Coconut Pie Crust

Ingredients:

• 1 1/3 cups unbleached flour
• 1 teaspoon salt
• 1/3 cup coconut oil, solid
• 3 tablespoons coconut milk,* cold

Directions:

Stir flour and salt together in a bowl. Stir coconut oil and milk together.

Using a fork, stir the flour lightly while adding the milk mixture in streams. Mix the dough just until it comes together.

Knead lightly and place into pie pan, using your hand to pat the dough into place. This will allow the crust to be flaky after baking.

Note: you may knead the rest of the dough to use for any design to edge the pie crust. Use a cookie cutter to make stars, moons, lattice design, etc.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Deb, Magalia, CA.

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Tropical Traditions has 3 different types of Coconut Oil, and all of them can be used as regular cooking oils. They can also be used as part or all butter and shortening substitutes. All three coconut oils are different from each other in some ways, so knowing which one will be best for a particular dish is always helpful.

The best and highest quality coconut oil is the wonderfully flavorful Gold Label Virgin Coconut Oil. This oil is the most nutritious but not the most consistent in taste. It is handmade and has a strong, unique coconut smell and taste that will vary slightly from batch to batch. Therefore, it is not the best cooking oil if you want a consistent taste. The oil usually retains most of its natural “coconutty-ness” during cooking (e.g. stovetop cooking) but when baked almost all of the strong coconut taste will dissipate.

Tropical Traditions Pure Coconut Oil is produced by the expeller-pressed method using a mechanical extraction process. No solvent extracts such as hexane are used in the refining process. This 100% pure coconut oil is a popular local product in the Philippines, and Tropical Traditions is the only one exporting it into the US market.

Expeller-Pressed Coconut Oil is the oil to use when you don’t want much flavor. It is a very bland oil, letting the flavors of the other foods it is cooked or used with blend and infuse each other without getting in the way. This is the best substitute for the common, tasteless cooking oils (like refined vegetable oils), but all the coconut oils can pretty much be used interchangeably with other cooking oils.

Posted by Sarah Shilhavy

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Although coconut oil sets up when cooled, I’ve found a way to use it as a salad dressing! This dressing is subtle and delicate and complements the taste of the salad components without overpowering them. Delicious!

Coconut Oil, Vinegar Salad Dressing

Ingredients:

• 1/4 cup Virgin Coconut Oil
• 1 tablespoon vinegar
• 1/2 teaspoon raw honey
• 1/4 teaspoon Himalayan Salt

Directions:

Place coconut oil into a small, metal bowl and add vinegar. Whisk briskly; mixture will be thick. Add honey and salt and whisk until well combined.

To thin mixture, place into a saucepan of simmering water and continue stirring. The dressing will quickly liquefy. When it becomes slightly warmer than room temperature, it can be tossed easily with chilled greens.

Recipe submitted by Elizabeth, Atlanta, GA.

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