he coconut oil in the micro or on stove top.
Mix coconut
Melt the coconut oil and add the honey. Whisk
Whisk coconut oil, egg, vinegar, water, and salt together in a large bowl. Add flour; mix until smooth using a fork, pastry blender, or your hands.
Divide the dough evenly into two bowls. Refrigerate until cool and firm, about 1 hour.
Roll each ball of dough out on a floured surface. Cook according to pie recipe instructions.
edium stock pot, heat the coconut oil for 30 seconds on medium heat
ut *don't* add the coconut oil.
In a glass measuring
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.
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.
190 degrees C).
Combine coconut oil, white sugar, brown sugar, and
he top, combine the coconut oil, almond oil and beeswax. Allow to melt
Melt the coconut oil and add the honey. Whisk
If your coconut oil is not already liquid, place
Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
Add coriander and cook an additional 30 seconds.
Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
Serve with lemon wedges.
mixing bowl, beat the coconut oil on medium speed until soft
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add one cup of oats, unsweetened coconut, raisins, sesame seeds and flax seeds.
Stir well.
Spread into 8 1/2\" x 11\" pan.
Chill for two hours, then cut into bars.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.
Stir flour, sugar, baking powder, and salt together in a bowl with a whisk; add cornmeal mixture, eggs, and coconut oil and stir until smooth. Pour the batter into the prepared baking dish.
Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.
Cream coconut oil and both sugars.
Add eggs and vanilla and beat well.
Add Flour, baking soda, and salt and mix.
Add Chocolate chips and mix.
Bake at 375 for 10-12 minutes.
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.
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).