How to use coconut oil in cooking

People used to speak it as an artery-clogging enemy of good health. But it doesn’t clog your arteries, it’s actually heart healthy! It doesn’t make you gain weight on the contrary, it speeds up the metabolism! Health practitioners suggest three tablespoons of organic, extra-virgin coconut oil per day. Look for one that’s labeled virgin like olive oil, virgin coconut oil is less processed and more flavorful.

Use coconut oil instead of other oils in your daily cooking. You can blend coconut oil in smoothies, use it as a spread on toast, use it as a topping on popcorn, and in other recipes. You don’t need to master a whole new way of cooking to get more coconut oil into your diet. These easy ideas will make the foods you already love that much more delicious and even healthier.

Saute hearty greens in coconut oil

If you are cooking greens with garlic, onion, ginger and spices, then it’ll taste great stir fried with coconut oil instead of the vegetable oil or olive oil you normally use. Coconut oil has a high smoke point; it’s especially good for stir frying.

Drizzle it over creamy soups

If your creamy soup has sweetness or spice, then it’ll taste great with a drizzle of melted coconut oil over the top. To add even more flavor to your coconut oil, heat it up in a small saucepan with a pinch of the same spices you used in the soup.

Make popcorn

Drizzle melted coconut oil on stove popped popcorn to get that buttery movie taste.

Spread it on toast, waffles or pancakes

Coconut oil is solid at room temperature, but melts deliciously when spread over freshly made toast, pancakes, or waffles. That sweet coconut flavor is especially good with cinnamon raisin toast, pumpkin waffles and chocolate-chip pancakes. You can even melt coconut oil and use it in the batter instead of oil or melted butter, too.

Cinnamon toast crunch

Mix a little coconut oil with cinnamon and spread it on your favorite sprouted bread for a filling morning pick me up.

Use it to sauté seafood

The delicate sweetness of fish and shellfish is an especially smart match for coconut oil. Use it to sauté shrimp or sear fish fillets, or use alongside coconut milk, ginger and cilantro to steam the mussels.

Whip up a show stopping stir fry

It has such a high percentage of saturated fat, coconut oil can withstand up to 45 degrees of heat to 100 degrees more than olive oil. Due to its high smoke point, it makes perfect for quick veggie stir fries and pan seared fish or tofu or sweet potato fries.

Use it to cook grains

Lots of simply cooked grain recipes start by quickly the grain (rice, quinoa, faro, etc.,) in a bit of oil before adding the liquid and simmering. Use coconut oil to sauté that grain, and they’ll be infused with the delicious taste of coconut liquid, or just drizzle the cooked grains with a bit more melted coconut oil.

Blend it into your coffee

Add a spoonful of coconut oil into your morning java and throw it in your nutribullet for a minute or so for a fortifying bulletproof style beverage. Simply stirring it in may leave a slightly oily, less yummy consistency.


Scientific studies found that the coconut oil has medium-chain triglycerides (MCTs). MCTs effectively destroyed viruses, another that it lowered cholesterol and a third indicates it might assist in weight loss.

Before chopping up raw ingredients spread a bit on your knives and scissors, and slice with ease.