What is Coconut Oil?
Coconut Oil is ‘pressed’ from the flesh of matured coconuts and then used in a number of ways - from cooking to cosmetics. As a ‘raw’ ingredient, it enhances recipes for things like curries or sauces, while many people choose to use the oil as part of their beauty regime because of its moisturising qualities.
What does Coconut Oil taste like?
With its light coconutty flavours, the oil can add a subtle, tropical flavour to any dish or bake.
How can I buy Coconut Oil?
At Morrisons, Coconut Oil can be bought in ‘raw’ or liquid form, as hair oils or in shampoos, hand creams, mist sprays, protein packs and skincare products.
How can I try Coconut Oil?
Coconut Oil is so versatile that it can be used as a lip balm, make-up remover and in other beauty applications…
Recipes including Coconut Oil
Quinoa Sushi
Ingredients
- 170g quinoa, use brown rice if you prefer
- 1 tbsp Lucy Bee coconut oil
- 1 dash rice vinegar
- 5 nori sheets
- 3 filler ingredients, we suggest sliced avocado, shredded smoked salmon, cream cheese, finely sliced red pepper or sliced cucumber
Instructions
- Place the rice or quinoa in a saucepan. Add the water and the coconut oil, with the rice vinegar if using. Over a low heat, gently simmer the rice or quinoa until cooked, adding a little more water if necessary to prevent it from burning. Alternatively, cook the rice or quinoa according to the packet instructions. Once cooked, set the rice or quinoa aside to cool.
- Lay a nori sheet on a lined tray, rough side up. Spread a thin layer of cooked, cooled rice or quinoa evenly over the sheet, leaving a 2.5cm border on the side furthest away from you.
- Scatter over your choice of filling, without overcrowding them.
- Pick up the side of the nori sheet closest to you and gently start to roll the sheet, keeping it nice and tight. When you get to the side furthest from you, wet it with your finger to ensure that the nori sticks together. Repeat with the remaining nori sheets, rice and fillings.
- Wet a very sharp knife and cut the rolled sushi into roughly 2.5cm sushi bites, keeping the knife wet in between each cut, and avoiding touching the nori too much with your hands. Each nori sheet will make between 6-8 sushi bites.
- Serve the sushi on plates with a bowl of soy sauce for dipping as the perfect finger food.
Chickpea Curry with Potatoes and Mushrooms
Ingredients
- 50g Lucy Bee coconut oil
- 200g onions, roughly chopped
- 2 cloves garlic, chopped
- 40g fresh ginger, peeled and grated
- 2 tbsp curry powder
- 1 tsp ground coriander
- ½ tsp Lucy Bee cinnamon powder
- 1 tsp Lucy Bee turmeric powder
- 340g potatoes, peeled and chopped into cubes
- 250g chestnut mushrooms, washed and cut into quarters
- 400g chickpeas, drained and rinsed
- 500ml vegetable stock
- 1 handful coriander, roughly chopped
- 2 pinches Lucy Bee Himalayan salt, to taste (add as required)
Instructions
- Heat the coconut oil in a wide frying pan, add the onions, garlic and ginger and sauté for a few minutes until the onions are soft. Stir in the spices, then add the potatoes, mushrooms, chickpeas and stock. Stir everything together, then bring to the boil, cover and reduce to a simmer for 15 minutes.
- Remove the lid, increase the heat and continue to simmer for a further 10-15 minutes, until the liquid is reduced to a nice, thick sauce and the potatoes are cooked.
- Check for seasoning and add salt if needed.
- Stir in the chopped coriander and serve.
Cacao Nut Butter Nests
Ingredients
- 40g Lucy Bee Coconut Oil
- 40 Lucy Bee Drinking Chocolate
- 30 honey
- 100g rice crispies
- 100g peanut butter, or preferred nut butter
Instructions
- Line a 12 case muffin tray with muffin/cake cases.
- Melt the Lucy Bee Coconut Oil and Lucy Bee Drinking Chocolate/Cacao Powder together in a pan.
- Add the honey and peanut butter to the pan and stir together.
- Remove from the heat and allow to cool slightly then stir the rice crispies in.
- Spoon evenly into the muffin cases and decorate with your favourite toppings.
- Leave to set in the fridge for 2 hours.