Welcome to your new kitchen secret weapon! Infused coconut oil transforms ordinary meals into extraordinary experiences—from quick weeknight dinners to special occasion feasts. Whether you’re craving cozy comfort food or vibrant seasonal flavors, these 20 versatile recipes will inspire your cooking. Let’s explore how this simple ingredient can elevate every dish in your repertoire. Ready to get creative? Dive into these delicious ideas!
Garlic and Herb Infused Coconut Oil
Kick your pantry staples up a notch with this aromatic garlic and herb infused coconut oil. Transform simple dishes instantly—drizzle over roasted veggies, toss with pasta, or use as a flavorful cooking base. It’s a versatile, make-ahead powerhouse that elevates everything it touches.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup coconut oil (solid or liquid, but solid melts easily)
– 6 cloves garlic, minced (adjust for stronger or milder flavor)
– 2 tbsp fresh rosemary, finely chopped (or substitute with thyme or oregano)
– 1 tsp red pepper flakes (optional, for a spicy kick)
– 1 tsp sea salt (adjust to taste)
Instructions
1. Measure 1 cup of coconut oil into a small saucepan.
2. Heat the saucepan over low heat until the coconut oil melts completely, about 3–5 minutes.
3. Add 6 cloves of minced garlic to the melted oil.
4. Cook the garlic over low heat for 2 minutes, stirring constantly to prevent burning.
5. Stir in 2 tbsp of finely chopped fresh rosemary.
6. Add 1 tsp of red pepper flakes if using.
7. Sprinkle in 1 tsp of sea salt and stir to combine.
8. Continue cooking over low heat for an additional 5 minutes, allowing the flavors to infuse.
9. Remove the saucepan from the heat and let the mixture cool for 10 minutes.
10. Strain the infused oil through a fine-mesh sieve into a clean jar or container.
11. Discard the solid garlic and herb remnants from the sieve.
12. Seal the jar tightly and store it in the refrigerator for up to 2 weeks.
Deliciously fragrant and packed with savory notes, this infused oil boasts a smooth, liquid texture that solidifies slightly when chilled. Use it to sauté vegetables for an instant flavor boost, mix into salad dressings, or spread on crusty bread—it’s a simple upgrade that makes everyday meals extraordinary.
Lemon Zest Infused Coconut Oil
Get ready to elevate your pantry game with this bright, versatile infused oil. Grab your lemons and coconut oil—this simple infusion transforms ordinary dishes into citrus-kissed masterpieces. Perfect for drizzling, sautéing, or baking, it’s the secret weapon your kitchen craves.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– 1 cup coconut oil (solid or melted, unrefined for stronger flavor)
– 3 large lemons (for zest, organic preferred to avoid wax)
– 1 clean 12-ounce glass jar with lid (heat-safe, sterilized)
Instructions
1. Place the coconut oil in a small saucepan over low heat. Melt it completely, which takes about 3–5 minutes, stirring occasionally to prevent scorching.
2. While the oil melts, wash and dry the lemons thoroughly. Use a fine grater or zester to remove the yellow zest only, avoiding the bitter white pith—aim for about 2 tablespoons packed zest.
3. Transfer the melted coconut oil to the sterilized glass jar. Immediately stir in the lemon zest until evenly distributed.
4. Seal the jar tightly and let it sit at room temperature for 2 hours to infuse, shaking gently every 30 minutes to blend flavors.
5. After 2 hours, strain the oil through a fine-mesh sieve or cheesecloth into a clean jar to remove zest solids, pressing gently to extract all oil.
6. Store the strained infused oil in the sealed jar at room temperature for up to 2 weeks or refrigerate for longer freshness, where it will solidify but can be softened before use.
7. Use the infused oil within recipes as needed, such as in dressings or for cooking.
Unleash a burst of sunny citrus in every drop—this oil boasts a smooth, velvety texture with a vibrant lemon aroma that won’t overpower. Drizzle it over roasted vegetables, whisk into vinaigrettes, or brush onto grilled fish for an instant flavor lift that feels gourmet yet effortless.
