Type what you have

Ingredients

• ✓ coconut oil
• popcorn
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. When the display indicates the pot is hot, add coconut oil and let it melt.
2. 2 Add popcorn and stir with a rubber spatula until kernels are coated. Wait 30 seconds and stir again; kernels should be making a sizzling sound at this point. Cover pot with the glass lid and cook for 5 minutes. Cancel Sauté mode and let sit until kernels have completely stopped popping, about 1 minute.
3. 3 Transfer popcorn to a large bowl and sprinkle with salt.

By Soup Loving Nicole

Ingredients

• ✓ coconut oil
• popcorn
• sea salt

Instructions

1. 1 Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid.
2. 2 Shake the pot constantly as popcorn pops. When popping slows to a few seconds between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.

By MaggieN

Ingredients

• ✓ coconut oil
• brown rice syrup
• peanut butter
• vanilla extract
• oat
• raisin
• coconut

Instructions

1. 1 Combine brown rice syrup and coconut oil in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove from the heat.
2. 2 Add peanut butter and vanilla to the syrup mixture and stir until smooth. Stir in oats, raisins, and coconut until well combined. Refrigerate mixture until cool, at least 30 minutes.
3. 3 Form cooled mixture into balls. Freeze balls until set, at least 1 hour.

By growingoodsons

Ingredients

• ✓ coconut oil
• olive oil cooking spray
• kale
• garlic salt
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
2. 2 Put kale in a bowl and add coconut oil; mix with your hands until evenly coated. Spread coated kale onto the prepared baking sheet. Sprinkle garlic salt, salt, and pepper over kale.
3. 3 Place baking sheet in the oven and turn off oven. Leave kale in the oven until crisp, about 20 minutes.

By IndianaKathy

Ingredients

• ✓ coconut oil
• chicken broth
• butternut squash
• celery
• apple
• leek
• garlic
• allspice
• thyme
• parsnip
• half and half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
3. 3 Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
4. 4 Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
5. 5 Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
6. 6 Stir half-and-half into puréed soup; cook until hot, about 5 minutes.

By Sarah Agrella

Ingredients

• ✓ coconut oil
• date
• water
• almond
• coconut
• walnut
• sesame seed
• vanilla extract
• cardamom
• cinnamon
• salt

Instructions

1. 1 Place dates in a small bowl; completely cover with hot water. Soak until softened, 10 to 15 minutes. Drain; reserve soaking liquid.
2. 2 Combine soaked dates, almonds, coconut, walnuts, 2 tablespoons toasted sesame seeds, coconut oil, vanilla, cardamom, cinnamon, and salt in the bowl of a large food processor; pulse several times until mixture forms a soft "dough," scraping down the sides of the bowl as needed. If mixture is too dry, add reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached.
3. 3 Turn dough out onto a piece of parchment paper; roll into a 10-inch-long by 1 1/2-inch-wide log using lightly greased hands. Sprinkle remaining 2 tablespoons toasted sesame seeds evenly on all sides of dough log, pressing them in gently. Wrap log in parchment paper; refrigerate until firm, at least 1 to 2 hours.
4. 4 Cut log into about sixteen 1/2-inch-thick rounds. Serve immediately or store in the refrigerator until ready to eat.

By Kim

Ingredients

• ✓ coconut oil
• rolled oat
• sunflower seed
• coconut
• brown sugar
• cinnamon
• salt
• plain greek yogurt
• peanut butter
• maple syrup
• vanilla extract
• vanilla protein powder
• dark chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Mix oats, sunflower seeds, coconut, brown sugar, cinnamon, and sea salt together in a large bowl.
3. 3 Stir yogurt, peanut butter, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to oats mixture and stir to coat. Mix protein powder and chocolate into the resulting mixture; spread into prepared baking dish.
4. 4 Bake in preheated oven until browned, about 15 minutes.

