COOKING WITH COCONUT OIL

CAUTION Hot oil is dangerous, make sure no little children can upset the hot cooking oil
Deep Frying - coconut oil is not like other vegetable oils, read more...

When deep frying with Coconut oil at normal deep frying temperatures coconut oil lasts much longer than other vegetable oils at should be able to be used over and over for many months and the same temperatures.  It also drains much better and the food does not come out soggy.

Deep-frying is a method of faster cooking at higher temperatures; the food is covered in the oil.

Some foods suitable for deep-frying are chips of potato, sweet potato, taro, cassava or banana doughnuts small whole fish, or piece's or fish

The fish may be dipped in a beaten egg and then in wheat flour or breadcrumbs be­fore deep-frying or you can use batter (a thick mixture of wheat flour, milk and butter)

Red meat  or pork is not suitable for deep frying as it cooks too fast and gets very tough

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CHOCOLATE

Substituting DME Coconut oil for copha in chocolate making recipes will give the chocolate an excellent flavour as Copha is Copra product and has no flavour or smell and is bleached with chemicals.

THAI PRAWNS ROLLED IN DESICCATED COCONUT

Ingredients

¾ cup wheat flour
¾ cup water
2 tbsp. Tamari sauce
1 egg
½ teaspoon onion powder
½ tsp. salt
1/8 tsp. pepper
Niulife Virgin Coconut oil
250 grams large prawns, peeled and de-veined with tails left on
2 cups desiccated coconut

Method

1. Mix together wheat flour, water, tamari sauce, egg, onion powder, salt, and pepper.
2. In a deep sauté pan, heat coconut oil to about 160°.
3. Pick out each prawn, one at a time, by the tail and dip in the batter, then coat evenly with desiccated coconut.
4. Deep fry the prawn in the hot oil until golden brown, about three to four minutes.
5. Remove and place on a paper towel. Several prawns can be cooked at the same time depending on the size of the pan.
6. Season to taste. Goes well with chutney salsa or chili sauce.

Ref: Bruce Fife Coconut Lovers cookbook (Piccadilly Books, 2004) p. 101 (For sale on our web shop)

BATTER

Ingredients

1  cup wheat flour
1  cup cold water
1  teaspoon baking powder
1  beaten egg
1  teaspoon salt, or ¼ teaspoon sugar and ¼ salt
1  tablespoon coconut oil

Method

1. Mix all ingredients together
2. Dip the pieces of fish in the batter to coat them completely, then deep fry.

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DOUGHNUTS

Ingredients

4 - 5 cups wheat flour
1  tablespoon yeast
2  tablespoons sugar (more if desired)
2  tablespoons coconut oil
2  teaspoons salt
Lukewarm water to mix

Method

Crumble ingredients together then add water to make a firm, slightly sticky dough (as for bread). Knead and leave for an hour to rise. Punch down, knead into a ball, then roll out to 1-2 cm thick. Leave again to rise ¼ hour, then shape into small balls or use a biscuit cutter or a small fish tin to cut out. You may like to drop a little jam onto each circle of dough and close it up inside.

Fry gently in 2-3 cm of oil, turning the doughnuts as they brown. Drain on banana leaf or newspaper.

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POTATO AND BANANA CHIPS

Method

1. Peel the potatoes (or sweet potato, etc.) and cut into slices, then into sticks. These sticks should be about the size of your little finger.
2. Bananas should be peeled and cut into thin slices while not quite ripe. The slices should be as thick as a pencil.
3. Before cooking, put the chips in cold water for half an hour, then take them out and dry carefully in a towel.
4. Heat up the DME coconut oil in a saucepan or deep frypan. Test the temperature of the oil by dropping in a chip. If it comes up with lots of bubbles around it, the oil is hot enough.
5. Put the chips into the oil a handful at a time. Do not put too many in or the hot fat might overflow into the fire. The time taken until they are cooked will depend on the size of the chips and the type of food.
6. Gently turn the chips around with a ladle or large spoon after about 10 minutes (5 minutes for banana chips) to brown them evenly.
7. When the chips are light brown they are ready to take out. Use a spoon with holes or a large metal strainer. DO NOT USE PLASTIC as it will melt in the hot oil.
8. Drain the chips on a clean towel or on newspaper, to get rid of the extra oil.

