ordered 14 lbs of Coconut oil. I bought 7 lbs of Organic Virgin Coconut oil and 7 lbs of Organic Refined Coconut Oil (I am splitting it with my mom). The Virgin Coconut Oil is suppose to have more health benefits but it does have a coconut taste. And although I love coconut I am not sure I want everything I use oil with to taste coconutty (although popcorn popped in virgin Coconut oil is really delicious!!). The refined is more processed and has no flavor.
I know some of you may be wondering why I would be considering eating Coconut Oil for health benefits? I mean, isn't it all saturated fat? Yes- yes it is, but I have done some research about oils and not all oils are created equal. I seems the saturated fat can be both good and bad- depending on the oil and not all unsaturated fats are good. If you would like to read what I have been reading here are some of my sources..
Kelly the Kitchen Cop- All about Coconut Oil
Cheeseslave- Coconut Oil Lowers Cholesterol, Improves Thyroid Function
Kitchen Stewardship- What's the Deal with Coconut Oil?
Since I have all this coconut oil I got the idea to try and make some frosting with it. I found a recipe online that looked great and I will try it in the future for a somewhat healthier, less processed option, but decided to make it a bit more "conventional" version. I wanted to try it with regular powdered sugar- just like the stuff from my childhood.
Wow- is this stuff good. I really wanted to make some homemade gluten free graham crackers and spread some on thick!! Basically it tastes like the yummiest chocolate coconut frosting you will ever eat- yum!!
Chocolate Coconut Frosting
1/4 cup Organic Virgin Coconut Oil
16 oz Powdered Sugar (make sure wheat is not in the ingredients if gluten free)
1/2 cup Cocoa Powder
1 tsp. Vanilla Extract
1/4 cup Cream (added 1-2 Tablespoons at a time)
1. Cream Organic Virgin Coconut Oil.
2. Add powdered sugar and cocoa powder to Coconut Oil.
3. Add cream to the Coconut Oil mixture. ( I would start with 2 tbsp. of milk and add 1-2 tbsp. at a time to achieve the right consistency).
As a note I also tried making the frosting with a liquid sweetener ( I used agave but you could use maple syrup, honey or brown rice syrup with similar results- just a bit different flavor). This frosting was delicious, too. As you would expect it was a bit softer due tot the extra liquid ( so make sure you omit the cream) but it was awesome as well- if you need to stiffen it up a little as a teaspoon of cocoa at a time.
Slightly Indulgent Tuesday; 12/10/13
11 hours ago