Coconut oil is extracted from the flesh of a coconut. It has a mild coconut taste which complements both sweet and savoury flavours.
Coconut oil is high in saturated fats, which increase cholesterol levels, and should therefore be used sparingly.
I like using coconut oil to make a quick ‘magic shell’ for ice cream: simply add 1/2 tsp coconut oil to 1 oz/ 25 grams melted chocolate, pour over your ice cream and watch it harden!
These dairy-free cheesecake bars feature a buttery biscuit base and a creamy cashew-based filling swirled with homemade strawberry sauce.
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This no-churn vegan cookie dough ice cream is loaded with chocolate chips and laced with chunks of gluten-free cookie dough.
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These homemade ice cream sandwiches are made with a healthy date-oat base and dipped in rich dark chocolate. Vegan, gluten-free, and ready in under 3 hours!
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This creamy caramelised banana oatmeal is perfect for cold mornings. A healthy and tasty breakfast recipe which is both vegan and gluten free.
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Give the oven a break with this easy and healthy no-bake coconut slice. A date and oat base topped with a sweet coconut layer, and dairy-free chocolate.
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