Coconut oil has such fantastic health benefits that I’m always looking for more tasty ways to add it to our diets. One of my favorite creations is these coconut berry fat bombs.
They’re delicious! To me they taste sort of like melted berry ice cream: flavorful from the berries and creamy from the coconut oil.
I’ve served these to several people, including some non-real food eaters, and everyone who’s tried them has loved them.
Notes on the Recipe
I use refined coconut oil in this recipe. Although you may assume that refined oils are automatically bad for you, this is not the case when it comes to coconut oil.
The benefits of coconut oil are mostly about the fat, and refined coconut oil has the same fatty acid composition as virgin coconut oil.
While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I personally don’t care for the strong taste of coconut unless it’s countered by an equally strong flavor such as chocolate or mint.
So, although these are coconut berry delights, they do not taste like coconut. (So feel free to serve them to your coconut-hating friends and relatives! :))
If you do want your delights to taste coconutty, however, feel free to use virgin coconut oil instead of refined.
One more note about coconut oil: not all refined coconut oils are the same. Make sure you buy a high-quality coconut oil that doesn’t use chemicals during the extraction process. I personally purchase this brand through my food co-op.
For the berries, I used a frozen “antioxidant blend” from Costco that includes raspberries, pomegranates, blueberries, cherries, and a few strawberries (because that’s what I had on hand). I think any other mix of flavorful berries would also work.
If you can get fresh berries, I’m sure those would work just as well as frozen—I just pretty much only buy frozen berries because fresh organic berries are so expensive here in Colorado.
A reader mentioned that she had trouble with her berries being too cold to mix with the melted coconut oil. If you’re concerned that your berries may be really frozen, you can leave them out for a while to defrost first, or heat them gently on your stovetop before trying to mix them with the coconut oil.
More recently I purchased this set of molds, which is more economical but just as high-quality, as far as I can tell. If you really get into making your own coconut oil bites, I highly recommend owning a small collection of silicone molds–they make the process very easy, plus they’re cute!
(If you don’t care what the finished product looks like, you can also just use a cutting board, or other flat surface, lined with parchment paper. You’ll have to let your delights cool in the fridge a bit first, so they’ll be solid enough to drop onto the parchment paper.)
- 1 cup refined coconut oil (see note above)
- 1/2 cup mixed frozen berries, such as raspberries, blueberries, pomegranates, cherries and strawberries
- 1 teaspoon vanilla extract
- 14 drops SweetLeaf clear liquid stevia (or substitute honey to taste)
- Gently melt coconut oil on the stove. While the oil is melting, briefly process the frozen fruit in a food processor so it's chopped up into small pieces. (If you're concerned that your berries may be excessively cold, see note above under "notes on the recipe.")
- Add the vanilla extract and stevia to your food processor.
- Pour the melted coconut oil into your food processor and process to mix with the fruit and other ingredients. Continue mixing until all of the fruit is smoothly blended into the oil.
- The mixture should now be a thick blended consistency. If for some reason your mixture is still frozen and not blending properly, you can remove some of the frozen bits and gently melt them on your stove. Once melted, return the mixture to your food processor and try again to mix everything together smoothly.
- Scoop finished mixture into molds or simply drop spoonfuls on a parchment paper-lined surface such as a cutting board. Using the molds will make your coconut berry delights prettier, but simply dropping them as spoonfuls works just as well if you don’t have or don't want to use molds.
- Put molds or parchment paper-lined surface into the freezer to firm up the delights. After half an hour or so, or whenever they have become solid, remove from the molds/parchment paper and store in a container in your freezer. Enjoy whenever you feel like you need (or want!) some coconut oil.
I wouldn’t eat more than one or two of these at once (at least starting out), as eating too much coconut oil all at once can cause intestinal upset. (Something I’ve experienced firsthand.) How much is too much seems to vary from person to person, so I recommend experimenting gradually if you don’t yet know your own tolerance level.
Looking for More Coconut Oil Recipes?
If you want more ways to get more coconut oil into your diet, you should check out my other coconut oil-rich recipes, like lemon coconut fat bombs, homemade coconut oil mint chocolate, and coconut oil fudge.
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