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Below are the recipes that have comments, beginning with the most recent comments. If you would like to start a new discussion about a recipe not listed here, please go to the recipe's page first and make a comment there. That will start a new discussion thread which will appear on this page.

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Chocolate Almond Coconut Bars

Comments (2)

Coconut Ice Cream

Comments (13)

Sarah · 07/05/2009

I made a double batch of this, with vanilla extract in replace of almond and nutmeg (not too fond of those flavor in ice cream) and none of the optional ingredients. It is SOOO good and so easy! Yum! Smooth, creamy, and light, with a wonderful coconut taste. :) Had to warm the CCC to make it smooth. Definitely does not need anymore sugar!

Sarah · 07/05/2009

And oh, for those of you who don't have ice cream makers here's what you do: Mix batter as recipe states, and pour into a large metal bowl. Place bowl in a very cold freezer with ice packs or frozen things packed all around it. About every 30 minutes, whisk with a wire whisk, making sure all clumps are broken up and mixed in. Repeat until ice cream has reached desired consistency. When the mixture becomes too thick to whisk by hand, use a hand held mixer or standing mixer with a balloon whisk to do the job. But be quick about it, this melts fast! I made the ice cream this way and it turned out perfect. Try it yourself and let us know what you think! :)

Sophie · 09/03/2010

Can one substitute something else, maybe whipping cream for the sweetened condensed milk? I don't care for condensed milk. However, we do like our gelato or ice cream to have a creamy texture. Thanks.

Sarah · 09/05/2010

Nope. No good subs for sweetened condensed milk here as it takes the place of eggs and sugar as well as supply the rich, creamy, velvety-ness.

Kelcey · 02/17/2011

I don't like sweetened condensed milk either, so I make my own. Still has a lot of sugar, but at least I know what kind of sugar. Here's my recipe: 1 cup powdered dry milk (you can use organic); 2/3 cup sugar (I use something called "Whey Low"); 1/3 cup hot water or hot almond milk. Blend in blender until smooth (food processor doesn't work). Equals 1 can of the commercial stuff.

Sarah:) · 02/17/2011

I've also published a recipe for sweetened condensed milk, using powdered goat's milk. http://www.freecoconutrecipes.com/recipe_Coconutty_7_Layer_Bars.htm

Barbara · 06/15/2011

Thanks Sarah for the goat's milk alternative. As someone who is allergic to cows milk, I am excited to make my own sweetened condensed milk from powder goats milk so I can enjoy my favorite ice cream!!!

Minnie · 07/11/2011

Kelcey, Thanks for the tip on the Whey Low-- had not heard about it until now. I placed an order today.

Ali · 07/11/2011

Does anyone know how many servings this recipe yields? Is the recipe for a 1-gallon sized ice cream maker...or what size would I need, if I did decide to use an ice cream machine...? I hope that someone doesn't mind getting back with me on this. Thanks!

Valarie · 07/19/2011

I'm going to have to come up with a sugar-free, dairy-free recipe for making ice cream using the coconut cream. XAgave and stevia are my choices for sugar substitutes and coconut milk would possibly work in place of the dairy products. if anyone has any brilliant ideas that may help, I'd certainly be interested in trying to perfect an ice cream that would satisfy my love for something smooth, sweet, and cold in my mouth.

Sarah:) · 07/19/2011

Valarie: I wouldn't recommend using avage syrup as it contains more fructose then high fructose corn syrup.

Susan · 10/09/2011

Can sweetened condensed milk be made without sugar? Can I used stevia instead?

Mary · 05/14/2012

Well, I was hoping for a true coconut milk/cream recipe. Do they all have to have other milk added? I don't think the commercial ones do. Bummer!

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Savory Coconut Oil Kale Chips

Comments (1)

Coconut Date Shake

Comments (3)

Coconut Oil Pie Crust

Comments (32)

Brian · 08/06/2010

I can testify first hand that this is an incredible recipe! I ate the pie crust and banana cream pie that Sarah baked in this picture, and the crust was so delicious! By far the flakiest and most tasty pie crust I have ever had. Classic and traditional recipe if you like "old fashioned" tastes, back before butter, coconut oil, and saturated fats were vilified and still a tasty part of our diet, particularly in pastry products. Yumm....

Sandy · 08/11/2010

I hope you are going to give us the recipe for the Coconut Banana Cream Pie now that you have us salivating for it.

sandy · 08/12/2010

could you use coconut flour for this instead of all purpose?

Sarah · 08/12/2010

Yes to the Banana Cream Pie recipe! I plan on posting the recipe for you all to enjoy as soon as I get it the way I want it. :) The first time I made it it wasn't quite right, so I'm going to keep trying it until it's just right. About the coconut flour, no, you cannot use it in replacement of the all purpose flour. We do have 2 gluten free pie crust recipes though. Here: http://www.freecoconutrecipes.com/recipe_Gluten-Free_Pumpkin_Pie.htm and here: http://www.freecoconutrecipes.com/recipe_coconut_cream_pie.htm

Joye · 10/23/2010

You didn't give us an oven temperature or time. And could this recipe be used for a baked pie such as pumpkin?

Sarah · 10/23/2010

Joyce: This is just a basic, all-purpose pie crust that can be used for any recipe that calls for a made-from-scratch pie crust. You would simply make the dough, fill it, and then bake it according to the recipe that called for the crust. That's why it doesn't have cooking instructions. If however, you were making something that called for a pre-baked crust, prick the crust all over with a fork and bake at 400 degrees F for about 10 minutes, or until lightly browned.

Cara · 11/12/2010

Can I make this gluten free? What flour do you suggest ... how does coconut flour work out?

Sarah:) · 11/12/2010

Cara: No, it cannot be made gluten free. Please see my comment above with the GF pie crust recipes.

Wendy · 12/04/2010

Hi. You mentioned the prebaked crust should bake at 400 degrees for about 10 minutes, but for the pumpkin pie recipe you say to prebake for 15-20 minutes at 350 and THEN to pour in the contents and bake another 50 minutes. Is that correct? Wendy

Sarah:) · 12/04/2010

Wendy: The instructions for baking the crust at 400 should only be used if a recipe calls for a BAKED pie crust (like a chocolate cream pie for example. You do not bake chocolate cream pies, so you need a pre-baked pie crust). The pumpkin pie recipe calls for an UNbaked pie crust, so you just make the dough and proceed with the recipe as usual, baking it as the recipe requires. Hope that makes sense! :) Let me know if you have any more questions.

Wendy · 12/04/2010

Hi again. Thanks for answering, but if you look at your creamy pumpkin pie recipe, it has you bake the crust first, then add the pumpkin filling, and then bake again???

Sarah:) · 12/04/2010

Yes, that is the way you bake a crust for a pumpkin pie. Just follow the recipe as written. Like I have mentioned in another comment, a recipe that calls for an unbaked pie crust will tell you how to bake the crust as needed for that particular recipe.

Janetlee · 12/18/2010

I have tried the coconut oil pie crust recipe and it is wonderful tasting and much easier to work with that I thought it would be. Best pumpkin pies I ever made. Today I made a lemon meringue pie where I had to bake crust first. Is there a trick to the crust not shrinking down on the sides? Also, on one of the crusts, the center became raised up. Could you give a tip or two on this? Thank you very much. Janetlee

Sarah:) · 12/18/2010

Janetlee: To prevent shrinking you need to prick the crust all over with a fork and then place pie weights on the crust when you bake it. I just cover the bottom with forks/spoons and take them out during the last 5 minutes or so.

Starznhandz · 01/25/2011

Loved this crust! Made an apple pie with it and it was fabulous! My husband like things on the sweet side so I added 1 tsp or so of sugar. It may not have needed it with the sweet of coconut. Was so good that I might just make the crust a;one to eat. This recipe made enough for a 9" and lattice top.

alisan · 03/09/2011

The exchange between Sarah and Wendy 12/4/10 doesn't make sense. Do you mean the UNbaked pie crust should be pre-baked just a little? I understand that you bake a crust for a non-baked pie like chocolate cream. But the pumpkin pie crust should be baked ten minutes or so, then filled? Isn't that a BAKED crust?

Sarah:) · 03/10/2011

aslisan: If the recipe calls for an unbaked pie crust just make the dough and follow the recipe for the filling. Pumpkin pies generally have a different way of cooking their pie crusts. It'll vary from recipe to recipe, so just follow the written recipe.

Marjorie · 09/24/2011

Sarah, this is the best crust ever! I made an apple pie with it for this new fall season and my family ate it up so fast. This is my new go to recipe for all things pie. Thanks for sharing this pie crust recipe with us and it's so easy!

Jennifer · 09/26/2011

Can this be used for a savory pie like chicken pot pie? If so, would you make two so you had a top crust as well as the bottom crust?

rosie · 10/08/2011

I did everything the way the recipe called for but compared to other recipes it seemed to have too little liquid so I used 1 egg yolk, 2 Tablespoons lemon juice concentrate and 5 tablespoons ice cold water and the crust held together nicely and made 2 crusts for pumpkin pies. Before rolling it out I divided the dough in 1/2 (weighing it on kitchen scales). I rolled the pastry between 2 layers of parchment paper and when it was quite large I just removed the top layer of parchment paper and continued rolling until it was the size I wanted. It was easy to cut sections off that were too long and stick them onto the sections that needed more crust dough. Before baking I pricked the dough with a fork.

Diane · 10/16/2011

Mine also seemed to need more liquid. I followed your directions and it came out really well. It's nice and flaky and beautifully browned. I have been looking for a recipe like this for months. Thank you!

s · 11/09/2011

last time i checked 1/2 cup + 1/2 cup = 1 cup, not 3/4 cup. Did you mean 1/4 cub butter?

rosie · 11/10/2011

The recipe reads: 3/4 cup fat (1/2 solid coconut oil and 1/2 butter or all coconut oil) so that means 1/4 cup plus 2 Tablespoons solid coconut oil and 1/4 cup plus 2 Tablespoons butter rather than 1/2 cup each.

s · 11/11/2011

sorry but what rosie said makes no sense. This is the recipe: 3/4 cup fat (1/2 solid coconut oil and 1/2 butter or all coconut oil) How would you know to use 1/4 then 2 TBS??? of both butter & coconut oil. it still does not measure up. What is the correct measurment? 1 cup or 3/4 cup?????????

