18 Creative Infused Coconut Oil Recipes Perfect for Every Meal

Looking to add a tropical twist to your everyday meals? Coconut oil isn’t just for stir-fries and smoothies—infuse it with bold flavors, herbs, or spices, and suddenly, it’s the secret star of breakfast, lunch, and dinner! From garlicky pasta to citrus-kissed desserts, these 18 creative recipes will make your kitchen smell like paradise. Ready to cook with a little extra magic? Let’s dive in!

Lavender and Mint Infused Coconut Oil for Baking

This fragrant infused oil adds a subtle floral-herbal twist to cookies, cakes, or even shortbread—just a spoonful elevates simple treats to something special.

Ingredients:

• 1 cup refined coconut oil (melted)
• 2 tbsp dried culinary lavender buds
• 3 tbsp fresh mint leaves, lightly crushed

Instructions:

1. In a small saucepan, combine 1 cup melted coconut oil, 2 tbsp lavender buds, and 3 tbsp mint leaves. Heat over low heat (do not simmer) for 15 minutes, stirring occasionally.
2. Remove from heat and let steep for 1 hour at room temperature, covered.
3. Strain through a fine-mesh sieve into a jar, pressing gently on the herbs to extract all the oil. Discard solids.
4. Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life (soften before using).

The lavender’s floral notes and mint’s brightness balance beautifully, giving baked goods a sophisticated aroma without overpowering them.

Tip: Swap this oil 1:1 for butter in sugar cookie recipes—the lavender-mint duo pairs magically with vanilla or lemon glaze.

Turmeric and Ginger Infused Coconut Oil for Stir-Fries

This golden-hued infused oil adds a warm, aromatic kick to any stir-fry—just a drizzle transforms simple veggies into something special.

Ingredients:

• 1 cup virgin coconut oil
• 2 tbsp freshly grated ginger (packed)
• 1 tbsp ground turmeric
• 1/2 tsp black pepper (freshly cracked)

Instructions:

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat (about 2–3 minutes).
2. Stir in 2 tbsp freshly grated ginger, 1 tbsp ground turmeric, and 1/2 tsp black pepper. Simmer on low heat for 5 minutes, stirring occasionally, until fragrant but not bubbling.
3. Remove from heat and let steep for 15 minutes to deepen the flavors.
4. Strain through a fine-mesh sieve into a jar, pressing the ginger to extract all the oil. Discard solids.

The pepper isn’t just for heat—it helps your body absorb all the goodness of the turmeric! Store this oil in the fridge for up to 2 weeks (it’ll solidify but softens quickly at room temp).

Tip: Swirl a spoonful into fried rice or roasted sweet potatoes for an instant flavor upgrade.

Vanilla and Cinnamon Infused Coconut Oil for Desserts

This vanilla and cinnamon infused coconut oil adds a cozy, aromatic twist to desserts—drizzle it over pancakes, stir into oatmeal, or use it to elevate baked goods.

• 1 cup virgin coconut oil
• 1 vanilla bean, split lengthwise (or 2 tsp pure vanilla extract)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat (do not let it simmer).
2. Scrape the seeds from 1 vanilla bean into the oil, then add the pod (or stir in 2 tsp vanilla extract). Drop in 1 cinnamon stick (or 1/2 tsp ground cinnamon).
3. Let steep for 20 minutes, stirring occasionally, until fragrant. Remove from heat and cool slightly.
4. Strain through a fine-mesh sieve into a jar, discarding solids. Store at room temperature for up to 2 weeks.

The gentle infusion process locks in warm, dessert-like flavors without overpowering—perfect for adding a subtle sweetness to treats. Tip: For a stronger flavor, let the cinnamon stick sit in the jar overnight before straining.

Rosemary and Thyme Infused Coconut Oil for Roasting Vegetables

Elevate your roasted veggies with this fragrant, herbed coconut oil—it’s like a cozy sweater for your carrots and potatoes.

• 1 cup virgin coconut oil
• 3 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 1 tsp flaky sea salt
• ½ tsp cracked black pepper

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat (about 2–3 minutes).
2. Add 3 sprigs fresh rosemary and 5 sprigs fresh thyme, swirling gently to submerge the herbs. Let steep for 10 minutes—the oil should be warm but not bubbling.
3. Remove from heat and stir in 1 tsp flaky sea salt and ½ tsp cracked black pepper. Cool to room temperature.
4. Strain through a fine-mesh sieve into a jar, discarding herbs. Use immediately or store covered for up to 2 weeks.