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COCONUT CAKE

Ingredients

1  cup of coconut oil
1¾  cups of sugar
3  eggs
1  cup of coconut milk
3  cups of wheat flour
2  teaspoons of baking powder
1 cup of sultanas

Method

1. Cream coconut cream and sugar
2. Add well-beaten eggs, then add wheat flour and baking powder alternately with the rest of the coconut cream.
3. Add fruit. Pour into 20 cm cake tin.
4. Bake in a moderate oven for 1 hour.

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CASSAVA DROPS

Ingredients

4  cups of grated cassava (fresh) 3 cups of coconut

Method

1. Grate the cassava.
2. Mix in the coconut cream.
3. Place dessertspoons of the mixture in rows on a greased tray.
4. Place tray in a moderate oven until done.

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EGG CURRY

Ingredients

6  hard boiled eggs
2  tablespoons of coconut oil
1  large onion (finely chopped)
1  clove garlic (finely chopped)
1  tablespoon of curry powder
1  cup of thick coconut cream
½  teaspoon of salt
1  teaspoon of lemon juice.

Method

1. Lightly fry the onion and garlic in the fat or oil for several minutes.
2. Add the curry powder, and continue cooking for 3-4 minutes.
3. Pour in the coconut cream, and simmer gently with the lid off the saucepan until a thick sauce is formed.
4. Add salt, lemon juice, and eggs cut into halves. Heat thoroughly

Variations

1. Add ½ tablespoon of tomato sauce to the curry sauce.
2. Cook 2 peeled and diced eggplant in the sauce, before adding the eggs.
3. 3Add 1 cup (200 grams) of cooked peas or other cooked vegetables to the sauce with the egg.

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COCONUT EGG CURRY

Ingredients

1  fresh coconut
4  onions
1  teaspoon turmeric
½  teaspoon chilli powder
I  tablespoon lemon juice
3  tablespoons butter
1  teaspoon coriander
6  hard boiled eggs

Method

1. Crack coconut and reserve water.
2. Grate the flesh and mix with lemon juice. Thinly slice onions.
3. Crush ¼ cup of  onion slices with a wooden spoon. Fry crushed onion in butter.
4. Add turmeric, coriander and chilli powder and stir-fry for one minute.
5. Add grated coconut and cook for 5 minutes.
6. Add sliced onion and coconut water and simmer till cooked. Season with salt.
7. Slice hard-boiled eggs and place in a flat dish, cover with sauce and keep hot for 10 minutes before serving to allow flavour to penetrate.

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LOLO COCONUT CAKE

Ingredients

2  eggs
1  teaspoon vanilla
1  teaspoon baking powder
½  cup very thick coconut cream
1  cup sugar
1  cup wheat flour
¼  teaspoon salt
 Topping Ingredients
1  cup freshly grated coconut
3  tablespoons melted butter
5  tablespoons brown sugar

Method

1. Beat eggs.
2. Gradually add sugar and continue beating until mixture is thick and light. Add vanilla.
3. Sift wheat flour, baking powder and salt together. Slowly add to egg mixture, mixing well after each addition.
4. Heat coconut cream to boiling point but do not allow to boil. Fold into the mixture.
5. Bake in a greased and wheat floured 20 cm (8 in) square tin, in a 180° C (350° F) oven for 40-50 minutes. The cake will spring back when pressed with the finger and will be a golden brown colour when done.
6. Prepare topping by mixing freshly grated coconut, melted butter and brown sugar. Spread evenly over hot cake and place un­der griller for 3-4 minutes or until brown. This must be watched closely so it does not burn. Leave to cool.

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COCONUT CREAM (miti)

Ingredients

1  cup thick coconut cream
¼  cup lemon juice
½  teaspoon salt
1  teaspoon grated onion
½  teaspoon chopped chilli

 Method

1. Combine all ingredients and serve fresh. Alternatively, miti can be left to ferment for a few days. During this time it develops a stronger acid flavour. Makes 1½ cups.

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FRIED SPICED FISH

Ingredients

1  kg fish fillets
milk
½  cup wheat flour
1  teaspoon salt
2  teaspoons curry powder
oil
1½ cups of coconut cream

Method

1. Cut fish into servings, dip in milk then in wheat flour mixed with curry powder and salt.
2. Heat oil and fry on both sides till golden brown.
3. Place fish in baking dish, cover with coconut cream and bake in moderate oven for 15-20 minutes.
4. Serve with lemon or lime slices, rice salad.