By Amy Gray-Hughes

Ingredients

• ✓ coconut oil
• ground turkey
• onion
• green bell pepper
• vegetarian baked beans
• vegetarian refried bean
• salsa
• taco seasoning mix
• ranch dressing
• soy sauce
• liquid smoke
• cheddar cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. Cover skillet and simmer until onion is softened, about 5 more minutes. Transfer turkey mixture to a bowl.
2. 2 Stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. Mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with Cheddar cheese and mozzarella cheese. Cover skillet and cook until cheeses melts, 3 to 5 minutes.
3. 3 Mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.

By Anna Schultz

Ingredients

• ✓ coconut oil
• chocolate chip
• almond

Instructions

1. 1 Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
2. 2 Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
3. 3 Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
4. 4 Once dry, store almonds in a resealable container.

By thedailygourmet

Ingredients

• ✓ coconut oil
• turmeric
• black pepper
• cayenne pepper
• ginger
• pumpkin seed

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl.
3. 3 Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top.
4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.

By Buckwheat Queen

Ingredients

• ✓ coconut oil
• coconut
• erythritol sweetener
• lemon zest
• sea salt

Instructions

1. 1 Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.

By Fioa

Ingredients

• ✓ coconut oil
• rolled oat
• flax seed meal
• almond
• coconut
• chia seed
• honey
• brown sugar
• vanilla extract
• coconut extract
• cinnamon
• salt
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
3. 3 Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
5. 5 Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
6. 6 Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
7. 7 Bake in preheated oven until golden brown, 18 to 20 minutes.
8. 8 Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

By Jessica

Ingredients

• ✓ coconut oil
• rolled oat
• white sugar
• cocoa powder
• kosher salt
• cayenne pepper
• butter
• vanilla extract
• coffee
• coconut

Instructions

1. 1 Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
2. 2 Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
3. 3 Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ coconut oil
• onion
• garlic
• lentil
• chicken broth
• chili powder
• cumin
• oregano
• salt
• black pepper
• black bean
• corn kernel
• salsa
• monterey jack cheese
• tortilla chip

Instructions

1. 1 Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
2. 2 Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
3. 3 Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
4. 4 Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.

By thomlynn61601

Ingredients

• ✓ coconut oil
• semisweet chocolate chip

Instructions

1. 1 Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in the microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an airtight container.

By Fervent Frugal Foodie

Ingredients

• ✓ coconut oil
• cocoa powder
• maple syrup

Instructions

1. 1 Place melted coconut oil in a medium bowl. Whisk in cocoa powder until smooth and no dry pockets remain. Stir in maple syrup and continue whisking until fully incorporated and glossy.
2. 2 Pour mixture into molds or a parchment-lined baking dish and refrigerate until firm, about 30 minutes.

By Heidiwilliams89

Ingredients

• ✓ coconut oil
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Microwave coconut oil until melted, 30 to 45 seconds.
2. 2 Beat coconut oil, confectioners' sugar, and vanilla extract together in a bowl with a hand mixer until desired consistency is reached.

By Jessica Chin

Ingredients

• ✓ coconut oil
• cocoa powder
• honey
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.
3. 3 Pour the mixture into a candy mold or pliable tray.
4. 4 Refrigerate until chilled, about 1 hour.

By Linda

Ingredients

• ✓ coconut oil
• popcorn kernel
• honey
• salt
• ground cinnamon

Instructions

1. 1 Heat coconut oil in a large pot over high heat. Drop 3 popcorn kernels into hot oil and place a lid on the pot; cook until 1 kernel has popped. Remove the lid and pour in remaining popcorn. Return the lid to the pot and cook popcorn, shaking the pot back and forth over the burner, until there are 1 to 2 seconds between pops, about 5 minutes.
2. 2 Quickly transfer popcorn to a large bowl; evenly drizzle honey over popcorn. Add salt and cinnamon; toss popcorn with your hands to coat evenly.

