Coconut Oil Recipes using TIANA Organic Virgin Coconut Oil
Super Healthy Smoothies
Smoothies and blender drinks made from fresh fruits and vegetables provide a good source of vitamins, minerals and fibre. When TIANA organic virgin coconut oil is added, the nutritional value greatly increases. Our oil provides many health benefits. It aids the body in fighting off infections, improves digestive function, and increases metabolism and energy level.
When you add melted TIANA organic virgin coconut oil to TIANA coconut milk to make a smoothie, it must be mixed with coconut milk first as it solidifies at temperatures below 24 degrees Celsius.
Mango Smoothie
Ingredients
1 cup TIANA coconut milk
2 tablespoons TIANA organic virgin coconut oil
1 cup orange juice
1 fresh mango, peeled and pitted
Method
Blend coconut milk and melted oil together in a blender. Add orange juice and mango then blend until smooth.
Pineapple Smoothie
Ingredients
1 cup TIANA coconut milk
2 tablespoons TIANA organic virgin coconut oil
1 cup orange juice
1 cup fresh pineapple
1 banana
Method
Blend coconut milk and melted oil together in a blender. Add remaining ingredients then blend until smooth.
Coconut Oil Juice Mix
Ingredients
1 raw egg
1 to 6 tablespoons TIANA organic virgin coconut oil, melted but not hot
1 to 2 cups juice of your choice
Method
Mix egg and melted oil together in a blender for about 10 seconds. Add juice and blend for a few seconds. It’s ready to drink and enjoy.
Powerhouse Mango Milk
This is an excellent substitute to dairy milk. It is nearly white in appearance and somewhat resembles milk. It has a mildly sweet, coconut fruit flavour. You can use it in place of milk on cold or hot cereals; drink it by the glass, use as a liquid base for smoothies or serve in a bowl with fresh fruit, etc.
Ingredients
1 raw egg
1 to 6 tablespoons TIANA organic virgin coconut oil
3 cups mango juice (peach or apricot juices)
1 cup cold water
Method
Mix egg and melted coconut oil in a blender. You can use up to 6 tablespoons of coconut oil, but 2 to 4 are usually enough. Add mango juice and water then blend together. You can use fresh or frozen juice.
Soups
Cream of Broccoli Soup
Ingredients
2 cups chopped broccoli
½ cup chopped celery
¼ cup chopped onion
1 cup water
2 tablespoons TIANA organic virgin coconut oil
2 tablespoons flour
1 can TIANA coconut milk
1 ¼ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon basil
Method
Simmer broccoli, celery and onion in water for 20 minutes or until very tender. Puree, a little at a time, in an electric blender at low speed. Heat the oil in a saucepan over medium heat; blend in the flour and cook until lightly browned, stirring frequently. Add coconut milk slowly, stirring until smooth. Mix in puree, salt, pepper and basil, stirring occasionally until hot but not boiling.
Cream of Cauliflower Soup
Ingredients
2 cups chopped cauliflower
½ cup chopped celery
¼ cup chopped onion
1 cup water
2 tablespoons TIANA organic virgin coconut oil
2 tablespoons flour
1 can TIANA coconut milk
1 ¼ teaspoon salt
⅛ teaspoon white pepper
¼ teaspoon curry powder
Method
Simmer cauliflower, celery and onion in water for 20 minutes or until very tender. Puree, a little at a time, in an electric blender at low speed. Heat oil in a saucepan over medium heat; blend in flour and cook until lightly browned, stirring frequently. Add coconut milk slowly, stirring until smooth. Mix in puree, salt, pepper and curry powder, stirring occasionally, until hot but not boiling.
Main Dishes
Chicken Stir-Fry
Ingredients
¼ cup TIANA organic virgin coconut oil
1 medium onion, chopped
3 cloves garlic, chopped
½ bell pepper, chopped
½ head broccoli, sliced
1 pound chicken, cut in bite-size pieces
8 ounces mushrooms, sliced
1 can (250 g) bamboo shoots, drained
1 teaspoon ground ginger
1 teaspoon salt
3 tablespoons cornstarch
2½ cups chicken broth or water
¼ cup soy or tamari sauce
Method
Put coconut oil in a large skillet. At medium heat, saute onion, garlic, bell pepper and broccoli until tender. Add chicken, mushrooms, bamboo shoots, ginger and salt, cover and cook, stirring occasionally, for about 5 minutes. Mix cornstarch into chicken broth and add to skillet, stirring constantly until thick and bubbly. Remove from heat. Stir in soy or tamari sauce.
