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Recipes and Tips for Using
Coconut Oil Supreme™

The recipes and formulas offered on the website provide some suggestions for using coconut oil, both as part of a healthier diet and also for skin care. Some of the recipes (like most desserts) don't really fall into the "health food" category, but as a baker I felt compelled to include them. An occasional dessert is probably not too detrimental for most people and at least if they incorporate coconut oil they are probably not quite as bad for you. (I will be adding additional recipes as time permits.) I have also included a "sources" section for some of the items referenced in the recipes. Your comments and contributions are always welcome. If you have a coconut-related recipe or a unique use which you have found for coconut oil which you would like to share, please email it to me.

As a general note, I measure most ingredients by weight. I use a scale which weighs in either ounces or grams, but I prefer to weigh in grams since several of the small electronic kitchen scales will weigh in increments of 1 gram. For example, a tablespoon of coconut oil weighs about 13 grams and it is much easier to add this amount by weighing rather than using a measuring spoon and trying to be sure that you scrape everything off of the spoon. Measurement Conversion Table with common ingredients used in baking and the weight conversions for various quantities.

SUGGESTION FOR MEASURING SOLID COCONUT OIL

When coconut oil is cooled much below 76°F (the temperature at which it solidifies) it not only becomes solid but actually rather hard. Oil which has been refrigerated is quite hard and rather brittle. After the coconut oil hardens the easiest way I have found to scoop it out is to take a tablespoon (not a measuring spoon, but a large soup type spoon) and scrape it repeatedly across the surface. As the oil is scraped off it takes on a paste like consistency which makes it easy to measure or to cream together with butter.

SUBSTITUTING COCONUT OIL FOR SHORTENING OR VEGETABLE OIL

I have had success using coconut oil instead of vegetable oil or shortening by substituting as follows:

To substitute for vegetable oil, use the amount of oil called for in the recipe, melt the coconut oil and be sure that the other ingredients (eggs, liquids, etc.) are at room temperature or at least warm enough so that they do not cool the coconut oil enough to make it solidify.

To substitute for shortening, I use a combination 1/2 butter and 1/2 coconut oil. (Actually the amount of coconut oil can be reduced by about 25%, so in a recipe calling for 1 cup of shortening I would use 1/2 cup butter and 3/8 cup of coconut oil. If you want to use all coconut oil 3/4 cup of coconut oil should work as a substitute for 1 cup of shortening.)

As I have indicated above, I am a great proponent of measuring ingredients by weight rather than volume. Measurements which could be tedious if measured by volume become simple when measured by weight. You will also find that your results are more consistent.

Note about Graham Cracker Recipe: As a child (and an adult) I always enjoyed Graham crackers but quit eating them years ago when I could no longer find any commercially baked ones which didn't contain hydrogenated oils. After a lot of searching I finally found a recipe which with some modification produced a really excellent Graham cracker. If you like Graham crackers these are well worth the effort it takes to make them.

• Volume to Weight Conversion Table
• Breakfast Smoothie with Coconut Oil Supreme™
• Alicia's Buttermilk Cake
• Coconut Pecan Cake
• Ginger Crinkle Cookies
• Graham Cracker recipe.
• Good Morning Muffin recipe.
• Big Chewy Oatmeal Coconut (Chocolate Chip) Cookies
• Pie Crust with coconut oil.
• Pina Colada
• Pumpkin Pie (Dairy Free)
• Coconut Macaroons
• Printer friendly Volume to Weight Conversion Table