In the 1930s, Dr. Weston A. Price observed that the South Pacific Islanders incorporated high quantities of coconut in their diet. They were healthy and fit, and heart disease was rare. Coconut oil is naturally high in medium chain triglycerides and lauric acid. Coconut oil is one of the few known natural sources of lauric acid, however it is also found in mother’s milk. Lauric acid supports the immune system of infants. More recently, research shows that coconut oil can support cardiovascular health, immune health, skin health, hair health, weight management and performance enhancement. We have several articles and a. podcast on the benefits of coconut oil! We recommend organic, extra-virgin, unrefined, cold-pressed coconut oil. The following recipe is adapted from Jennafer Ashley’s.
- 2 cups organic shredded unsweetened coconut
- 1/3 cup coconut oil, melted. Another coconut oil recommendation
- 2 tablespoons raw honey — or less
- 1/2 teaspoons vanilla bean powder — optional
- In a blender or food processor, add shredded coconut, coconut oil, raw honey and vanilla bean powder. Blend or pulse until the mixture is fine and crumbled.
- Don’t worry if the balls aren’t sticking together at this point because the mixture will harden when cooled.
- Line a small baking sheet or plate with wax paper. Using a tablespoon-size measuring spoon or stainless steel cookie scoop, scoop the mixture and form into small mounds or balls, using your hands if needed.
- Set onto wax paper.
- Place in freezer 10 minutes to set.