Tuna Noodle Casserole
Ingredients
6 ounces of pasta
2 tablespoons TIANA organic virgin coconut oil
½ medium onion, chopped
4 ounces mushrooms, sliced
½ cup peas
1 jar (60 g) pimiento
1 teaspoon salt
⅛ teaspoon pepper
1 can tuna
1½ cups creamy cheese sauce
3 slices bread, toasted
2 tablespoons butter
Powdered garlic
Method
Cook pasta according to package directions. Heat oil in a large skillet and saute onions until tender. Add mushrooms, peas, pimiento, salt and pepper to skillet. Cover and cook at medium heat for about 5 minutes, stirring occasionally. Mix together tuna, vegetables, cooked pasta and creamy cheese sauce and pour into a suitable baking dish. Lightly toast 3 slices of bread. Butter bread and sprinkle with garlic powder. Break bread into small pieces and sprinkle on top of casserole. Bake at 220 degrees Celsius for 15 to 20 minutes or until bread crumbs are browned.
Sesame Chicken
Ingredients
2 tablespoons sesame seeds
¼ cup TIANA organic virgin coconut oil
¾ cup onion, diced
3 garlic cloves, diced
4 to 6 chicken breasts cut in bite-size pieces
1/2 cup peas
½ teaspoon ginger
1 teaspoon crushed red pepper
½ teaspoon salt
3 tablespoons tamari sauce
6 to 8 ounces noodles
Method
In a skillet at medium heat, toast sesame seeds in coconut oil until lightly browned. Add onion and garlic and cook until tender, stirring occasionally. Add chicken, peas, ginger, red pepper and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Stir in tamari sauce and remove from heat. Cook noodles according to package instructions. Drain and stir into the chicken mixture, thoroughly coating noodles with sauce.
Almond Chicken with Noodles
Ingredients
½ cup silvered almonds
¼ cup TIANA organic virgin coconut oil
1 onion, diced
4 garlic cloves, diced
4 to 6 chicken breasts cut in bite-size pieces
½ head broccoli, sliced
1½ cups TIANA coconut milk
½ teaspoon ginger
½ teaspoon salt
3 tablespoons tamari sauce
6 to 8 ounces noodles
Method
In a skillet at medium heat, toast almonds in coconut oil until lightly browned. Add onion and garlic and cook until tender, stirring occasionally. Add chicken, broccoli, coconut milk, ginger and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Stir in tamari sauce and remove from heat. Cook noodles according to package instructions. Drain and stir into the chicken mixture, thoroughly coating noodles with sauce.
Chicken Rice Casserole
Ingredients
¾ cup brown rice
2 tablespoons TIANA organic virgin coconut oil
½ medium onion, chopped
1 stalk of celery, chopped
½ bell pepper, chopped
3 to 4 chicken breasts cut in bite-size pieces*
Some flour
1½ teaspoons salt
⅛ teaspoon pepper
4 ounces fresh mushrooms, chopped
1 can (120 g) pimiento
1 cup chicken broth
1 cup TIANA organic virgin coconut milk
1 cup cheese, shredded
Cayenne (optional)
Method
Soak up the rice in 2¼ cups of water for at least 4 hours or overnight. Simmer for 45 minutes or until water is absorbed and rice is tender. Set aside.
Heat coconut oil in a large skillet. Saute onion, celery and bell pepper until tender. Add chicken and blend in flour, salt and pepper. Add mushrooms, pimiento, chicken broth and coconut milk. Bring to a boil; reduce heat and simmer, stirring frequently. Cook until mixture thickens slightly and chicken is cooked. Combine mixture with rice and pour into a baking dish. Layer top with shredded cheese and a little cayenne. Cook uncovered in an oven at 180 degrees Celsius for 35 minutes.
*You may substitute 1 6-ounce can of tuna for the chicken if you desire.
