Before last weekend, my experience with coconut oil was limited to skin care products: moisturizers, suntan lotion and lip balms that called to mind the delicious scents of summer.  But over dinner last Saturday, my sister-in-law, Lauren, mentioned that her mom had been reading up on the health benefits of coconut oil and was now substituting it in many of her favorite recipes. This piqued my interest. Who knew coconut oil was for cooking? I mainly use olive oil, and occasionally canola for baking, so I was game for adding a new olio to my repertoire.

When I was at Whole Foods yesterday, I made my way over to the oil aisle. I scanned the shelves, passing over the bottles of safflower, sesame and sunflower oils. Where was coconut? When I got to the bottom shelf I saw a medium sized jar filled with a white substance that looked like marshmallow fluff. The jar was labeled Organic, Unrefined, Expeller Pressed Virgin Coconut Oil. Jackpot! Though I was surprised the oil didn’t look like, well, oil. I bought it, and when I got home a quick Google search turned up tons of information—and recipes—on this intriguing ingredient.

Coconut oil contains more than 90 percent of saturated fats, which is precisely why people shied away from using it. Instead, food manufacturers began making their products with polyunsaturated oils—what we’ve come to know as vegetable oil, corn oil and margarine—because studies had shown that these substances reduced cholesterol. But these products—which are loaded with trans fats thanks to hydrogenation, a process that involves changing the bonds of hydrogen atoms so that the resulting substance has a higher melting temperature—were actually causing an increase in heart disease and cancer. Though researchers had expressed concern over this in the early 1970s, the damage to public opinion had been done and consumers embraced these “healthier” alternatives to animal fats. Now that the pendulum has thankfully swung back toward decrying these harmful artificial substances, mainstream companies are scrambling to label their products “Free from hydrogenated oils” or “No trans fats.”

And coconut oil is beginning to experience a bit of a hey day. Though it does contain mainly saturated fats, many of those fats, like lauric acid, are actually good for us and can help lower high blood pressure and cholesterol. A diet rich in coconut oil has also been linked to a lower risk of colon and breast cancer. And the benefits to our skin, bones and other organs are numerous.

After reading all of this, I was sold. My next question was: what can I make with coconut oil, followed by, how will it taste? I tweeted (@madebymichell) that I was looking for coconut oil recipes and Tropical Traditions, a manufacturer of coconut oil products, tweeted back (@TropTraditions) with a link to dozens of recipes on their website. I scrolled through them and decided on cilantro coconut pesto because, not only do I love a good pesto, but I wanted to see how coconut oil would hold up in familiar recipes.  I started with their ingredients and measurements, and then made a few tweaks of my own, as I like a chunkier pesto. I scooped out six tablespoons of coconut oil (though it looks pretty solid, it’s actually very soft in consistency) and melted it in the microwave for 30 seconds. I’ll admit that when I got a whiff of the coconut aroma, I was tempted to slather it on my skin. But into the food processor it went along with the following ingredients:

6 tablespoons coconut oil

2 cups of packed cilantro leaves

2 tbsp lemon juice

1 ¼ cup walnuts

1 large clove of garlic

2 tbsp freshly grated Romano cheese

Salt and pepper to taste

I was pleasantly surprised! The coconut had a mildly sweet flavor, which blended nicely with the traditional pesto ingredients. (I added the cheese because I like the consistency it provides). If you want a more subtle coconut taste, the recipe’s author suggests using 3 tbsp of coconut oil and 3 tbsp of olive oil. One thing to consider: be sure to buy virgin coconut oil that’s unrefined and expeller pressed. It’s made with fresh coconut meat that isn’t processed using any chemicals which means that it tastes and smells like real coconuts. I am anxious to see what else I can make with this new find!

Michelle Hainer | Contributor

Michelle Hainer is a freelance writer and editor whose work has appeared in numerous national publications including InStyle, Country Living, Real Simple, The Washington Post, People, Teen People, and Parenting. A former teen magazine editor, Michelle’s covered everything from pregnancy to peer pressure, but these days she writes mainly on the subjects she is most passionate about: cooking, crafting, traveling, and of course, eating. (She’s never met a potato or a piece of dark chocolate she didn’t like.) Michelle loves to knit and to cook, though not simultaneously. Visit her blog, Made By Michelle, below.

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