Coconut Bombs

COVID-19.  It’s literally all we hear in the news.  Hence, today I simply want to focus on something fun and easy.  Both my posts on supporting your immune systems, mention coconut oil.  It’s anti-viral, anti-microbial, anti-fungal and anti-bacterial; and as Sally Fallon points out, “the coronavirus is a lipid-coated virus that pegs out in the presence of medium-chain triglycerides — and coconut oil is our best source of these healthy fats.”.

So, here is a fun and easy recipe using coconut oil.  It’s a healthy snack, good for those trying to cut the sugar fix and RESTART approved.


Coconut Bombs

(The RESTART Cookbook, p. 114)

Makes 12 -16 bites


  • 16 oz pkg unsweetened shredded coconut
  • ½ cup coconut oil
  • 2 tsp vanilla extract
  • Crispy almonds or other nuts (optional)
  • Cinnamon (optional)


  1. Blend shredded coconut in a food processor or high-power blender.
  2. Drizzle in coconut oil while blending until mixture is smooth like warm butter.
  3. Pour mixture into a glass measuring cup.
  4. Prep mini muffin tin with liners.
  5. Place in fridge or freezer until hardened.
  6. Store in fridge between eating.


  • Try adding zest of one lemon and top with a blueberry.
  • Add a few cacao nibs in each cup with almond.

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