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coconut cooking oil malaysia

12 Healthy Recipes With Coconut Cooking Oil In Malaysia

There are many ways of living healthily in our daily lives. One of the ways is by cooking using coconut cooking oil in Malaysia. 

However, many people do not know the benefits and also how to use coconut oil. In this article, we will explain the benefits and also share some recipes.

Keep on reading to find out more on why you should look for coconut oil for cooking in Malaysia.

Why You Should Use Coconut Cooking Oil

Here are some of the reasons why you should use coconut cooking oil when cooking. 

1. Coconut Oil Contains Healthy Fatty Acids

One of the biggest upsides of coconut oil is that it is high in saturated fats. What this does is that it encourages your body to burn fat.

This provides your body and brain with quick energy. This in the long term will help reduce the risk of you contracting heart disease.

Other than that, researchers have also used coconut oil as a possible way to help treat other conditions such as Alzheimer’s disease and epilepsy.

2. Can Reduce Hunger

Another interesting fact about using coconut cooking oil in Malaysia is that it can help reduce hunger. How you may ask?

One component of coconut oil is something called medium-chain triglycerides (MCTs). MCTs can help reduce hunger as it helps your body metabolize fats in your body.

Researchers have also proved this hypothesis as studies have shown that those who ate MCTs had lower consumption of food compared to those who did not.

3. Can Help Raise Good Cholesterol Levels

Another reason why you should use coconut cooking oil in Malaysia is that it can help increase HDL (good) cholesterol levels in your body. 

At the same time, it can help turn the LDL (bad) cholesterol that is currently in your body to a less harmful form. Once again, this hypothesis has also been tested by researchers.

The results were very promising and showed that coconut oil can help raise HDL cholesterol and can help reduce LDL cholesterol.

4. Coconut Oil Contains Lauric Acid

One of the biggest components of coconut oil is lauric acid as it makes up about 50% of the fatty acids.

When your body digests food containing this, it forms something called monolaurin. 

For your information, Monolaurin is very helpful because it can kill harmful pathogens, such as bacteria, viruses, and fungi. 

This in the long term can help cleanse your body and hopefully help you stay safe and healthy.

12 Healthy Recipes Using Coconut Cooking Oil

Now it’s time for you to cook! Here are some recipes you can try out using coconut cooking oil in Malaysia.

1. Homemade French Fries

Ingredients:

  • 2 ½ pounds organic russet potatoes
  • ½ cups coconut oil
  • Salt

Here are the steps:

  • Peel and cut the potatoes and soak them in a bowl of room temperature water for 8-12 hours. After that dry them.
  • Heat your pan or skillet using coconut oil to 300 degrees F. Put the potatoes in and fry them until they are just cooked and still soft. Let them cool afterwards.
  • Now, fry them for a second time to give them an extra crunch. Heat your pan to 375 degrees F and do the same thing. 
  • Serve them by using a little topping of sea salt.


2. Coconut Cinnamon Cereal

Ingredients:

  • 1 cup unsweetened shredded coconut
  • ½ cup raw sunflower seeds
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup maple syrup
  • 1 large egg
  • ½ teaspoon melted coconut oil

Here are the steps:

  • Preheat the oven to 350 degrees F. Put baking sheet with parchment paper. 
  • Secondly, grind coconut shreds and the sunflower seed in a food processor for around 30 seconds.
  • Combine the other ingredients which are the cinnamon, salt, maple syrup, egg, and coconut oil and pulse until for about 2 minutes.
  • Next, scoop the mixture onto the prepared baking sheet. Cover with a second piece of parchment paper and with a rolling pin, roll to ¼-inch thick. Remove and discard the top piece of parchment paper.
  • After that, cut the dough into 1-inch squares using a wet knife for easier cutting. 
  • Bake the squares for 10 to 15 minutes, until firm to the touch. Remove from the oven and let sit on the pan for 15 minutes.
  • The final step, store in an airtight jar in the fridge for around 1 week.


3. Coconut Flour Bread Recipe

Ingredients:

  • 6 organic eggs, at room temperature
  • ½ cup coconut oil, melted and cooled
  • 1 tablespoon raw honey (optional)
  • ¾ cup coconut flour
  • 2 tablespoons arrowroot powder (optional, makes a lighter loaf)
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder

Here are the steps:

  • Preheat oven to 350 degrees F. Line an 8-by-4-inch loaf pan with parchment paper.
  • Mix the wet ingredients which are the eggs, coconut oil, and honey in a medium bowl. 
  • Then, mix all the dry ingredients, coconut flour, arrowroot starch, salt, and baking powder in another bowl.
  • After that, mix both bowls and whisk until there are no more lumps in the batter mix.
  • Pour the batter into the loaf pan and allow the batter to sit for 5 minutes. 
  • Bake for around 30-40 minutes, until the top is golden brown. Test using toothpick by inserting it into the middle and check whether it comes out dry.
  • Cool the bread in the pan for 10 minutes, then remove from the pan and let cool completely on a cooling rack before slicing at least an hour.
  • Store the bread in an airtight container in the fridge for up to 5 days.


