Down Under, the weather is slowly warming up and the jars of coconut oil we have stored on our desks are melting.
What does that mean? Even more opportunities to use coconut oil in our daily routines (here’s 39 uses for the stuff, just in case). We’ve produced our own I Quit Sugar: Organic Virgin Coconut Oil, we love it so much!
As the mercury rises, we’re swapping our Coconut Curry Pumpkin Soup and Coconut Oil Roasted Carrots for these fresh coconut oil hacks. (Yes, you CAN add it to your morning smoothie!)
1. Supercharged smoothies.
You might have learned the hard way that adding coconut oil to cold liquid will make it harden like a rock. But you can get coconut oil into your smoothie (without the clumps) by melting it first and adding it while you’re blending. It will emulsify and turn your smoothie EXTRA creamy!
It’s also a great way to make your smoothies more nutritious. Many of the vitamins in fruit are actually fat-soluble, so it helps your body to absorb them if you consume them with a bit of fat.
Avocado-Coconut Dreamboat Smoothie
2. Better butter alternative.
Don’t eat dairy… but hate margarine? We hear you (we don’t want to eat something chemically extracted, deodorised, bleached and flavoured either!).
You can make your own dairy-free spread by whipping coconut oil with a beater or mixer until it’s light and fluffy. That’s it! You’ll have an easy, cheap and delicious coconut spread, perfect for slathering on our Chai-Spiced Banana Bread.
3. Whiz-bang barks.
You can easily make these satiating snacks by mixing together melted coconut oil, solid fats (like coconut cream or butter) and a flavouring of your choice (like cacao or protein powder, even turmeric!).
Simply add your own toppings (fruit, nuts, cacao nibs!) and whack in the freezer for at least 30 minutes. The result is a tasty treat that is sure to satisfy.
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