Pecan, Coconut, Chocolate Milk

Servings: 1 serving
Preparation Time: 2 minutes

Ingredients:

• 1–2 tablespoons raw honey
• 1/4 cup pecans
• 2 tablespoons organic cocoa powder
• 1 1/2 cups organic whole milk
• 3 tablespoons Virgin or Expeller-Pressed Coconut Oil

Directions:

Add all ingredients except coconut oil to blender. Blend until smooth. With blender still running, slowly drizzle melted/cool coconut oil into mix. Pour into a frosty mug or a large glass, fill with ice, and enjoy.

Recipe submitted by Carmen, Clovis, NM.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Breakfast in a Cup

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 2 frozen bananas
• 1/2 cup rolled oat flakes
• 1 cup milk (use more or less to adjust to desired consistency)
• 1/2 cup coconut peanut butter or peanut butter
• 1–2 tablespoons coconut oil, melted
• dash cinnamon
• 1 teaspoon vanilla
• 1 cup spinach (optional)

Directions:

Place all ingredients in a good blender. Blend until smooth and well mixed. Pour into 2 glasses and drink immediately.

Recipe submitted by Sierra, Rolla, MO.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This recipe makes an excellent pie crust. It’s flaky, tender, crunchy, and buttery all at once.

The key is to keep the coconut oil and butter super cold and handle the dough as little as possible. Once you measure the coconut oil (and butter, if using) stick it in the freezer for a few minutes. Then, as you cut it into the flour and salt, stop as soon as it begins to resemble irregular pea-sized (or slightly bigger) clumps.

The water needs to be very cold, so use cold water with ice cubes. As you stir the water into the flour, stop once it forms into a crumbly dough. At this point turn it out unto a floured surface and knead just until it looks fairly smooth but still shaggy (add a little more water if need be). At this point, you can roll it out on parchment or wax paper dusted with flour, as I like to do since there’s no worry of the dough sticking or breaking as you pick it up. Once you have it rolled out, just flip the paper over into the pan.

That is all. Pie crust is simple, but it takes practice to make a good one. The recipe below is simple and classic and truly shows you that coconut oil makes the BEST pie crust ever! This recipe makes a delicious old fashioned pie crust—just the way grandma used to make it!

Enjoy!

Sarah 🙂

Coconut Oil Pie Crust filled with Coconut Banana Cream Pie

Prepared by Sarah Shilhavy – Photo by Jeremiah Shilhavy

Coconut Oil Pie Crust Recipe

This makes a delicious, flaky pastry, and I have had many favorable comments on it.

• 3/4 cup fat (1/2 solid coconut oil and 1/2 butter or all coconut oil)
• 2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 3–4 tablespoons ice cold water

Cut the coconut oil and butter into the flour and salt with pastry blender or two knives. Add the water 1 tablespoon at a time and mix well.

Roll out on floured board. Pastry is very tender and may be partially rolled around rolling pin for ease of picking up to place in pie pan.

Recipe submitted by Charlotte, Salem, NH.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!