The Culinary Connoisseur
Coconut Oil—Hype or Healthy?
31
Dec
Dec
Coconut oil is one of the few foods that can be
classified as a “superfood.” Its unique combination of fatty acids can have
profound positive effects on health. This includes fat loss, better brain
function and various other amazing benefits.
classified as a “superfood.” Its unique combination of fatty acids can have
profound positive effects on health. This includes fat loss, better brain
function and various other amazing benefits.
Coconut oil is one of the richest sources
of saturated fat, with almost 90% of the fatty acids in it being
saturated. New data is showing that saturated fat is actually harmless. Studies
that include hundreds of thousands of people prove that the whole
“artery-clogging” idea was a myth.
of saturated fat, with almost 90% of the fatty acids in it being
saturated. New data is showing that saturated fat is actually harmless. Studies
that include hundreds of thousands of people prove that the whole
“artery-clogging” idea was a myth.
Coconut oil contains a lot of healthy triglycerides,which have a therapeutic effect on several brain disorders like epilepsy and
Alzheimer’s.
In addition, the triglycerides in coconut oil have been shown
to increase your energy expenditure by as much as 5%, potentially leading to
significant weight loss over the long term. It has also been shown to reduce
hunger.
to increase your energy expenditure by as much as 5%, potentially leading to
significant weight loss over the long term. It has also been shown to reduce
hunger.
The fatty acids in coconut oil can potentially help to
prevent infections. New studies also show that coconut oil improves important factors
like LDL and HDL cholesterol, which may translate to a reduced risk of heart
disease.
prevent infections. New studies also show that coconut oil improves important factors
like LDL and HDL cholesterol, which may translate to a reduced risk of heart
disease.
Coconut oil can be applied to your skin as well and
studies have shown it to be effective as a skin moisturizer. It can even be
used as a mild form of sunscreen and as mouthwash.
studies have shown it to be effective as a skin moisturizer. It can even be
used as a mild form of sunscreen and as mouthwash.
Coconut oil can successfully substitute for margarine or
oil in many recipes. Keep it refrigerated if your recipe calls for solid
shortening or margarine; microwave for 50 seconds if you are subbing for oil.
oil in many recipes. Keep it refrigerated if your recipe calls for solid
shortening or margarine; microwave for 50 seconds if you are subbing for oil.
Coconut oil will impart a mild flavor to most foods but
often it is masked by other ingredients.
often it is masked by other ingredients.
You can also play up the coconut flavor by using it in a
recipe that features coconut as well.
recipe that features coconut as well.
These bars are easy to make and such a treat!
1 1/2 cups white whole wheat flour
1/4 teaspoon baking powder
1/2 cup coconut oil, at room temperature (liquid)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3/4 cup sweetened flaked coconut, plus 2 tablespoons, divided
3/4 cup lemon custard or lemon curd
1/4 teaspoon baking powder
1/2 cup coconut oil, at room temperature (liquid)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3/4 cup sweetened flaked coconut, plus 2 tablespoons, divided
3/4 cup lemon custard or lemon curd
Preheat oven to 350 degrees F. Grease an 8-inch square
baking dish with baking spray. Set aside.
baking dish with baking spray. Set aside.
In a medium bowl, whisk together flour and baking powder.
Set aside.
Set aside.
In the bowl of a stand mixer, cream coconut oil and
sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg,
vanilla extract, and coconut extract. Mix well. With the mixer on low, slowly
add in the flour mixture. Mix until combined, the dough will be crumbly. Stir
in the 3/4 cup coconut flakes.
sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg,
vanilla extract, and coconut extract. Mix well. With the mixer on low, slowly
add in the flour mixture. Mix until combined, the dough will be crumbly. Stir
in the 3/4 cup coconut flakes.
Gently press half of dough into bottom of prepared baking
dish. Evenly spread the lemon curd over dough. Sprinkle remaining dough over
the top, making sure you cover the entire bars. Press gently to form the top
layer. Sprinkle the additional coconut over the bars.
dish. Evenly spread the lemon curd over dough. Sprinkle remaining dough over
the top, making sure you cover the entire bars. Press gently to form the top
layer. Sprinkle the additional coconut over the bars.
Bake for 25 to 30 minutes or until the top is golden
brown. Cool completely and cut into squares.
brown. Cool completely and cut into squares.
Pump up the coconut flavor and benefits with this
tasty fish dish!
tasty fish dish!
1 lb flounder or tilapia
1 egg
1 cup flour
2/3 cup shredded coconut
3/4 tsp salt
1/4 tsp pepper
1/4 cup coconut oil
4 lemon wedges
Cut fish into 2 inch pieces or fingers. Pat dry
with a paper towel.
with a paper towel.
Whisk egg in large shallow bowl. In a large bowl,
combine flour, coconut, salt and pepper.
combine flour, coconut, salt and pepper.
Heat 2 tablespoons of the coconut oil in a large skillet
over medium heat.
over medium heat.
Add half of the fish to the egg and toss to coat, and use
a fork or slotted spoon to transfer pieces to the coconut flour mixture.
a fork or slotted spoon to transfer pieces to the coconut flour mixture.
Dredge fish pieces until they are well coated.
Transfer fish to skillet and cook 2 to 4 minutes per side. Crust should be a
light golden brown. Add coconut oil to skillet as needed to finish frying all
the fish pieces. Serve with lemon wedges.
Transfer fish to skillet and cook 2 to 4 minutes per side. Crust should be a
light golden brown. Add coconut oil to skillet as needed to finish frying all
the fish pieces. Serve with lemon wedges.