The Vital Ingredient

Origins Pacific Virgin Coconut Oils delicate nutty flavour makes it an ideal addition to your kitchen pantry. Try it in your favourite sauces, casseroles, curries, soups; also for roasting or frying meat, vegetables, pancakes or popcorn etc. Wherever a recipe calls for butter, margarine or oil virgin coconut oil can be used. It makes lovely baked goods such as cakes, cookies and muffins.
Virgin coconut oil can be added to smoothies, shakes, warm milky drinks, oatmeal and cereals for a delicious coconut flavour. For a more subtle flavour combine with olive oil or butter, you can even add it to peanut butter (or other nut butters), honey or nutella (chocolate spread) for a deliciously different spread - the perfect secret ingredient!


See our recipes below for some delicious ideas with virgin coconut oil. If using in salad dressings please remember to use salad ingredients at room temperature as the dressing will solidify at low temperatures.
 
Banana & Coconut Muffins

  cup virgin coconut oil 
  2 eggs , beaten 
  cup sugar 
  1 cups mashed banana 
  cup milk 
  3 cups self-raising flour
  2 teaspoons baking powder  
  vanilla extract, optional


 
Preheat oven to 200C. Sift flour into a large bowl.
  Add sugar, mashed banana, eggs, milk, coconut oil
  and vanilla (if using). Stir to combine. Spoon the
  mixture into greased muffin tins. Bake for 15 - 20mins.    
  Makes 24.
 
  *
or 3 cups plain flour with 4 tsp baking powder and
     1 tsp bicarbonate of soda


Coconut & Oatmeal Cookies

 
1 cups self-raising flour  
  1 cups oatmeal (rolled oats) 
  cup brown sugar 
  2 eggs 
  200ml virgin coconut oil 
  Pinch of salt


 
Preheat oven to 180 C. Mix together flour, oats, salt
  & sugar in large mixing bowl. Add eggs and coconut  
  oil, and mix well. Roll dough into 1 inch balls and
  place on greased baking tray. Flatten balls to inch
  thickness. Bake for 12 15 minutes, until golden
  brown. Makes 30







Double Chocolate Muffins
with chocolate hazelnut topping

  100g dark chocolate, roughly chopped
 
300g plain flour 
  2 dessertspoons baking powder 
  4 tablespoons cocoa powder 
  2 large eggs, lightly beaten 
  100g castor sugar 
  240ml milk 
  100ml virgin coconut oil 
  Pinch of salt


  Topping 
  150g dark chocolate, roughly chopped 
  100g hazelnuts, roughly chopped and toasted


 
Preheat oven to 200C. Grease a 12-bun muffin tin. Sift
  flour, cocoa, baking powder and salt into large bowl.
  In a separate bowl, mix together the eggs, sugar, milk
  and oil. Carefully fold the wet and dry ingredients
  together until just combined. Then carefully fold in the 
  chocolate pieces. Divide the mixture evenly between
  the muffin cases and bake for 15-20 minutes. Remove
  from the oven and cool. For the topping, melt the
  chocolate until smooth and glossy. Drizzle a little over
  each muffin and top with the toasted hazelnuts.
  Makes 12


Low Fat Chocolate Brownies

  50 ml virgin coconut oil 
  250g good quality dark chocolate
             (at least 50% cocoa solids) 
  4 medium eggs 
  150g sugar, castor or light muscovado 
  1tsp vanilla extract 
  75g plain flour 
  tsp baking powder 
  1 tbsp cocoa powder


 
Preheat oven to 200C (180C fan oven). Grease and
  line a 20cm square tin. Melt chocolate. Combine eggs, 
  oil, sugar and vanilla extract in a large bowl, whisk
  until pale and thick. Sift the flour, baking powder and
  cocoa powder into the bowl, then add the melted
  chocolate. Fold all the ingredients carefully together.
  Pour mixture into prepared tin and bake for 20 minutes
  when cooked the brownies should still be fudgy in
  the middle but the top should be cracked and crispy.
  Leave to cool, then unmold and cut into squares.
  Makes approx. 16








Coconut Granola (or Muesli)

  6 cups rolled oats 
  4 cups shredded or flaked coconut 
  2 cups pecans or almonds 
  1 cup sunflower seeds, optional 
  1 cup virgin coconut oil 
  1 cup honey 
  1 cup raisins, or sultanas, dried mango etc 
  1 tablespoon vanilla extract 
  2 teaspoons cinnamon


 
In a large bowl, mix together the oats, cinnamon,
  coconut, pecans and sunflower seeds. Heat oil and
  honey over a medium heat until just melted, remove
  from heat and add vanilla. Stir oil & honey mixture into  
  oat mixture. Pour into large baking dish. Bake at 150C
  for about 1 hr 15 mins, or until oats are golden brown.
  Stir occasionally while cooking, for even browning.
  Remove from oven & cool. Add raisins. Store in
  airtight container.