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COCONUT CREAMED FISH

Ingredients

750gms  fish fillets
2  cups coconut cream
2  tablespoon chopped onions
1  teaspoon salt
1  tablespoon cornflour
tomato
chilli
oil
seasoned wheat flour

Method

1. Cut fish into servings.
2. Pour coconut cream into saucepan. add finely chopped onion, salt, chilli (can be left out) and corn flour, mixed to a paste with part of the cream.
3. Bring to boiling point, stirring all the time. Do not boil, but keep at simmering point for a few minutes.
4. Dip fish in seasoned wheat flour then fry till brown in hot oil. Drain well. Place fish in a casserole, pour over the sauce, put slices of tomatoes on top of fish, cover and bake at 150° C (300° F) for about 20 minutes. Serve with lemon wedges.

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PEANUT SAUCE

Ingredients

1  onion
2  cloves garlic
4  tablespoons peanut butter
2  tablespoon soy sauce
1  chilli
1  teaspoon chopped green ginger
2  tablespoons peanut oil
2  coconut cream
2  teaspoons sugar
1  tablespoon lemon juice
salt to taste

Method 1

1. Chop onion finely, crush ginger and garlic and fry all together in hot oil.
2. Add peanut butter and coconut cream. Mix, or blend well.
3. Add soy sauce, sugar, chopped seeded chilli, lemon juice and salt. Stir Well and simmer for 5 minutes. Makes 2% cups

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TARO WITH COCONUT CREAM

Ingredients

2  cups taro peeled diced and boiled 2 cups coconut cream& 1 onion peeled and finely sliced
1  cup prawns peeled
1  tablespoon coconut oil
2  cloves garlic crushed
salt and pepper to taste

Method

1. Melt butter and sauté the garlic, onions and prawns for 3 minutes.
2. Add coconut cream and stir until nearly boiling. Do not let coconut cream boil.
3. Add taro and seasoning. Reheat before serving.

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COCONUT CHUTNEY

Ingredients

1  cup grated coconut
1  finely chopped green chilli
1  pinch of turmeric 
1  tablespoon grated oranges
1  teaspoon salt
 limes

Method

1. Put 1 cup finely grated coconut in a bowl and mix in grated orange rind, finely chopped small green chilli (seeded), salt, turmeric and mix well together. Add the juice of 2 limes. Chill.

YIELD: 1 cup   

VARIATION: Add 1 tablespoon of sesame seed

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COCONUT PUDDING

Ingredients

3  cups grated coconut
cup cornstarch (cassava flour)
cup sugar
¼  teaspoon salt

Method

1. Add boiling water to grated coconut until the coconut is just cov­ered. Let sit for 15 minutes then strain.
2. Measure coconut milk into the pan. Add sugar, cornstarch and salt.
3. Stir until the cornstarch is dissolved. Cook on slow heat, stirring constantly until it boils. Let boil a few minutes on low heat. Pour into a shallow pan and let it cool. Cut into pieces and serve.

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FIJI PUDDING

Ingredients

2  coconuts
2  cups sugar
3  teaspoon baking powder
1  teaspoon nutmeg
1  cup of warm water
3  cups of wheat flour
1  teaspoon baking soda
2  tablespoons coconut oil

Method

1. Mix 2 grated coconuts with 1 cup of warm water and squeeze out 2 cups of cream.
2. Melt 2 cups of sugar in a heavy pot. Stir constantly until a medium brown caramel colour with no lumps is formed.
3. Slowly add 1 cup coconut cream, stir until smooth, then add remaining coconut cream and bring to the boil. Remove from heat and allow cooling for 10 minutes
4. Sift 3 cups wheat flour with 3 teaspoon of baking powder, 1 teaspoon of bak­ing soda and nutmeg. Rub in butter with fingertips. Slowly stir the liquid into the dry ingredients.
5. Wet a piece of 60cm square of cloth. Place in a bowl and fill it with pudding mixture.
6. Holding up the edges, tie securely 5 cm [2 inches] above the batter. Remove from the bowl, place in boiling water in a large pot and cover.
7. Cook for 1-2 hours or until a skewer comes out clean. Make sure to keep the water level up during boiling otherwise the pudding might crack.
8. Peel backcloth and place on a plate to dry. Serve with custard sauce or
9. Serve cold, sliced with butter.
10. VARIATION: Add 1 cup sultanas. Wash and then bring to the boil with coconut cream.

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VAKALA VALAVA

Ingredients

Cassava
Butter
Coconut
Sugar

Method

1. Prepare 2 cups grated cassava and 1 cup grated coconut. Butter a casserole dish.
2. Mix cassava coconut and 2 tablespoon sugar. Place in casserole dish and bake at 180° C [350° F} for 1 hour.
3. Remove, cut in slices and serve hot or cold.

