When Your Bowl of Popcorn Needs a Vacation

About author / Pamela Chester

Mom of two; graduate French Culinary Institute; kids cooking program instructor; Master's degree in food studies. Creates kid friendly foods and loves her slow cooker.

What does the smell of coconut remind you of? For many people it conjures a beachy scene, both for the scented suntan lotion smell and for remembrances of icy pina coladas. Another reason coconut has a strong association with vacation for me is that my family’s favorite seashore restaurant would include coconut muffins in their breadbasket. So just imagining the coconut smell can instantly transport me to a vacation state of mind.

But did you know that along with smelling great, coconut is reputed to have all kinds of health benefits? In addition to all of its use in beauty preparations, eating coconut oil can improve the appearance of skin and hair, it can aid digestion, boost immunity, and may assist in the absorption of minerals.

Wait a minute, isn’t coconut oil full of saturated fat? Yes it’s true. As a food, coconut once got a bad rap because its oil contains greater than 90% saturated fat. However there is good reason to become less fat phobic since certain types of fats can be healthful. A heart healthy diet can include a balance of saturated, polyunsaturated and monounsaturated fats to promote a healthful ratio of good cholesterol and bad cholesterol.

Research shows the beneficial aspects of some fats in a balanced diet, including the medium chain fatty acids found in coconut oil, are associated with better metabolic function. Coconut water and oil have become indispensable among some athletes for hydration or as an easy to digest, high energy food. Coconut in all forms has also gained popularity as a health food, especially for people who follow certain specific eating plans including paleo or vegan diets.

The critical compound in coconut oil is lauric acid, a medium chain fatty acid. It is associated with improved blood sugar and insulin control in diabetic patients, and reputed to contain antiviral, antibacterial, and antifungal properties.

Coconut oil can replace butter in any baking recipe, and makes a vegan and dairy free substitute in a one to one ratio. It’s an ideal replacement for processed margarine and Crisco in dairy free baked goods. Just be sure to use only raw, virgin coconut oil in any cooking. Refined coconut oil is processed with added chemicals and by being partially hydrogenated which turns it into a trans fat. This is the ill reputed kind that is found in packaged snack foods, nondairy creamers, and movie theater popcorn.

Try using coconut oil as a replacement for butter in sautéing, roasting veggies, or a topping for baked sweet potatoes. Add it to smoothies or coffee in place of cream. Mixed with a little melted chocolate it can make a magic shell to pour over ice cream without the long list of ingredients.

Or take your bowl of popcorn on vacation and toss with some coconut oil and a bit of sea salt for a snack that you can eat in good conscience. Again, what you want is pure, virgin coconut oil, not the refined variety like what gave movie theater popcorn its artery clogging reputation.

For when you are longing for a tropical vacation, but have nothing like that on the horizon, try baking up a batch of homemade lightly sweet coconut muffins or an evening with some coconut scented, sea salt dusted air-popped popcorn, a funny movie, and maybe a fruity drink topped with a paper umbrella. When your outlook seems like it could use a bit of refreshing, it might be just the thing!

Serves/Makes: 12

• 1 1/2 cup flour
• 1/4 cup sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup orange juice
• 1/4 cup butter, melted (real butter)
• 1 egg
• 1 can (11 ounce size) mandarin orange segments, drained

***TOPPING***

• 1/3 cup flaked coconut
• 1/4 cup sugar
• 1 tablespoon real butter, softened
• 1/2 teaspoon grated orange zest