r food processor, grind shredded coconut into a fine, powdery meal
ow heat, whisk together the coconut milk, coconut oil, truvia, and salt. Bring
Preheat oven to 350 degrees F.
In a small saucepan, melt coconut oil over low heat.
In a large bowl, toss together, the potatoes, coconut oil, sugar, salt, pepper, and nutmeg.
In a large baking dish, spread the potatoes out evenly and roast, tossing occasionally, until softened and caramelized, about an hour.
Melt the coconut oil and add the honey. Whisk
Place all ingredients into the mixing bowl. Note: Do not melt the coconut oil first. It will only whip up if it is solid.
Whip on high speed with a wire whisk for 6-7 minutes or until whipped into a light, airy consistency.
Spoon the whipped coconut oil body butter into a glass jar and cover tightly. Store at room temperature, or in the refrigerator if your house is so warm it melts the oil.
Note: You may notice tiny beads or \"pearls\" in the mixture. These will disappear almost immediately upon touching your warm skin.
side.
Next, melt the coconut oil in a small pan, then
Saute onion and spices in coconut oil until softened. Add all remaining ingredients and gently simmer until all vegetables are soft. Blend the soup in batches in a blender. Serve hot.
mixing bowl, beat the coconut oil on medium speed until soft
he coconut oil in the micro or on stove top.
Mix coconut
Heat oven to 325. Place oats, nuts, flax seed and coconut in the baking pan. Melt coconut oil; mix in the honey, vanilla, almond extract and salt. Pour over oats and nuts and mix well. Bake for 15 minutes and stir; 15 minutes and stir. Repeat until at desired browness. Take out and add dried fruit as desired.
Microwave coconut oil until melted, 30 to 45 seconds.
Beat coconut oil, confectioners' sugar, and vanilla extract together in a bowl with a hand mixer until desired consistency is reached.
ith parchment paper.
Combine coconut oil, brown sugar, and white sugar
Make sure that the toast is toast, not bread, by putting it in the toaster before you put the coconut oil on it.
Spread coconut oil on the toast.
Serve warm (or just eat).
190 degrees C).
Combine coconut oil, white sugar, brown sugar, and
water, and 1/3 cup coconut oil in a saucepan until a
edium stock pot, heat the coconut oil for 30 seconds on medium
Melt the coconut oil and add the honey. Whisk
If your coconut oil is not already liquid, place
Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.
ut *don't* add the coconut oil.
In a glass measuring