Chili Lime Infused Coconut Oil
Unlock next-level flavor with this zesty infused oil that transforms basic dishes into vibrant masterpieces. Whip it up in minutes for a punchy kitchen staple that lasts weeks. Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup coconut oil (solid or liquid, but solid melts easier)
– 3 fresh limes (zest and juice separated)
– 2 dried chili peppers (crushed, or 1 tsp chili flakes for milder heat)
– 1 tsp sea salt (adjust to taste)
Instructions
1. Place 1 cup coconut oil in a small saucepan over low heat.
2. Melt the coconut oil completely, stirring occasionally, about 3-5 minutes—do not let it smoke.
3. Zest all 3 limes directly into the melted oil using a fine grater to capture oils.
4. Juice the limes to yield ¼ cup juice, then strain to remove pulp.
5. Add the lime juice slowly to the oil, stirring constantly to prevent separation.
6. Crush 2 dried chili peppers with a mortar and pestle or rolling pin until flaky.
7. Stir the crushed chili and 1 tsp sea salt into the oil mixture.
8. Heat the mixture on low for 5 minutes, stirring every minute, until fragrant.
9. Remove from heat and let cool to room temperature, about 30 minutes.
10. Pour the infused oil through a fine-mesh sieve into a clean glass jar.
11. Seal the jar tightly and store in the refrigerator for up to 3 weeks. Get ready to drizzle this golden oil over grilled veggies or roasted potatoes for an instant flavor boost. Its bright citrus notes and subtle heat make it perfect for marinades or as a finishing touch on tacos.
Vanilla Bean Infused Coconut Oil
Oozing with cozy vanilla warmth, this infused coconut oil is your new kitchen MVP. Transform desserts, coffee, or skincare with one simple simmer—no fancy tools needed.
Serving: 1 cup | Pre Time: 2 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup coconut oil (solid or liquid, both work)
– 1 vanilla bean (or 2 teaspoons vanilla bean paste for convenience)
– 1 small saucepan (any size that fits the oil)
– 1 fine-mesh strainer (or cheesecloth for filtering)
– 1 glass jar with lid (for storage, sterilized if possible)
Instructions
1. Place 1 cup coconut oil in a small saucepan over low heat. Tip: Use low heat only—coconut oil burns easily above 200°F.
2. Split 1 vanilla bean lengthwise with a sharp knife to expose the seeds.
3. Scrape the vanilla seeds into the saucepan using the back of the knife.
4. Add the empty vanilla bean pod to the saucepan for extra flavor.
5. Stir the mixture gently with a spoon to combine oil and vanilla seeds.
6. Heat the mixture on low for 15 minutes, stirring every 3 minutes. Tip: Watch for tiny bubbles—this means it’s infusing, not boiling.
7. Remove the saucepan from heat after 15 minutes exactly.
8. Let the mixture cool for 5 minutes until warm but not hot.
9. Set a fine-mesh strainer over your glass jar.
10. Pour the infused oil through the strainer to catch vanilla bean pieces. Tip: Press gently on the solids with a spoon to extract every drop of flavor.
11. Seal the jar with a lid immediately.
12. Store the jar in a cool, dark place for up to 1 month.
Velvety and fragrant, this oil carries deep vanilla notes without sweetness. Swirl it into oatmeal, use it to grease baking pans, or dab it on pulse points as a natural perfume—it’s endlessly versatile.
Rosemary and Thyme Infused Coconut Oil
Unlock next-level flavor with this herb-infused coconut oil. Transform your cooking game in minutes—no fancy skills required. Get ready to drizzle, sauté, and elevate everything from roasted veggies to morning toast.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup coconut oil (solid or liquid, but solid works best for infusion)
– 3 sprigs fresh rosemary (or 1 tbsp dried, but fresh gives brighter flavor)
– 5 sprigs fresh thyme (or 2 tsp dried)
– 1 tsp sea salt (adjust to taste, or omit for unsalted version)
