165 coconut oil recipes

Grilled peach, maybe first time to hear grill a fruit, but it really works very well, especially with sundaes. Very yummy.

Yoghurt is a great tenderiser for chicken breast, which can be a little tough when cooked without marinating beforehand. Buy organic yoghurt if possible to avoid the traces of growth hormones and antibiotics commonly found in conventional dairy products.

Graham wafer coconut pie crust, perfect for a key lime pie.

Saute of Chicken Breasts with Coconut Milk and Herbs recipe

Full of vibrant, Moroccan flavours, these sweet potato and carrot 'fries' are a quick and delicious way to add a nutritious side to your main meal. Both sweet potatoes and carrots are rich sources of antioxidants. Sweet potatoes also contain manganese, an important mineral for stabilising blood sugar levels.

From the Great American recipe's collection Gr #17. A classic American carrot cake with cream cheese frosting.

Moqueca de Peixe is a Bahian fish stew with cod, fresh coconut milk, dendê palm oil, cilantro, and tomato. Authentic Brazilian flavor in 1 hour, served with rice and Farofa.

Crispy coconut-crusted tofu steaks pan-fried golden brown, served with a fresh peach-lemongrass salsa spiked with jalapeno and basil. Vegan, ready in 30 minutes, and bursting with summer flavor.

A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.

A delicious and refreshing salad can be a side dish with any main courses.

Pina colada layer cake with a rum-soaked chiffon base, crushed pineapple filling, coconut buttercream frosting, and toasted coconut. The cocktail, in cake form.

Sad Face Cake made with Bisquick, brown sugar, coconut, chopped nuts, and eggs. A dense, chewy dump cake with a brownie-like texture and no frosting needed.

Tried this green split peas, easy to make, whole family love it!

A light, refreshing and uber-healthy take on traditional Thai green curry. You can adjust the amount of chilli you add based on how hot you prefer the curry. Serve with black or brown rice (or mixture of the two).

Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.

Coconut shrimp De Jonghe: a tropical riff on the classic Chicago baked shrimp casserole, with garlic, paprika, sherry, parsley, and toasted coconut layered over plump shrimp. Bakes in one dish for an old-school dinner-party main.