Friday, December 4, 2015

How to Make Homemade Coconut Mayonnaise - Healthy Coconut Recipes


Coconut oil has been unjustly criticized and is really one of the good fats. Coconut oil is made up primarily of saturated fat, a substance once avoided like the plague by health professionals. But coconut oil, now deemed a healthy saturated fat containing medium-chain fatty acids, actually reduces hunger and promotes higher fat burn—a one-two punch for weight management. It also lowers bad cholesterol while boosting brain function.

Coconut oil has been several decades it has been used in hospital IV solutions to feed critically ill patients and that it is a major component of baby formula because it provides many of the same nutrients as human breast milk.

Coconut oil could be used to treat a number of common illnesses and is considered by the United States Food and Drug Administration (FDA) to be a safe, natural food. (It is on the FDA’s exclusive GRAS list, which means it is “generally regarded as safe.”)

Solid at room temperature, coconut oil melts into a liquid quite easily and is great for sautéing kale and sweet potatoes. The flavor is mild and in most recipes, its presence is completely undetectable because of the small amount used. I prefer to buy and use virgin coconut oil (as opposed to refined coconut oil—the label is clearly marked), because more of the nutrients are kept intact this way. I often use Nature's Way Extra Virgin Organic Coconut Oil I bought from It is best-seller and highly rated online from satisfied health enthusiast.


Coconut mayonnaise made with 100 percent virgin coconut oil, as in this recipe, tastes best when it is freshly made. When it is refrigerated, it tends to harden because the coconut oil solidifies. If you have mayonnaise left over after making this recipe and intend to use it a day or two later, bring it out of the refrigerator and let it sit at room temperature for about 30 minutes before using (depending on how warm your kitchen is). This will allow time for it to soften. The texture will not be as good as when it was freshly made, but it will still be usable.

Yield: 1/2 cup


1 egg
1 tablespoon apple cider vinegar
1/2 tablespoon prepared mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1-1/4 cups melted virgin coconut oil


1) Combine egg, vinegar, mustard, paprika, salt, and 1/4 cup of melted (not hot) virgin coconut oil in blender or food processor. Blend for about 60 seconds.

2) While machine is running, pour in the remaining coconut oil very slowly in a fine, steady stream. The secret to making good mayonnaise is to add the oil in slowly. Mayonnaise will thicken as oil is added.

3) Taste and adjust seasoning as needed. Each tablespoon of mayonnaise will contain about 1/2 tablespoon of virgin coconut oil.

Related Post: Best-Selling Gluten-Free Casein-Free (GFCF) Diet and Allergy-Based Cookbook


Health Publica Icon Health Publications. 2003. Coconuts - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References.  ICON Health Publications. ISBN-10: 0597838305

Watch Youtube Video: Dr Oz Reveals the Benefits of Coconut Oil

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