Sarah:) · 11/11/2011

s: It's math. The recipe calls for 3/4 cup of fat. Broken down: 3/4 cup = three 1/4 cups 1/4 cup = 4 tablespoons That means half of 3/4 cup is 1/4 cup and 2 tablespoons. So if you wanted to use half coconut oil and half butter for this recipe, the measurement for the coconut oil and butter would each be 1/4 cup plus 2 tablespoons each. That together makes exactly 3/4 cup. Or, to just make it easier on oneself, just take a 3/4 cup, fill it up halfway with butter and the rest with coconut oil. Problem solved.

s · 11/14/2011

Sarah, thanks for clarifying that. As someone who is not much of a baker, add that simple line to the recipe woudld have helped, I have to think I am not the only person who read that would know to break down a meausurement that way. If a recipe calls for 3/4 cup then that is what I think it should be but if the recipe explained your way, then that it is totaly different.

thegreekbite · 11/14/2011

This recipe is delicious! I had no idea I could use coconut oil with gluten free flour and create such a tasty healthy pie. This really is GREAT news!! I have my vegan pumpkin pie in the oven right now and I just got a few licks- yum! Thank you, thank you!! Love, Anika

Jeff · 11/23/2011

Is there a link to the coconut banana cream pie recipe ? That looks delicious

MaryBee · 11/23/2011

Used this recipe for a peach pie that said to bake it at 425 degrees. After about 15 minutes, my oven was SMOKING! I turned the heat down to 375 and that seemed to solve the problem.

dana · 02/13/2012

I have the same question as Jennifer. Can it be used as a savory crust for something like chicken pot pie and also can you use a top and bottom crust? I am about to try it, so wish me luck.

Nina Sharon Goins · 02/27/2012

Nice crust added more ice water a little at a time to make it roll out nicely for chicken pot pie

Jennifer · 05/13/2012

I am just baking a quiche and a rhubarb crumble using coconut oil - I have used the oil for three years but this is the first time I have used it for baking. Thanks for the recipe. For those who find that their pastry crust gets distorted an when baking blind (ie without a filling) even when they have pricked it, there are small (about 1/4" diameter) clay balls you can buy to put on and hold down the crust while it is cooking. Several people have mentioned coconut flour. I have often wondered what I would use that for. Have you any ideas?

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Gluten-free Chocolate Cut Out Cookies

Comments (1)

Healthy Nutbutter Cups

Comments (3)

Coconut Dishpan Cookies

Comments (5)

Janice · 02/15/2010

My husband has Celiac disease do you recommend any other type of flour in place of the white flour?

Sarah · 02/15/2010

I made a GF version of this recipe when I did this one, it was posted earlier. Here it is: http://www.freecoconutrecipes.com/recipe_Gluten_Free_Coconut_Dishpan_Cookies.htm You really can't tell it GF, compared side by side with the non-GF ones the only difference I found was that the GF ones get a bit crisper. But they're so good and totally foolproof!

cookeaze · 02/16/2010

Sounds absolutely decadent. Coconut Cookies have been on my list for a while, I can’t wait to try!

Heather · 02/23/2010

These cookies are amazing! I only had unsalted butter so I added a tsp of salt to the recipe.

Peggy · 05/11/2012

Just be careful with the corn flakes. Almost nonorganic corn cereal is genetically modified. Look for the non GMO markings on the boxes.

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Peanut Butter Banana Cups

Comments (17)

Anita · 03/22/2012

I love peanut butter & bananas, so I'm anxious to try these! But I have a question regarding the honey. Is it 1/4 + 2 Tbl or do you mean 2 T up to 1/4 cup adjusting according to amount of sweetness desired? Thank you! I

Sarah:) · 03/22/2012

It's 2 tablespoons up to 1/4 cup. Enjoy the recipe, let us know what you think when you make it!

sarah h. · 03/22/2012

we loved these! i used 1 T. coconut oil and 2 T. honey ... my kiddos at them up. will definitely make again!

laurie · 03/22/2012

I know peanuts are moldy so I am going to use so I will try almond butter

Beth M. · 03/23/2012

Any other type of sweetener recommended? I'd love to make these, but I don't use honey. THANKS!

Organic munchies · 03/23/2012

Oh WOW! Stumbled upon this recipe, had all the ingredients and decided to go for it. I tend to improvise and absolutely love coconut so i chucked in some dessicated coco and some organic cacao chips as well. Think i ate half the mix while spooning into the cups!! SO SO good. Thank you for the great recipe, just have to find the self restraint to let them set in the freezer now :)

Heather · 03/26/2012

Wonderful recipe! Have made them twice and kids LOVE them!

Molly · 04/01/2012

My 19-year-old son has recently "discovered" extra crunchy peanut butter! He is allergic to bananas though so I might put some of my (famous) coconut-cocoa powder-stevia "candy" in the middle. Oh man, maybe I need to get off the computer and go make this now!

Ellie · 04/05/2012

These are absolutely delicious AND pretty (I swirled the tops). I used raw honey. My husband loves them too. I keep them in freezer till about 5 minutes before eating.

Heather · 04/10/2012

Amazing recipe! I make 2 batches of these every week for the kids...store them in the freezer for a quick snack! They love them and feel like they are getting a treat rather than something ultra healthy!

Amee · 04/12/2012

I love these healthy peanut butter cups!! Great recipe! Thank you for sharing on my Fit and Fabulous Fridays link party. :)

Summer · 04/12/2012

This is a great, simple recipe for a healthy sweet treat...thank you so much for sharing it! This is definitely a forever addition to our recipe box.

Sarah · 04/15/2012

I would like to try these with just the peanut butter and bananas. Do you think it would work without all of the other ingredients?

Theresa M. · 04/18/2012

I made these with a homemade pecan/walnut butter, and we love them. They are great right out of the freezer.

MsLynn · 04/18/2012

I tried these tonight and they are great! Anybody know the nutritional info per serving?

Kelsey · 05/08/2012

These look yummy, I am going to make them soon! Has anyone tried using agave nector instead of honey? Let me know it that would work! Thanks!

Sarah:) · 05/08/2012

Kelsey: Agave syrup/nectar isn't healthy, it contains more fructose than high fructose corn syrup.

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Coconut Mayonnaise

Comments (92)

Sandy · 01/19/2010

Very nice video, good job! I've been making our own mayo too and love experimenting. Last batch I increased the coconut oil to 2/3 cup with 1/3 cup olive oil... better taste though a bit thicker.

Cheri · 01/21/2010

This sounds very good, but I would like to have the eggs cooked. Do you have any suggestions for this? Thanks!

Peggy · 01/21/2010

How long does this homemade mayonnaise keep in the refrigerator? I am not worried about the raw eggs, but wonder if the coconut oil provides preservative properties (as it is "antibacterial). Thanks!

Sarah · 01/21/2010

Cheri: Well, the eggs really can't be cooked. If you're using a good, high powered blender the motor will heat up and somewhat "cook" the eggs (the mayo will be warm once it's done) but otherwise I'm really not sure how you can cook the eggs. Peggy: About one week. It's gone bad once it smells "off". Be sure to use only clean utensils and keep it in a air-tight container.

Christie · 01/23/2010

I've made mayonnaise with coconut oil before, and it got so firm in the fridge that it wasn't scoopable. When I left it at room temperature long enough to scoop it out, it separated, and looked curdled. Does this mayonnaise not do that? I didn't use as many eggs, so maybe that helps? I'm pretty sure that I used some olive oil with the coconut oil, like recipe calls for. I'd love to hear your thoughts, since I'd like to be able to use coconut oil with the olive oil (I currently use avocado oil with the olive oil, and it's very expensive, but at least it's all healthy oils). Thanks.

Sarah · 01/23/2010

Christie: It could be that the mayonnaise had already gone bad, the eggs used were bad, the oil was added in too quickly during the blending/whipping process (that causes the eggs to curdle) or it wasn't blended long enough. It all depends. If you cut back on the egg amount but keep the same amount of oils, that can make it oily. This recipe will not solidify in the refrigerator. It will be fluffier and little more firm then at room temp, but it will still be the consistency of soft butter and creamy. Just follow the recipe exactly and you'll get nice results. :)

Shonmarie · 02/01/2010

I just made this mayo and it turned out perfectly. I used pasteruized eggs (Davidsons), so no need to worry about cooking them. The only problem I can see is going to be "how to stay out of this"! It is absolutely delicious!

devin · 02/16/2010

A small amount of Colloidal Silver would kill any harmful baterium or virus, just use a touch less lemon juice or apple cider vinegar depending of how u like your mayonaise. I would say that if you are using extra virgin coconut oil, u should be able to find a free range/organic egg product and i wouldn't worry about those as much as concentration camp eggs......

Megan · 03/29/2010

Has anyone tried using just 3 egg yolks instead? I prefer not to eat egg whites raw, as the white contains enzyme inhibitors until cooked; the raw egg yolks, however, if quality, are an excellent and safe nutrition source. I eat them in my smoothie every single morning.

Linda · 04/11/2010

Has anyone tried making this w/o eggs or with egg replacer? My daughter is on a candida elimination diet and cannot have eggs... or vinegar... or a ton of other things, but she CAN have all the other ingredients - we'd use mustard powder instead of mustard.

Shonmarie · 04/11/2010

Megan, the egg white issue only presents a problem when eaten without the egg yolk. However, the mayonnaise made with just the yolk actually tastes better to me than when made with the whole egg. And I'm with you on the smoothies - eat them at least 3x a week and they're great!

Tikvah · 04/12/2010

Do you use the sweeter coconut oil, or the expeller pressed most often?

Sarah · 04/14/2010

I usually use the Gold Label coconut oil. But any kind of coconut oil will work.

nancy · 06/14/2010

am looking forward to making this and wondered about the mustard...yellow or dijon?

nancy · 06/14/2010

oops, never mind, I reread the recipe and don't know how I missed the mustard section- my apologies.

nancy · 06/18/2010

we just made our first batch and I don't even like mayo and this was de-lish. We're smoking mackerel tonight and wonder if you think this could be used instead of commercial mayo for smoked fish dip? We use lemon juice, cayenne pepper,and capers as well. Thanks for any input.

Sarah · 06/19/2010

Nancy: Glad you like it! Just use this like any other mayonnaise.

Gloria · 07/06/2010

I have never made this before,looking forward to trying it!I am on a special diet and cannot have regular mayo,so thankyou very much for the free recipe.

Pattie · 07/20/2010

Wow! This is the first time I've made mayonaise ... it was tasty, easy to use, and eaten up in no time!! Thanks!

Jenny · 08/02/2010

Hmm. I just tried to make this, following all directions precisely. It looks curdled and runny. I triple-checked amounts. My mother used to make mayo and says I probably added the oil TOO slowly and had the blender on too low. Any thoughts for my next try?

Christina · 08/07/2010

Whey from yogurt is a natural preservative. In the Nurishing Traditions cookbook, the author says a tablespoon of whey will keep the mayonaise fresh for several months. Though i have to admit we always eat it before that time, so it hasn't been tested beyond a few weeks in my house. I just made the above recipe but increased coconut to 3/4 cup with 1/4 cup olive oil, and it is still yummy. Though I've acquired a taste for coconut oil. thanks for the healthy recipe, I feel really good about eating this.

Luis · 10/13/2010

Is it true that whey protien acts as a preservative?I have a high quality whey protein isolate that is unflavored.I plan to try the recipe and if I like it I will want to make a larger batch. If yes how much should I use?