Instructions
1. Place 1 cup coconut oil in a small saucepan over low heat.
2. Add 3 sprigs fresh rosemary and 5 sprigs fresh thyme to the melting oil.
3. Heat the mixture at 150°F for 15 minutes—use a thermometer to avoid burning the herbs.
4. Stir gently every 3 minutes to ensure even infusion and prevent sticking.
5. Remove the saucepan from heat after 15 minutes when the oil is fragrant and herbs are slightly wilted.
6. Stir in 1 tsp sea salt until fully dissolved into the warm oil.
7. Let the mixture cool for 5 minutes at room temperature.
8. Strain the oil through a fine-mesh sieve into a clean glass jar, pressing the herbs gently to extract all flavor.
9. Discard the used rosemary and thyme sprigs from the sieve.
10. Seal the jar tightly and store it in the refrigerator for up to 2 weeks.
Notice how the coconut oil solidifies into a creamy, spreadable texture with visible herb specks. Its earthy rosemary and lemony thyme notes shine through—perfect for brushing on grilled chicken or whisking into vinaigrettes. Try swirling a spoonful into mashed potatoes for an instant gourmet upgrade.
Turmeric and Ginger Infused Coconut Oil
Make your kitchen smell like a wellness retreat with this golden elixir. This turmeric and ginger infused coconut oil is your new pantry staple—anti-inflammatory power meets buttery richness in one jar. Use it to sauté veggies, drizzle over popcorn, or blend into smoothies for an instant upgrade.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
- 1 cup virgin coconut oil (solid at room temperature)
- 2 tablespoons fresh turmeric root, grated (or 1 tablespoon ground turmeric)
- 1 tablespoon fresh ginger root, grated (peel first for smoother texture)
- ½ teaspoon black pepper (enhances turmeric absorption)
Instructions
- Place a medium saucepan over low heat. Tip: Low heat prevents burning the delicate spices.
- Add 1 cup virgin coconut oil to the saucepan.
- Let the coconut oil melt completely, about 3-4 minutes. It should be liquid and clear.
- Stir in 2 tablespoons grated fresh turmeric root.
- Add 1 tablespoon grated fresh ginger root.
- Mix in ½ teaspoon black pepper.
- Simmer the mixture on low heat for 10 minutes, stirring every 2 minutes. Tip: Watch for tiny bubbles—this means it’s infusing without scorching.
- Remove the saucepan from heat. Let it cool for 5 minutes. Tip: Cooling slightly prevents jar breakage when pouring.
- Place a fine-mesh strainer over a clean 16-ounce glass jar.
- Carefully pour the infused oil through the strainer to remove solid bits.
- Press the solids with a spoon to extract all oil.
- Discard the strained turmeric and ginger pulp.
- Seal the jar tightly. Let it cool to room temperature, about 1 hour.
Pour this vibrant oil into a decorative bottle for gifting, or keep it handy by your stove. The texture is silky-smooth with a warm, peppery kick from the ginger and earthy depth from the turmeric. Try swirling a spoonful into roasted sweet potatoes or melting it into your morning oatmeal for a cozy, golden start.
Orange Blossom Infused Coconut Oil
Transform your pantry with this floral, aromatic oil that’s perfect for drizzling, baking, or gifting. Think subtle citrus notes and a silky texture—ready in minutes.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup coconut oil (refined for neutral flavor, or unrefined for coconut taste)
– 2 tablespoons dried orange blossoms (culinary-grade, or substitute 1 tablespoon orange blossom water)
– 1 teaspoon honey (optional, for a hint of sweetness; adjust to preference)
Instructions
1. Place 1 cup coconut oil in a small saucepan over low heat.
2. Heat the oil gently until it melts completely, about 3–5 minutes, stirring occasionally with a spoon—do not let it smoke or boil.
3. Remove the saucepan from the heat and immediately add 2 tablespoons dried orange blossoms.
4. Stir the mixture thoroughly to infuse the oil with the blossoms.
5. Let the oil sit at room temperature for 1 hour to steep, covering the saucepan loosely with a lid.
6. Strain the oil through a fine-mesh sieve into a clean glass jar, pressing the blossoms gently with the back of a spoon to extract all flavor.
7. If using, stir in 1 teaspoon honey until fully dissolved into the warm oil for a subtle sweetness.
8. Seal the jar and store the oil in a cool, dark place for up to 1 month.
Use this infused oil right away—it’s liquid at room temperature with a delicate floral aroma. Drizzle it over yogurt or salads, or use it in baking for a citrus twist. The smooth, fragrant oil also makes a thoughtful homemade gift when bottled beautifully.
Lavender Infused Coconut Oil
Grab your jars and get ready to elevate your pantry game. This lavender-infused coconut oil brings floral elegance to everything from baked goods to skincare—and it couldn’t be simpler to make. Let’s infuse!
