This coconut oil is delicious, it can be used in many ways, from baking to baking, it has a lightness, it tastes amazing and the coconut oil has lots of health benefits, so why don’t you try it?
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It’s very popular in the US, so this is my favourite way to make coconut oil.
The trick to making it at home is to use coconut oil instead of margarine, which makes the recipe even more simple.
You can use the same coconut oil as the ones you can buy at grocery stores.
I’m not going to lie: I was a little disappointed when I tried the recipe because I thought that the coconut cream would have the same amount of coconut oil, but it was actually very thin and creamy, which meant that I had to use the extra oil.
However, the coconut milk I used in the recipe actually contained a lot more coconut oil than I was expecting, so you can use that if you want to.
The coconut cream recipe is very easy and requires no special equipment or ingredients.
Here’s what you’ll need: Coconut oil (or coconut cream) 1 tablespoon coconut milk 2 tablespoons coconut flour 2 tablespoons unsweetened cocoa powder 1 tablespoon baking powder 1 teaspoon baking soda 3 tablespoons olive oil 2 tablespoons coconut oil 1/4 cup almond milk 1 teaspoon coconut oil 3 tablespoons olive or canola oil (for frying) 1/4 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon fresh lemon juice 1 cup coconut or almond milk (you can substitute 1/2 cup of coconut milk) Coconut cream ingredients: 1 tablespoon of the coconut fat from the coconut (or another fat from coconut, such as flax, sesame or soy) 2 tablespoons of the unsweeten cocoa powder (optional) 2 tbsp of coconut flour 1 tablespoon sea salt 2 tablespoons olive, canola or almond oil (optional, but you can also use olive oil) 1/8 teaspoon vanilla Extract (optional), or fresh lemon juice, to taste Directions: Place the coconut or coconut milk in a bowl.
Add the coconut flour, cocoa powder, baking powder, vanilla and baking soda to the coconut.
Stir until combined.
Pour the coconut mixture into the bowl.
Mix together until smooth and well combined.
Add the almond milk and the olive oil to the bowl, and stir to combine.
Add salt, lemon juice and coconut oil and mix well.
Tip the coconut/cocoa mixture into a clean baking dish and spread it out.
Bake in the oven at 400 degrees for 10 minutes or until golden brown.
Cool on a wire rack and then refrigerate for up to one week. Enjoy!