Coco Carrots - An exotic vegetable dish

The Coco fruit was hyped for quite some in the wake of the LCHF trend. I figured it was time for me to find out what the fuzz was all about. Coco oil is about 90 percent saturated - therefor, its cooking qualities are awesome. It's considered healthy too. It's really high in MCT (Medium Chain Triglycerids) - about 50 percent in high quality varieties. Here I've tried to make use of the sweetness of carrots and onions, balancing it with sharp spicyness and the exotic flavor of coco.

  • 2 large carrots, cut into baton size
  • 1 large onion, divided into eigths
  • 1 red chili fruit, sliced
  • 1 tblsp virgin coco oil
  • 1 tblsp cumin
  • 2 tsp black mustard seed
  • 1 tsp black peppercorns, ground
  • Salt to taste
  • 1 tblsp lemon juice
  • 1 dl Coriander (Cilantro), chopped


  1. Melt the coco oil in a frying pan on medium heat.
  2. Add the pepper, cumin and mustard seeds.
  3. When the mustard seeds start to pop, add the chili, onion, carrots and salt.
  4. Stir fry until the onion is tender.
  5. Take the pan of the heat.
  6. Add the lemon juice and the coriander

Serve as a light meal with cottage cheese or a simple raita, or together with light meat, like chicken or pork.