The magic here? The coconut oil solidifies slightly at room temp, creating a lush, spreadable herb paste that clings to veggies for maximum flavor.

Tip: For extra depth, add a strip of lemon zest while steeping—just remove it before straining.

Lemon and Lime Infused Coconut Oil for Seafood Dishes

Brighten up your seafood with this zesty, aromatic coconut oil—it’s a game-changer for grilling, drizzling, or sautéing!

Ingredients:

• 1 cup virgin coconut oil
• 2 tbsp lemon zest (from about 2 lemons)
• 2 tbsp lime zest (from about 2 limes)
• 1 tsp sea salt
• 1/2 tsp cracked black pepper

Instructions:

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat until fully liquid (about 2–3 minutes). Remove from heat.
2. Stir in 2 tbsp lemon zest, 2 tbsp lime zest, 1 tsp sea salt, and 1/2 tsp cracked black pepper. Let steep for 10 minutes to infuse the flavors.
3. Pour the mixture through a fine-mesh sieve into a jar, pressing the zest to extract all the oils. Discard the solids.
4. Cool to room temperature, then cover and refrigerate until solid (about 1 hour). Soften slightly before using.

The citrus oils meld beautifully with the coconut’s richness, creating a versatile finishing touch that clings to shrimp, scallops, or fish without overpowering them.

Tip: For a smoky twist, add a pinch of red pepper flakes while infusing!

Chili and Garlic Infused Coconut Oil for Spicy Recipes

This bold, aromatic oil is your secret weapon for adding a kick to stir-fries, noodles, or even drizzling over popcorn—ready in minutes!

Ingredients:

• 1 cup virgin coconut oil
• 4 cloves garlic, thinly sliced
• 2 tbsp crushed red pepper flakes
• 1 tsp kosher salt

Instructions:

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat (about 2 minutes).
2. Add 4 cloves garlic and simmer gently for 3–4 minutes, stirring often, until lightly golden (don’t let it brown!).
3. Stir in 2 tbsp crushed red pepper flakes and 1 tsp kosher salt, then remove from heat. Let steep for 10 minutes to deepen the flavor.
4. Strain through a fine-mesh sieve into a jar, pressing gently on the solids to extract every bit of spice.

The magic here? The oil solidifies when cool, trapping those fiery chili flecks for a stunning (and practical) layered look in the jar.

Tip: For extra smokiness, swap red pepper flakes with 1 tbsp ground chipotle powder.

Matcha and Mint Infused Coconut Oil for Smoothies

Give your morning smoothie a vibrant, energizing boost with this subtly sweet and herbaceous infused coconut oil—it’s like a spa day in a blender!

Ingredients:

• 1 cup virgin coconut oil
• 2 tbsp high-quality matcha powder
• 1/4 cup fresh mint leaves, tightly packed (plus extra for garnish)
• 1 tsp vanilla extract
• 1 tbsp honey (or maple syrup for vegan option)

Instructions:

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat (about 2–3 minutes), stirring occasionally until fully liquid.
2. Remove from heat and whisk in 2 tbsp matcha powder until no clumps remain. Add 1/4 cup fresh mint leaves, 1 tsp vanilla extract, and 1 tbsp honey, stirring gently to combine.
3. Let the mixture steep for 20 minutes at room temperature, then strain through a fine-mesh sieve into a jar, pressing the mint leaves to extract all the flavor.
4. Cover and refrigerate for 1 hour until slightly firm (or overnight for a scoopable texture).

The result? A velvety, aromatic oil that blends seamlessly into smoothies, adding a whisper of earthy matcha and cool mint without overpowering. Try swirling a spoonful into a banana-spinach smoothie for a luxe twist!

Tip: For a fun variation, pour the infused oil into ice cube trays before chilling—pop one out whenever you need a single-serving boost.

Orange and Clove Infused Coconut Oil for Holiday Treats

Infuse your holiday baking with cozy warmth—this fragrant coconut oil adds a citrusy-spiced twist to cookies, cakes, or even roasted veggies.

