Cooking up a treat with Natures Aid Liquid Coconut Oil

Natures Aid Premium Liquid Coconut Oil is a versatile, edible oil – perfect as a healthier alternative to butter, margarine or vegetable oil in all types of cooking!

Non-hydrogenated and produced from premium, non-GM coconuts, this oil contains 93% Medium Chain Triglycerides (MCTs), and is a great way to add extra flavour to your favourite dishes.

Find out more here: Natures Aid Liquid Coconut Oil

To show just how versatile Liquid Coconut Oil is, we’ve put together this selection of our favourite recipes for you to try…

Banana & Strawberry Smoothie:

Servings: 1                      

Preparation time: 5 minutessmoothie

  • 3 small frozen bananas
  • 2 medium strawberries + 1 for decoration!
  • 300ml of milk
  • 1 egg yolk
  • 2-3 tablespoon Natures Aid Liquid Coconut Oil


Chop bananas and strawberries and put them into the blender.

Pour in the milk and egg yolk, and blend until well combined.  Then slowly add the coconut oil and blend until combined.

Garnish with the extra strawberry, and enjoy!


Coconut Mashed Potatoes

Servings: 4                         

Preparation time: 45 minutes

  • 900g of your favourite potatoes
  • 60ml Natures Aid Liquid Coconut Oil
  • 2 tablespoons butter
  • 240ml coconut milk
  • Salt and pepper to taste

Steam the potatoes until very soft. Mash together the potatoes, coconut oil and butter until smooth.  Add the coconut milk, salt and pepper and continue to mash until mixed well.


Butternut Squash & Sweet Potato Soup

Servings: 6                      

Preparation time: 1 hour

  • 1 knob buttersoup
  • 1 teaspoon olive oil
  • 2-3 tablespoon Natures Aid Liquid Coconut Oil
  • 1 large white onion, diced
  • 1 large sweet potato, peeled and diced to 2cm cubes
  • 1 butternut quash, peeled and diced to 2cm cubes
  • 900ml vegetable stock
  • Greek-style natural yoghurt (optional) to serve

Melt butter in pan and add olive oil and coconut oil.

Add onions to soften.  Then add the sweet potato and butternut squash; stir for one minute or so.

Add stock and bring to the boil, turn down heat and simmer for around 45 minutes.

Blend until mixture is smooth and serve hot or cold.

Coconut Rice

Servings: 12                        

Preparation time: 45 minutes

  • 3-4 tablespoons Natures Aid Liquid Coconut Oil
  • 500g rice
  • 1 1/2 litre water
  • 1 fresh lime

Heat coconut oil and rice in pan until rice darkens in colour, stirring consistently. Pour in water a little at a time.

Leave uncovered on a high heat to boil.

When rice has swelled, cover pan half way and let cook for 10-15 minutes.

Then cover pan entirely, turn on low, and let simmer until rice is tender.

Fluff with fork and squeeze lime on top.


Coconut Carrot Cake

Servings: 12                                

Preparation time: 50 minutes

For the cake:

  • 190g whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2-3 tablespoons Natures Aid Liquid Coconut Oil
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 120ml maple syrup
  • 60ml plain Greek yoghurt
  • 60ml milk
  • 3 medium freshly grated carrots

For the frosting:

  • 240g ricotta cheese
  • 3 tablespoon plain Greek yoghurt
  • 2 tablespoons agave
  • 1 teaspoon vanilla extract


Preheat the oven to 350’F/175’C, and grease a 9 inch cake tin.  To prepare the cake, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg and salt in a bowl.

In a separate bowl, whisk together the coconut oil, egg and vanilla.  To this mixture, stir the maple syrup and Greek yoghurt, thoroughly mixing until no large clumps remain.  Then alternate between adding the flour mixture and the milk.  Lastly, fold in the carrots.

Pour the mixture into the prepared tin and bake for 28-31 minutes.  Cool in the tin for 10 minutes before turning out onto a cooling rack.

To prepare the frosting, stir together the ricotta cheese, Greek yoghurt, agave, and vanilla in a bowl.  Spread on top of the cooled cake.  Let the frosting set for 1-2 hours before slicing and serving.

carrot cake

This entry was posted in Coconut Oil, Cooking Oils, Recipe, Superfood Oils, Uncategorized and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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