15 Savory Recipes Made With Coconut Oil

By Mary Claire Lagroue
January 20, 2020
Credit: France C

Coconut oil works wonders in baked goods. Sweet recipes made with coconut oil benefit from the oil's natural notes of sugar. But coconut oil is just as valuable in savory recipes. When it's processed, much of the tropical fruit's flavor is stripped, leaving behind a dense, rich fat that's good in everything from soups to stuffed bell peppers. These 15 hearty dishes will convince you to cook with this plant-based fat more often.

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Crazy Creamy Chickpea Curry

Credit: Allrecipes Magazine
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"My grandparents always served curry with a variety of toppings as desired, including plum jam, peanuts, sweet relish, and coconut flakes. I added peanuts and sweet relish as last-minute toppings to this. So yummy. This will be a regular for us." — zimmerr

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Quinoa Pilaf with Shredded Chicken

Credit: Occasional Cooker
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This family-friendly quinoa pilaf packs in veggies and protein. Plus, reviewers point out that you can easily tweak it to feed vegans and vegetarians. 

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Pasta and Veggies in Coconut Oil

Credit: Buckwheat Queen
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"Add in whatever herbs and spices suit your tastes," recipe creator RainbowJewels says. "This is my toddler's favorite dish, and I have to admit, I love it, too!"

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Sweet Potato and Pastrami Hash

Credit: rquill67
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The subtle sweetness of root veggies balances out pastrami, chorizo, and Bratwurst. 

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Mushroom, Scallion, and Cheese Omelet

Credit: Christina
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Coat your skillet in coconut oil the next time you make an omlet, like this mushroom, scallion, and Cheddar version.

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Quick Quinoa Chili

Credit: France C
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"This is a winner! I'm a chili lover, but I usually make mine with meat, and lots of it. This was my first time making quinoa chili or chili with no meat," writes France C. "The recipe couldn't be easier, and it's ready fairly quickly.

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Parmesan-Crusted Swai Fish

Credit: Soup Loving Nicole
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Pan-frying fish in coconut oil adds a subtle nutty flavor and aroma.

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Simple Kale Salad

Credit: France C
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Pro tip: Use liquid coconut oil in salad dressings, as your standard jar of coconut oil is solid at room temperature and won't liquify to form a dressing no matter how hard you stir.

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Paleo Shepherd's Pie

Credit: Bibi
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"Definitely five stars for flavor and eye appeal. This was delicious and so satisfying to a casserole lover like me!" — Bibi

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Chicken Pad Thai

Credit: Buckwheat Queen
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Use unrefined coconut oil (versus the refined stuff) to give this dish a mildly tropical flavor.

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Isa's French Onion Dip

Credit: Allrecipes Magazine
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"This is seriously so tasty. I love how awesomely oniony and creamy it is — and that my vegan baby sister can enjoy it with me," reviewer Nicholio says.

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Wild Turkey Gumbo

Credit: Soup Loving Nicole
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Sauté turkey, onion, carrots, celery, and okra in coconut oil before combining them with wild rice and chicken broth.

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Roasted Veggie Buddha Bowl

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"Roasted veggies and sautéed tempeh are piled on top of bulgur and drizzled with an orange-curry vinaigrette. Also delicious with chicken or shrimp instead of tempeh," says recipe creator France C.

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Easy Indian-Style Pumpkin Curry

Credit: Romana Farooki
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"This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation, rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry." —Asha N Basu

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Chicken-Stuffed Peppers

Credit: France C
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Brush coconut oil on outside of these stuffed bell peppers to help them blister.

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State of Home Cooking

We're serving up and celebrating the biggest home-cooking trends from the most enthusiastic cooks we know: our community. We crunched the data from 1.2 billion annual Allrecipes.com visits and 2.5 billion annual page views. Then we dug even further, surveying Allrecipes cooks about what's in their carts and fridges, on their stovetops and tables, and on their minds. Coconut oil is just one of the topics they're most curious about. See more of the "State of Home Cooking" special report.

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By Mary Claire Lagroue