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– 1 cup refined coconut oil (or unrefined for stronger coconut flavor)
– 2 tbsp dried culinary lavender buds (ensure they’re food-grade, not decorative)
– 1 clean 12-oz glass jar with lid (heat-safe, like a Mason jar)
– Fine-mesh strainer or cheesecloth
– Small saucepan
Instructions
1. Place the coconut oil in the small saucepan and melt it over low heat until completely liquid, about 5–7 minutes. Tip: Keep the heat low to avoid scorching the oil.
2. Add the dried lavender buds to the melted coconut oil and stir gently to combine.
3. Pour the oil and lavender mixture into the clean glass jar and seal the lid tightly.
4. Fill the saucepan with 2–3 inches of water and bring it to a simmer over medium heat, about 180–190°F.
5. Place the sealed jar in the simmering water, ensuring the water level stays below the jar’s lid. Tip: Use a kitchen towel or trivet under the jar to prevent direct contact with the pan.
6. Let the jar infuse in the simmering water for 2 hours, checking the water level every 30 minutes and adding more hot water as needed to maintain the level.
7. After 2 hours, carefully remove the jar from the water using tongs or a jar lifter and let it cool to room temperature, about 1 hour.
8. Once cooled, strain the infused oil through a fine-mesh strainer or cheesecloth into a clean container to remove the lavender buds. Tip: Press gently on the buds with a spoon to extract all the oil, but avoid squeezing to keep the flavor clear.
9. Seal the container and store the infused oil in a cool, dark place or the refrigerator for up to 1 month.
Just imagine the delicate floral aroma that will waft from your kitchen. This oil sets into a smooth, creamy texture when chilled, perfect for drizzling over oatmeal or blending into body scrubs. Try it in shortbread cookies for a subtle lavender twist that’ll have everyone asking for the recipe.
Cinnamon Spice Infused Coconut Oil
Zap your pantry basics into a cozy kitchen staple. This infused coconut oil blends warm cinnamon spice with rich coconut for a versatile drizzle. Use it in baking, coffee, or as a body oil—it’s a multi-purpose gem.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– 1 cup refined coconut oil (or unrefined for stronger coconut flavor)
– 3 cinnamon sticks (or 2 tbsp ground cinnamon, but sticks infuse better)
– 1 tsp whole cloves (adjust to taste for more or less spice)
– 1 tsp vanilla extract (use pure extract for best flavor)
Instructions
1. Measure 1 cup of refined coconut oil into a small saucepan.
2. Place the saucepan over low heat to melt the coconut oil slowly, stirring occasionally until fully liquid—this prevents burning.
3. Add 3 cinnamon sticks and 1 tsp whole cloves to the melted oil.
4. Simmer the mixture on low heat for 2 hours, stirring every 20 minutes to infuse the spices evenly.
5. Remove the saucepan from heat and let it cool for 10 minutes until warm but not hot.
6. Stir in 1 tsp vanilla extract to enhance the aroma.
7. Strain the oil through a fine-mesh sieve into a clean glass jar to remove the cinnamon sticks and cloves.
8. Seal the jar and store it in a cool, dark place for up to 1 month.
Let this infused oil add a warm, aromatic touch to your recipes. Its smooth texture and spicy-sweet flavor make it perfect for drizzling over oatmeal or blending into smoothies. Try it as a natural moisturizer for a cozy self-care moment.
Mint and Basil Infused Coconut Oil
Whip up this vibrant infused oil in minutes—it’s the secret weapon your kitchen craves. Transform everyday dishes with a fresh, herbaceous kick that’s totally DIY. Get ready to drizzle, sauté, and elevate everything from morning eggs to evening stir-fries.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup coconut oil (solid or melted, but use refined for neutral flavor)
– ½ cup fresh mint leaves (packed, stems removed for cleaner infusion)
– ½ cup fresh basil leaves (packed, Thai basil adds a licorice note if you have it)
– 1 tsp lemon zest (optional, for a citrusy twist)
Instructions
1. Measure 1 cup of coconut oil into a small saucepan. If using solid oil, melt it over low heat until fully liquid, about 2–3 minutes—don’t let it smoke.
