I recently wrote about some of the benefits of coconut oil and ways to eat more coconut oil. Today I wanted to show you how you can mix this wonderful oil with another great fat, ghee. Grass-fed ghee contains all the nutrients as butter (Omeg-3 fats, Conjugated Linoleic Acid, fat soluble vitamins A, D &Â K2 ), but without the casein and lactose. Mixing these two fats together allows you to enjoy the benefits of both oils, but without the semi-strong coconut flavor of virgin coconut oil.
Coconut Ghee Ingredients
Coconut ghee requires just two ingredients:
- 3/4 cup of ghee (here’s how to make ghee at home; or you can just buy it)
- Between 1/4 and 1 cup of virgin coconut oil (here’s my explainer on the best coconut oil to buy) – you can also used expeller pressed coconut oil
And then you’ll need either a double broiler or a small saucepan and heat safe bowl.
How To Make Coconut Ghee
This is a simple and easy recipe.
- Fill saucepan half full of water and bring to a simmer.
- Take saucepan off heat. Scoop (or pour if liquid) 3/4 cup of ghee into heat safe glass bowl and place over saucepan.
- Using one tablespoon at a time, add virgin coconut oil to the ghee, and stir until melted.
- Continue to add coconut oil one tablespoon at a time until you achieve a flavor you enjoy. I added 1/4 cup of virgin coconut oil to my ghee, giving the coconut ghee a very slight coconut flavor mixed with a strong butter flavor!
- Store in a glass jar or air tight container.
- Coconut Ghee does not need to be refrigerated, but you may refrigerate if you prefer. Use coconut ghee as you would ghee or coconut oil. I enjoy eating it straight off the spoon! It also taste great as a spread over coconut flour bread or grain free bread. Enjoy!
Coconut Ghee Storage
Coconut Ghee is shelf stable, so you can store it in your pantry as long as your kitchen doesn’t get too hot. It does not need to be refrigerated, but you may refrigerate if you prefer. Use coconut ghee as you would ghee or coconut oil. I enjoy eating it straight off the spoon! It also taste great as a spread over coconut flour bread or grain free bread. Enjoy!
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Coconut Ghee
Ingredients
- 3/4 cup of homemade ghee or store bought ghee
- 1/4 – 1 cup of Virgin Coconut Oil (You can also used Expeller-Pressed Coconut Oil)
Equipment
- double broiler or small saucepan
- small heat safe bowl
Instructions
- Fill saucepan half full of water and bring to a simmer.
- Take saucepan off heat. Scoop (or pour if liquid) 3/4 cup of ghee into heat safe glass bowl and place over saucepan.
- Using one tablespoon at a time, add virgin coconut oil to the ghee. Stir until melted.
- Continue to add coconut oil one tablespoon at a time until you achieve a flavor you enjoy. I added 1/4 cup of virgin coconut oil to my ghee, giving the coconut ghee a very slight coconut flavor mixed with a strong butter flavor.
- Store in a glass jar or air tight container. Coconut Ghee does not need to be refrigerated, but you may refrigerate if you prefer.
- Use coconut ghee as you would ghee or coconut oil.
