The Benefits of Coconut Oil and a Recipe for Coconut Oil Icecream!

One of the many fascinating things I learnt on the Newtritious Delicious  course I attended over the last three weeks was regarding the tropical wonder of Coconut Oil.  I have used coconut oil myself for years but mainly as a body lotion or shampoo and conditioner. It had never occurred to me that I could use it to cook with and was unaware of the wonderful benefits introducing it into your diet could bring…

Coconut oil is a traditional oil which has nourished people for centuries. It is one of nature’s most health promoting oils and the safest to cook with. Key constituents of coconut oil:

Capryllic acid – principally antifungal (also found in butter fat and breast milk)

Lauric acid – antiviral, antifungal, antibacterial and antiprotozoal (also found in butter fat and breast milk).

Did you know? Lauric acid helps to maintain a clear complexion as it survives digestion and is attracted to the sebaceous glands in the skin where it dissolves the sebum and may slow the growth of acne-causing bacteria.

Benefits of Coconut Oil

  • Boosts immunity
  • Increases metabolism
  • Lowers cholesterol
  • Promotes healthy thyroid function
  • Increases energy
  • Rejuvenates skin

Coconut oil is such an effective metabolism booster and weight loss aid that Asian farmers stop feeding coconut to their animals when they want to fatten them up!

Suggested use: stir-fry, sauté, boost up a smoothie, bake with it, add to hot drinks such as coffee…or make ice cream with it!

Coconut Oil Ice Cream


113g coconut oil

150g coconut sugar

2 eggs

330ml milk


Blend egg and sugar until a high volume is reached (about 15 minutes).  Meanwhile, melt the coconut oil until just melted, don’t get it too hot, just barely warm enough to melt the oil.

Slowly drizzle the melted oil into the blender. Once all the oil has been emulsified by the egg and sugar (looks really creamy and smooth) then slowly pour in the milk.  More milk makes a lighter ice cream, less milk makes a more dense ice cream.

Place the ice cream in the freezer and freeze for at least 6 hours.

You can serve with a delicious syrup from Rose Café or drizzle some melted bitter chocolate on top.

I got my Coconoil and Rose Café syrup from the fabulous wholefood store Botanica in Rusthall, Tunbridge Wells.

For more free advice and tips on nutrition check out Newtritious Delicious on Facebook

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