2. While the oil melts, rinse ½ cup mint leaves and ½ cup basil leaves under cool water. Pat them completely dry with a paper towel to prevent splattering.
3. Tear the dried herbs gently with your hands to release their oils, then add them to the warm oil in the saucepan.
4. Heat the mixture over the lowest possible setting (aim for 160–180°F) for 8–10 minutes. Stir occasionally with a wooden spoon—the herbs should sizzle softly, not fry.
5. Remove the saucepan from heat and let it cool to room temperature, about 30 minutes, to allow the flavors to steep deeply.
6. Strain the oil through a fine-mesh sieve into a clean glass jar, pressing the herbs lightly with the back of a spoon to extract every drop.
7. Stir in 1 tsp lemon zest if using, then seal the jar tightly. Store it in the refrigerator for up to 2 weeks.
Keep this infused oil chilled for a smooth, spreadable texture that’s perfect for roasting veggies or tossing with pasta. Its bright, aromatic flavor shines in salad dressings or as a finishing drizzle over grilled fish—get creative and let it become your go-to pantry staple.
Coconut Lime Infused Coconut Oil
Whip up a tropical pantry staple that’s about to become your kitchen MVP. This infused coconut oil brings bright lime and rich coconut together—perfect for drizzling, sautéing, or gifting. Get ready to level up everything from morning toast to stir-fries.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup coconut oil (solid or liquid, but solid melts easier)
– Zest of 2 limes (use a microplane for fine zest, avoiding the bitter white pith)
– 1/4 cup unsweetened shredded coconut (toasted adds depth, optional)
Instructions
1. Place 1 cup of coconut oil in a small saucepan over low heat. Melt it slowly until completely liquid, which should take about 3–5 minutes—do not let it smoke or overheat.
2. While the oil melts, zest 2 limes finely using a microplane, ensuring you only get the green part to avoid bitterness.
3. Add the lime zest to the melted coconut oil. Stir gently with a spoon to combine.
4. If using, toast 1/4 cup unsweetened shredded coconut in a dry skillet over medium heat for 2–3 minutes until golden brown, stirring constantly to prevent burning.
5. Stir the toasted shredded coconut into the oil mixture immediately after toasting.
6. Remove the saucepan from heat and let the mixture steep for 10 minutes to infuse the flavors fully.
7. Strain the oil through a fine-mesh sieve into a clean glass jar, pressing on the solids to extract all the oil.
8. Discard the solids and let the infused oil cool to room temperature, about 30 minutes, before sealing the jar.
9. Store the jar in a cool, dark place or refrigerate to solidify if desired.
Makes a silky, aromatic oil with a vibrant lime kick and subtle coconut sweetness. Use it to sauté veggies for a tropical twist, drizzle over popcorn, or blend into smoothies—it stays solid when chilled but melts beautifully for drizzling.
Star Anise and Cinnamon Infused Coconut Oil
Ready to level up your pantry? This aromatic infused oil brings cozy holiday warmth to everything it touches—think roasted veggies, morning oats, or even a DIY body scrub. Rethink your coconut oil forever.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup coconut oil (solid or liquid, but solid melts easier)
– 3 whole star anise pods
– 2 cinnamon sticks (break them slightly to release more flavor)
– 1 small saucepan (or any heatproof bowl for a double boiler)
– Fine-mesh strainer or cheesecloth
– Glass jar with lid for storage
Instructions
1. Measure 1 cup of coconut oil into a small saucepan if solid, or pour if already liquid.
2. Heat the saucepan over low heat until the coconut oil fully melts, about 3–5 minutes—stir occasionally to prevent scorching. Tip: Use a double boiler for gentler heating if you’re worried about burning.
3. Add 3 whole star anise pods and 2 slightly broken cinnamon sticks to the melted oil.
4. Simmer the mixture on the lowest heat setting for 10 minutes, stirring every 2–3 minutes to infuse evenly. Tip: Don’t let it boil; bubbles should be tiny and slow.
5. Remove the saucepan from heat and let it cool to room temperature, about 30 minutes—the spices will continue steeping.
6. Strain the oil through a fine-mesh strainer or cheesecloth into a clean glass jar, pressing gently on the spices to extract all flavor. Tip: Squeeze cheesecloth over the jar for maximum infusion without bits.
7. Seal the jar and store it in a cool, dark place for up to 1 month.
What you get is a silky, golden oil with a warm, spicy aroma that’s subtly sweet. Drizzle it over popcorn for a festive snack, whisk into salad dressings, or use as a moisturizing base in homemade beauty recipes—it’s endlessly versatile.
Lemongrass Infused Coconut Oil
Y’all, this isn’t just oil—it’s a flavor bomb. Infuse coconut oil with bright, citrusy lemongrass for a versatile kitchen staple. Use it to sauté, drizzle, or even as a body oil.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup refined coconut oil (or unrefined for stronger coconut flavor)
– 2 fresh lemongrass stalks, tough outer layers removed and finely chopped (about 1/2 cup)
– 1/4 tsp fine sea salt (optional, to enhance flavor)
Instructions
1. Chop the lemongrass stalks into fine pieces, about 1/4-inch thick, to maximize surface area for infusion.
2. Add the chopped lemongrass and coconut oil to a small saucepan.
3. Heat the mixture over low heat, maintaining a temperature between 160°F and 180°F—use a kitchen thermometer to avoid burning.
4. Simmer for 10 minutes, stirring occasionally with a wooden spoon to prevent sticking.
5. Remove the saucepan from heat and let it cool for 5 minutes to allow flavors to meld.
6. Strain the oil through a fine-mesh sieve into a clean glass jar, pressing gently on the lemongrass to extract all oil.
7. Discard the spent lemongrass solids from the sieve.
8. Stir in the optional sea salt until fully dissolved for a balanced taste.
9. Seal the jar and store it in a cool, dark place for up to 2 months.
The oil sets into a smooth, semi-solid texture with a vibrant lemongrass aroma. Drizzle it over roasted vegetables for a citrusy kick or use it to pan-sear shrimp for an instant flavor upgrade.
Chai Spice Infused Coconut Oil
Whip up a cozy, aromatic kitchen staple that’ll transform your baking and cooking. This chai-spiced coconut oil is a warm hug in a jar—perfect for drizzling, baking, or gifting. It’s a simple infusion that packs a flavorful punch.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup coconut oil (solid or liquid, but solid melts easier)
– 2 tbsp loose black tea leaves (or 4 tea bags, for stronger flavor)
– 2 cinnamon sticks (about 3 inches each, or 1 tsp ground cinnamon)
– 1 tsp whole cloves (or ½ tsp ground cloves, adjust to taste)
– 1 tsp whole cardamom pods (crushed lightly, or ½ tsp ground cardamom)
– 1 tsp whole black peppercorns (optional, for extra spice)
– 1 tsp fresh ginger, grated (or ½ tsp ground ginger, for convenience)
Instructions
1. Measure 1 cup of coconut oil into a small saucepan.
2. Place the saucepan over low heat to melt the coconut oil completely, stirring occasionally—this prevents burning. Tip: Use a candy thermometer to keep the temperature below 200°F for best infusion.
3. Once melted, add 2 tbsp loose black tea leaves, 2 cinnamon sticks, 1 tsp whole cloves, 1 tsp whole cardamom pods, 1 tsp whole black peppercorns, and 1 tsp fresh ginger to the oil.
4. Stir the mixture gently to combine all ingredients.
5. Simmer on low heat for 10 minutes, stirring every 2-3 minutes to infuse the flavors evenly. Tip: Avoid boiling to preserve the delicate spices.
6. After 10 minutes, remove the saucepan from the heat and let it cool for 5 minutes.
7. Place a fine-mesh strainer or cheesecloth over a clean glass jar or bowl.
8. Carefully pour the infused oil through the strainer to remove all solid spices and tea leaves. Tip: Press gently on the solids with a spoon to extract every drop of flavor.
9. Discard the strained spices and let the oil cool to room temperature.
10. Seal the jar tightly and store it in a cool, dark place or refrigerator.
Get ready to elevate your dishes with this golden, fragrant oil. It has a smooth, velvety texture and a warm, spicy-sweet flavor that’s perfect for stirring into oatmeal, brushing on toast, or using in holiday baking like cookies or cakes.