Sarah · 10/13/2010

You can't add protein powder to a mayonnaise recipe as it would ruin it. This recipe may keep up to a week in the fridge so you really don't have to worry about an additional preservative.

tammy · 10/14/2010

The egg white issue only presents a problem when eaten without the egg yolk. God knew what He was doing when He made the egg. (or the chicken) Also, I have put whey from raw milk or raw milk kefir or raw milk yogurt in my homemade mayo... it does keep a long time (months). We don't use that much mayo in a week, so they whey is an important ingredient for us. Also, it is important to add the oil slowly. OR... if you have a hand blender, you can put all the ingredients in. The eggs will sink to the bottom. At first, keep the hand blender at the bottom of the container. As the ingredients begin to emulsify and the eggs get blended you can start to raise the hand blender in the container to mix in the oils. You can see the mayo start to come together right before your eyes!

LaDawn · 10/16/2010

The coconut mayonnaise is soooo good. I made it today, and must admit, I had a difficult time going slow enough - putting in a drop of oil at a time. But it turned out perfect, creamy and good enough to eat off the spoon. Also, thanks for the wonderful pictures. They make my mouth water just looking at them. Fantastic!

Mari · 11/08/2010

-1

I use 2 egg yolks 1/2 c. melted CO and 1/4 c. olive oil, 1 t. Dijon mustard, dash of paprika, dash of salt and 3 T. cider vinegar--love it. I also add the 1 T. of whey (drained through coffee filter from plain yogurt) and even though it sounds strange, finished mayo mixture with whey must sit out (covered) at room temp 7 hours and then refrigerate. It works. The whey takes care of any bad pathogens. I prefer using a food processor--the pusher has a tiny hole in bottom which is just right for dribbling in the oil as machine is running. And w/processor it is much easier to get all the mayo out when it is done.

James F · 11/26/2010

I am sensitive to mustard. Is there a substitute? Or can I just leave it out. I usually put stevia for a little sweetner Will that work?

Sarah:) · 11/26/2010

James: Mustard is just part of the flavor, you can leave it out. No sweetener is needed. Let me know how you like the recipe if you try it!

John · 01/09/2011

Just made it using the recipe but with powdered mustard which makes it just a little spicy. Like it but next time I think I'll use peanut oil instead of the olive oil.

Tonya · 03/25/2011

Great recipe! I just made it today - WHOOHOO!!!

Sherry Morris · 03/29/2011

side benefit!!!!! This leaves you with two egg whites with nothing to do......make macaroons!!! Yum!

Jessica · 03/29/2011

You could also add whey to the mayo at the end. Whey will make it a lacto-fermented product because it adds good bacteria. It acts like a preservative. If the mayo has whey in it, it will keep at least a month, if not longer in the fridge. Also, regarding the eggs, I would make sure you only use fresh, pastured eggs from a farmer you know. I would not recommend using commercial eggs, as there is too much risk of contamination. I'd even be wary of the organic eggs you get at the grocery store. Just my thoughts. :) I've never tried coconut in my mayo, but I might give it a try.

Kitt · 03/30/2011

Does anyone have an answer for Linda about egg substitutes in this recipe? I'd like to know too; we don't eat eggs.

Sarah:) · 03/30/2011

There is absolutely no substitute for the eggs as it is the base of the recipe.

DeeDee · 03/30/2011

Sarah, You always come up with great ideas! Please keep them coming as they are making my life so much more enjoyable. Back in the day, I used to make my own mayo.... can't wait to try this one!

Sarah:) · 03/30/2011

DeeDee: I'm so glad you're enjoying the recipes! That totally made my day. :)

Julie · 04/01/2011

This is the best mayo recipe ever and it just got easier--I made it with a stick blender in about 20 seconds! I put all the ingredients (I added a tiny sprinkle of stevia) into a wide mouth canning jar and stuck the blender in. I started at the bottom for about 5 seconds and slowly raised it up till it was all blended--sooo easy and delicious! I made cole slaw with it--it was the best.

YOli · 04/11/2011

Can palm oil be used instead of coconut oil? I don't have anything against coconut oil, I was just wondering. Everyone is commenting on how yummy this is, but does it taste like coconut at all? My kids don't like to taste the coconut, I know, they are crazy!

Sarah:) · 04/12/2011

Yoli: Depending on what type of coconut oil you use the mayo may carry a slight taste of coconut. If you use expeller pressed coconut oil you shouldn't have a problem with coconut taste.

Sherry · 04/18/2011

I just made this for the first time. I did it exactly to your recipe. It's pretty good, but next time I make it I think I will use the coconut water vinegar instead of the lemon juice and increase the vco to 3/4 and decrease evoo to 1/4

Kenda · 05/15/2011

Lemon juice and vinegar are anti bacteria so they will kill in bad stuff in the egg. I'd suggest using organic eggs and wash them before you crack. I make mayo but don't put the oil in this slow and it comes out fine.

Jimmie · 05/20/2011

Why can't I use all coconut oil in the recipe. Love that oil. Use it for everything including for butter on my toast. I'm from the South and I fry okra in it also and it is lovely. Ditto cube steaks, french fries, my breakfast eggs. My theory is if it needs oil, coconut oil will do the trick.

Sarah:) · 05/21/2011

Jimmie: You can use all coconut oil if you want. It may get really hard when you refrigerate it though.

Natalie · 05/28/2011

Hi all, I want to make this recipe but the yield is too low. We consume alot of mayo here at home. Can I just double the ingredients to make 3 cups of Mayo? Or will the recipe not work with doubling? Pls let me know!! I don't want to waste it if it goes wrong. Thx Natalie

Sarah:) · 05/28/2011

Natalie: The recipe should turn out fine with doubling. Just adjust the blending time as needed.

Angela · 05/31/2011

Hey Sarah!!!! Trying out your mayo recipe today. Can't wait to taste it!!! I LOVE mayo!!! :)

Angela · 05/31/2011

Just finished making the mayo!!! It turned out fantastic!!! Angela. :)

Sarah:) · 05/31/2011

So glad you like it Angela!

sweetmama · 06/04/2011

I just made this. The process was awesome and it looked perfect, but tasted horrible! I think my olive oil was rancid. Time to go to the grocery and buy some fresh oil to try again.

Julie · 06/15/2011

Yay! It worked. :) I'm not a big mayonnaise person, but this tastes better than the other recipe I'd been making and the girls all like it better. I was a bit intimidated by the pouring process, but it worked.

Laura · 06/19/2011

I've made coconut oil using just pure coconut oil (expeller pressed to remove the coconut flavor) and have used it when on the Phase 2 hCG protocol and have had very good results, but without another non solidifying oil (such as olive oil) it goes hard when refrigerated since coconut oil solidifies at cooler temps.. I sort of solved this issue by making smaller batches and leaving my oil out for 30 minutes for it to warm up enough to spread. However... if your room temp is cool then it doesn't work all the time :( on the other hand, the 100% coconut mayo I make makes and awesome butter replacement for cooking when in solid form HAHAHA so I still make good use of it :)

Marie · 06/21/2011

I used Mari's 'recipe' of 2 yolks, 1/2 c. vco and 1/4 c. evoo along with 3 Tb. AC vinegar, salt and paprika... I will use less vinegar next time it was too 'bitey' for me. I used the stick blender method mentioned my someone else... I could not believe how absolutely easy it was... I loaded all ingred. into a wide mouth pint jar, lowered the stick blender to the bottom and then slowly raised it up as the mayo formed. I'm sure it didn't take more than 3 min. to measure out ingred. and put the lid on the finished product. Thanks !

Antonia · 06/28/2011

Anyone have a recommendation on a quality food processor that isn't too complicated, not too expensive, and most importantly is easy to clean? (I don't have a dishwasher >.< ) Please reply with brand name and price. Thank you!

Huntress · 07/10/2011

I use a stick blender and I had this whipped up in less than a minute and I DID dump the oil in... you gotta love 'em- the whipping disk doesn't need a thin stream of oil in order to work. =) I found this mayo tasted SO much like mustard that it didn't taste like mayo at all... I'm gonna play with the seasoning some. The consistency was very nice and it was wonderfully creamy. Thank you.

fran · 07/25/2011

Can palm oil be substitued for the olive oil or coconut oil in this recipe?

TJ · 08/01/2011

This was wonderful! I added a teaspoon of garlic powder to cover up the olive oil taste (gack!) and then a teaspoon of curry powder, and mixed it with small shrimp to make a coconut curry shrimp salad. Can't be beat!

evolver · 08/26/2011

You may be able to replace the eggs with a little water, almond milk and corn starch boiled down to a thick consistency. I'm vegan so I constantly check out all sorts of recipes and "Veganize" it. Hope this helps.

Sarah:) · 08/26/2011

The eggs cannot be replaced in this recipe.

M.Dauphinais · 09/30/2011

I googled how to pasteurize my own eggs...It's easy!

Chef · 10/03/2011

There is a French style of mayonnaise that uses hard boiled eggs mixed with lemon juice, a little water, cayenne, mustard and emulsified with oil, that should work just fine. You can also used the whites chopped and add herbs to it to make it taste really good.

Pat · 01/01/2012

I use 1/2 V. Coconut Oil and 1/2 MCT Oil (also coconut oil) and it tastes so good.

LLEW CARR · 01/24/2012

Yes, there are a variety of egg substitutes you can use. The following are recipes for various egg replacers (substitute each recipe for one egg): 1. Mix together 1/4 teaspoon of Authentic Foods Xanthan Gum, 2 teaspoons of Authentic Foods Potato Starch, and 1/2 teaspoon of light olive oil or vegetable oil. 2. Mix together 1 1/2 tablespoons of water, 1 1/2 tablespoons of light olive oil or vegetable oil and 1 teaspoon of baking powder. 3. Mix together 1 teaspoon of flax meal and 1/4 cup of water I added more ingredients and used the hand held blender and it was just as the one in the store. a professional chef told me if I add dry acid whey it would last longer. I will try it next time NB: Guar Gum is a Thickening agent for sauces and dressings In addition, add a pinch of xanthan gum to your homemade salad dressings for improved suspension of vinegar and oil. Dry Acid Whey - Acts as a preservative & deters mold and bacterial growth. When buying Dry Acid Whey make sure it says “acid” on the package. If it doesn’t assume it is sweet whey which isn’t the same and won’t work correctly. • 1 whole Egg • 2 egg yolks • 1 tablespoon Dijon Mustard with seed • 1 tablespoon fresh Lemon juice • 1/2 teaspoon Sea salt • 1/2 teaspoon Coconut sugar • 1/4 teaspoon cayenne pepper • 1/2 cup Virgin Coconut Oil (melted if solid) • 1/2 cup virgin Olive oil • 3 tablespoon Apple Cider vinegar • 1/4 teaspoon paprika • 1/4 teaspoon Turmeric • 1/2 teaspoon Garlic powder • a pinch of xanthan Gum • a pinch of Guar Gum Thanks for the info.. I am buying no more organic mayo

Lynne · 01/25/2012

Could this mayo be frozen so we could make a bigger batch and freeze part of it for later? Since the eggs have been emulsified with the oils, wouldn't they freeze ok?

