Posted on Leave a comment

August 2019 Upate

August 2019

As of August 2019, we have some new products! We have been quietly serving our existing, and new customers, we have not been doing a lot of updates, or emails. But we have expanded our product line slightly. So this August 2019 update post it here to let you see the new products.

Specifically we have added two Coconut Jam varieties.

  • Organic Coconut Jam
  • Organic Woodapple Coconut Jam

We have also updated our Coconut Nectar Syrup to a 375ml bottle.

Click on the images above to be taken to the product specific page. From there you may view the information about each product.

Do You Pay Postage or Freight?

All our prices, $20 and over are postage and freight inclusive within New Zealand. You pay no more than the price in the checkout after you have chosen your items, like 2 x Organic Woodapple Coconut Jam 330g Jars.

No extra charges for Rural Delivery

You’ll pay nothing extra in any rural setting. You’ll pay nothing extra in Stewart Island or even the Chatham Islands! (Yes they do consume our oil over there. It’s not a very tropical place).

Who wrote this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.

Neil Smith, The Coconut Oil Shop Team

If you are new to Virgin Coconut Oil, grab our free guide!

There is a lot of articles and information out there on Coconut Oil and how unique it is.

But where do you begin?

We’ve put together a short, informative guide you can download, called Coconut Oil Basics. Grab your free guide, and as a special bonus, we’ll send you an email each week highlighting some interesting pages in our site.

On this website, we have over 100 pages of useful information on our website, and this guide and the emails will help you unlock it.

Posted on Leave a comment

Coconut Cream Inka Brand Drink

Coconut Cream Inka® Brand Drink

This is one way to have a “coffee”, when you’re not having a coffee.

Many of you would love to make your own Coconut Cream or Coconut Milk. That is why we have been distributing instructions on how to do that with Rich Gold Creamed Coconut for years now. Well, this “recipe” takes that a step further.

Grey-Line1

Coconut Cream Inka Brand Drink

Coconut Creamed Inka® Drink.

How to make your Coconut Cream for Creamed Coconut Inka® Drink:

4 tablespoons of Creamed Coconut Cream in 1 cup of boiled water.

Whizz it on top of Kenwood K Beater. (Or you can use a Kitchen Aid® or milk shake maker.)

Strain it with a milk straining sieve. You would be better off with a muslin cloth.

Place the strained Coconut Cream into the cup and added hot water.

Make your drink:

Then I put the Inka® into the cup and stirred. You may like to flavour it with cinnamon.

Also:

If you ‘d like a short video on making ordinary Tea with ordinary milk and added Virgin Coconut Oil, then you can see that at our Facebook page.

Serving Suggestions:

blueberry-pumpkin-muffins-with-Coconut-Oil

Try Pumpkin Blueberry Muffins with it or:

Chocolate with Virgin Coconut Oil - Gracious Chocolate

Try washing this chocolate recipe down with it.

Who posted this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.Neil Smith, The Coconut Oil Shop Team

If you are new to Virgin Coconut Oil, grab our free guide!

There is a lot of articles and information out there on Coconut Oil and how unique it is.

But where do you begin?

We’ve put together a short, informative guide you can download, called Coconut Oil Basics. Grab your free guide, and as a special bonus, we’ll send you an email each week highlighting some interesting pages in our site.

On this website, we have over 100 pages of useful information on our website, and this guide, and the emails will help you unlock it.

Posted on Leave a comment

4 Ingredient Toasted Coconut Breakfast Spread

4 Ingredient Toasted Coconut Breakfast Spread

Another creamy delight for you to try. Got some Coconut Threads (shreds)?
In the last post I said, “I for one just love to have Coconut Dry Goods every single morning!” Nothing has changed in a week…expect this week it is shredded Coconut Threads!

Also, last week I got carried away with milk links. And this week I could be tempted to do the same.  Coconut Threads (shredded Coconut) is one of the 4 ingredients in this recipe. I promised to post about a dairy-free Cottage Cheese recipe soon.