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COCONUT BUTTER SLICE

Ingredients

Base:
½  cup coconut oil
½  Cup sugar
1  egg  
1  cup wheat flour
1  teaspoon baking powder   
¼  teaspoon salt.
 
Topping:
1  cup freshly grated coconut
3  tablespoon melted butter
5  tablespoons brown sugar
 

Method

1. Base:
2. Cream butter with sugar.
3. Beat in egg. Sift wheat flour with baking powder and salt.
4. Fold into butter mixture.
5. Spread in greased 30 cm x 20cm
6. tin. Bake in a 180C [350 F] oven for 25 minutes. Leave to cool.

Topping:

1. Mix together freshly grated coconut, melted butter and sugar.
2. Spread over hot base.
3. Place under grill for 3 to 4 minutes or until brown.
4. Leave to cool, then slice.

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COCONUT BISCUIT

Ingredients

½  cup coconut oil
1  egg
2  cups wheat flour
1  teaspoon salt
1  cup dried coconut
1  cup sugar
1 Teaspoon vanilla
1  teaspoon baking powder
1  tablespoon milk

Method

1. Blend butter with sugar.
2. Beat in egg and vanilla.
3. Sift wheat flour with baking powder and salt. Add coconut. Fold into butter mixture alternating with milk.
4. Drop by spoonfuls onto greased baking sheet. Bake in 200° C oven for 8-10 minutes
5. Yield 3% dozen

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Coconut Broth with Prawns

As served at the wedding of Prince Frederick and Princess Mary of Denmark

Ingredients

PRAWNS
18  prawns shelled and de-veined
 
BROTH:
400ml coconut milk
50g  fish trimmings, flesh only
100g  eschalots, peeled and halved
1  lime leaf
400ml  fish stock
100g  coconut milk powder
50g butter
 
LIME SYRUP
1 lime zested and juiced
50ml water
50g sugar
 
SPICE MIX
1 tsp chilli flakes
1 tsp of ground ginger
1 tsp garlic powder
1 tsp coriander seeds, ground
1 tsp ground lemon myrtle
GARNISH
Fresh coriander (optional)

Method

1. BROTH: Melt butter in a pot and add eschalots and cook fish trimmings on low heat, add fish stock, coconut milk and powder and lime leaf before the fish colours, and bring to the boil. Simmer for 10 mins; take off the heat and leave to infuse for one hour. Remove the lime leaf, blend and strain through a fine strainer and set aside
2. LIME SYRUP: Peel skin off the lime. Using a sharp knife remove the white pith, and julienne. Blanch in a little bit of boiling water, to remove bitter taste.  Mix together sugar, water, lime juice and lime zest and boil until sugar dissolves.
3. SPICE MIX: Combine spices together.
4. TO SERVE: Dice prawns, heat broth and lightly poach diced prawns for 30 seconds. Do not overcook. Place ground spice mix in the middle of a bowl with 3 prawns on top, and pour broth over. To garnish, remove some lime zest from syrup and place on prawns; drizzle with a little syrup. (optional garnish: coriander).
5. Beat in egg. Sift wheat flour with baking powder and salt.
6. Fold into butter mixture.
7. Spread in greased 30 cm x 20cm
8. tin. Bake in a 180°C [350°F] oven for 25 minutes. Leave to cool.

Crab and Coconut Salad

Serves four

Ingredients for dressing

DRESSING:

200ml Coconut Cream
2 Tablespoons lime juice
2 Tablespoons palm sugar
 

SALAD:

250 grams Fresh cooked crab meat (frozen will work perfectly well but make sure you leave plenty of time for defrosting)
2 stalks finely chopped lemon grass (middle part only)
1 bunch coriander, chopped
6-8 kaffir lime leaves, finely sliced
6-8 small red chillies, finely sliced
½ small coconut shaved (use a vegetable peeler to shave the white meat)
½ bunch mint leaves

Method

1. DRESSING: Put all the ingredients into a bowl and stir until the sugar has dissolved. Set aside.
2. SALAD: Toss together all the ingredients into a large bowl and pour on half the dressing.
3. Mix together until well combined.
4. Add more dressing if required.
5. TO SERVE: Place on individual plates and top with more mint and coriander.

