with Virgin Coconut Oil
Coconut Oil (VCO) can be used as a substitute for most other cooking oils.
VCO can be used for frying or baking, as it handles
high heat better than most oiIs.
It adds a healthy and delightful coconut flavor to
the cooked foods, especially things like curries, rice, pasta, and bread
At Also Island, we use our VCO to cook EVERYTHING,
as this is the norm in Fiji. But here are some coconut oil tips from
Sautéing vegetables (and fruit)
A delicious way to make vegetables more exciting (steamed broccoli can
definitely get boring, right?) is by cooking them in coconut oil. I love
sauteing kale, spinach, or other leaf greens in coconut oil and then adding
a little sea salt for a sweet and salty mix. Additionally, I melt coconut
oil and then pour it over vegetables for roasting. My favorites: sweet
potatoes, broccoli, and butternut squash. Sliced banana sauteed in coconut
oil with cinnamon is also one of my favorite treats!
Instead of cooking a plain fillet of fish, I add coconut oil to my pan for
some subtle coconut flavor. First, I melt the coconut oil, let it get hot,
and then I sear the fish on either side. I further increase its flavor
profile by adding a little salt, garlic, and a sprinkle of ginger powder. A
boring piece of fish becomes a gourmet meal in no time!
Replacing the fat in baked goods
In liquid form, coconut oil is a great substitute for vegetable oil or
butter. One cup of solid coconut oil will melt to approximately one cup of
liquid. I melt coconut oil in a sauce pan on medium-low heat on the stove
and use it in my baking as I would any other oil or melted butter. It adds a
very subtle coconut flavor and plenty of moisture to my baked goods.
By Tina Haupert, Excerpted from Health.com