Grey-Line1

Toasted Coconut Breakfast-Spread-Framed

Ingredients:

Instructions:

Head over to the A Spicy Perspective Blog for more instructions.

Some of you may be wondering why I kept the link to the Real California Milk website. Well, there are two reasons.

  1. We sell Pacific Island Raw Organic Coconut Oil to the USA at USD $26.80 + $9.80 postage 33.81 oz (1 Liter).
  2. The Real California Milk website is fascinating and very entertaining! You’ve got to visit it on a internet fast connection.

That is why I made sure we kept that link it there. If you are in the USA, and you’re reading, we mean business over there too. But we starting on a small scale with one product only.

Who posted this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.Neil Smith, The Coconut Oil Shop Team

If you are new to Virgin Coconut Oil, grab our free guide!

There is a lot of articles and information out there on Coconut Oil and how unique it is.

But where do you begin?

We’ve put together a short, informative guide you can download, called Coconut Oil Basics. Grab your free guide, and as a special bonus, we’ll send you an email each week highlighting some interesting pages in our site.

On this website, we have over 100 pages of useful information on our website, and this guide, and the emails will help you unlock it.

Grey-Line1

Of course we have our own great dairy stories too.
See the Fonterra video. A lot of the shots from this video are from Darfield factory, which is 15 minutes drive from here.

The story of Westland Dairy starts in 1868. When I was a child, it was mostly known as a regional milk provider, and a great source for Ice Cream. Oh how times have changed.

Posted on Leave a comment

Mince and Coconut Flour Vegetable Quiche

Gluten Free Mince, Veggie and Egg Pie (Quiche)

Mince Coconut Flour Quice | Camp Coconut | Coconut Oil Shop

This pie or quiche was very filling. Not only that, it was very sweet. I’m not sure why. Perhaps it was a combination of the free range eggs and the Coconut Flour. I was really delighted when I got into this pie. The only thing we thought could benefit from improvement was that the crust was a little too thick. That is probably because the flour absorbs a lot of water.

Coconut Flour Tips

Coconut Flour can absorb moisture from almost anywhere.

These are the things that can alter the way that Coconut Flour performs:

  • this recipe is 3/4 of a cup of flour, before sifting. If you try sifting it first, then measuring it will produce a different result
  • your altitude above sea level will affect the performance of the flour
  • how your flour was stored immediately before use will determine how much moisture it has absorbed already before using

Ingredients:
1/2 Cup Coconut Oil or Butter, Melted
2 Eggs
1/4 Teaspoon Salt
3/4 Cup Coconut Flour

Directions for Pie Crust
1. Preheat oven to 204 degrees. In a medium bowl beat coconut oil (or butter), eggs, and salt together with a fork.
2. Then add coconut flour. Mix until dough holds together.
3. Gather the dough into a ball, then pat into a 9″ greased pie pan.
4. Prick the dough with a fork.
5. Bake for 9 minutes. Let cool.

Filling for Pie

Ingredients:
Green veggies of choice for example Spinach, Leeks, Silverbeet (Chard), Onions (enough to fill the pie crust 3/4 full.)
Aprox. 300g of Mince
4-6 eggs (depending on the amount of mince and veggies)
Salt and Pepper to taste

Directions for Filling
Brown mince in frying pan with salt and pepper, then add veggies, stir and cover, stir occasionally, when veggies are soft then remove from heat and place in pie crust.
whisk eggs and pour over top of mince and veggies, combine it all together and bake at 180 for 20 minutes or until egg is cooked.

Are you new to Coconut Oil?

We’ve got a short tour for beginners at the “Start Here” page.

Take a look now at the “Star Here” page if you’re new to Coconut Oil.

Who wrote this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.Neil Smith, The Coconut Oil Shop Team

What makes this food blog different is that it is written by one father, with the help of his teenage daughters, and family for purpose of showcasing coconut products in a family friendly way.