Ingredients:

• 1 cup virgin coconut oil
• 2 large oranges, zest peeled into wide strips (avoid white pith)
• 1 tbsp whole cloves
• 1 cinnamon stick (optional, for extra depth)

Instructions:

1. In a small saucepan, combine 1 cup virgin coconut oil, zest of 2 oranges, 1 tbsp whole cloves, and 1 cinnamon stick (if using). Heat over low heat for 10–12 minutes, stirring occasionally, until the oil is fragrant and tiny bubbles form around the edges (don’t let it simmer).
2. Remove from heat and let steep for 30 minutes. Strain through a fine-mesh sieve into a jar, pressing the zest gently to release oils. Discard solids.
3. Use immediately or store in the fridge for up to 2 weeks (soften at room temperature before using).

The magic here? The cloves and orange meld into a sunny, spiced aroma that’s just as good in gingerbread as it is drizzled over sweet potatoes.

Tip: For a stronger flavor, refrigerate the oil with the zest and spices overnight before straining.

Basil and Oregano Infused Coconut Oil for Italian Cuisine

Elevate your pasta, roasted veggies, or focaccia with this fragrant, herb-infused coconut oil—it’s like summer in a jar!

Ingredients:

• 1 cup virgin coconut oil
• 1/4 cup fresh basil leaves, tightly packed
• 2 tbsp fresh oregano leaves
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 tsp fine sea salt

Instructions:

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat (about 2–3 minutes), stirring occasionally until fully liquid.
2. Add 1/4 cup fresh basil leaves, 2 tbsp fresh oregano leaves, 1/2 tsp crushed red pepper flakes (if using), and 1/4 tsp fine sea salt. Simmer on low heat for 10 minutes, stirring gently to release the herbs’ oils without browning them.
3. Remove from heat and let steep for 30 minutes, then strain through a fine-mesh sieve into a clean jar, pressing the herbs lightly to extract all the flavor.
4. Cool to room temperature, then seal and refrigerate for up to 2 weeks (it’ll solidify but softens at room temp).

The magic here? The coconut oil’s subtle sweetness balances the herbs’ earthiness, making it a versatile drizzle for caprese salads or garlic bread. Tip: For a stronger flavor, let the herbs steep in the warm oil for an extra 10 minutes before straining.

Cinnamon and Cardamom Infused Coconut Oil for Breakfasts

Warm up your mornings with this fragrant, subtly spiced coconut oil—it’s like a cozy hug for your toast, oatmeal, or pancakes.

• 1 cup virgin coconut oil
• 2 cinnamon sticks (or 1 teaspoon ground cinnamon)
• 8 whole green cardamom pods, lightly crushed (or 1/2 teaspoon ground cardamom)
• 1 teaspoon vanilla extract (optional, for depth)

1. In a small saucepan, melt the 1 cup virgin coconut oil over low heat (about 2–3 minutes).
2. Add the 2 cinnamon sticks and 8 crushed cardamom pods, swirling gently. Let steep for 5–7 minutes, avoiding bubbles or sizzling (this keeps flavors bright).
3. Remove from heat and stir in 1 teaspoon vanilla extract, if using. Cool for 10 minutes, then strain into a jar, discarding spices.

The magic? The oil solidifies as it chills, trapping the warm spices into a spreadable, aromatic gold—perfect for elevating even simple toast.

Tip: For a stronger flavor, let the spices steep in the melted oil off the heat for up to 30 minutes before straining.

Lemongrass and Kaffir Lime Infused Coconut Oil for Thai Dishes

This fragrant infused oil adds an aromatic punch to curries, stir-fries, or even drizzled over rice—homemade flavor magic in minutes!

Ingredients:

• 1 cup virgin coconut oil
• 2 stalks fresh lemongrass, tough outer layers removed, finely chopped (about ¼ cup)
• 6 fresh kaffir lime leaves, thinly sliced (or 1 tbsp dried, crumbled)
• 1 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup virgin coconut oil, ¼ cup chopped lemongrass, and 6 sliced kaffir lime leaves. Heat over low heat (200°F) for 15 minutes, stirring occasionally, until the oil is fragrant but not bubbling.
2. Remove from heat and stir in 1 tsp kosher salt. Let steep uncovered for 30 minutes to deepen the flavors.
3. Strain through a fine-mesh sieve into a jar, pressing gently on the solids to extract every drop of flavor. Discard the solids.