Marie · 01/25/2012

I began making the coconut oil mayonaise with 1/2 c. VCO and 1/4 c. EVOO and 2 egg yolks etc with a stick blender in a wide mouth canning jar... turned out great and worked great in the frig... then WITHOUT changing anything, it began getting rock hard when it was down to about half a recipe in the jar. The temp in the frig has not been changed and yet it continues to happen. Can't figure out why it is happening now and wasn't in the beginning.

Alison · 02/11/2012

Perhaps you could use 4 egg yolks instead of the 2 + 1 whole egg, as It is not advised to eat egg white raw.

Marie · 02/12/2012

I only use egg yolks - 2egg yolks with 1/2 c. virgin coconut oil and 1/4 c. EVOO along with AC vinegar (2TB) pinch salt and 1/4 tsp dry mustard.

Katrina · 02/21/2012

How long does it keep?

Marie · 02/22/2012

Katrina, not sure 'who' you are asking etc.... but when I make my mayonnaise, I also add 1-1.5 Tbs. 'juice' from my lacto fermented vegetables.... I then use it within 2 weeks even though some say longer... I'm very careful not to leave it sitting outside the refrigerator also... I take what I need and promptly return it. I also put a tape tag on the top of the jar listing the day I made it and then the 2 wk later dated. Marie

Joel · 02/23/2012

Here's a trick from "Nourishing Traditions": add a tablespoon or more of active-culture whey at the beginning. When finished, put the mayo in the container you wish to store it in...then leave it on the countertop overnight. Refrigerate in the morning. This gives the bacteria in the whey time to populate the whole batch, turning it from a petri dish for bad bacteria into a filled ecology of good bacteria. Not only healthier, it will stay good in the refrigerator for a month or more. You get active culture whey by pouring it off of good plain yoghurt, or strain it out of yoghurt with cheese cloth. (I use a very clean man's handkerchief...works perfectly.)

Marie · 02/24/2012

Joel.... I do not use any dairy... will lacto fermented veg juice/brine do the same?

Joel · 02/24/2012

Marie - While I've never tried it with anything other than yoghurt whey, I'm about 99.9% sure the answer is yes. So long as it hasn't been pasteurized, of course, and is moderately fresh. One thing...if you make a Waldorf salad and save some overnight, in the morning your Waldorf will taste of cider because of the bacteria. But I consider that all to the good. Also, I just noticed the proportions on the recipe here. I've never tried it with half and half VCO and EVOO...I usually do 1/5 VCO to 4/5 EVOO. This article (http://www.seriouseats.com/2009/10/the-food-lab-meatonnaise-mayonnaises-mayos-bacon-lamb-duck-beef-fats-science.html) talks about the chemistry of what is going on, and recommends a low saturated to unsaturated ratio between your oils (if you use more than one at all) for the sake of it working at all. But I'm assuming that Sarah made her own recipe, so presumably, half and half works when the saturated fat is VCO. I like how the two together create a much more balanced flavor than just an olive oil mayo.

Joel · 02/27/2012

Oh, BTW, Ceasar salad dressing is just a thin mayo with garlic and anchovy added. Easiest way to do the anchovy is Thai Fish Sauce. I generally make it fresh for each salad by thoroughly pulverizing one (or less) clove of garlic in my mortar/pestle, and mix this up with one egg yolk, juice of half a small lemon, 4-5 shakes from the fish sauce bottle, and black pepper (the fish sauce is salty, so no salt). Then start very slowly pouring in olive oil while mixing briskly. Keep pouring/mixing until you reach the proper consistency. Toss your Romaine lettuce and top with shredded parmesan and (optional) croutons. SOOO much better than any store-bought or restaurant Caesar. You can, of course, make this in a larger batch and store in the fridge to make things even easier. The garlic itself will help preserve it, but if you are going to save it past a week or so, you should also use the whey method mentioned above.

Victoria · 02/27/2012

Thanks for the Caesar salad dressing recipe! I am wondering if you can just put all the ingredients in the jar you're going to store it in and use an immersion blender to blend it all up into the dressing? That's how I make my mayo. If you use an immersion blender you do not need to add the oil "slowly"... just put it in first and then add all the ingredients and blend. Do you think it will work OK for this, too?

Joel · 02/27/2012

Victoria - I haven't tried Caesar that way, but I suspect that if it works for you for mayo, it ought to work that way for Caesar. Caesar is thinner than mayo, anyway, so whatever happens it's probably going to be just fine.

Victoria · 02/27/2012

Thanks, Joel. I'll give it a try. It sounds yummy! :)

Joan · 03/02/2012

Is that "prepared" mustard or "ground" mustard?

Joel · 03/02/2012

Joan - Pretty certain the recipe means prepared mustard. Dijon mustard - like Grey Poupon - is most commonly used, but something like French's or Gulden's would work just fine, too. Likely ground mustard would also work...I believe it's just acting as flavor in this recipe, I don't think it has anything to do with the chemical reaction going on. But you'd have to reduce the amount...one tablespoon would be overpowering, I think.

Paula · 03/19/2012

When you use the stick blender, do you use the whisk attachment or just the regular blender blade?

Victoria · 03/19/2012

I use the regular stick blender blade. No attachment. Works beautifully.

Marie · 03/20/2012

Paula, I use a wide mouth pint canning jar...just place the stick blender in and rest it on the bottom of the jar and pressed against (touching) the side nearest to you... then when you begin, slowly move the blender up the side of the jar. By keeping it resting on the side of the jar, it provides a really nice steadiness...

Dick · 03/23/2012

Plan to try this. Concerned that we won't use it quickly enough. Mayo stays in our fridge for weeks until it is used up. Is there any way to keep it longer than a week? Thanks

Marie · 03/24/2012

See Joel's post above 02.23.2012 re Nourishing Traditions method to keep mayo longer

Paula · 03/24/2012

Dick, read through the above posts for instructions about lacto-fermentation, or adding active whey to the recipe.

Ethelyn · 04/05/2012

What's a Stick Blender? Where do I get one?

Paula · 04/07/2012

Ethelyn, there are several brands and they are also called immersion blenders. Search on Amazon.com for stick blender or immersion blender and you can see what they look like. You can purchase online or at most any place that sells small appliances like WalMart, Target, department stores, hardware stores. I have the Cuisinart with the whisk and chopper attachments.

Ana · 04/08/2012

"Pretty certain the recipe means prepared mustard. Dijon mustard - like Grey Poupon - is most commonly used, but something like French's or Gulden's would work just fine, too. Likely ground mustard would also work...I believe it's just acting as flavor in this recipe, I don't think it has anything to do with the chemical reaction going on." Mustard is an emulsifier and crucial in making mayonnaise. If it's omitted, it will not emulsify, you'll just have eggy oil.

Victoria · 04/10/2012

I've made mayo using both the fresh mustard and the dry. Both work fine, but I personally prefer the taste with the fresh.

Marie · 04/11/2012

Ana, I don't believe mustard is required for the emulsification of the egg and oil to take place, it just adds another layer of 'flavor'.

Ree · 04/15/2012

I've been discovering coconut everything! And am re-discovering making my own mayonnaise! Thanks for this!

Valerie · 04/19/2012

I've been making my own mayonnaise for over 10 years. It's not nearly as time consuming or complicated as you make it sound. A batch only takes minutes. I don't add the oil, one drop at a time,but rather in a steady stream. Once or twice in the past decade I did add the oil too quickly & the emulsion broke. All I had to do to save it was to start with a new batch (eggs, vinegar, mustard, etc.) in the blender and add the ruined batch as I would the oil in the original recipe. This isn't rocket science!

Esther · 05/06/2012

Jenny your momis right, the trick to making your mayonnaise turnout right every time, you must use a high setting on your blender for good emulsification. In the old days before blenders, they used mixers. Mixers did not rotate fast enough to emulsify well so they had to poor the oil in drop by drop. That is not necessary when using the blender on its highest setting. After blending the initial ingredients, poor the remaining oil in with a small steady stream till it is gone. You may have to stop at some point and stir down the mayonnaise with a spatula and then continue blending. Don't heat the coconut oil up too much. Mix it with the other oil and warm it just enough till it will pour. It sould still be opaque in color. If your mayonnaise does curdle or liquefiy, empty the contents out of the container, blend another egg and a 1/4 cup of the liquid mayonnaise until mixed, then pour the remaining liquid mayonnaise slowing into the container till all the liquid mayonnaise has been added. It should turnout for you the second time. Remember the trick is to use the "whip", "mix" or "high" setting depending on what settings you have on your blender.

Christine · 05/08/2012

This is a very good recipe. This was my first time making home made mayonnaise. I have been wanting to make my own because almost every store bought mayonnaise contains poor quality oils. It needs to sit a minute before you taste it. I didn't have any pepper so I used garlic powder, oregano, and basil. I mixed it with tuna fish, and it was wondrous. Standing over the loud blender was annoying, so I will probably try the food processor the next time. Have an excellent day!

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Coconut Flour Chewy Chocolate Cherry Granola Bars

Comments (4)

Creamy Coconut Cinnamon Smoothie

Comments (16)

Dr. Dutch · 07/27/2011

This looks great. What is the coconut cream?

Sarah:) · 07/27/2011

Click on the hyperlink and it'll take you to the product page.

Sarah:) · 07/27/2011

This was SO GOOD! It's very creamy and the vanilla and CCC give it such a nice touch. The banana isn't overpowering and it's just enough to give it an icy, milkshake-like flavor and texture. I used more then just a dash of cinnamon. If you really want to taste it I'd recommend using at least 1/4 teaspoon. This also makes a very big smoothie. Up the coconut oil to 1-2 tablespoons and it's a perfect 2 serving smoothie.

Shirley · 07/28/2011

DELICIOUS! I had an abundance of frozen bananas so used 1 1/2, also used 1/4 c. Tropical Traditions Coconut (unsweetened) processed with 1/2 c. water instead of the CCC, and added more cinnamon like Sarah suggested. Made 2-16oz. smoothies for us. Loved it!

RACHEL · 07/28/2011

I love coconut so this will be my breakfast from now on!

Patti · 07/28/2011

Have you ever used almond milk or coconut milk? I don't do dairy anymore but boy this looks good!

Kathy · 07/28/2011

Yes, I love both raw milk and coconut milk in this recipe. The more coconutty (is that a word?!) the better! You can also tweak the other ingredients to your liking. I also like to add a scoop of powdered greens to it sometimes. This is my breakfast everyday, it keeps me full until lunch time! :)

Bethany · 07/29/2011

This was so yummy! I used coconut milk and added a teaspoon of cinnamon because I love cinnamon and added about a Tablespoon more of coconut cream concentrate. I also added 2 egg yolks for protein. It was so good!

