The Joys of Coconut: Cooking, Baking & Beauty Tips

The Joys of Coconut

Posted by admin on May 8, 2026 in Uncategorized

Coconut is now a popular stand-in for dairy fats. It holds up nutritionally even under high heat, so it works well for stir frying. This versatile nut gives you plenty of kitchen products as well as several beauty uses.

Coconut butter is delicious and helps hold baked goods together when eggs or flour aren't an option. Coconut oil makes a good spread for breads and potatoes, particularly with a splash of coconut aminos — a great substitute for soy sauce — for a salty-sweet flavor. Organic, virgin, cold-pressed coconut oil is your best pick. Coconut aminos can be found at most health food stores. I use them to season sweet potato fries, soups and protein dishes. Mixed with fresh ginger juice and pineapple, they make a tasty marinade much like teriyaki sauce. I also put coconut oil on my hair, and it's said to whiten and disinfect teeth and gums in the Ayurvedic practice of swishing oil in the mouth (see this resource).

Coconut cream and milk add rich flavor and body to curries and smoothies. Give this coconut whipped cream recipe a try.

Refrigerate 1–2 cans of coconut cream for 24 hours, upside down.
Turn the can right side up and open it; the cream should have risen and firmed up at the top.
Scoop out just the cream into a bowl, leaving the water behind at the bottom.
Whip it with a mixer — I use a Braun electric mixer — moving it up and down so air gets into the cream and makes it fluffy.
Put the cream back in the fridge for a few hours or more so it thickens.
Just before serving, stir in 1–2 teaspoons of vanilla and 1–2 tablespoons of maple syrup. Delicious!

Serve it just like regular whipped cream. My son loves it in his morning coffee!

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The Joys of Coconut