Ever since I learned that coconut oil can prevent Alzheimer’s disease, I’ve been looking for easy and tasty ways to get more coconut oil into our diet. (There are always our homemade mint chocolates, of course, but sometimes I just don’t feel like chocolate.) After a little bit of brainstorming I came up with a tasty berry plus coconut oil combo that my sister Erin dubbed “coconut berry delights.”
Let me tell you, these are completely deserving of the name “delights.” They’re so delicious! To me they taste sort of like melted berry ice cream: flavorful from the berries and creamy from the coconut oil. Everyone who’s tried them has loved them.
I use expeller-pressed (also known as refined) coconut oil in this recipe because I don’t care for the strong taste of virgin coconut oil when not countered by an equally strong flavor such as chocolate or mint. So, although these are coconut berry delights, they do not taste like coconut. If you do want your delights to taste coconutty, however, feel free to use virgin coconut oil instead of expeller-pressed.
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.
Silicone chocolate molds: For optimal aesthetics, I recommend using silicone chocolate molds. Here are the molds I used in the photo above. 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 expeller-pressed (refined) coconut oil
- 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. Add the vanilla extract and stevia.
- 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.
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