Fruit Smoothie

 
1 cup fruit (banana, mango, blueberries etc.) 
  1 cup milk, or fruit juice such as apple or pineapple      
  2 tblsp plain yoghurt, optional for thicker consistency
  2 - 3 tblsp virgin coconut oil 
  honey, to taste


 
Blend all ingredients well, and serve immediately.
  Makes 1 large smoothie or 2 small smoothies.














Hummingbird Cake

 
1 cups plain flour 
  1 cup castor sugar 
  tsp ground cinnamon 
  tsp bicarbonate of soda 
  3 eggs, lightly beaten 
  cup virgin coconut oil 
  cup chopped pecans or walnuts 
  2 cups mashed banana 
  cup undrained crushed pineapple, in syrup


 
Preheat oven to 180C. Grease and line 23cm square tin.  
  Sift flour, sugar, cinnamon, and soda into large bowl.
  Add eggs, oil, nuts, banana and pineapple, stir until
  just combined. Pour mixture into prepared tin and bake
  for about 1 hour. Leave to cool for about 10 minutes
  before unmolding onto wire rack. If desired top the
  cooled cake with cream cheese frosting.


 
Cream cheese Frosting: Beat 60g cream cheese,
  30g softened butter, and 1 tsp vanilla extract until light
  and fluffy. Gradually beat in 1 cups sifted icing sugar.


Sweet Coconut Risotto
(Creamy Rice Pudding)


 
50g virgin coconut oil 
  75g sugar 
  1 vanilla pod, split lengthways 
  1 cinnamon quill 
 
2 cardamon pods 
  500ml milk 
  150g Arborio, or other short-grained rice


 
Put the coconut oil, sugar, vanilla, cinnamon,
  cardamom in a heavy based saucepan, over a low
  heat. Add the rice and milk, stir well. Bring to a
  simmer, allow to cook until the rice is soft and
  creamy (about 30-40 minutes). Serve in bowls while     
  warm, with fruit, cream etc.









Lemon & Chive Vinaigrette

 
Ideal as a salad dressing or a simple marinade for any type
  of fish, chicken or beef etc.
  *
When using as a salad dressing, ensure that salad
  ingredients are at room temperature, as the dressing will
  solidify at low temperatures


 
cup fresh lemon juice 
  teaspoon lemon zest 
  cup virgin coconut oil 
  cup extra virgin olive oil 
  2 tablespoons chopped chives 
  Black pepper 
  Sea salt


 
Combine lemon juice & zest, salt, pepper. Combine olive
  & coconut oils. Whisk oils into lemon mixture. Adjust
  seasoning if necessary. Stir in chives.









Virgin Coconut Oil Mayonnaise

 
An ideal dressing for a cold chicken & mango salad.
  Simply combine fresh salad greens, herbs (mint,
  coriander & parsley), cold cooked chicken, slices of mango 
  & avocado. Dress with the mayonnaise & serve.
  *
When using as a salad dressing, ensure that salad
  ingredients are at room temperature, as the dressing
  will solidify at low temperatures.


 
1 whole egg 
  2 egg yolks 
  1 tablespoon Dijon mustard 
  cup virgin coconut oil 
  cup virgin or extra virgin olive oil 
  1 tablespoon fresh lime or lemon juice,
                            or white wine vinegar 
  teaspoon crushed black pepper,
                            or white if preferred 
  teaspoon sea salt


 
Put eggs, mustard, lime juice, salt, pepper in food
  processor or blender. With the processor or blender
  running at low speed, start slowly adding the oils,
  in a thin stream. Continue blending until there is no
  free standing oil.



Basmati Rice with Cardamom & Saffron

 
1 teaspoon saffron threads 
  5 whole cardamom pods 
  2 curry leaves 
  2 cinnamon sticks 
  500ml measure of basmati rice 
  3 tblsp virgin coconut oil 
  1 teaspoon salt


 
Pour oil into heavy based pan. When oil is hot, add
  cardamom pods, curry leaves & saffron, and stir. Then   
  add the rice, stir to coat all the rice with oil. Add 650ml
  of water and the salt. Bring to the boil. Cover. Reduce
  heat to very low & cook for 25mins. Serve warm.





Virgin Coconut & Coriander Pesto

 
Great with pasta, grilled chicken or fish, or even
  chargrilled vegetables such as aubergines or capsicums
    

 
1 cup mint leaves 
  1 cup basil leaves 
  1 cup coriander (cilantro) leaves 
  cup virgin coconut oil 
  cup walnuts, cashews or almonds 
  2 tablespoons fresh lime juice 
  2 cloves minced garlic, optional 
  Black pepper 
  Sea salt


 
In a blender or mortar & pestle, combine and puree
  all ingredients. Taste & adjust seasoning.





 
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