The oil’s bright citrusy notes and subtle earthiness make it a secret weapon for layering complexity into Thai-inspired dishes—no specialty store trip required!

Tip: Store in the fridge for up to 2 months; the coconut oil will solidify but softens at room temperature.

Rose and Chamomile Infused Coconut Oil for Relaxing Teas

This fragrant, floral-infused coconut oil adds a soothing touch to warm teas—perfect for unwinding after a long day.

Ingredients:

• 1 cup organic virgin coconut oil
• 2 tbsp dried chamomile flowers
• 1 tbsp dried edible rose petals

Instructions:

1. In a small saucepan, gently melt 1 cup organic virgin coconut oil over low heat (about 150°F), stirring occasionally until fully liquid.
2. Remove from heat and stir in 2 tbsp dried chamomile flowers and 1 tbsp dried edible rose petals. Let steep for 30 minutes, covered, to infuse the flavors.
3. Strain the oil through a fine-mesh sieve or cheesecloth into a clean glass jar, pressing lightly on the herbs to extract all the oil. Discard the solids.
4. Let cool to room temperature, then seal and store in a cool, dark place for up to 2 months.

The delicate floral notes of chamomile and rose soften the richness of coconut oil, creating a versatile infusion that melts beautifully into herbal teas or drizzles over toast.

Tip: For a stronger flavor, let the herbs steep for up to 1 hour—just avoid overheating the oil to preserve its quality.

Garlic and Dill Infused Coconut Oil for Dips and Spreads

This aromatic infused oil adds a punch of fresh flavor to bread, roasted veggies, or even grilled meats—whip it up in minutes for an instant upgrade!

Ingredients:

• 1 cup virgin coconut oil (solid at room temp)
• 4 cloves garlic, minced
• 2 tbsp fresh dill, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

Instructions:

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat (about 2–3 minutes).
2. Add 4 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
3. Remove from heat and immediately stir in 2 tbsp fresh dill, 1/2 tsp sea salt, and 1/4 tsp black pepper.
4. Pour into a jar and let cool to room temperature before covering. The oil will solidify slightly as it cools, trapping all those bright flavors.

The magic here? The coconut oil’s creamy texture makes it spreadable straight from the fridge—perfect for slathering on crusty bread or whisking into yogurt for a quick dip.

Tip: For a smoother infusion, strain out the garlic and dill after 1 hour, or leave them in for bolder flavor.

Chai Spice Infused Coconut Oil for Warm Beverages

Chai Spice Infused Coconut Oil for Warm Beverages

Give your morning coffee or tea a cozy upgrade with this aromatic, DIY chai-infused coconut oil—it’s like a hug in a mug!

Ingredients:

• 1 cup virgin coconut oil
• 2 cinnamon sticks
• 1 tbsp whole black peppercorns
• 1 tbsp whole cloves
• 1 tbsp cardamom pods (lightly crushed)
• 1 star anise pod
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg

Instructions:

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat (do not let it simmer or smoke).
2. Add 2 cinnamon sticks, 1 tbsp whole black peppercorns, 1 tbsp whole cloves, 1 tbsp cardamom pods, and 1 star anise pod. Stir gently and steep for 10 minutes.
3. Remove from heat and whisk in 1 tsp ground ginger and 1/2 tsp freshly grated nutmeg. Let cool to room temperature.
4. Strain through a fine-mesh sieve into a jar, pressing the spices to extract all the flavor. Discard solids.

The magic here? The oil solidifies as it chills, creating a creamy, spiced swirl that melts seamlessly into hot drinks. No gritty bits—just smooth, fragrant richness.

Tip: For a frothy latte, blend a teaspoon of this oil with hot coffee or milk until velvety.

Jalapeño and Cilantro Infused Coconut Oil for Mexican Recipes

This vibrant infused oil adds a fresh, spicy kick to tacos, grilled corn, or even drizzled over avocado toast—it’s a flavor booster you’ll want to keep on hand!

