Meet our new obsession: Prince & Spring Organic Coconut Oil (seriously, open the jar and take a whiff!). We’re constantly amazed by just how many ways there are to use it (you’ll find some of them on the label), and this summer, we’ve been reaching for it more and more in the kitchen.
Here are three completely delicious coconut oil recipes that are perfect for summer. Add a jar to your next order and give these a try!
PB&J Coconut Oil Ice Cream
Inspired by this Saveur recipe, we combined our love for coconut oil and peanut butter and jelly into our new favorite summer ice cream. Plus it’s vegan!
- 2 tbsp. plus 2 tsp. Prince & Spring Organic Coconut Oil
- 1 cup sugar
- 1⁄2 tsp. kosher salt
- 1/4 cup Skippy Peanut Butter
- 1⁄4 cup Welch’s Concord Jelly
- 1 cup plus 2 tbsp. Goya Coconut Milk
- Combine sugar and 3 tablespoons water in a small saucepan over medium-high; cook until sugar has dissolved, then remove from heat. Whisk in coconut oil and salt until salt has dissolved, about 2 minutes. Place in a blender with coconut milk, plus the peanut butter and jelly, then purée. Instead of pureeing, you can also dollop in the peanut butter and jelly for swirls.
- Refrigerate until cold; transfer to an ice cream maker and process until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.
Honey Almond Coconut Oil Granola
Making your own granola is so easy! Adding coconut oil to the oats and fixins’ will make your kitchen smell like the Caribbean as the granola bakes. Recipe inspired by Well Plated.
- 2 tablespoons melted Prince & Spring Organic Coconut Oil
- 3 cups Quaker Old Fashioned Oats
- 1 cup Blue Diamond Almonds
- 1/2 cup Dang Toasted Coconut Chips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup raw honey or maple syrup
- Preheat your oven to 300F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut chips, almonds, salt, and cinnamon. Pour in the honey or maple syrup and coconut oil and stir to coat. Taste and add additional honey if you prefer a sweeter granola.
- Spread the granola in a single layer on the prepared baking sheet. Bake for 20 minutes, then remove the sheet from the oven and with a large spatula, carefully flip large sections of the granola over, doing your best to keep them intact (this is what forms the granola chunks.) Rotate the pan 180 degrees, return it to the oven, then bake for 15-20 additional minutes, until the granola is golden brown and feels almost dry to the touch (it will continue to crisp as well it cools). Watch it carefully towards the end, as honey tends to quickly brown. Remove from the oven, place the pan on a cooling rack, then let the granola cool completely on the pan. Break granola into chunks. Enjoy with milk, yogurt, or on its own as a snack.
Coconut Oil Pancakes
Adding melted coconut oil to your go-to pancake batter and cooking them in coconut oil instead of butter infuses your weekend breakfasts with a deliciously tropical twist.
- 3 large eggs
- 115 g all purpose flour
- 1 heaped tsp baking powder
- 1/2 cup plus 2 tbsp. milk or almond milk
- Pinch salt
- 1/4 cup Prince & Spring Organic Coconut Oil, melted, plus more for cooking your pancakes
- Separate the eggs. Add the flour, baking powder and milk to the yolks and mix with a wooden smooth to a smooth thick batter. Pour in the melted coconut oil and mix gently.
- Whisk the whites with the salt until they form stiff peaks. Fold into the batter.
- Heat a non-stick skillet over a medium heat. Add 1 tsp of coconut oil and melt. Pour some of your batter into the pan and cooking for 2 minutes, then flip and cook for another 1-2 minutes. Continue cooking until both sides are golden and all the batter is used up.
What’s your favorite coconut oil recipe?