Coconut Oil Recipes

We’ve recently introduced coconut oil to our range of products and are all extremely excited about the endless ways it can improve our health, skin and the taste of our food. Coconut oil is popular with chefs around the globe because it can be heated to a far hotter heat than any other oil before it reaches burning point – this means all those wonderful health benefits don’t go up in a puff of smoke when you cook with it. Coconut oil has a fantastic flavour and can be used in place of olive oil or vegetable oil in most dishes – it does taste coconuty though so works better in a curry or stir fry than it does to cook your chips in!

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Since reading about the endless health benefits of coconut oil I’ve started experimenting with it in my cooking. I’ve been taking notes and writing down the most successful recipes so you can all benefit from my trials and errors in the kitchens. I’ll add recipes and cooking tips to this blog as my reportiour expands. In the mean time please email any cooking queries or your own coconut oil recipes to: 

Cooking with coconut oil. Basic tips:

  • Use in place of other oils or fats but think about the flavour – will a coconuty undertone compliment the dish?
  • If using in place of salted butter or spread remember to add a pinch of salt to the recipe.
  • Add it to your smoothies in place of dairy products.
  • Use more liberally than you would other oils – coconut oil is quite light and is actually good for you so don’t be scared to use a good dollop.
  • Coconut oil is fantastic in all curries and stir fries – it adds a subtle but noticable flavour that works really well in asian dishes regardless of the other ingredients.
  • Cononut oil is perfect for deep frying as it doesnt burn and smoke like most oils when it reaches an optimum heat. Cook banana or pineapple fritters in it, even deep fry your samosas and bhajis but maybe stick with the vegetable oil if you’re doing fish and chips.
  • Try adding it to porridge – it’s delicious!
  • Spread it on your toast or oatcakes and experiment with other toppings. Trial and error tells me it’s lovely with sweet jams and spreads but a bit odd with hoummous. 

The first recipe has to be these chocolate brownies. They are absoutely sensational! Really moist and decadent but not very sinful as they are dairy free and have such a small amount of flour in them that using gluten free flour doesnt impact the taste or texture at all. I’ve tried making them sugar free by substituting the sugar with Xylitol but I have to admit, although still delicious they are better with sugar or coconut palm sugar than xylitol.

Chocolate Brownies 

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140 grams of good quality dark chocolate

120 grams of coconut oil

180 grams of soft brown sugar

70 grams of ground almonds

35 grams of plain flour or gluten flour

2 large eggs

2 tsp  vanilla

Pinch of salt

1/4 tsp baking soda

Optional: Handful of pecans or walnuts


Preheat overn to 170c. Line an 8 inch square tin with baking parchment. Melt the chocolate and coconut oil together over a low heat, in a medium sized saucepan. When melted take off the heat and leave to cool for five minutes. Meanwhile mix together the sugar, ground almonds, flour salt and baking soda. Add the melted chocolate mix and the eggs to the dry ingredients and beat well. If you’re using nuts add them now. The mixture starts off quite thin – almost like a batter but soon thickens up. Pour the mixtures into the prepared tin and bake for around 20 minutes.

Simple Shallow Fried Fragrant Fish

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Fish fillets such as tilapia, bass or bream

2 tbl Coconut oil

1tbl Lime juice



1/2 tsp Turmeric

1/2 tsp Chilli chopped or flakes

Couple of cloves of chopped Garlic


Mix all the ingredients together apart from the oil and the fish. Put the fish fillets in the marinade and rest for at least 20 minutes. Heat the coconut oil in a heavy based frying pan. Shallow fry the fish for a few minutes on each side. Timings will depend on the thickness of the fish fillets. Serve the fish with a good sprinkling of fresh coriander and you’re favourite saides such as rice, salad or new potatoes. It’s very good with a mango salsa!

Banana and coconut Flax pancakes

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1 large ripe banana or 2 small ones

1 large egg

1 tsp cinnamon

1 tbl ground flaxseed

Coconut oil

Toppings such as greek yoghurt, fresh berries, maple syrup, lemon or lime juice

Mash the banana in a medium sized bowl. Add the egg, cinnamon and flaxseed. Mix well. Heat the coconut oil in a frying pan. Dollop the panacake mixture into the pan using a tablespoon and cook until no longer wet. Flip the pancakes and cook on the other side. Serve with your favourite toppings.

Raw Chocolate Mint Balls

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9 medjool dates

1 tbl coconut oil

3 tbl cocoa powder

Pinch of salt

2 tbl cocoa nibs or small chunks of bitter chocolate

A few drops of peppermint oil

Cocoa powder for dusting


Remove the stones from the dates and mash them with your hands or in a food processor, until smooth and squishy.

Mix coconut oil, cocoa powder, salt,  cocoa nibs and peppermint oil with the mashed dates. Roll the dough into balls with your hands and coat in cocoa powder.