For more ideas join us at Camp Coconut!

If you want some more recipe ideas on how to make healthy goodies with Coconut Oil, then you’ll need to have a login to the free learning area at Camp Coconut! www.coconutoilshop.co.nz/camp-coconut

Join us at Camp Coconut!

Join Now It's Free!

Posted on 2 Comments

Bulk Coconut Cream

Bulk Coconut Cream without any additive is as scarce as hen’s teeth!

Bulk Coconut Cream without additives is as scarce as hen's teeth!
Bulk Coconut Cream without additives is as scarce as hen’s teeth!

In my last post, we highlighted the Delicious Obsessions Creamy Coconut Yoghurt recipe. (What a wonderful idea). And it requires Coconut Cream. Of course we have Ceres Organics Coconut Cream for sale. But we’ve had some feedback that some of you would like access to a product which 100% pure (no stabilisers etc).

Today in fact, we got a question from a long standing customer. The customer was looking for Coconut Cream that has no additives. As I said above, others had been looking for it too, and so we thought the least we can do is to show you how to make Coconut Milk or Coconut Cream to taste, without any UHT (Ultra High Treatment) and without wasting an opportunity to add valuable nutrients into your diet through Coconut Water.

The Coconut Cream you can buy in the supermarket is really cheap. But some of it is totally tasteless! One brand we tried tasted like tinned water, but it was white and thinly creamy. Another one didn’t taste very sweet at all. But that is just a symptom. Let’s look the ingredients of a collection of coconut cream cans I have in the cupboard for research.

Coconut Cream

  • Woolworths Home Brand – Coconut Milk 80%, Water, Thickeners (412, 466) Emulsifier (435)
  • Kara UHT Natural Coconut Cream – Fresh Natural Coconut Extract 99.92%, Stabilizer E415, E412 & E407
  • Trident Coconut Cream – Coconut Cream 52%, Water, Stabiliser (466)
  • Family Choice Pacific Ocean Coconut Cream – Coconut Water, Stabilizer (466), Emulsifier (435), Pasteurised and Homogenised.

Coconut Milk

  • Celebes Organic Coconut Milk – Organic Coconut Milk and Guar Gum (E412)

How can you get pure Coconut Cream in the right amount?

You can buy Creamed Coconut and make your own Coconut Cream. But what is the point in putting tap water into a Coconut Cream? I don’t know what they put in the tap water at your house, but I know we filter all of the water that comes through any tap at our house.

Here is the instructions we provide for making Zenian Creamed Coconut into Coconut Cream.

Creamed coconut comes in two layers; the white oil layer at the top and the solid yellowish layer at the bottom. (Can you tell from the photo above?) You need to mix the layers back together before use. We put the whole jar in a bowl of warm water until the content softens, and then put a handheld mixer inside the jar. You can also do the mixing with a knife or fork. You can also scrape out of the jar, put it all in a food processor, and “zizz till smooth” as Zenian put it.

The standard way to make Coconut Cream from Creamed Coconut is here.
After mixing back the two layers in the jar as above, put 1-4 tablespoons of Creamed Coconut to 1/2 cup of hot water according to your taste. Mix together well, and strain it with something!

If you want some more ideas on how to make Coconut Camp Coconut Cream, then you’ll need to have a login to the free learning area at Coconut Camp! www.coconutoilshop.co.nz/learn

Join us at Coconut Camp!

Join Now It's Free!

This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.

Posted on Leave a comment

Anzac Biscuits Coconut Tips

Tips For Making Anzac Biscuits With More Coconut Ingredients

You couldn’t call this a recipe…but here are some hard won tips for a more coconut version of this April baking standard.

Many of the readers will know that New Zealanders and Australians invented a biscuit (cookie) which was sent to troops in World War 1. It was created with rolled oats, and it was incredibly hard. Well over time it has become a national institution for New Zealanders, and I’m sure the feeling is similar up in Australia too, where some Australians refer to their Gallipoli War Memorials in sacred terms, much like they were shrines.