By halfnotes

Ingredients

• ✓ coconut oil
• chocolate ice cream
• craft stick
• semisweet chocolate chip

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Remove lid from ice cream container; cut container off ice cream, working quickly, and turn ice cream on its side on a work surface. Insert craft sticks into side of ice cream, evenly spacing sticks. Cut ice cream between sticks, creating 3 bars.
3. 3 Arrange ice cream bars on the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
4. 4 Place chocolate chips and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring after each interval, until shell mixture is smooth, 1 to 2 minutes.
5. 5 Hold 1 ice cream bar over a separate measuring cup; pour shell mixture over bar to cover completely. Let chocolate dry for a few seconds; pour shell mixture over bar again, creating a thick shell. Place bar back on the waxed paper. Repeat with remaining bars and shell mixture.
6. 6 Freeze bars until set, at least 15 minutes.

By themoodyfoodie

Ingredients

• ✓ coconut oil
• honey
• turmeric
• black pepper

Instructions

1. 1 Mix honey, turmeric, coconut oil, and black pepper together in a resealable container using a butter knife until thoroughly combined. Cover and store in the refrigerator.

By Buckwheat Queen

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• almond flour
• salt
• baking soda
• banana
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet with 2 teaspoons coconut oil.
3. 3 Whisk almond flour, salt, and baking soda together in a bowl.
4. 4 Break bananas into pieces and place into a microwave-safe bowl. Microwave until soft, about 30 seconds.
5. 5 Mash bananas until creamy. Add 1/4 cup melted coconut oil and eggs; mix until well combined. Stir in dry ingredients until incorporated.
6. 6 Drop batter onto the prepared baking sheet, making 12 biscuit-shaped mounds.
7. 7 Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Remove from the oven and allow to cool slightly before serving.
8. 8 Enjoy!

By russell

Ingredients

• ✓ coconut oil
• coconut
• coconut flour
• sea salt
• egg
• tilapia fillet

Instructions

1. 1 Heat coconut oil in a skillet over medium-high heat.
2. 2 Mix together unsweetened coconut, coconut flour, and salt on a plate.
3. 3 Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.
4. 4 Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

By RACH7H

Ingredients

• ✓ coconut oil
• shea butter
• argan oil
• aloe vera juice
• vitamin e oil
• rosemary essential oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine shea butter, coconut oil, and argan oil in the top of a double boiler over simmering water. Stir occasionally until melted, about 5 minutes. Remove from the heat and let cool slightly, about 5 minutes; don't let it solidify.
3. 3 Pour mixture into a food processor; process on high speed until smooth.
4. 4 Pour aloe vera juice in slowly, with the processor running, and blend until creamy, 3 to 5 minutes.
5. 5 Add vitamin A oil and essential oil; blend until incorporated.

By Cori S

Ingredients

• ✓ coconut oil
• lemon
• white sugar
• egg yolk
• salt

Instructions

1. 1 Fill a medium saucepan with 1 inch of water and heat until barely simmering.
2. 2 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.
3. 3 Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
4. 4 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until set and chilled, at least 2 hours.

By LauraF

Ingredients

• ✓ coconut oil
• asparagus
• cremini mushroom
• garlic
• sea salt
• black pepper

Instructions

1. 1 Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
2. 2 Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

By VirginiaWillis

Ingredients

• ✓ coconut oil
• banana
• egg
• flax seed
• vanilla extract

Instructions

1. 1 Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
2. 2 Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.

By Roseanna McGuire

Ingredients

• ✓ coconut oil
• sweet potato
• rosemary
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
3. 3 Bake in the preheated oven until potatoes are softened, about 20 minutes.

By tartanredhead

Ingredients

• ✓ coconut oil
• whole-wheat tortilla
• spinach
• sun-dried tomato
• egg
• feta cheese
• tomato

Instructions

1. 1 Warm tortilla in a large skillet over medium heat.
2. 2 Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
3. 3 Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

By MBTX4

Ingredients

• ✓ coconut oil
• bell pepper
• corn
• salt
• black pepper
• refried bean
• brown rice
• guacamole

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda