How to use coconut oil - the top 3 recipes with coconut oil

Oct 19, 2022 Michał Pelc

Coconut oil - which we have written about many times - is not a fancy marketing product, but an ingredient that works great in the kitchen. The fat in coconut is made of a hard flesh called endosperm. It has the form of a liquid oil with a coconut scent. Refining makes it a hard, odorless form of white fat that is great for frying.

Why is he healthy?

Coconut oil is considered the healthiest in the world. It is added to salads, cakes and soups. It does not change the taste of dishes, you can fry meat, fish and vegetables, as well as various pancakes or pies. Of course , you cannot forget about its cosmetic properties - but this is a topic for a completely different entry.
Nutritionists recommend coconut fat to add variety to your daily diet due to its beneficial properties. As a reminder, only coconut oil:

  • speeds up the metabolism
  • fat burning
  • has an immunizing and antibacterial effect
  • antifungal
  • antivirus.

It is also recommended for avitaminosis, digestive and skin problems. It should also be remembered about the unique aroma that it gives to the dishes of which it is an ingredient.

Natural? Natural!

Your easiest way is to consume coconut oil in its most natural form. Always with mealtimes to ensure optimal absorption. Adults are recommended to consume no more than 3 tablespoons per day. But coconut oil is actually a whole range of culinary solutions and people who even love to discover new flavors can try various dishes with coconut oil, which you can get from us .

We chose 3 most interesting recipes - which have two common features - they are tasty and quick to prepare. They should not be difficult even for people who do not cook on a daily basis. These recipes can surprise even the most demanding guests. Here they are:

Recipes using coconut oil

Vegetable soup with curry in coconut oil

Serves 4
Preparation time: 0.5 hours


  • 1 liter vegetable stock (you can use bio bouillon cube)
  • 1 can of lentils (720 g)
  • 1 can of pineapples (430 g)
  • 400 g of carrots
  • 1 leek (white part)
  • 200 ml of soy milk
  • 2 tablespoons of coconut oil
  • 1 tablespoon of curry
  • 1 teaspoon of soy sauce
  • Pinch of salt
  • A pinch of pepper

Slice the carrots or grate them on a coarse-mesh grater and add them to hot coconut oil. Fry for 1 minute, stirring constantly. Add the leek, cut into medium thickness slices. Fry another 2 minutes over medium heat. Pour the vegetable stock. Add curry, drained lentils and diced pineapple. Mix everything well. Bring to a boil and simmer another 5 minutes until tender. Finally, add the soy milk, pepper, salt and soy sauce to taste.

Herbal dip with coconut oil


    • 4 teaspoons of coconut oil
    • 2 teaspoons of finely chopped onion
    • 1 teaspoon of finely chopped leek
    • 1 teaspoon of basil
    • 1 teaspoon of marjoram
    • A pinch of hot pepper
    • 1 teaspoon of Himalayan salt
    • A pinch of pepper


Put all the ingredients in a small pot and warm it up slightly. The whole thing should not boil over. The point is for the flavors to come together in warm temperatures. This type of dip is suitable for spreading on bread as a substitute for butter or margarine. It also tastes great with pasta.

Stuffed eggplant

Serves 4
Preparation time: 1.5 hours (with baking)


  • 2 eggplants
  • 4 tomatoes
  • 1 onion, cut into rings
  • A large spoon of finely chopped parsley
  • 40 grams of yellow cheese
  • 2 tablespoons of coconut oil
  • A pinch of coconut sugar
  • Pinch of salt
  • A pinch of pepper


Scald the tomatoes with boiling water, peel the skin, dice them, evaporate in a hot pan and blend. Cut eggplants in half. Hollow the middle so that the skin remains about 2.5 cm of flesh. Cut the rind lengthwise from the outside, lightly salt it on the inside. On each side, fry for a while in coconut oil. Set aside. Fry the onion and garlic in the same pan in the remaining oil. Add the mixed tomatoes, diced hollow flesh and simmer until tender for 10 minutes. Add coarse-meshed cheese, leaving a little to sprinkle on top, season with pepper, salt and sugar. Fill eggplants with stuffing. Place in a greased baking pan, add a little water. Bake for about 45 minutes at 180 degrees. 10 minutes before the end of baking, sprinkle the rest of the cheese and green parsley on top. Serve warm.

Check also our other entries:

Refined or unrefined coconut oil?

How to make perfect pancakes?

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