White Christmas

Ingredients

1 cup Niulife coconut oil
1 cup Rice Bubbles
1 cup full cream milk powder
1 cup icing sugar
1 cup desiccated coconut
60g glace red cherries
60g glace green cherries
100G glace ginger

Method

1. Melt coconut oil
2. Combine in a bowl Rice Bubbles, powdered milk, coconut, icing sugar, chopped fruits & mix well.
3. Pour in coconut oil, stir with fork until well combined.
4. Pour mixture into 28cm x 18cm (11in x 7in) lamington tin which has been lined with greased greaseproof paper, press down with fork
5. Store in refrigerator

(Note: Traditionally White Christmas is made with Copha which is hydrogenized Refined, Bleached and Deodorized coconut oil leaving it tasteless amongst other things. This recipe gives a slightly oily texture and melts at a lower temp then if copha had been used. Hydrogenation raises the melting point of any oil and is completely unnatural. Keep refrigerated until ready to eat).

Coconut Flour Muffins

Ingredients

3 Eggs
2 tablespoons butter or coconut oil, melted
¼ cup sifted coconut flour
1/3 cup sugar
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons grated coconut
60g glace green cherries
100G glace ginger

Method

1. Blend together eggs, butter, sugar, salt, and coconut extract.
2. Combine coconut flour with baking powder and whisk into batter until there are no lumps.
3. Fill muffin cups halfway with batter. Sprinkle grated coconut on top.
4. Bake at 205º C (400º F) for15 minutes. Makes 6 muffins.

Coconut Flour Bread

This is an unsweetened bread that can be eaten much like regular bread. You can serve it plain or with butter, jam, peanut butter, sliced meat, or most other accompaniments. Unlike wheat breads, this recipe does not use yeast. Leavening comes from eggs and baking powder. Since coconut flour lacks gluten, it does not hold together as firmly as regular bread. So its texture and appearance are different from wheat based breads. This recipe makes one small loaf.

Ingredients

6 Eggs
½ cup butter, melted
1 to 2 tablespoons honey
½ teaspoon salt
¾ cup sifted coconut flour
1 teaspoon baking powder

Method

1. Blend together eggs, butter, honey and salt.
2. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps.
3. Pour into greased 22x12x7.5cm (9x5x3 inch) or smaller loaf pan and bake at 175ºC (350ºF) for 40 minutes.
4. Remove from pan and cool on rack.

Coconut Flour Pancakes

Ingredients

2 Eggs
1 teaspoon sugar
2 tablespoons niulife virgin coconut oil or butter, melted
2 tablespoons coconut milk or whole milk
1/8 teaspoon baking Powder
1/8 teaspoon salt
2 tablespoons sifted niulife coconut flour

Method

1. Mix together eggs, oil, coconut milk, sugar and salt.
2. Combine coconut flour and baking powder and thoroughly mix into batter.
3. Heat 1 tablespoon of Niulife coconut oil in a fry pan.
4. Spoon batter onto hot pan making pancakes about 7- 8cm in diameter. Batter will be thick but will flatten out when cooking. Makes approx 8 pancakes

Coconut prawns with chilli cabbage

Ingredients

24 king prawns
150g coconut flour
Half cup chopped coriander
2 eggs, beaten
Quarter head of cabbage, finely shredded
2 red chillies, finely sliced
6 tbsp red wine vinegar
8 tbsp extra virgin olive oil
Salt and pepper

Method

1. Toss the shredded cabbage with the chilli, vinegar and oil, season with salt and pepper, and leave for at least 30 minutes, mixing occasionally.
2. Shell the prawns, leaving the tail on. Butterfly them by slitting along the back and remove the digestive tract. Flatten them between two of pieces of plastic.
3. Mix the coconut flour with the coriander and season with salt and pepper.
4. Dredge each prawn in the egg first, then press into the coconut flour mixture so that the prawns are all well coated.
5. Shallow fry the prawns in some extra virgin olive oil, turning once.
6. Serve on top of the cabbage. Serves 6

Ricotta and coconut torta

Ingredients

1kg fresh ricotta
65g coconut flour
165g caster sugar
1 tsp vanilla essence
1 tbsp unsalted butter
15g coconut flour
2 tbsp arrowroot
2 tsp ground cardamom
4 tbsp rosewater
100ml cream

Method

1. In a bowl, combine the ricotta, coconut flour, sugar and vanilla and refrigerate for half an hour.
2. Meanwhile, grease a 20cm cake tin with the butter and dust with the 15g of coconut flour. Preheat oven to 165C.
3. Remove the ricotta mixture from the refrigerator and mix in the rest of the ingredients.
4. Spoon the mixture into the cake tin, smoothing the surface with a spatula.
5. Bake for 50 minutes.
6. Cool the cake in the pan before removing it.
7. Serve with sprinkled brown sugar or caramelised sugar shards