Ingredients:

• 1 cup refined coconut oil (melted)
• 2 medium jalapeños, thinly sliced (seeds removed for milder heat)
• 1/2 cup fresh cilantro leaves and tender stems, lightly packed
• 1/4 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup melted coconut oil, 2 sliced jalapeños, and 1/4 tsp salt. Heat over low for 10 minutes, stirring occasionally, until the jalapeños soften slightly but don’t brown.
2. Remove from heat and stir in 1/2 cup cilantro. Let steep uncovered for 20 minutes to infuse the flavors.
3. Strain through a fine-mesh sieve into a jar, pressing gently on the solids to extract all the oil. Discard the solids.

The oil solidifies when cool but melts beautifully when warmed—perfect for brushing onto warm tortillas or mixing into rice for a subtle herbaceous heat.

Tip: For a smokier twist, char the jalapeños in a dry skillet before infusing.

Honey and Lemon Infused Coconut Oil for Glazing

This silky, fragrant glaze adds a sunny citrus sweetness to roasted veggies, grilled chicken, or even warm bread—perfect for brightening up any dish!

Ingredients:

• 1/2 cup virgin coconut oil
• 3 tbsp raw honey
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• Pinch of sea salt

Instructions:

1. In a small saucepan, melt the 1/2 cup coconut oil over low heat until completely liquid (about 2 minutes).
2. Whisk in the 3 tbsp honey and pinch of salt until smooth, then remove from heat.
3. Stir in the 2 tbsp lemon juice and 1 tsp lemon zest—the mixture will lightly foam but settle as it cools.
4. Let cool to room temperature before using (about 15 minutes). The glaze will thicken slightly but remain pourable.

The magic here? The coconut oil solidifies just enough at room temp to cling to food while still tasting lush—no drippy mess!

Tip: For a floral twist, swap lemon zest with orange or stir in a pinch of cinnamon for cozy depth.

Pumpkin Spice Infused Coconut Oil for Fall Baking

Infuse your favorite fall flavors into coconut oil for a fragrant, versatile baking staple that’ll elevate everything from muffins to granola.

Ingredients:

• 1 cup virgin coconut oil
• 1 tbsp pumpkin pie spice
• 1 cinnamon stick
• 1 tsp vanilla extract

Instructions:

1. In a small saucepan, melt 1 cup virgin coconut oil over low heat until completely liquid (about 2–3 minutes).
2. Whisk in 1 tbsp pumpkin pie spice and 1 tsp vanilla extract, then add the cinnamon stick. Simmer on the lowest heat for 10 minutes, stirring occasionally.
3. Remove from heat, cover, and let steep for 1 hour to deepen the flavors.
4. Strain through a fine-mesh sieve into a jar, discarding the cinnamon stick. Cool to room temperature before sealing.

The gentle infusion process gives the oil a warm, spiced aroma without overpowering—perfect for brushing on pie crusts or drizzling over roasted squash.

Tip: For a stronger spice flavor, let the oil steep (unstrained) in the fridge overnight before using.

Earl Grey and Lavender Infused Coconut Oil for Unique Flavors

Elevate your baking or toast game with this fragrant, floral-infused coconut oil—perfect for adding a subtle tea-and-herbal twist to desserts or morning treats.

Ingredients:

• 1 cup refined coconut oil
• 2 tbsp loose Earl Grey tea leaves
• 1 tbsp dried culinary lavender buds

Instructions:

1. In a small saucepan, melt 1 cup refined coconut oil over low heat (do not let it simmer or smoke).
2. Stir in 2 tbsp loose Earl Grey tea leaves and 1 tbsp dried culinary lavender buds, then immediately remove from heat. Let steep for 20 minutes, stirring occasionally.
3. Line a fine-mesh strainer with cheesecloth and place over a heatproof bowl. Pour the oil mixture through to strain out solids, pressing gently to extract all the oil.
4. Transfer the infused oil to a clean jar and let cool to room temperature before sealing. Store in the fridge for up to 2 months.

The delicate bergamot and lavender notes make this oil a standout in shortbread cookies or drizzled over roasted stone fruit. It’s a pantry secret worth savoring!

Tip: For a stronger flavor, steep the mixture for up to 30 minutes—just avoid overheating the oil to prevent bitterness.

Conclusion

With 18 creative ways to use infused coconut oil, there’s something delicious for every meal—from breakfast to dessert! Whether you’re a seasoned cook or just starting out, these recipes make it easy to add flavor and health benefits to your dishes. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking!