
•    Food processor
•    Silicone chocolate molds or parchment paper

•    Gently melt coconut oil on the stove. While the oil is melting, briefly process the frozen fruit in a food processor so it’s chopped up into small pieces. Add the vanilla extract and stevia.
•    Pour the melted coconut oil into your food processor and process to mix with the fruit and other ingredients. Continue mixing until all of the fruit is smoothly blended into the oil.
•    The mixture should now be a thick blended consistency. If for some reason your mixture is still frozen and not blending properly, you can remove some of the frozen bits and gently melt them on your stove.
•    Once melted, return the mixture to your food processor and try again to mix everything together smoothly.
•    Scoop finished mixture into molds or simply drop spoonfuls on a parchment paper-lined surface such as a cutting board. Using the molds will make your coconut berry delights prettier, but simply dropping them as spoonfuls works just as well if you don’t have or don’t want to use molds.
•    Put molds or parchment paper-lined surface into the freezer to firm up the delights. After half an hour or so, or whenever they have become solid, remove from the molds/parchment paper and store in a container in your freezer. Enjoy whenever you feel like you need (or want!) some coconut oil.


Almond Rum Balls made with Coconut Oil, Gluten Free and Vegan

Coconut Almond Rum Balls. Easy Festive Coconut rum balls. Make these into Indian sweet Ladoo with cardamom in place of rum.
Coconut Oil Rum Ball Ingredients
Servings: 12coconut-oil-rum-balls-recipe
•    ⅔+ cup dry coconut small flakes
•    2 Tablespoons oats
•    ⅔ cup almonds
•   ⅛ teaspoon fine sea salt
•   1 teaspoon warm coconut oil from Coconut Joe’s™
•   3 Tablespoons raw sugar, ground to a fine powder
•   1-2 Tablespoons Agave or maple syrup ( or any thick sugar/sweet syrup)
•   2 -3 Tablespoons Rum or fruit juice of choice
•   Cocoa powder, coconut flakes or melted vegan chocolate for rolling

•    Grind the almonds and oats to a coarse powder.
•    Add ½ cup coconut flakes and grind all together again until most coconut flakes break into smaller flakes/coarse powder.
•    In a bowl, add this clumpy mixture, rum, oil, salt and agave and mix. Add sugar and mix in.
•    Mix and keep adding coconut flakes if needed till you get a soft dough. Adjust sweetness by adding more powdered sugar or agave.
•    Chill for half an hour.
•    Make balls and roll in coconut flakes, or cocoa powder or dip in melted chocolate.
•    Variations: Add some chocolate chips or pistachios in the middle.
•    To make coconut almond Ladoo (Indian Sweet): Add rose or kewra essense or ¼ tsp ground cardamom.

Pumpkin Bread with Toasted Coconut – Made with Coconut Oil

Make sure your eggs and coconut oil are at room temperature: Cold eggs can make the oil seize, making the batter uneven.
Coconut Oil Recipe Ingredients
Servings: Makes one 8½x4½” loafPumpkin Bread recipe with coconut oil
•    Nonstick vegetable oil spray
•    1¼ cups all-purpose flour
•    ½ cup whole wheat flour
•    2 teaspoons baking powder
•    1 teaspoon ground cinnamon
•    1 teaspoon ground ginger
•    1 teaspoon kosher salt
•    ¼ teaspoon ground allspice
•    ¼ teaspoon ground nutmeg
•    ⅛ teaspoon ground cloves
•    2 large eggs, room temperature
•    1 cup canned pure pumpkin
•    1 cup (packed) light brown sugar
•    ½ cup Coconut Joe’s™ 100% extra virgin coconut oil, warmed, slightly cooled
•    2 tablespoons raw pumpkin seeds (pepitas)
•    2 tablespoons unsweetened coconut flakes
•    1 tablespoon granulated sugar

•    Preheat oven to 350°. Lightly coat an 8½x4½” loaf pan with nonstick spray; line with parchment paper, leaving a 2″ overhang on all sides. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl.
•    Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared pan, smooth top, and sprinkle with pumpkin seeds, coconut, and granulated sugar.
•    Bake bread until golden brown and a tester inserted into the center comes out clean, 50–60 minutes
•    Transfer pan to a wire rack and let bread cool 30 minutes in pan. Turn out on a wire rack and let cool completely.
•    Do Ahead: Bread can be baked 3 days ahead. Keep tightly wrapped at room temperature.

Toasted Coconut Waffles – Made with Coconut Oil

Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.
Coconut Oil Recipe Ingredients
Servings: 4toasted coconut waffles coconut oil recipe
•    1½ cups unsweetened shredded coconut
•    1½ cups all-purpose flour
•    ½ cup cornstarch
•    1 teaspoon kosher salt
•    1 teaspoon baking powder
•    ½ teaspoon baking soda
•    2 large eggs
•    1 cup buttermilk
•    1 cup whole milk
•    ⅔ cup Coconut Joe’s™ 100% extra virgin coconut oil, melted
•    ¼ cup sugar
•    Nonstick cooking oil spray
•    Unsalted butter and pure maple syrup (for serving)

•    Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool.
•    Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in ¾ cup coconut; set aside remaining coconut.
•    Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.