Joanna · 08/04/2011

This was one of the best smoothie's I've ever made. I use a mixture of coconut milk (mostly coconut cream from the canned kind) and milk kefir. I didn't have any coconut cream concentrate, but the coconut milk made it plenty thick and creamy! I used a heaping 1/4 t. cinnamon. Yum!

Brenna · 08/09/2011

This sounds delicious and I intend to make it. I was wondering what purpose the coconut oil served?

Nancy · 08/15/2011

We drink a lot of smoothies at our house and I sweeten them with raw honey which we buy locally. However, I have coconut cream concentrate from Tropical Traditions in my cupboard which I have not used since I didn't know what to do with it. Now I will try it in this recipe! Thanks!

Lance · 11/30/2011

wow .... this looks really yummY~

Pam · 04/25/2012

I made this today!....hubby and I loved it...thank you! :)

Mary · 05/07/2012

I no longer use milk so I use almond milk and coconut milk. They both make great smoothies!!!

Linda · 05/08/2012

OK still don't know what coconut cream concentrate is- what and where is the hyperlink?

Sarah:) · 05/08/2012

Linda: If you click on the ingredient it'll take you to the product page: http://www.tropicaltraditions.com/coconut_cream_concentrate.htm

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Gluten Free Coconut Flour Chocolate Chip Cookies

Comments (31)

Julie · 10/03/2009

Just starting a gluten-free diet so this recipe makes it sound not so bad LOl Mmmmmmm can't wait to try it

Lara · 10/11/2009

I was wondering can you substitute agave nectar for granulated sugar and do you have to add the shredded coconut? I don't want the cookie to be too coconuty? Any suggestions? Thanks!

Sarah · 10/11/2009

The shredded coconut does not have to be added if you don't want it too coconutty but I wouldn't try to swap a liquid sweetener for the sugar. To do that you would have to reduce another liquid and the only other two liquids used is eggs and oil and both are needed and cannot be reduced. You could probably substitute about 2 tablespoons or so of the sugar for something like brown rice syrup or maple syrup and reduce about that much oil but I can't guarantee that it would turn out that way.

Sherry · 10/15/2009

I sub honey for almost all my recipes that call for sugar. Honey however has a higher sugar content per volume and therefore less is needed. Reduce by 1/4. So far, I have not had any problems and my family has not been able to tell the difference in most cases. You can always try you agave nectar and keep us posted on how it worked although agave is not as sweet as honey nor as think so it may not work as well as honey. You could try half and half of each for starters and see how that goes. I figure, once I'm it the kitchen, it's my creation weather its success or a flop and it's always a good learning experience. So have fun with it!

Sara · 11/07/2009

When you use honey, do you use more dry ingredients to make up for the wetness?

Sarah · 11/07/2009

I suppose it'll depend. Generally you reduce a liquid, but you could add a tad more flour if needed. Just follow Sherry's directions for substituting honey for sugar and then "eyeball" it and see if the mixture is too wet or not. My guess is that it'll be fine considering it's coconut flour (which is a very thirsty flour). Just play around with it and see what you come up with. :)

Doreen · 01/04/2010

I made this recipe today. I made a double batch and added white chocolate chips to one and chocolate chips to the other. They tasted great but were a little on the dry side. other than that, super recipe!

Matthew · 02/27/2010

We're making them right now, and we're not using the coconut flakes. They look good, and we'll let you know how they taste in 15 minutes! :D

lkat80 · 03/07/2010

When substituting agave for sugar, we always use less (because we find agave sweeter) and add a healthy scoop of flaxseed meal (to help balance the liquid/dry balance and add health benefits).

Doreen · 03/08/2010

Thanks for the tip. I'll try to add a scoop of flaxseed meal the next time. They are delicious!

Kara · 03/18/2010

Do you know if you can make this with egg subs? If so what would you recommend? I really want to make these but I have one egg free kiddo in the house and I think it would be tourture for him if I did not share :-)

Sarah · 03/18/2010

Try the flax egg sub (1 tablespoon ground flaxseed steeped in 3 tablespoons water for 2-3 minutes = 1 egg). Also, a tablespoon each of milk and cornstarch mixed together will substitute for 1 egg. I'd give either one of those two a go. :) Let me know how it turns out for you!

Diane · 03/19/2010

If coconut flour cookies are too dry, should I add more eggs or more oil?

Gina · 03/19/2010

Great recipe - we made these tonight. I subbed honey for the sugar and added chopped walnuts. I just wanted to point out that these cookies don't "spread out" when they bake, so if you drop the dough onto your cookie sheet and just leave it as kind of a "ball", that's the shape your cookie will be and the inside may not cook completely before the bottom starts to burn. 2nd batch just went in the oven and I pressed down on each scoop 'til it was relatively flat, then finessed the edges so I have nice round cookie shapes. These are great!

Sarah · 03/20/2010

Diane: If they're too dry, add another egg or two. But wait until a baked cookie comes out and taste before doing that. Oil doesn't really do much saturating here. Gina: Great! Glad you like them. :)

amanecer · 06/10/2010

These cookies are delicious. A little coconutty for my mom who don't like coconut so much, so the next time I will omit coconut flakes, if I bake for her. I don't think these cookies are on a dry side (I have tried cookies that are really dry), may be these have a little rough texture in comparison with regular wheat flour cookies. Good recipe, thanks.

Sarah · 06/10/2010

I'm glad you like them amanecer! :) Give the Chewy Gluten Free Chocolate Chip cookies a try if you want one without the coconutty flavor and with wheat-like texture.

glenda · 08/24/2010

I made these with agave syrup, about a third of a cup, with a little flaxseed meal thrown in because of the liquid sweetener and used EnerG egg replacer for the eggs. They turned out great.

Tiffani · 09/22/2010

I just made these and Mmmmmm they are delicious! I altered the recipe based on previous comments and added about 1/4 c. of arrowroot, 1/2 cup organic dark sugar (like brown sugar) and an extra egg yolk. They seemed less dry to me this way (I've made them before). I added the sugar because I used unsweetened carob chips instead of chocolate. I would not add the extra if I had used choc chips instead. Oh, and I didn't use coc. flakes simply because I'm out right now. :) A more cakey texture but wonderful for a gluten free cookie!

Paula · 04/12/2011

I made these replacing the coconut oil with 1/2 cup melted butter since I didn't have that oil. I also followed Sherry's advice and replaced the sugar with honey, reduced by 1/4. The cookies tasted good, but they were dry as some comments indicated. Next time I may try adding some milk? or some other liquid. Otherwise they were good. I ended up with 17 cookies using a heaping tablespoon of batter for each, in case people are wondering the amount this makes.

kevin · 04/30/2011

made them today. They were good but a little dry. i added an additional egg,still dry. First time using coconut flour so i didnt really know what to expect. All in all I am happy just make sure you have a glass of almond milk to go with.

Joanna · 05/06/2011

I made these tonight - SO easy. I used 1/3 cup honey instead of the sugar - turned out great! Will definately make again. I used a melon baller to scoop, smushed them a bit with a fork and came up with 30 cookies, which took about 12 minutes to bake.

shanna · 06/01/2011

The flavor is great but I find coconut flour baked goods to be too dry for my tastes. I added a banana and used butter to solve this problem.

Lacy · 06/02/2011

These were so dry!

Monica · 06/09/2011

I made these up with 1/3 cup honey instead of the sugar, but even the mix seemed too dry. I added about 1/4 cup (eyeballed) of organic milk, and 1 1/2 tbs butter (whipped cream being the only ingredient), and made them up. Even with that, they came up a tad dry, but definitely good enough for me!

DeeDee · 06/09/2011

I'm thinking that when I do start baking the goodies, that I will add shredded zucchini to the mix. It adds a bit of moisture which should solve the dryness of the cookie. Zucchini tastes so good in baked goods... sh... and no one needs to know! ; )

Christine · 08/05/2011

These cookies are pretty dense but very yummy.

Clare · 10/09/2011

Yum! Perfect! I have been searching for a wheat free cookie recipe, and this one is wonderful. I added an extra egg yolk, included the shredded coconut, made larger cookies, and baked for 20 minutes. Not dry at all. Thank you!

Linda in Los Gatos · 02/02/2012

I didn't have parchment or vanilla but made them anyways. I doubled the recipe and for the "fat" used a combination of coconut oil/canola oil/butter/olive oil (I was scraping the barrel of what was in the kitchen). I formed into balls with my hand and pressed down. 15 minutes didn't seem to be enough for me. Cookies weren't burnt at all despite not having parchment. Cookies are moist and not at all crumbly/crunchy like I like them. (I don't like soft cookies). Flavor is OK but I would NOT have liked these if I used the coconut oil (too strong a taste and I LOVE coconut). I think the vanilla would have really helped mine out a bit (alas, the cupboard was bare). The little boy in our house will probably love them. :)

michele · 02/05/2012

Coconut flour is high in fiber-so it absorbs alot more liquid than regular flours and is more sensitive to humidity in the air. My technique is to add the flour a little at a time to the liquid ingredients until the consistency looks right. So my batch was made w honey (1:1 ratio for the sugar) and HALF the coconut flour called for in the recipe. Rolled dough into balls, flattened and cooked for 17 minutes-they were amazing!!!

sandra · 05/07/2012

i made these without coconut flakes and they worked out great! Made almost 2 dozen with this recipe and were not too dry. The kids loved them too!

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Coconut Flour Oatmeal Raisin & Flax Muffins

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Gluten-Free Apple Crisp

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How to Add Coconut Oil to Smoothies without the Oil Clumping

Comments (8)

Ronn · 08/29/2011

Will pouring the coconut oil into the blender to keep it from clumping work with ANY smoothie recipe, or just with this one that uses rolled oats? For example, would it work with my usual smoothie of almond milk and frozen bananas? Thank you.

Heather · 09/01/2011

Looking forward to trying this recipe, but please, what is a honey date???

kamie · 01/27/2012

do you have to let this 1st ingrediants sit over night? if so, why?

Sarah:) · 01/28/2012

Soaking helps soften the oats and just improves the overall texture. A honey date is a certain type of date, but you can use any kind of date here or none at all.

Mary C · 04/10/2012

What setting did you use on the VitaMix to start the smoothie with the top off without having everything slash out the top?

Sarah:) · 04/10/2012

It was probably started out on the lowest setting, then gradually worked up to a higher speed as needed.

BessCGY · 04/13/2012

This is a terrific smoothie! I was wondering how to ingest 2-3 tablespoons of coconut oil a day when I found this recipe. Many thanks Sarah!

Carol · 05/05/2012

I just take coconut oil straight up twice a day, about 1 1/2 tablespoons each time.

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Lemon Coconut Muffins

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Homemade Coconut Milk

Comments (93)

Tammy · 08/03/2009

If you have a strong blender (vitamix) can you omit the straining?

Sarah · 08/03/2009

No! *bellows* I have a vitamix and no matter how strong the blender you still must strain the milk. If you don't you'll end up with a bunch of glop. :)

Miss Rachel · 10/23/2009

I'll be making some of this and putting it in the freezer in ice trays to use for fruit smoothies. I'm not a big coconut fan, but this could be added to anything... :) just about.

Jane · 11/16/2009

Why not just add coconut concentrate with a little water to substitute the dried flaked coconut and eleminate the straining altogether? Would that work?

Sarah · 11/16/2009

You can mix about 1 teaspoon of CCC to 6-8 oz of water to make coconut cream milk. This can be a substitute for coconut milk but it's not the same (gritty because of the fiber). If you want to do that just mix the two ingredients together. That's all there is to it. If you want a true coconut milk though you have to follow the above recipe exactly. Sorry, but it can't be changed.

cookeaze · 12/13/2009

This looks fantastic and sounds wonderful. I can't wait to try it soon. Although I am a relatively new reader, and not such a good cook, I enjoy this site very much. Thank you for the recipe.

Simi · 12/14/2009

Thanks for the detailed explanation. I wouldn't know what to do with a fresh coconut! The coconut milk in the video looks really creamy and delicious.

Miss Bev · 01/03/2010

Instead of making homemade coconut milk, could I use the coconut milk I've found at the health food store that is unsweetened and packaged like reg milk?

Teri · 02/02/2010

I made this with a fresh coconut and it was really, really good. My kids loved it too. I also made it with the dried cocount and it was very good but fresh, even better and I got 1 quart of milk from 1 cocount.

marisa · 02/17/2010

does this make the equivalent of full fat canned coconut milk? I am trying to make "ice cream" and can't eat guar gum, which is in all canned coconut milk.

Sarah · 02/18/2010

Marisa: Yes, it does.

Barbie · 02/25/2010

Can you use CCC to replace milk for a baby? My grand daughter is allergic to milk and I'm worried about her drinking nothing but soy milk. Any ideas of how I can use CCC as a baby formula? Thanks!

Sheri · 03/25/2010

Can you use 7/8 cup coconut flakes rather than shredded coconut?

Sarah · 03/25/2010

The measurements would be totally different as the flakes are a different shape and would fill a cup less then shredded would. I would either grind the flakes until they're finer like the shredded or double the amount of coconut, at least. I'm really not sure how much flakes would equal the shredded though, but you can experiment and see what works for you.

Ruth Ann · 06/02/2010

Can you do one blending with the coconut and water? I have a Vitamix and have never blended the pulp again. However, I blend it for 2 minutes on full high. The pulp is like flour. I dry it and use it in my granola. Why blend it twice?

Sarah · 06/03/2010

You blend it twice to extract all the milk so that you have a "regular" coconut milk. The first blending and straining is more like the "cream of coconut" sold in stores. The second time you blend and squeeze gives you the regular coconut milk.

Jackie · 06/15/2010

Can you make this ahead of time and store in fridge, if so, how long will it keep? A week?

Ernestine · 07/15/2010

I tried this recipe, and it is the bomb...I buy dried coconut, from the bulk section of my grocery store, and following this recipes, have creamy coconut milk for days...I use my blender: no additives, no sugar; I strain it. I usually make enough for three days at a time, and freeze the pulp..if anyone knows any recipes, besides coconut shrimp, to use the pulp with, I would appreciate it. This is a good version, though for coconut mild...

Taza · 07/19/2010

i understand that using CCC produces a grittier end result; is this also true if using coconut flour? just curious! thanks!

Sarah · 07/19/2010

Er, coconut flour would be even worse. It's basically pure fiber. The fat and water content that makes the CCC creamy has been totally removed from the coconut flour. Therefore it won't even give you a milk. Just stick with making it as the recipe says or the CCC milk if you're in a pinch for time. :)

Taza · 07/20/2010

had a feeling this was the case. thanks so much for answering!

Renita · 07/21/2010

I have been making coconut milk since I first saw the video which has been about 2 mo. and I just love it. Love it on cereal no more milk after taste. I am going to make a Chia Tapicoa pudding today with it and see how that is. My question is: Is there anything I can use the pulp for after I am finished making the milk? I am looking forward to watching & trying your other videos and recepies.

Sarah · 07/21/2010

Glad you like the recipe Renita! If you have dogs, cats, horses, etc., any pet that will eat coconut, give it to them or make pet treats by mixing the coconut with a bit of coconut oil and shaping freezing until hard. You can also use it for granola, cookie add-ins, and things like that. Do some experimenting.

Ev · 08/14/2010

I'm no expert, but it looks as if the pulp left is similar to coconut flour. I won't try using it by itself like coconut flour, but why not use it as an additive in breads, cereals and such?

Steph · 08/22/2010

Hi Sarah, Thank you for this recipe. When I've tried making coconut milk from dry shredded coconut, the oil in the milk solidifies as soon as I put it into the refrigerator. I guess I can reheat it with use, but would it go bad if I just left it out at room temp?

Sarah · 08/23/2010

Steph: Yes, the coconut milk will go bad fast if left at room temperature since it contains no preservatives. Even in the refrigerator I don't recommend keeping it for longer then 2 days.

Nadya · 08/31/2010

I've been making coconut milk kefir (using kefir culture) for about 7 months & love it! I've been using canned coconut milk - & did try making it with coconut flour - this looks like a great option! Kefir cultures in ~ 24 hours at room temperature, & is higher in probiotics than yogurt - & is yummy besides! I'll have to experiement :)

Toni · 09/09/2010

Nadya, coconut milk kefir sounds wonderful. Do you have a source for kefir cultures and directions?

nourishthespirit · 09/21/2010

I'd love to make it with kefir also. Have yet to make any coconut milk, does a nut milk bag work as well as cheesecloth? And what are the nutritional benefits to this milk? I understand it's super fatty. thanks! love this site

Sam · 09/29/2010

This is a good recipe, but I use less water, because I think the coconut milk is a bit runny. I basically just use 1 cup of shredded raw coconut to 1 cup of warm water (not over 110 degrees, to preserve the enzymes). I only process it once. Turns out pretty well too.

Alison · 10/02/2010

I love the coconut milk coffee creamer that you can buy prepackaged at the store, but I can't seem to get the sweetness right when I try to make it from scratch with coconut milk like this. Any suggestions for proportions? Thanks!

Eve · 10/05/2010

-1

Is there such thing as a coconut milk pressing gadget that can be used to avoid hot fingers when pressing the milk out of the hot shredded coconut? I make one quart of coconut milk per day, so I'm not looking for anything large or expensive.

Thia · 10/10/2010

Ernestine: Make macaroons! There is a recipe on this site for them, calling for shredded coconut-- I use the pulp left over from milk making. Works great!

Renita · 10/10/2010

Eve, I saw your question and what I do is use a potato ricer, it's not perfect but works pretty good. It can be a little messier because of all the changing you have to do because of the amount you can put into it, but sure beats burning the hands. It would be nice if someone would come up with a press of some sort better then the potato ricer to do the squeezing with.

Laura · 10/17/2010

If 1 gallon of shredded coconut weighs 3.5 pounds, then 1 cup of shredded coconut weighs 3.5 oz, and 7/8 cup weighs approximately 3 oz. If 1 gallon of coconut flakes or chips weighs 2 pounds, then 1 cup of flakes or chips weighs 2 oz, and 7/8 cup weighs approximately 1.75 oz. To make this recipe with coconut flakes or coconut chips, either measure 3 oz with a kithcen scale, or measure out 1.5 cups.

Kim · 12/18/2010

I love the coconut cream concentrate! I found the preperation for it messy and hard on my hands. The heavier stuff was packed on the bottom and was hard to mix in. I put the jar upside down in my dehydrator (any warm place would do) until melted. When you turn the jar over and open it you can more easily stir it all together

Kim · 12/18/2010

I had the best curry the other day and decided that if I could make it myself I could get more vegetables in us. I made my own coconut milk and made a pretty yummy version of curry. My curry loving man even said it's a keeper thank you, Kim

Ernestine · 12/22/2010

First, let me say...I love the homemade coconut recipe...second, if I drink about a cup in the morning and a cup in the evening...I do not have hot flashes at night...for real...coconut is good to "help" regulate the thyroid...the only thing I am stumped about, is what to do with all the used coconut pulp, besides making coconut bars...I have a lot in my freezer...any ideas?

Sarah:) · 12/22/2010

Ernestine: Try using it as you would normally (baked goods, granola, etc.). It's also a great treat for pets (dogs, cats, horses, so on).

Georgell · 01/18/2011

I was thrilled to find this site and know others are making homemade coconut milk. I use it to make kefir with Body Ecology Kefir starter and it's delicious! And it produces an inch of delicious cultured cream at the top! My question is, can anyone tell me what the nutrient value of the pulp is? I dry it in the oven as the kefir is culturing at 75 degrees. Is it primarily carbohydrate? Is there any nutrition left in it?

Georgianna Kiker · 01/20/2011

I just made (2) batches of the coconut milk and I am so happy with the results. I had been buying a coconut coffee creamer, it was good but had more ingredients than I wanted. I have been a customer for a little while and I couldn't be happier with your products. They are the best. Thank you for all the care you take to produce each item and sharing your recipes. Thank you again for not taking short cuts and providing the best possible coconut products.

Laura · 01/28/2011

The recipe sounds wonderful. Can't wait to try it. I have a question about the cheesecloth. Cheesecloths that I ever used could only be used once as the food particles were too difficult to remove. Do you have a certain kind of cheesecloth that you use that can be reused?

Cheryl · 02/03/2011

@ Ernestine... Can you post that recipe for coconut bars? sounds delicious!! Thanks, Cheryl :)

Georgell · 02/06/2011

I have pressed it through a fine strainer with good results, and i now have a gizmo that looks like a giant garlic press that I picked up at the Goodwill that works great! Cheesecloth sounded like a mess to me.

Tabetha · 02/09/2011

This is a fantastic recipe for those of use who can't tolerate guar gum, which is in practically everything processed. Now I can make Tom Yum Soup!! YAY, Thank you so much!! <3

Elina · 03/11/2011

Sarah, You said about the pulp: "Try using it as you would normally (baked goods, granola, etc.)" Could you please elaborate? I have made the milk twice already and I absolutely love it but I feel bad discarding the pulp as it tastes so good. I want to make some macaroons but they call for certain volume of shredded coconut (e.g., 5 cups or so). The pulp is very "compressed". How does it translate? Thanks!

