I love coconut but up until this week had never cooked with coconut oil.
Have you ever cooked with Coconut Oil ?
ABOUT TROPICAL TRADITIONS COCONUT OIL
From the founder: “When I first read about the wonderful benefits of coconut oil, I asked my wife Marianita, who grew up on a coconut plantation in the Philippines, if there was a more natural way to extract the oil from the coconut, so that we didn’t have to buy the refined coconut oils found in all the stores in the Philippines. She said there was a method the older generation used to extract the oil by grating the fresh coconut, extracting the coconut milk, and then letting the coconut milk stand in a covered container for about 24 hours. After about 24 hours, the oil naturally separates from the water producing a crystal clear oil that retains the full scent and taste of coconuts. So we started making our coconut oil that way and using it for our cooking needs with our three children. We couldn’t believe how wonderful it tasted, and how great we felt. We had been living on Mt. Banahaw in the Philippines for almost two years by that time, and in the year 2000 telephone service was provided to our rural farming community, allowing me to put up a website about our Philippine Herbs. I decided to also put our Virgin Coconut Oil up on the website, not really expecting people to order it because it was a bit expensive since we had to hire people to make the oil, and shipping cost a lot because of the weight. We were so surprised when people started ordering, and then re-ordering it because they felt so great after using it! They told us there was no other coconut oil like it on the market. (See a sample of testimonies below.)
Before long we had businesses contacting us asking how to order it in bulk. So we discussed how we could mass produce this kind of oil, and almost abandoned the product because we didn’t want to lose the traditional way of making it. In the end, we decided to just keep making it the same way, by having others in our coconut community also make the oil the traditional way. Many of our producers are in areas so remote, that if they did not use their coconuts to produce Virgin Coconut oil for us, no one would buy their coconuts because it would cost too much to transport them to manufacturing plants. In these areas, the coconuts generally just fell to the ground unused until we started training people to make our Virgin Coconut Oil. We were the first ones to export Virgin Coconut Oil from the Philippines to the US market. The success overwhelmed us.
Today, more than 10 years later, there are other companies now selling coconut oil again in the US, most of them mass-produced by machines from dried coconut. But we are committed to time-honored traditional practices that have produced healthy coconut oil for hundreds, if not thousands of years. Our Gold Label Virgin Coconut Oil is still produced by hand, using the wet-milling process of extracting the oil from fresh coconuts. Our producers have learned a lot of things over the years, since most of them have been producing this oil for over 10 years now. They have learned how to pick out the best coconuts from each harvest that produce the best quality oil, for example. Independent laboratory analysisshows this to be one of the highest quality coconut oils on the market, having the highest levels of antioxidants. This enhanced Virgin Coconut Oil is now in the US market under the Tropical Traditions Gold Label brand. It meets our strictest standards to earn this designation. Today when you buy Tropical Traditions Gold Label Virgin Coconut Oil, you are buying the highest quality coconut oil we have to offer, and it is still made by hand and benefiting families in the rural areas of the Philippines where the coconuts grow.”
Brian Shilhavy, Founder, Tropical Traditions, Inc.
COCONUT OIL RESEARCH
Posted At : April 4, 2008 6:21 PM
- 1 banana
- ½ cup orange juice more or less, depending on how thick or thin you want it
- 3 tablespoons virgin coconut oil – liquefied
- 1 tablespoon Coconut Cream Concentrate
- 3 tablespoons organic whole milk vanilla yogurt
- 3 ice cubes
Blend everything together in blender! This is also good by adding 5 frozen strawberries. Enjoy!
Chicken with Citrus-Garlic-Ginger Sauce
- 3 1/2 lb. chicken, disjointed and breasts de-boned or 1 whole chicken
- Himalayan salt, to taste
- Black pepper, freshly ground, to taste
- 3-4 tablespoons Virgin Coconut Oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1 cup chicken stock, preferably fresh
1. Disjoint chicken thighs and legs and de-bone breasts, reserving carcass and wings for chicken stock, if using a whole chicken, or use pre-cut chicken; reserve wings and neck for broth
2. Season chicken pieces with salt and pepper on both sides to taste.
3. Heat two tablespoons coconut oil in sauté pan over medium-high heat until shimmering.
4. Brown chicken pieces on all sides until golden brown and set aside (chicken will not be done).
5. Add garlic, ginger, and citrus zests to pan, tossing until softened and fragrant.
6. Deglaze pan with chicken stock, scraping up browned bits in pan. Return chicken to pan, cover, and simmer over low heat until chicken breasts reach 165° F (75° C) and thighs and legs reach 175° F (80° C). Remove chicken to serving platter as pieces reach target temperature.
7. After all the chicken is cooked, finish the sauce by swirling in 1-2 tablespoons virgin coconut oil. Pour sauce over chicken and reserve some to drizzle over spinach and/or red rice.
Serve over steamed spinach or red rice.
Posted At : May 13, 2009 2:52 PM
- 1 whole cut up chicken
- Coconut milk, as needed*
- 1-2 fresh limes, juiced
- 2-4 cloves garlic, minced
- 1/4 onion, chopped (or to taste)
- Salt & pepper, to taste
- 1 cup coconut flour
- 1/2 cup coconut flakes, plus extra
- Favorite seasoning (ex: Italian seasoning, poultry seasoning, etc.)
Marinate chicken in coconut milk, lime juice, garlic, onion and salt and pepper for 1-4 hours. Preheat oven to 350 degrees F. Grease a large glass pan with coconut oil. Set aside. Mix coconut flour, coconut flakes, and your choice of seasoning together. Dredge chicken in the flour mixture and press extra coconut flakes onto chicken pieces. Place chicken in baking dish and bake in preheated oven for 45 minutes, depending on how big the pieces are.This recipe goes well with coconut rice.
Recipe submitted by Karen, Melbourne, FL
|Chocolate Chip Cookie Dough Truffles|
|photo by recipe author|
- 1 cup almond flour*
- 1/4 cup vanilla protein powder, or additional almond flour
- 1/4 teaspoon salt
- 1/4 cup powdered whole sugar or honey (adjust to taste)
- 1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
- 1 tablespoon coconut milk** (omit if using honey or other liquid sweetener)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup dark chocolate chips
1. Mix flour, protein powder, salt and sweetener in a bowl.
2. In a smaller bowl, mix all wet ingredients and pour into the dry and mix well.
3. Fold in the chocolate chips.
4. Roll into inch sized balls and place on a plate or lined cookie sheet.
5. Place in the freezer for 30 minutes.
Chocolate Coating (optional):
1. In a double boiler or saucepan placed over simmering water, melt the chips and coconut oil.
2. Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to plate or cookie sheet.
3. Place the balls back into the freezer for the chocolate to harden, and store in the fridge or freezer.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe submitted by Kate, Highlands Ranch, CO
I am participating in a sponsored campaign hosted by Tropical Traditions. I received compensation in the form of product for this post. While all opinions stated are my own, I make no claims about Tropical Traditions or Coconut oil as a product or its effectiveness.
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