So because these biscuits are so enshrined in our Australian and New Zealand culture, it is important we get these biscuits to our liking.

Members of our family have been making Anzac Biscuits for a long time. But recently someone was following a Readers’ Digest “Back To Basics” (Australian Edition) recipe for these cookies (biscuits), and ran out of sugar. So they added some Coconut Sugar as well. Then we didn’t want to use Maple Syrup as recommended, so we used Coconut Nectar Syrup. It’s made with the blossom of the coconut tree bloom.

They also didn’t have any Shredded Coconut. So they whizzed up some coconut chips instead. Now shredded coconut that you buy in the shops is often treated with all manner of things, including sweeteners. But freeze dried coconut chips – slithers of coconut meat are as natural as possible.

By making these adjustments, we made long lasting, hard on the outside, dark, thick and delicious Anzac Biscuits with fibre enough to keep you regular. Now there is a particular trick that, which can be locked, and unlocked, in a coconut!

Now while we are talking about keeping regular, which is one good excuse to allow yourself to bake these year-round, let’s also look at that horrible symptom of “the trots”! I read a book, most probably it was, Virgin Coconut Oil by Brian and Marianita Shilhavy. The book stated that Coconut Macaroons, the cookies / biscuits were a wonderful treatment for “The Trots”. The physical problem is that too much water is running though the intestines, and not being absorbed. So the water passes out the other end. Well, shredded coconut does the absorption.

So a biscuit with shredded coconut may assist with alleviating “The Trots”. In fact, let me tell you what one couple asked us this weekend. “Does Virgin Coconut Oil assist with constipation?” I was asked. My thoughts soon raced to the telephone conversation I’d had with a lady who told me her experiences with coconut oil. But we won’t talk about that just yet.

The short answer to the question was that yes, Virgin Coconut Oil will definitely get your intestine moving regularly. So here we have two opposites. The shredded coconut will absorb more moisture, and potentially slow your system’s waste disposal down, and Virgin Coconut Oil may, in some cases speed it up a little. So keep a balance, or you’ll end up in trouble! As with all unsupervised diet changes start slow, and build up.

Now for this person telling me their experience with Virgin Coconut Oil on the phone. Someone told me they started on Virgin Coconut Oil at 3 table spoons a day. Bang, just like that. She thought that was the optimal amount per person per day. Now I’ll add, I could tell by the voice this person was neither particularly young, nor of a big body frame, and Dr Fife tell us in his book, The Coconut Oil Miracle that body weight can alter the “optimal amount” of coconut oil for a person per day.

What happened?

So what happened to the person who took too much Virgin Coconut Oil at once. She was so ill, she could hold the phone, but she couldn’t dial it, to tell her mother in law that she wasn’t able to make a meal for her for dinner. She had “The Trots”…

So now you know what to do if you are enjoying Shredded Coconut, or Coconut Chips, and your waste system clogs up. Start taking 1 teaspoon of Virgin Coconut Oil at a time, up to 3 times a day. Or one extra teaspoon per time per day, with a drink or by itself, or spread on bread, or whatever. But don’t over do it.

In summary

Remember that Coconut Meat – the white stuff which is turned into Coconut Chips or Shredded Coconut contains Virgin Coconut Oil, but it is going to have the opposite effect on human waste disposal when compared with Virgin Coconut Oil. You also need to be aware that Shredded Coconut from a supermarket may not as natural and unprocessed as whizzed up freeze dried Coconut Chips. Lastly, adding Coconut Sugar, Coconut Syrup, and adding freeze dried whizzed up Coconut Chips to Anzac Biscuits make them even crispier, more compact together, and more golden brown than I’ve ever seen them in my life. Now don’t forget, if you have “The Trots” and you can hold the phone, but you can’t dial the numbers, you may need medical attention from someone!