Sarah:) · 03/12/2011

Elina: Just fluff and dry the coconut pulp as use as any recipe directs. I don't recommend using it where the coconut is a main ingredient, like macaroons but just experiment with your favorite coconut recipes and see how it turns out. It may work in a macaroon recipe, I'm not sure. The results won't quite be the same though.

Thia · 03/12/2011

I use the pulp after making milk for macaroons, and it works wonderfully! I use this recipe: http://www.freecoconutrecipes.com/recipe_CoconutMacaroons.htm

Polly · 03/18/2011

This is for Barbie re baby formula. Find a recipe for homemade baby formula and use the coconut milk as a substitute for whole milk. Soy milk & formula is very bad for babies and small children, bringing on early puberty and, in the case of my granddaughter, a diaper rash that ate off the skin! Recommend a goat milk formula or try the coconut.

Sandy · 04/23/2011

Several people have asked if you have to use cheesecloth to make coconut milk: I use a jelly bag, the same one you use to strain fruit for making jelly. It works great and you can reuse it as many times as you need to. It is even large enough to make a double batch of coconut milk. I got mine at Walmart and you get two to a package for around $5.

Steph · 04/29/2011

Hi!! I have quite a bit of organic coconut shreds on hand, and as a coconut-milk lover (I make mine with canned + water), I would love to make it purely by myself. Just wondering, what would the nutritional stats of this homemade version be?

Brandy · 05/09/2011

I was wondering if I could make coconut milk yogurt with the home made coconut milk. Will it spoil w/in the 24-48 hrs that has been mentioned here? Does the coconut kefir spoil as quickly as well?

Sarah:) · 05/09/2011

Brandy: If the coconut milk is left out at room temperature it will definitely spoil very quickly. In the fridge however, it may last a little longer. We recommend using it up in the first 48 hours though just to be on the safe side. But keep and eye on it and see how it holds up. If it starts to look or smell "off", it's gone bad.

Thia · 05/09/2011

Brandy: I would think you could! I've made yogurt out of home made nutmilk using the same process (using a mixture of various raw nuts & coconut). I imagine it would last as long as any other home made yogurt. Can't say for sure; mine was gone after a few days. :)

gogococo · 05/25/2011

Just made this for the first time and was pleasantly surprised that I ended up with nearly 1/4 cup MORE than the 1 cup yield. Maybe it's because I used a bit more water than 1/2 c. on the 2nd blend, and I used a cloth bag, which I squeezed very hard. It's probably just like a nut bag, but a lot cheaper (cheesecloth was about $4 so I wanted to try what I already had). It's used as a filter when making Puerto Rican coffee (a friend gave it to me, it is aka "coffee sock" a cone-shaped fabric sewn over metal ring, with wooden handle, found in Spanish-type stores). Also, I used very hot water that had recently been boiled, but had no trouble squeezing it out because after blending, it had cooled down. Then I used all the pulp in a triple-batch recipe of banana bread, and it tasted great (barely can tell there's any coconut in it) Hope this helps somebody!

susan · 06/06/2011

Hi, gogococo. Could you post your banana bread recipe? Also, does anyone have an easy method for getting the pulp out of the cheesecloth? I always end up with a huge mess! Maybe the jelly bag is easier to empty/clean. I'll look for one.

gogococo · 06/06/2011

BANANA BREAD RECIPE (with my changes in parenthesis) Preheat oven to 350 degrees. Cream together: 1 C. SUGAR (3/4 c. organic brown sugar) 1/2 C. BUTTER (1/3 c. coconut/palm oil blend) 1 EGG 1 TSP SALT (about 1/2 tsp.) Add 1 C. MASHED BANANA Add 1 TSP SODA & 1/4 C. BUTTERMILK (coconut milk) ALTERNATELY WITH 1 3/4 C. FLOUR (part flax seed, ground, and add the leftover coconut, and walnuts if desired) BAKE IN LOAF PAN ABOUT 40 MIN. (I make muffins instead which bake in about 20 min.) They are yummy but my husband detected the coconut texture which he didn't like, but could tolerate. I always double the recipe. Have fun and play with it if you'd like!

Rosie · 07/07/2011

I made a double batch of the coconut milk the other night, and it turned out beautifully! It's too rich for me to drink regularly, but at least I know I will never need to buy canned stuff again to use in my baking! One question though -- why is it necessary to use hot water? When I blend the water and coconut in my VitaMix, the pulp is steaming hot by the time I stop the blending (to the point where I need to put it all in the fridge for about 15 - 20 minutes to cool down). I don't know how anyone can be squeezing milk at that temp!

Amelia · 07/12/2011

I've just started making my own yogurt (cow milk) . I see someone else has made kefir with this coconut milk. Does anyone have a recipe or tips for me to make yogurt with coconut milk?

Ruth Ann · 07/12/2011

@ Rosie...steaming hot... I use cool water, and it works fine in my Vitamix. The way this is...you're right, you cannot handle it, too hot. I also put a few dates, and a pinch of pink sea salt in mine, as well as some pure vanilla powder. Then put it in the fridge. The next day I pour it into the Cuisinart Ice Cream maker and have vanilla coconut icecream...yummy. A frozen banana can be blended into the milk before putting into the ice cream maker and then you have banana vanilla coconut ice cream. So wonderful for summer or with other desserts in winter.

Janet · 07/25/2011

I went to a paint store and bought the bags used for straining paint- the smaller size that is for a gallon paint can is wonderful- fine mesh, no coconut gets through- about $1.99!

Jocie · 08/09/2011

My daughter helped me make this tonight; I am so thankful for the recipe! My 8-month old baby has been very sick and we needed to switch her formula. We usually use the Nourishing Tradtions Raw Milk Formula, but we just lost our raw milk supply. I made her a batch of formula with canned coconut milk, with the raw milk recipe as a guide, which she liked, but of course I'd prefer if she had this nourishing homemade version. I have just one question I was hoping you might be able to help with: the raw milk recipe calls for a base of 2 cups of milk and 1-7/8 cups water, along with several other ingredients. About how much homemade coconut milk would you suggest I use to parallel this, nutritionally?

Fern · 08/11/2011

Hi Everyone, I was reading through everyone's comments and the one that seemed to be repeated was how to "squeeze" the milk out, without burning yourself. I haven't made coconut milk yet but, I do make soy milk alot and the process of using a bag and squeezing the milk out would be the same. Suggestion: I have a hand held potatoe masher that I use against the bag. Works great for me!

Jocie · 08/11/2011

My daughter found what I figured was the easiest method of squeezing the most milk out without burning her fingers: after she gathers the pulp into a "ball" in the cheesecloth (actually, we use linen/cloth napkins- easy to clean and reuse), she would blow onto the ball, then twist and squeeze. Cooling the outside surface was enough for an effective squeeze, then blow again. Good for lung exercise, too! Anyone have any thoughts on my baby formula question above?

Fern · 08/12/2011

This morning I was thinking about what I had posted yesterday afternoon and I have another suggestion for you if you don't have a potatoe masher to use to squeeze the milk out of your bag or what ever else you put your pulp in. Any thing sturdy that won't bend when you put some pressure to it should do the job. Ex: a stainless steel soup ladle, perhaps even a drinking glass (although that may not be as easy to hold on to since most don't have a handle). Hope this helps! Fern

Linda · 08/17/2011

I put the coconut through my Omega single auger juicer after soaking it in hot water and it works beautifully for extracting the milk. One word of caution, though. Please make sure your coconut is not rancid. I used some that I had in the cupboard for several months. It did not taste good like the newer coconut that I had and my daughter got sick from it and threw up about 1/2 hour after drinking it. However, the newer coconut tasted so yummy! So much better than the store bought cans I have been using for years. Linda

Maxine · 09/16/2011

I used to make "Barley Formula" for my son when he was little, once I stopped nursing him and he really thrived on that! I made it with goat's milk, but coconut milk would probably be great. I would have to find the recipe, as it was 30 years ago. But I will look and post it if I do find it. The Barley formula was very nutritious and he loved it. He went from being a scrawny, little baby to a happy, healthy one. And I would never use soy, especially for babies! It could mess up their hormonal balance and it does not create viable protein, especially for babies. I hope this helps and I will look for that formula and post it. Maxine

Kathleen · 11/27/2011

To all those asking about baby formulas: I would first compare nutritional analysis of baby formulas with coconut milk . Just because coconut milk is white and liquid doesn't mean it will provide the nourishment a baby needs. I may be wrong about this -- but it seems like a good thing to check out first before making substitutions. For example, to my knowledge, coconut milk is not a great source of calcium (a mineral found in cow and goat milk). Look into this first.

Christine · 11/29/2011

I would suggest comparing it to the nutrient content of mother's milk (human) rather than cow, goat or any other animal. There is no established human need for dairy products that I know of, and for many it can be harmful. After all, in this case a coconut formula is being used as a substitute for mother's milk, so I would try to more closely replicate that rather than a non-human animal product that is already being used as a substitute. Despite all the advertising by the dairy board that we "need" the calcium from cow's milk, the calcium/magnesium ratio needed by calves is not necessarily what a human baby really needs to keep the electrolytes in balance, or to build healthy human bone. - Just another among many reasons to try to duplicate mother's milk rather than cow's or even goat's.

Shirley · 12/11/2011

Thanks for all the posts everyone. I just found this website as I am looking for a source of coconut milk not canned. So iam really excited to have all this info on making my own.

Shirley · 12/11/2011

Well I made it and it is delicious! Thank you!

victor · 12/22/2011

Can one double or triple the coconut milk receipe?

Wendy · 12/22/2011

Can this be made in a double batch? I realize it doesn't keep very long, but making 1 cup at a time is not enjoyable.

Sarah:) · 12/22/2011

Victor and Wendy: Yes and yes.

Shaina · 02/09/2012

I take the pulp and add about 3 mashed bananas then spread it out on a dehydrator sheet and make "banana flatbread" out of it. Super yummy!

Mary C · 02/27/2012

If you're using this for baby formula, I would think it would be extremely important to make sure the protein content is equivalent to that of human milk. The medium chain triglycerides and lauric acid content of coconut is excellent, but don't shortchange the baby on protein!

valerie · 03/01/2012

I have a group of people who want me to make coconut milk for them through our local online farmer's market. If I can pull this off I could make a little extra money. But I really need this stuff to stay "good" for a bit longer. Will it last 4 or 5 days in the fridg? I see most references say use it within two days. That seems rather fast. I am going to do my own experiments, but want feedback from the group. If I remove the "cream" will it last longer? I removed the cream to make a "beverage". I made some last night and it was amazing, I just added a generous splash of organic pineapple juice and WOW! I couldn't control myself and gluged down the whole jar full. Anybody else here have recipes for making coconut milk beverages?

