Top 5 Coconut Oil Recipes

I love Kelapo Coconut Oil and all the delicious recipes I can cook with it! I want to share my top 5 favorite coconut oil recipes of all time, which include Coconut Fried Rice, Coconut Oil Chocolate Chips, Coconut Milk Chicken with Cilantro Lime, Coconut Oil Granola & Thai Chicken Curry! Most of them are from recipe or cookbooks so feel free to search the original recipe in the link or try making it my way by following the recipes below!

Coconut Fried Rice

Ingredients needed

2 cups of parboiled rice

1 can of coconut milk

1 medium onion (chopped)

1 medium carrot (chopped)

¼ stem leeks (chopped)

4 cloves of garlic (minced)

½ of red bell pepper (chopped)

10 green beans

¼ cup of frozen sweet corn (rinsed and thawed)

¼ cup of frozen sweet peas (rinsed and thawed)

4 tablespoons of Kelapo Coconut Oil

½ teaspoon of white pepper

2 seasoning cubes

¼ teaspoon of salt

In a large bowl, add the rice, coconut milk, water (enough to fill the pop), salt and the seasoning cubes. Turn on to high heat until it’s boiling. Then reduce to medium heat, cover the pot, and let it cook for about 10 to 12 minutes. Once the rice is done, take off the heat and let it sit for 15 minutes with the lid off. Make sure to stir the rice around before taking off the heat. In a separate pot, add the Kelapo Coconut Oil and let it heat up. Once heated, add the onions and sauté until you smell their aroma. Next, add in the garlic, leeks, carrots, green beans, bell pepper, sweet corn, and peas. Stir all the vegetables together and sauté for about 4 to 6 minutes. Sprinkle a pinch of salt and white pepper, and continue to stir while cooking. Add the cooked rice to the vegetable a little bit at a time. Make sure to stir all the ingredients. Cook for another minute or so, then turn off the heat and enjoy!

Coconut Oil Chocolate Chip Cookies

Ingredients needed

½ cup of Kelapo Coconut Oil (melted)

½ cup of Kelapo Ghee (melted)

1 cup of dark brown sugar

1 cup of white granulated sugar

½ tablespoon of pure vanilla extract

2 large eggs

3 cups of all-purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of fine salt

2 teaspoons of cornstarch

1 cup of milk chocolate chips

½ cup of white chocolate chips

Kelapo Coconut Oil Non-Stick Cooking Spray

In a microwave-safe bowl, add the Kelapo Coconut Oil and Kelapo Ghee and pop into the microwave. Place in the microwave for 1 minute for 20-second intervals. The key is to stir after every 20 seconds. Make sure to let the mixture cool. In a large bowl, add the brown and white sugar, and combine. Next, add in the coconut oil mixture, eggs, and vanilla extract and mix until the consistency is smooth. In a separate bowl, add the baking soda, flour, baking powder, salt, and cornstarch. Whisk all the ingredients together carefully, and once thoroughly combined add in the wet mixture. Stir well. Using a non-stick spatula fold in the chocolate chips and then cover the dough. Let the dough sit for about 1 hour. Next, preheat your oven to 350 degrees and grease a baking sheet with Kelapo Coconut Oil Spray. Get the dough and roll the cookie dough balls then place on the baking sheet. Once finished, pop the cookies in the oven to bake for 10 minutes or until the edges have turned lightly brown. Remove from the oven, and place a couple of extra chocolate chips into each cookie. Let them cool down for about 35 minutes before enjoying with a glass of almond milk!

Coconut Milk Chicken with Cilantro Lime

Ingredients needed:

1 ½ lbs of chicken breast (boneless and skinless)

2 tablespoons of Olive Oil (separated)

2 tablespoons of Kelapo Coconut Oil

2 green onion

2 garlic cloves (minced)

½ cup of chicken stock

1 tablespoon of honey

2 tablespoons of fresh lime juice

½ teaspoon of red pepper flakes

1 can of unsweetened coconut milk

3 tablespoons of fresh cilantro (chopped)

Kosher salt (to taste)

Black pepper (to taste)

Zest of 1 lime

Cut each of the chicken breasts in half and thin them out using a meat tenderizer. Once you’ve done that, add salt and pepper to all the chicken breasts. Here you can sprinkle to your liking. Add the olive oil to a large sauté pan over medium-high heat. Once heated, add in the Kelapo Coconut Oil and stir. After the coconut oil melts and heats up, add in the chicken cutlets. Cook them on each side until they have lightly browned and then place on a plate. In that same pan add the other tablespoon of olive oil, minced garlic, and green onion (white part only). Cook for about a minute while stirring. Next, add the chicken stock, lime juice, honey, and red pepper flakes to the pan. Cook while continuously stirring for about 3 to 4 minutes. You might need to reduce the heat a bit depending on your stove. Add the coconut milk in next and season it with salt and pepper. Simmer for about 5 minutes until the consistency has thickened. Once it has thickened, add the chicken cutlets back in the pan and cook for another 5 minutes. I like to use a spoon and drip the coconut sauce on top of the chicken as they cook. Stir the green onion (green part) and drizzle the chopped cilantro on top. Enjoy this recipe of Coconut Fried Rice for a blast of added flavors.

Coconut Oil Granola

One of the simplest and best ways to start your morning!


½ cup of dried mangos

3 cups of rolled oats

1 cup of flaked unsweetened coconut

1 cup of sliced almonds

1 cup of chopped pistachios

¼ cup of flax seeds

¾ cup of Kelapo Coconut Oil (melted)

2 tablespoons of real maple syrup

2 tablespoons of honey

1 teaspoon of cinnamon

1 teaspoon of salt

Kelapo Coconut Oil Non-Stick Cooking Spray

Begin by preheating the oven to 300 degrees. In a large bowl, add all the ingredients, except the dried mangos, and thoroughly mix everything together. Grease the baking sheet with the Kelapo Coconut Oil Spray and then spread the granola on it. Make sure to press down using a non-stick spatula. Pop the granola in the oven for about 30 minutes. Take the pan out of the oven and add in the dried fruit. Make sure to stir everything again and let it sit on the baking sheet for about 15 minutes so granola clusters can form.

Thai Chicken Curry

Ingredients needed:

1 ½ lb of chicken breast (boneless and skinless)

1 teaspoon of kosher salt

1 teaspoon of chili powder

½ teaspoon of ground black pepper

2 tablespoons of Kelapo Coconut Oil

1 red bell pepper (thinly sliced)

1 leek (thinly sliced)

3 cloves of garlic (minced)

½ teaspoon of grated fresh ginger

2 tablespoons of red curry paste

1 can of full-fat coconut milk

4 tablespoons of fresh cilantro (torn apart)

Begin by preheating the oven to 375 degrees. Season the chicken breasts with salt, pepper, and chili powder. In a large ovenproof skillet, add the Kelapo Coconut Oil and melt over medium-high heat. Sear the chicken breasts on both sides until they’ve turned lightly brown on each side, then transfer to a plate. In that same skillet, add the bell pepper, leek, minced garlic, and ginger. Stir all the ingredients together and reduce to medium-low heat. Cook everything as you stir until the consistency of the vegetables softens up. Next, add in the curry paste and cook for 5 minutes while continuously stirring. Now, add the coconut milk and stir. Once the coconut milk has combined with the ingredients, return the chicken breast back to the skillet. Place the skillet in the oven for 25 to 28 minutes, or until the chicken reads 165 degrees on the thermometer. Once finished, take out the oven and garnish with the chopped cilantro on top. Serve with pita bread or rice!



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