4. Coconut Oil Coffee

Ingredients:

  • Coffee 
  • 1–2 teaspoons of coconut oil

Here are the steps:

  • Firstly, carefully pour your coffee into your blender cup.
  • Next, add coconut oil and other things such as honey
  • Place the lid on your blender then blend up your coffee. 
  • Once blended, pour it into your cup and voila!


5. Coconut Oil Popcorn

Ingredients:

  • 1/2 Cup Organic Popping Corn
  • 1 1/2 Tablespoons coconut oil (or switch out the 1/2 TBS with red palm oil)
  • Sea salt

Here are the steps:

  • Heat a large, heavy-bottom pot over medium heat. Check carefully so that you do not overheat the pan.
  • Add the coconut oil and let it completely melt. Once the oil is completely melted put a few kernels into the pan and wait for them to pop to check if the heat is right.
  • Place the rest of the popcorn seeds into the pan and cover.
  • After the kernels begin popping, begin to shake every 10 seconds or so until you hear the popping slow down. When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds to prevent burning.
  • After all the kernels are cooked, put them in a bowl and season it with a little sea salt to serve.


6. Coconut Butter Buttons

Ingredients:

  • 3/4 cup coconut butter
  • 1/4 cup coconut oil
  • 1/2 Teaspoon Vanilla Bean Powder
  • 3 Tablespoons maple syrup

Here are the steps:

  • Using a food processor, mix all the ingredients.
  • Make sure all the excess butter is scraped off using a spatula. 
  • Next, put the mixture into a Ziplock bag. 
  • If your coconut butter mixture is melted, you’ll need to refrigerate it for 5-10 minutes so it firms up.
  • Cut the tip off one of the corners of the bag and squeeze button size drops of coconut butter onto a parchment or wax paper-lined cookie sheet.
  • Put the buttons into the fridge after all is finished.
  • Lastly, put the hardened buttons from the cookie sheet into a container and store them in the fridge.


7. Homemade Granola Bars

Ingredients:

  • 1 cup organic oats or sprouted oats
  • 1 cup filtered water
  • 2 tablespoons of apple cider vinegar
  • ½ cup finely chopped macadamia nuts
  • ½ cup shredded coconut, loosely packed
  • 1 ½ tablespoons coconut oil
  • 1/3 cup maple syrup
  • 2 tablespoons coconut sugar
  • 1/8 teaspoon of salt
  • ¾ teaspoon vanilla extract
  • 2 tablespoons ground flaxseed
  • 2 tablespoons gelatine 
  • ¾ cup of dried fruit or chocolate chips 

Here are the steps:

  • Add the water and 2 tablespoons of apple cider vinegar and place oats in a bowl. Stir well and leave on the counter for at least 7 hours. Once the oats have been soaked, rinse and strain through strainer. 
  • Preheat the oven to 350 degrees F and transfer the strained oats to a cookie sheet lined with parchment. Spread the oats carefully. Cook oats until they are dry, about 45 minutes.
  • For around 12 minutes, bake the dried oats, macadamia nuts, and shredded coconut on the same cookie sheet lined with parchment paper.
  • Reduce the oven temperature to 300 degrees F.
  • Transfer the oat, macadamia nut and coconut mixture to a mixing bowl.
  • Line an 8×8 baking dish with parchment paper and set aside.
  • Using a small saucepan, place the coconut oil, maple syrup, coconut sugar, salt and vanilla and bring it to a boil over medium heat. After that, cook and stir for one minute and then turn off the heat. Continue to stir while slowly adding the flax meal and gelatine. Once everything is well dissolved, pour over the toasted oatmeal mixture. Stir in the ¾ cup of dried fruit. Then, pour the mixture into a baking dish and bake for 25-30 minutes.
  • Allow to cool for about 30 minutes and score the bars. Let the bars continue to cool before you completely cut and serve. 


