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September 19th 2012
archived under: Dessert, Grain Free, Make and Freeze, Recipes

I had heard somewhere about eating more coconut oil in order to raise the fat content of your breastmilk, so I thought I would try it out. That was a couple of days ago, and the fudge I made has been really delicious, but I’ve read some more stuff since then… basically saying raising the fat content of your breast milk isn’t something you can control through diet (but trying to get more hindmilk through breast compressions, nursing/pumping more often or nursing/pumping for longer are strategies you can use). HOWEVER, it seems that the types of fats you eat are directly reflected in the types/ratios of fats found in your breast milk. And coconut oil with its medium-chain fatty acids is a fantastic fat to include.

The medium-chain fatty acids are used really easily by the body, which doesn’t have to break them down as much as long-chain fats, and coconut oil specifically has antiviral and antibacterial properties which can mean less sickness too.

A study published in the American Journal of Clinical Nutrition has shown that lactating mothers who eat coconut oil and other coconut products, have significantly increased levels of lauric acid and capric acid in their breast milk, creating milk rich in health promoting nutrients. Coconut oil is easy for an infant’s immature digestive system to absorb and utilize. It also provides energy in the form of medium chain fatty acids to help the baby grow and develop properly.

According to the research, when a lactating woman adds foods rich in lauric acid to her diet, the amount of lauric acid available in her breast milk increases substantially to levels three times the original level and nearly double the amount of capric acid. A single meal of coconut oil can significantly affect the breast milk fatty acid compositions for 1 to 3 days with the maximum increase occurring during the first 10 hours. This data supports the hypothesis that diet directly affects the quality of human milk and possibly the womb environment.

-from ModernMom.com

That is, if you need an excuse to eat yummy chocolate goodies. You might not need the excuse though.

2012-09-19 23-42-41 - IMG_9465

I tried making this a couple of different ways. First, by melting the coconut oil and dissolving everything into it before freezing to set. The second batch, I tried to make it have a fluffier texture by “whipping” the oil first in my stand mixer. I preferred the denser, but smoother version.

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Coconut Oil Fudge Recipe

Ingredients:

Method:

  1. Melt your coconut oil.
  2. Stir in an equal amount of cocoa powder.
  3. Add honey to taste. The amount you add depends on how bitter or sweet you want your fudge to be. I added about 1/4 cup, for 1/2 cup of coconut oil and 1/2 cup of cocoa powder.
  4. Stir in a bit of vanilla bean paste or extract.
  5. Sprinkle some salt into the mixture. Just a bit. But don’t leave it out.
  6. Stir well. You don’t want lumps or “pockets.”
  7. Pour into a loaf pan lined with plastic wrap. I used parchment the first time (I have a love affair with parchment) but the plastic wrap worked just as well and was easier to line the loaf pan with.
  8. Place the pan flat in your freezer, and wait until the fudge is hard.
  9. Cut apart with a sharp knife, and store in a container in the freezer. Because coconut oil has a pretty low melting point, if you leave it out, you’ll probably have a puddle in a couple of hours.
  10. Eat it straight from the freezer, cold.




I made this last night. Drizzled it hot on hubby’s ice cream. Totally and forever ended his obsession with the chemical laced Dairy Queen “dipped” cone.




This sounds awesome! I love chocolate & coconut oil!
Idara Wolf recently posted… Artisana Nut Butter & Ek-Chok Criollo Cacao Review + Giveaway!




Leslie from Alabama (1 comments)

I have seldom had a recipe fail this badly. Using 1cup of coconut oil and a cup of coco powder, I mixed as directed. At first things seemed to come together well, but when I added the salt at the end (very small amt, as I’m not a fan) it started to get gloopy, then separated. No amount of mixing brought it back together, and I soon had a thick black paste swimming in a bath of coconut oil. Not willing to waste the ingredients, I tried to poor off excess oil, and had more than 1/3 cup with more still in the pan. I decided to try to add more coco powder to the loose oil, and made further fudge, but when I added it back to the original in the bowl it started to get gloopy again. I added some granulated sugar for the mixing effect (nothing to loose at that point) and it turned into the consistence of cake frosting. I went ahead and put it in the freezer, but the oil was separating again. When it set up, I had noticeable white stuff all over my fudge. I couldn’t get it out of the pan without hot water on the outside, and cutting it is an impossibility. Even soaking the knife in very hot water doesn’t help. It won’t cut and instead flakes up into little bits that melt all over the counter. I’ve got the pieces in the fridge now, hoping they will cut better in the morning, but over all I’m very disappointed.




Stacy (1 comments)

I have made this before…but the recipe was a bit different. it had almond or peanut butter in it too. I poured some of the melted but not hot fudge over ice cream and it hardened like hard shell. Tasted great!




Mrs. Joseph Wood (1 comments)

I just had a friend, who works for us online, post this on our FB wall! It looks great! Thank you for sharing!




Ellen (17 comments)

Oooooh! You are a rock star!!! This sounds amazing – and awesome for those of us off dairy! Thank you! Will definitely be trying this!




Ricci Kelley (1 comments)

Great! Next plan to make a half-batch to put on bottom or top of my grain-free granola bars to make a “choco fudge icing” for my bars.




Adam Kaplan (1 comments)

Love this!

I work with AllFreeCrochet and have been trying to contact you. Please email me if there is a good way to reach you. Thanks!

akaplan@primecp.com




Summer (2 comments)

I’m very excited to try this! In the freezer setting up right now :) Question though… when I poured it into the pan, it seemed to make the plastic wrap shrivel and almost melt?! I hurried up and poured it out and used parchment paper instead… but did I do something wrong? Seemed like there would be no way to make the plastic wrap work… Thanks for the recipe!




Joyful Abode (1044 comments)

Ooh maybe you heated yours to be a lot hotter than mine. Coconut oil does NOT take much heat to melt. Mine wasn’t hot. Just melted …




Elizabeth (1 comments)

I’m breastfeeding twin boys(now 5 months!), so I was really happy to read that coconut oil was a good way to get more fat to their bellies. I had all the ingredients on hand and melted 1/2 cup of PB into the mix before freezing. Oh my goodness – sooo good! Thanks for the recipe!






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