Coconut and Coffee Infused Coconut Oil
You’ve seen coffee scrubs and coconut oil everything—now merge them into one powerhouse ingredient. This infused oil blends tropical coconut with rich coffee for a double-dose of flavor and function. Whip it up in minutes, then drizzle, bake, or smooth it onto everything from morning oats to dessert toppings.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup coconut oil (solid or liquid, but solid melts easier)
– ¼ cup finely ground coffee (use a dark roast for deeper flavor, or adjust to preference)
– 1 tablespoon shredded unsweetened coconut (optional, for extra texture)
Instructions
1. Measure 1 cup of coconut oil into a small saucepan. If using solid oil, chop it into chunks first for even melting.
2. Place the saucepan over low heat. Heat the oil until fully melted and liquid, about 3–5 minutes, stirring occasionally—do not let it smoke or boil.
3. Add ¼ cup finely ground coffee to the melted oil. Stir gently with a whisk to combine, ensuring no clumps form.
4. Reduce heat to the lowest setting. Simmer the mixture for 5 minutes, stirring every minute to infuse the flavors without burning.
5. Remove the saucepan from heat. Let it cool for 2 minutes, then strain through a fine-mesh sieve or cheesecloth into a clean jar to remove coffee grounds.
6. Optional: Sprinkle in 1 tablespoon shredded coconut during straining for added texture, or skip for a smoother oil.
7. Seal the jar and refrigerate until solid, about 1–2 hours, or use immediately while liquid.
Melt-in-your-mouth creamy with a bold coffee kick, this oil hardens into a spreadable paste perfect for toast or stays liquid for drizzling over ice cream. Store it in the fridge to keep flavors fresh, and experiment by swirling it into brownie batter or blending into smoothies for an aromatic twist.
Honey and Ginger Infused Coconut Oil
Whip up a versatile kitchen staple that doubles as a wellness boost. This honey and ginger infused coconut oil blends sweet, spicy, and tropical notes—perfect for drizzling, cooking, or DIY beauty. Grab your jar and let’s infuse!
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup coconut oil (solid or liquid, but solid melts easier)
– ¼ cup raw honey (adjust for sweetness, or use maple syrup for vegan)
– 2 tbsp fresh ginger, finely grated (peel first for smoother texture)
– 1 tsp vanilla extract (optional, adds depth)
Instructions
1. Measure 1 cup of coconut oil into a small saucepan.
2. Heat the saucepan over low heat until the coconut oil melts completely, about 3–5 minutes, stirring occasionally with a spoon.
3. Grate 2 tbsp of fresh ginger using a fine grater, ensuring no large chunks remain.
4. Add the grated ginger to the melted coconut oil in the saucepan.
5. Stir the mixture continuously for 2 minutes over low heat to release the ginger’s oils.
6. Pour in ¼ cup of raw honey into the saucepan.
7. Whisk the honey and ginger-infused oil together until fully combined, about 1 minute.
8. Remove the saucepan from heat and let it cool for 1 minute.
9. Stir in 1 tsp of vanilla extract if using, mixing well.
10. Pour the infused oil into a clean glass jar or container.
11. Seal the jar tightly and let it sit at room temperature for 30 minutes to thicken slightly.
12. Store the jar in the refrigerator for up to 2 weeks, or use immediately.
Here’s the golden result: a silky, aromatic oil with a warm ginger kick and honey sweetness. Drizzle it over roasted veggies, blend into smoothies, or massage onto skin for a natural glow—this infusion transforms everyday moments into flavorful rituals.
Jasmine Tea Infused Coconut Oil
Jasmine tea meets coconut oil in this aromatic infusion that’ll upgrade your pantry. Steep fragrant jasmine tea leaves in warm coconut oil to create a versatile, subtly floral cooking fat. Use it to sauté veggies, drizzle over popcorn, or blend into baked goods for a whisper of floral elegance.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup refined coconut oil (or unrefined for stronger coconut flavor)
– 2 tbsp loose-leaf jasmine tea (high-quality for best aroma, or 4 tea bags)
Instructions
1. Measure 1 cup of refined coconut oil into a small saucepan.
2. Place the saucepan over low heat, stirring occasionally until the oil melts completely and reaches 150°F on a kitchen thermometer—this prevents burning the tea.