Take it slowly when you start taking more fibre or more Virgin Coconut Oil! This article is not medical advice, and we are not seeking to offer a treatment for any specific or general health condition.

Where can you find other recipes highlighted by the Coconut Oil Shop?

If you are a member of the Free Coconut Oil Shop Camp Coconut Membership Area you can view archived recipes
So go ahead, take the hint, and join us in the www.coconutoilshop.co.nz/learn area, and gain access to other archived recipes. Click on the “join now” button below, if you haven’t already. If you behave yourself, your free membership never runs out.

Join us at Camp Coconut!

Join Now It's Free!

This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.

Posted on 2 Comments

Almond Joy Popcorn

This recipe was brought to my attention by Momables – a subscription recipe website for busy mums who are looking for healthy alternative recipes for children’s lunch boxes.

It has no Coconut Oil in it. But it does have shredded coconut.

It has come to our attention recently that one possible reason some people say they are allergic to coconut is that they are consuming shredded/dessicated coconut which has chemical preservatives! We’ll have to look at stocking some organic pure shredded/dessicated coconut soon.

Here is the recipe. http://www.momables.com/almond-joy-popcorn/

Ingredients include:

  • 5-6 cups popcorn, popped (about 1 bag if using microwave bags)
  • 1/2 cup Dark Chocolate Almonds
  • 1/2 cup shredded coconut (coming to the Coconut Oil Shop soon)
  • 3/4 cup white chocolate chips

Have fun!

Where can you find other recipes highlighted by the Coconut Oil Shop?

If you are a member of the Free Coconut Oil Shop Camp Coconut Membership Area you can view archived recipes
So go ahead, take the hint, and join us in the www.coconutoilshop.co.nz/learn area, and gain access to other archived recipes. Click on the “join now” button below, if you haven’t already. If you behave yourself, your free membership never runs out.

Join us at Camp Coconut!

Join Now It's Free!

This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.

Posted on Leave a comment

Green Relief Salve and The Angry Wasp

Green Salve | Do wasp stings have to hurt for a long time?
Do wasp stings have to hurt for a long time?

I had never been stung by bees or wasps, even in my childhood

We were happily celebrating our daughter’s birthday, with a quiet lunchtime party outside. Then I suddenly felt a sharp sting on my arm.  I had just put my arm down on the table. The sudden pain gave me what felt like the shock of my life.  Then as I lifted my arm up, we all saw a lightly squashed wasp stinging me with all its might!

I was stunned. It took me a while to register that I was indeed being stung by a wasp, so the damage was already done by the time I flicked the wasp with my fingers. The others just stared at my arm in horror as I held it up with a wasp still on it.

It hurt.

It really hurt.

Funny thing – people tell me wasps never leave a sting in the skin but this one did. Perhaps it was because it got squashed under my arm. I had to beg someone to fetch a pair of tweezers so I could get the sting out. This delay added to the pain.

After what seemed like quite long enough, someone brought a teaspoon of raw honey for me to put on the sore area of the skin. “It takes away the sting,” so I was told.

We’ve been getting raw honey from a local beekeeper for years, and it’s great stuff. Hey, but, it’s sticky! Well, of course; it’s honey.

It was a great first aid trick. And I endured the sticky mess politely for a while. But I still had pain and some honey had already got on my clothes and my watch, and I couldn’t stand the stickiness. I didn’t like it, and when I got an opportunity, I went straight to the tap and washed all the honey off. Then I reached for my usual cure-all jar. Yes, that is “Green Relief Salve,” which I formulated and made myself.

Boy that felt so soothing!

I rubbed a generous amount on my arm where it hurt. Thanks to the special blend of therapeutic grade essential oils in the salve, it numbed the pain instantly. Boy that felt soothing! I felt I could carry on with my day again. An hour or so later, my arm started hurting again, so I repeated the process.

