Live Coconut Oil: Recipes

On february 9th, we did an interview on WRXB radio, in St. Petersburg, Florida. Click here to listen to the show.

Live Coconut Oil Recipes
Coconut - Pecan Drop Cookies 1 1/2 cups fresh shredded coconut 1 Tbsp vanilla 1/4 cup Live Coconut Oil 2 Tbsp butter 3/4 tsp stevia (white) 2 eggs 1/2 lb. cream cheese 1/4 cup almond butter (optional) 1/4 cup chopped nuts Mix all ingredients together in a mixing bowl until thouroughly blended. Drop in spoonfuls onto a buttered cookie sheet Bake at 325 degrees for 20 minutes.
No-Guilt Cheesecake
Two pounds of cream cheese Two tablespoons of heavy cream 1 Teaspoon of stevia powder (or to taste) 4 large eggs (at room temperature) 1 Teaspoon pure vanilla extract (preferably without alcohol) Beat the cream cheese with an electric mixer on medium until it's completely smooth, then add the stevia. Add eggs one at a time and beat each one in well before adding the next one. Add in the remaining ingredients and stir well. Pour the cheesecake into a buttered 9-inch spring form pan and smooth off the top. Cover the bottom and sides, not the top, with aluminum foil and place into a preheated 350 degree oven. After 10 minutes, turn the oven down to 275 degrees. Bake the cheesecake for 1 hour longer, or until the edges are lightly browned. Turn off the oven and run a knife around the edges of the pan to loosen the cheesecake from it, and then return the pan to the oven, with the door ajar, to cool slowly. After 1 hour, you can remove the pan from the oven, cover it with plastic wrap and put it in the fridge overnight. It will be fresh for up to three days. (Like it's really going to last that long��. Not!) To remove it from the pan, run a knife around the edge again and pop off the spring form rim. Serve, eat, enjoy, smile!
Coconut Ice Cream One 14 oz. Can of coconut milk 8 oz. Of heavy whipping cream 2 oz. Live Coconut Oil 1 Tablespoon of vanilla 1/4 teaspoon of Stevia Mix all ingredients together and freeze in an ice cream freezer. (Or you can just put it in the freezer and stir occasionally to keep it from getting too hard.)
Roasted red pepper spread: 8 oz. of cream cheese 2 or 3 oz. Roasted red peppers 1 tsp garlic powder, or to taste 1/4 tsp basil 1 oz Live Coconut Oil sea salt to taste 1/4 tsp white pepper 1 tsp apple cider vinegar Mix all ingredients together in a food processor, chill. (Experiment with this base. You can add pimiento or roasted jalapenos instead of the roasted red pepper. You can also add a little horseradish, cayenne, or curry. Use your imagination and see what you can come up with.)
Creamy Italian Garlic Dressing: One pint of sour cream 1/4 cup Live Coconut Oil 1/2 tsp each of oregano, basil, tarragon, and pepper 1/4 tsp rosemary 3 Tbsp apple cider vinegar 1 or 2 tsp garlic powder (to taste) 1/16 tsp of stevia (not too much, just so you can barely taste the sweetness) sea salt to taste This is best made the day before to allow the spices to permeate the mix.
Ambrosia: (One of our favorite desserts) One pint of plain yogurt 4 ounces of cream cheese Stevia to taste, about 1/8 teaspoon should do for starters. 1 or 2 oz. Live Coconut Oil Mix all ingredients together with a blender, then you can flavor it with berries, or add some cut up granny smith apples and cinnamon, or squeeze a lemon or lime into it, or add your favorite flavoring extract (we use the ones that do not contain alcohol). You can also add your favorite nuts to this mix. My personal favorite is with vanilla, strawberries and blackberries. The coconut oil gives this mixture a more exotic taste. Experiment with it. Enjoy!
Vanilla or Ginger Dip: Mix some Live Coconut Oil, vanilla, cinnamon or ginger (or both), to some sour cream sweetened with stevia and dip strawberries in it, or chunks of Granny Smith apples. If you're not using "Live Coconut Oil" for your daily cooking and body care needs you're missing out on one of God's greatest gifts to mankind.

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