3. Add 2 tbsp of loose-leaf jasmine tea to the melted oil, stirring gently to submerge all leaves.
4. Steep the mixture over the lowest heat setting for 20 minutes, maintaining the temperature between 140–160°F to extract flavor without bitterness.
5. Line a fine-mesh strainer with cheesecloth and set it over a heatproof bowl or jar.
6. Pour the infused oil through the strainer to remove all tea leaves, pressing lightly with a spoon to extract every drop.
7. Cool the strained oil at room temperature for 1 hour until it solidifies slightly, then cover and store in a cool, dark place.
Oozing with a smooth, silky texture and a delicate floral aroma, this infused oil adds a sophisticated twist to stir-fries or roasted vegetables. Try swirling it into rice for a fragrant side dish or using it as a base for homemade salad dressings—its subtle jasmine notes shine without overpowering.
Pumpkin Spice Infused Coconut Oil
Viral-worthy and versatile, this Pumpkin Spice Infused Coconut Oil transforms your pantry staples. Whip it up in minutes, then drizzle it over everything from lattes to roasted veggies for instant cozy vibes.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup coconut oil (refined for neutral flavor, or unrefined for coconut taste)
– 2 tbsp pumpkin pie spice (store-bought or homemade blend)
– 1 cinnamon stick (optional, for extra aroma)
– Cheesecloth or fine-mesh strainer (for straining)
Instructions
1. Measure 1 cup of coconut oil into a small saucepan.
2. Place the saucepan over low heat to melt the coconut oil completely, which takes about 3–5 minutes—stir occasionally to prevent scorching.
3. Once melted, add 2 tbsp of pumpkin pie spice and 1 cinnamon stick (if using) to the oil.
4. Simmer the mixture on low heat for 5 minutes, stirring gently every minute to infuse the flavors evenly.
5. Remove the saucepan from heat and let it cool for 10 minutes to allow the spices to settle.
6. Line a fine-mesh strainer with cheesecloth and place it over a clean glass jar or bowl.
7. Carefully pour the infused oil through the strainer to remove all solid spice particles.
8. Discard the strained spices and let the oil cool completely at room temperature for about 1 hour until it solidifies.
9. Seal the jar tightly and store it in a cool, dark place for up to 1 month.
Rich and aromatic, this oil sets into a smooth, spreadable texture with warm pumpkin spice notes. Use it to grease baking pans for spiced muffins or whisk into oatmeal for a fall-inspired breakfast boost—it’s your secret weapon for adding depth to sweet and savory dishes alike.
Coconut and Matcha Infused Coconut Oil
OBSESSED with this two-ingredient powerhouse? Coconut oil meets matcha for a vibrant, versatile infusion. Drizzle it, bake with it, or blend it into your morning routine—it’s the pantry upgrade you didn’t know you needed.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup refined coconut oil (or unrefined for stronger coconut flavor)
– 2 tbsp high-quality matcha powder (sifted to avoid clumps)
Instructions
1. Place 1 cup of refined coconut oil in a small saucepan over low heat.
2. Heat the coconut oil gently until it melts completely, about 3–5 minutes, stirring occasionally with a whisk. Tip: Keep the heat low to prevent overheating and preserve nutrients.
3. Remove the saucepan from the heat and let it cool slightly for 2 minutes until warm but not hot (around 120°F).
4. Sift 2 tbsp of matcha powder directly into the melted coconut oil to ensure no lumps form.
5. Whisk the matcha powder vigorously into the coconut oil for 1–2 minutes until fully incorporated and the mixture turns a uniform green color. Tip: Whisking thoroughly prevents separation and ensures a smooth infusion.
6. Pour the infused coconut oil into a clean, dry glass jar or container.
7. Let the mixture cool at room temperature for 30 minutes, then cover and refrigerate for 2 hours until solid. Tip: Refrigeration speeds up setting and enhances flavor melding.
8. Once solid, store the coconut oil in the refrigerator for up to 2 weeks or at room temperature for softer consistency.
Glossy and rich with a subtle earthy kick from the matcha, this oil stays spreadable straight from the fridge. Swirl it into oatmeal, use it as a base for salad dressings, or melt it over roasted veggies for an instant flavor boost.
Summary
Ready to elevate your cooking? These 20 infused coconut oil recipes offer endless flavor possibilities for any meal. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these ideas for later. Happy cooking!