I just rubbed some more Green Relief Salve on, just a small amount each time that I noticed the pain which would have been every couple of hours, I suppose. By the time it was time for bed, I honestly couldn’t tell where exactly I was stung. No swelling, no redness, no pain.

It was incredible.

Next morning, I studied my arm closely but nothing could be seen or felt, so there was no need to put the salve on.

Why did this happen?

What makes Green Relief Salve effective in this way? Green Relief Salve can numb the pain, draw out toxins and reduce inflammation.

It is naturally:

  • anti-microbial
  • anti-bacterial
  • anti-viral
  • anti-fungal as well as
  • anti-imflammatry

Our family reach for it more than anything else on the shelf. It was a life-saver one year when all eight children came down with chicken pox one after another…

Soothing, yes, that’s it, and I can’t help but get a good whiff of it every time I open the jar. The smell is soothing for the soul, too.

Where can you find other recipes highlighted by the Coconut Oil Shop?

If you are a member of the Free Coconut Oil Shop Camp Coconut Membership Area you can view archived recipes
So go ahead, take the hint, and join us in the www.coconutoilshop.co.nz/learn area, and gain access to other archived recipes. Click on the “join now” button below, if you haven’t already. If you behave yourself, your free membership never runs out.

Join us at Camp Coconut!

Join Now It's Free!

This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.

Photo source: wherewhywhen.com/how-to-treat-a-wasp-sting/
This article written by Junko Smith.

Posted on Leave a comment

Hyderbadi Chicken Biryani


Biryani is a a full meal with Chicken or Mutton, invented by the Moghals (Muslims after the time of Genghis Khan – dominated India in the 1500s to 1700s. This simple version of the dish is from Hyderbad, India.

Here is the written form of the recipe, from Chef Harpal Sokhi’s website.

Ingredients

Chicken 500  Grams
Oil to Deep Fry
Onions, Sliced 4  Large
Green Cardamoms 5
Cloves 7
half-inch Sticks of Cinnamon 2
Caraway Seeds (shahi jeera) ½  teaspoons
Black Peppercorns 6
A few Saffron Strands
Milk ¼  Cup
Ginger Paste 1  tablespoons
Garlic Paste 1  tablespoons
Salt   As per taste
Red Chilli Powder 1  tablespoons
Chopped Fresh Coriander Leaves 3  tablespoons
chopped Fresh Mint Leaves 3  tablespoons
Yogurt 1  Cup
Pure Ghee 4  tablespoons
Black Cardamoms 02-Jan
Bay Leaves 3

Where can you find other recipes highlighted by the Coconut Oil Shop?

If you are a member of the Free Coconut Oil Shop Camp Coconut Membership Area you can view archived recipes
So go ahead, take the hint, and join us in the www.coconutoilshop.co.nz/learn area, and gain access to other archived recipes. Click on the “join now” button below, if you haven’t already. If you behave yourself, your free membership never runs out.

Join us at Camp Coconut!

Join Now It's Free!

This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.

Posted on Leave a comment

Coconut Ice Cream Recipe

This recipe is taken from NZ Life and Leisure Magazine

lifeandleisure.co.nz/coconut-ice-cream

Coconut Cream Ice Cream

COCONUT ICE CREAM Serve in cocktail-sized wafer cones.

425ml can coconut cream, frozen in ice-cube trays
¼ cup Spice Syrup (see recipe above)
¼ cup lime juice
zest of 1 lime
½ cup baked thread coconut, cooled (optional)

Whizz all ingredients together in a food processor until smooth. Freeze in a shallow container. Two to 6 hours before serving, remove mixture from freezer and re-blend. Freeze again for at least 2 hours and up to 6 hours.

Makes 25 cocktail-sized scoops

If you would like to see more recipes, or know more about our stock, which, at the time of writing does not include a 425 ml can of Creamed Coconut, you can learn about them by joining our weekly email list, and seeing our weekly recipe post.

Fill in the form below. Don’t be shy.