Creamy Chicken and Biscuits
Ingredients
½ medium onion, finely chopped
1 stalk of celery, finely chopped
2 tablespoons TIANA organic virgin coconut oil
Some flour
2 to 3 chicken breasts cut in bite-size pieces
1 cup of water or chicken broth
1 can TIANA coconut milk
½ cup peas
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon sage
1 tablespoon butter (optional)
Coconut Milk Biscuits (see below)
Method
Saute onion and celery in coconut oil until tender. Stir in flour. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 10 minutes. Stir frequently. Serve over hot biscuits, toast, mashed potatoes, rice or noodles.
Coconut Milk Biscuits
Ingredients
1 egg
½ cup TIANA coconut milk
2 tablespoons TIANA organic virgin coconut oil
1½ cups flour
1½ teaspoons baking powder
½ teaspoon salt
Method
Preheat oven to 200 degrees Celsius. Egg and coconut milk should be at room temperature and coconut oil melted, but not hot. Combine wet ingredients. In a separate bowl mix dry ingredients. Add the dry ingredients to the wet and mix until moistened. Roll dough into 1½ -inch balls and place on ungreased cookie sheet. Flour hands to keep dough from sticking. Flatten each ball so that dough is about 1/2 –inch thick. Bake for 20 minutes. Makes 8 biscuits.
Chicken in Curry Sauce
Ingredients
4 tablespoons TIANA organic virgin coconut oil
2 medium onions, thinly sliced
2 tablespoons flour
1 tablespoon peeled, minced fresh ginger (or ½ teaspoon ground ginger)
1 teaspoon minced garlic
3 pounds raw chicken, cut into small serving size pieces
1 tablespoon curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon pepper
1 can TIANA coconut milk
¼ cup chutney
½ cup raisins
½ cup roasted cashews
3 scallions, thinly sliced
Method
In a large frying pan with tight-fitting lid, heat coconut oil over medium heat. Add onions and cook, uncovered, until tender. Add flour, ginger and garlic and continue to cook for about 4 minutes, stirring occasionally, until softened. Add chicken pieces and cook until evenly browned, turning once or twice for about 8 minutes. In a medium bowl, combine curry powder, cumin, coriander, salt, pepper, coconut milk and chutney and stir well. Scrape mixture into a frying pan and turn chicken and onion to combine well. Reduce heat to low, cover and simmer, turning chicken once or twice, until it is tender and cooked through, about 45 minutes. Stir in raisins and cashews, transfer to serving dish and sprinkle with scallions. Serve with a side dish of rice.
Thai Coconut Shrimp and Noodles
Ingredients
8 ounces of noodles
1 cup onion, chopped
3 tablespoons TIANA organic virgin coconut oil
2 tablespoons green chili, chopped
4 cloves garlic, minced
1 tablespoon flour
1 can TIANA coconut milk
2 tablespoons fish sauce
½ pound shrimp, peeled and deveined
2 tablespoons fresh cilantro, finely chopped
Method
Prepare the noodles according to package directions, drain and set aside.
In a large skillet, saute onions in coconut oil until tender. Add green chili, garlic and flour and continue to cook for 3 minutes, stirring frequently. Stir in coconut milk and fish sauce then simmer uncovered for about 8 minutes until sauce thickens. Stir occasionally. Add shrimp and cilantro and continue to simmer until shrimp is cooked, about 3-4 minutes. Remove from heat and fold in noodles until well coated with sauce. Serve hot.
Gingered Sweet Potatoes in Coconut Sauce
Ingredients
3 tablespoons TIANA organic virgin coconut oil
1 onion, diced
1 tablespoon ground ginger
1 tablespoon curry powder
1 can TIANA coconut milk
1 large sweet potato, diced
1 cup pineapple, chopped
1 tablespoon tamari sauce
1 teaspoon salt
Method
Heat coconut oil in a large saucepan. Saute onion until tender. Mix in ginger and curry powder and cook for another 1 to 2 minutes until fragrant. Add coconut milk, sweet potatoes, pineapple, tamari sauce and salt. Reduce heat to low, cover and simmer for 25 to 30 minutes, until sweet potatoes are soft but firm enough to keep their shape.
