Phone: +44 (0) 20 8427 1695

Tag Archives: coconut oil

Fried rice with fish, CocoPacific Way!

Fried rice with fish

Ingredients:

2 tablespoons CocoPacific Virgin Coconut Oil
2 eggs, beaten
1 ½ cups flaked smoked fish (haddock, salmon)
4 cups cooked rice
Garlic powder to taste

 

Method:

In a pan, heat the CocoPacific Virgin Coconut Oil and cook the eggs until set.  Transfer to a cutting board and chop coarsely.

In the same pan, add the flaked fish and stir-fry for a minute. Add the rice and garlic powder.

Cook until heated through, and then add the egg.  Season as required with salt.

Profiteroles

Profiteroles

Ingredients:
75g CocoPacific Virgin Coconut Oil
200ml cold water
100g TIANA FairTrade Organics All Purpose Cassava Flour (gluten free)
3 eggs, lightly beaten
300ml double cream

Sauce:
500g CocoPacific Coconut Palm Sugar
175g plain chocolate
300ml cold water
1 tsp CocoPacific Virgin Coconut Oil

Method:

Preheat oven.
Put the CocoPacific Virgin Coconut Oil in a saucepan with water and bring to boil.
Remove from heat and immediately tip in all of TIANA FairTrade Organics All Purpose Cassava Flour (gluten free). Beat thoroughly with wooden spoon until smooth.
Gradually beat in eggs. Cover 3 baking trays with baking parchment. With medium nozzle, pipe walnut sized balls on to trays.
Bake for 25-30 mins until crisp. Make slit in side of each profiterole to release steam. Leave to cool on wire rack.
To make sauce, put CocoPacific Coconut Palm Sugar, chocolate and water in a saucepan. Heat gently, stirring occasionally, until dissolved.
Bring to boil and simmer for 10-15 mins, stirring occasionally, until a thick pouring consistency.
Stir in CocoPacific Virgin Coconut Oil, remove from heat and leave to cool.
Whip cream until stiff and fill profiteroles. Arrange on serving dish, pour over a little sauce and serve remaining sauce separately.

Moussaka; coconut oil; CocoPacific

Moussaka – CocoPacific Way!

Moussaka – A Greek hearty supper

 

Ingredients:

1 Aubergine, sliced
4 tbsp of CocoPacific Virgin Coconut Oil
1 Onion, chopped
2 Cloves Garlic, crushed
350g Lean Minced Lamb
225g Can Tomatoes
3 tbsp Tomato Purée
5 tbsp Dry Red Wine
1 tsp Fresh Thyme, chopped
Salt and Pepper, to taste
300ml Natural Yoghurt
2 eggs, Lightly Beaten
75g Parmesan Cheese, grated
Method:

Sprinkle aubergine with salt and leave for 30 minutes.
Heat 1 tbsp CocoPacific Virgin Coconut Oil in a pan, add onion and garlic and fry until soft.
Add lamb, cook for 5 mins. Drain off fat. Add tomatoes, tomato puree, wine, thyme and seasoning. Simmer for 10 mins.
Mix together the yoghurt, eggs, half the cheese and seasoning,
Preheat oven. Rinse aubergine and pat dry. Heat remaining CocoPacific Virgin Coconut Oil and fry aubergine in batches, until golden on both sides.
Layer aubergine and mince in an oven-proof dish, finishing with a layer of aubergine. Pour yogurt mixture over aubergines and top with remaining cheese.
Bake for 40-45 mins or until cheese topping is golden.

Fish Cakes with cocoPacific Raw Virgin Coconut Oil

Thai Fish Cakes with a Coconut Slant

Thai Fish Cakes with a Coconut Slant

Ingredients:

1 table spoon (15ml) of CocoPacific Raw Virgin Coconut Oil

2 tablespoons (30ml) of TIANA Fair Trade Organics Coconut Baking flour

300 grams white fish fillets,

1 egg lightly beaten

1 tablespoon fish sauce

2 tablespoons red curry paste

1 -2 red chillies

2 tablespoons of finely chopped coriander leaves

2 raw spring onions, chopped

50 grams green beans, chopped

Salt to season

Step 1: Add the fish fillets, egg, fish sauce, flour, red curry paste, red chillies and coriander leaves to a blender. Blend on a high setting until the mixture turns in to a thick paste consistency Transfer the paste in to a bowl

Step 2: Now add the spring onion and green beans in to the paste. Mix well. Form the paste in to round patties using wet palms. Keep them aside.

Step 3: Heat a table spoon of CocoPacific Raw Virgin Coconut Oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.

Step 4: Serve hot with chilli sauce.

We hope you enjoy cooking these wonderfully simple but delicious tasting recipes. For further information and more tempting recipes please visit our Recipe Page.

WISH TO BE THE FIRST GETTING OUR NEW AMAZING RECIPES? Sign up HERE!!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

peanut butter copy

Homemade Peanut Butter with CocoPacific

Homemade Peanut Butter CocoPacific Way

This homemade Peanut butter recipe is super easy and it will be ready in no time!


Ingredients
:

Method:

Heat the peanuts for 5 minutes in the oven until it starts releasing oil.
Blend the peanuts to a smooth paste. Add the Coconut sugar and the CocoPacific Raw Virgin Coconut Oil and mix well.
Store in a sterilized glass container and don’t store in the fridge so it doesn’t get too hard.

If you wish to learn more about cooking with coconut oil – check our recipes!

 

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now