Sarah:) · 03/01/2012

Removing the "cream" will only be a waste, since that's pretty much all your coconut right there, the rest is just barely flavored water. When you refrigerate this, the denser cream will separate and harden from the water, which is a pain if you're making a large batch. You could add a thickener like the canned variety, which is usually guar gum which will help with that, but as far as how long it will last, 4-5 days would be pushing it. It might not be spoiled yet but it won't be fresh anymore. You could experiment with freezing it, but not having done that myself I have no idea whether the texture would remain the same once defrosted.

Helen · 03/09/2012

I would like more recipes to use up the pulp after making coconut milk.

Kathleen · 03/09/2012

This recipe for coconut milk freezes well. Just give it a good shake when it is thawed. It will still separate once thawed, and not last more than two days at the most. The sooner you use it, the better.

Kathleen · 03/14/2012

Here's a great recipe for using coconut pulp, the stuff left over after making coconut milk. Coconut Pancakes 1 1/2 cups coconut pulp (squeezed dry, but still moist) 1/2 cup whole wheat flour 1 tablespoon baking powder 1/2 teaspoon salt 1 beaten egg, lightly beaten 2 tablespoons coconut oil 3/4 cup to 1 cup coconut milk (the amount of milk you use will depend on how dry your coconut was squeezed out when you made milk) Mix all dry ingredients. Mix all wet ingredients. Blend wet and dry ingredients together. Do no over-stir. Add more coconut milk if needed to get a pancake batter consistency. Blend just until dry flour is no longer visible.It should drop easily from a spoon. Heat and oil a griddle. Spoon batter onto griddle, turning when underside is brown and cook other side. Note: I freeze left-over coconut pulp in zip-lock bags, each bag containing 1 1/2 cups coconut pulp. Take it out of the freezer the night before and let it thaw in the fridge for pancakes the next morning. Serve with fresh fruit, honey, or agave syrup.

Kathleen · 03/14/2012

Valerie, I sell coconut milk at our local market. I pour it into 1/2 pint and 1 pint plastic jars, and freeze it immediately. I take it to the market in a cooler with blue ice and sell it frozen, telling the buyers to use it within two days after thawing it. Coconut milk spoils easily, and that is why I sell it frozen. If I sold it just chilled, but not frozen, it would already have lost one day of its two-day freshness window (if made the day before the market). It will separate -- that is natural, as we don't use a stabilizer. Just tell your customers to give it a good shake before using it. None of my customers objects to its being frozen, and none objects to the separation.

valerie · 03/15/2012

Kathleen, Fantastic suggestion about freezing. I have been thinking I would do that too. But once the coconut milk has seperated out it will not reconsititute no matter how hard I shake it. That part stumped me.

Helen · 03/15/2012

I made a double batch of coconut milk today and experienced using the pulp leftover instead of coconut flour. The bread is delicious! Here is the recipe 6 eggs, from pastured chickens 1/2 cup ofGhee or milted butter 2 tablespoons of honey or coconut crystals. I used the crystals. 1/2 tsp sea salt 1 tsp baking powder 3/4 cup of coconut flour or pulp from a double batch of coconut milk. Whisk all the ingredients together and pour into well-greased loaf pan and bake for 40min at 350 degree oven. As soon as it is finished baking, turn out onto a rack and let finish cooling.

Mary C · 03/15/2012

Thanks for the pancake recipe, Kathleen. Do you know if it will work without the wheat flour, or if not what will work in its stead? Thanks!

Helen · 03/21/2012

I use a french coffee press for separating the liquid from the pulp. works like a dream and cleanup is as simple as a rinse!

Mary C · 03/22/2012

That's brilliant, Helen!

Thia · 03/22/2012

I think it's brilliant, too, Helen!! I'm going to give my french press a go, today!

Kathleen · 04/11/2012

Mary, I have only made the pancakes with whole wheat flour, but I would guess this would work with other flours, if you didn't mind a different texture. Maybe with oat flour?

Stacy · 04/28/2012

I have a chinois (an extremely fine-meshed sieve) that I use to strain my soup stocks to end up with a very smooth-textured stock. I use a wooden cone with a handle to push any liquid remaining in the solids that have collected in the bottom of the chinois. Does anyone have any thoughts on whether this might work for "squeezing" the coconut milk out of the pulp?

Thia · 04/29/2012

Stacy: I've seen a video where someone used one of those for making coconut milk, so it *will* work. I personally thought it looked like a lot of hassle. But it may be fine, to you, given you are used to using it. :-) All: I tried the french press method, mentioned above, and found I ended up with far less milk than I normally do. I ended up putting those remains into my nutmilk bag (what I normally use) to get the rest of the milk out. I've also tried an auger juicer (*not* a centrifigal one) and decided the cleanup wasnt worth it. The end result was the same as a nutmilk bag for quantity, but more cleanup. I've also tried a potato ricer (not sure right now if that was mentioned above, or on another site) and found that to take strength I do not have. For me, the nut milk bag works best, hands down. I have not tried the cheesecloth & colander set up, as I already had the nut milk bag. I tried the other methods because I was hopeful for a method that would keep my hands out of the milk, but have decided that mess is less trouble than any of the other methods I've tried. :-)

Stacy · 04/29/2012

Thanks, Thia! I'll be sure to post my opinion on the ease (or not) of using the chinois once I give it a try.

Rachel · 05/07/2012

To make coconut milk I use my vitamix blender to blend up the coconut with water and then I use my masticating juicer to remove the pulp and end up with as much milk as possible. I live near the tropics so I've mostly used fresh coconut but I'm moving so I may try using dried coconut.

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Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting

Comments (17)

gfveg · 10/31/2009

is there any sweetener in the cake? or just in the icing?

Sarah · 10/31/2009

The honey and orange juice are the sweeteners.

NL · 03/02/2010

For the frosting recipe you indicated that stevia could be alternated with raw...? Raw what? Is it raw honey? Please advise. Thanks. BTW the cakes looks delicious in the photo. I am looking forward to trying the recipe. NL

Sarah · 03/03/2010

Hi NL, Yes, it's raw honey. I'm sorry...my bad! Thank you for noticing that. :)

anavictoria · 12/29/2010

I would like to know if I could use 6 tablespoons of sugar or applesauce instead of the raw honey.

Sarah:) · 12/30/2010

I'm sure powdered sugar would work in the frosting.

Angie · 02/26/2011

Oh, these are good. You really have to watch the icing though. (it hardens really, and I mean really fast, once it is sitting on your counter.) But when it is the perfect consistency, it tastes really smooth and sweet. Make sure that you let the cake cool before frosting. I made that mistake and the frosting started to melt! I made cupcakes and they had a nice texture. I just cut the baking time in half, so about 15-20 minutes. You'll enjoy these!

Joel · 08/04/2011

Can you sub the liquid stevia for the honey in the cake as well? If so what would the substitute amount be?

Nanale · 08/06/2011

Made this cake today and we ate most of it without frosting. It actually is a cross between a cake and custard because of the eggs and is so moist. Decided not to frost it but just added more than 1/2 fresh orange juice with pulp. Very yummy...thanks for the recipe.

demi · 12/06/2011

couldi use lemon zest for th eicing and the cake?and also instead of coconut oil can i use butter or oliveoil????thanks

Angie · 12/07/2011

I think that you could use lemon zest. It would give it a slightly different flavor, but lemon and orange are both citrus fruits so I don't think it would make that much of a difference at all. In the icing you need to use coconut oil, olive oil wouldn't work and I'm not sure about butter. But you might be able to substitute melted butter for the coconut oil in the cake. Modify at your own risk. I've tried this recipe and it's fantastic! Hope this helps!

Rachel Cobb · 12/10/2011

I am so happy to find this recipe! I made this over a year ago (2?) and it was sooo good and I couldn't remember where I found it! This is so fun and interesting to make and I really enjoyed the flavor.

Susanne Leasure · 12/14/2011

I live in the tropics (Belize, where coconuts and all their products are abundant, except coconut flour, which I am still looking for) and it is far too warm to make the icing as you mentioned. Any suggestions? Butter is not easy to get either.

Angie · 12/15/2011

Maybe a shortening based icing?

Sarah:) · 12/15/2011

Palm shortening would be a good substitute for frosting recipes.

Angie · 12/30/2011

I made this again for the third time but since I didn't have any oranges, I substituted lemon juice for the orange zest in the cake and lemon juice in the frosting as well. It turned out just as delicious! So if you don't have any oranges in the house, you can always substitute lemons. :)

sbf · 05/07/2012

tastes like muffins i've made with coconut flour, not cake-like at all. oh well... will have as muffins for breakfast!

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Gluten Free Strawberry Coconut Muffins

Comments (13)

bana · 01/04/2010

hi! can i substitute butter for the coconut oil? or even use another oil instead?

Sarah · 01/05/2010

Yes, you can but coconut oil is recommended. The muffins should turn out just fine with butter but if you have coconut oil on hand do give that a try. :)

Deb · 03/28/2010

Hello, Should the coconut oil be in a liquid form or solid? I keep mine in the fridge and it is hard and of a waxy consistency. Thanks!

Sarah · 03/29/2010

Coconut doesn't need to be refrigerated. It can be stored at room temp. For the recipe, I'd melt the oil. It'd make it easier to mix in and everything.

candy · 06/11/2010

just made these! they taste really good, not too coconutty. i left out one egg (only used 5) and did use the coconut oil, melted and poured slowly into the egg mixture. they were a bit greasy. next time i will try leaving out a little of the oil or substituting 1/2 apple sauce (or greek yogurt) 1/2 coconut oil. they also puffed up nicely, so only fill cups to 2/3 full....had a couple lava issues with the ones over filled. all in all, great, simple recipe!

Debra · 07/28/2010

Delicious. For a second batch, I added some almond extract and sliced almonds for rave reviews.

Holly · 08/21/2010

How long will they keep in the frige and freezer?

Angie · 02/26/2011

Just made some of these yesterday. The strawberry cream cheese is delicious! It goes nicely with the berry filled muffins. Altogether, they were good! I'm not sure how long these will freeze. They probably will only last a week or less.

Angie · 02/26/2011

I mean that they will probably only last a week or less because I will eat them fast.

Cari · 07/04/2011

Debra... how much almond extract and almonds did you add? And did you leave anything out from the original recipe? Sounds scrumptious!!

Roger · 11/02/2011

A winner! These (w/o the topping) have become a breakfast staple in our house for months now (and for snacking at other times!) I now consistently make a double batch, twice weekly, storing them in the fridge. I use half as much honey as the recipe calls for, and add instead dextrose/glucose for the difference (low glycemic index), which makes them very low-sugar as well. I do this with virtually all recipes - in this case making healthy muffins healthier yet!

Renee · 03/15/2012

Super delicious! Thanks for the recipe! :)

Jaime · 05/07/2012

I have made many bad coconut muffins but these were great! I felt the batter looked a little dry so I added 1/4 c coconut milk. The sauce was ok but isn't really needed because these muffins are great on their own. Seems to be a good base recipe to try with other fruits. Did turn out pretty sweet so I might try cutting back on the honey next time.

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