8. Coconut Flour Muffins

Ingredients:

  • 3/4 Cup of coconut flour
  • ½ Teaspoon of baking soda
  • 1/4 Teaspoon of sea salt
  • 6 organic eggs
  • ½ Cup of coconut oil, melted
  • ½ Cup of honey or maple syrup
  • 1 teaspoon of vanilla extract

Here are the steps:

  • Firstly, pre-heat the oven to 350 degrees. Mix all dry ingredients and set aside in a small bowl.
  • Beat eggs and mix in melted coconut oil, honey and vanilla in a medium bowl.
  • Then, combine all the ingredients and mix well.
  • Let sit for 3-5 minutes until the coconut flour has absorbed the liquid.
  • Scoop batter into prepared muffin pan.
  • Fill each muffin tin 3/4 full of batter.
  • Bake for around 25-30 minutes.
  • After that, let muffins cool before serving.
  • Lastly, store in an airtight container in the fridge


9. Coconut Shrimp

Ingredients:

  • 1-pound wild shrimp, deveined
  • 1 organic egg, preferably pasture-raised
  • 3/4 cup organic shredded coconut, unsweetened {where to buy shredded coconut}
  • ½ cup arrowroot powder
  • 1 teaspoon – 1 tablespoon coconut sugar (optional). 
  • ½ teaspoon sea salt
  • Dash of pepper
  • Organic coconut oil 

Here are the steps:

  • Using a small saucepan on low-medium heat, heat the coconut oil. Rinse shrimp and pat dry. 
  • Beat egg and set aside. In a separate bowl, mix shredded coconut, arrowroot powder, coconut sugar, sea salt and pepper.
  • Dip shrimp in egg and coat in coconut mixture. Make sure to coat each shrimp well The shrimp should take 3-5 minutes to cook and turn golden brown. Once the temperature of the oil is right, continue to fry the rest of the shrimp and then serve.


10. Coconut Flour Chicken Fingers

Ingredients:

  • 4 boneless skinless chicken breasts, sliced lengthwise into strips
  • 2 egg whites, lightly beaten. Egg whites are used for a crispier chicken finger. Whole eggs will also work fine in this recipe though.
  • 1/4 cup Coconut Flour
  • 3/4 cup grated parmesan cheese
  • 1/4 teaspoon sea salt
  • Coconut Oil

Here are the steps:

  • The first step, fry your chicken fingers in 2-3 inches of coconut oil depending on the size of the pan or skillet that you use.
  • Melt coconut oil in the skillet over medium heat. 
  • In a medium bowl, mix coconut flour, parmesan cheese, salt and pepper together.
  • Next, dip chicken strips one by one into egg whites and coat them with coconut flour mixture. 
  • The chicken should turn golden brown and be completely done in 4-6 minutes. Turn chicken fingers halfway through cooking.
  • Once you’re done, serve hot once all is cooked well.


11. Coconut Oil Chocolate Bars

Ingredients:

  • 2/3 cup cocoa powder
  • 2/3 cup coconut oil
  • 1/3 cup + 1 tablespoon honey, maple syrup or simple syrup
  • ½ teaspoon vanilla extract
  • Salt

Here are the steps:

  • Using a small saucepan, heat coconut oil over low heat.
  • Once it melts, add the remaining ingredients.
  • Next, stir and pour the mix over a parchment paper-lined cookie sheet.
  • Place cookie sheet in refrigerator for 2-4 hours, or until it is set.
  • Once the chocolate hardens, break it up into pieces.
  • Finally, store in an airtight container in the refrigerator.


12. Coconut Oil Fudge

Ingredients:

  • 1 cup coconut oil
  • 1 cup cocoa powder
  • 1 Tablespoon vanilla extract
  • Raw honey or maple syrup
  • Pinch of sea salt

Here are the steps:

  • Using a mixing bowl, measure 1 cup of coconut oil. Whip the coconut oil with a stand or hand mixer until it’s light and fluffy 
  • Next, mix the whipped coconut oil, cocoa powder, vanilla and salt together. Mix well and slowly add honey or sweetener of choice. 
  • Then, pour fudge into a 9×5-inch pan and spread fudge evenly.
  • After that, refrigerate until fudge is set and hard, about 4 hours.
  • Lastly, cut fudge into small squares and serve.

In conclusion, using coconut cooking oil in Malaysia is a great way of eating healthily. You can use the recipes mentioned in this article to create wonderful dishes.

If you are looking for a company that uses coconut oil as the main ingredient in their products, you should definitely check out Bio Tropical!

Here are some of the products that we sell using virgin coconut oil:

  • Hand Sanitizer
  • Cooking Oil
  • Natural Hair Serum
  • Pet Spray

If you are interested in any of these products or you want to find out more, head on to our website here.

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