Eat 2 TBSP of Coconut Oil, Lose More Weight: What No One Told You About Thermogenesis

Coconut with jars of coconut oil and cosmetic cream on wooden background

Many people wonder how using coconut oil for weight loss can be actually good. Well, even though coconut oil comprises 84 percent of saturated fats, it doesn’t mean that it will make you fat.

The saturated fat content found in coconut oil is made up mainly of medium-chain triglycerides (or MCTs). The body processes this type of fat much differently than other fats, such as fatty meals, dairy products, and vegetable oils. For instance, it has been scientifically shown that MCT-saturated fats boost the levels of good cholesterol, unlike other types of fat from animal-based products.

Besides improving the heart health, MCTs support healthy weight loss as well. According to a study recorded in the European Journal of Nutrition, eating meals containing high amounts of MCTs increases diet-induced thermogenesis by over 50 percent.

Thermogenesis is the production of heat within the body. Given the fact that it raises the metabolic rate, it also helps with weight loss.  Raising the metabolism is very important because it is the metabolism that determines the amount of calories used for daily energy expenditure.  Therefore, raising the metabolism ensures that the food eaten during the day will be burnt off rather than stored as fat.

Eating chunks of coconut oil off of a spoon doesn’t seem appealing, meaning that finding some recipes using coconut oil is preferable. Well, you are at the right place as we offer several recipes below. Check them out!

Almond Butter Banana Fudge


  • 1/2 cup of coconut oil
  • 1/2 cup of almond butter
  • 1/8 to 1/4 cup of raw honey
  • 1/2 of a banana, mashed
  • 1 teaspoon of vanilla extract


  1. Put all ingredients in a small pot over low heat.
  2. After 30-60 seconds, once all of the ingredients become somewhat melted blend with an emulsion blender until smooth.
  3. Pour mixture into a 3 x 5 small loaf pan lined with parchment paper. Place in the fridge and allow to cool until solid.
  4. Slice into desired pieces.


Coconut Oil Chocolate


  • 1/2 cup of coconut oil
  • 1/4 cup of cocoa powder
  • 2 tablespoons of raw honey (or sweetener of choice, maple syrup, yacon powder, stevia etc.)
  • 1 teaspoon of vanilla extract


  1. Melt coconut oil so that it is in liquid form, add honey and mix very well.
  2. Whisk in cocoa powder. Whisk occasionally while pouring mixture into silicone ice cube tray or muffin tray.
  3. Place tray in the fridge and let cool for 30 minutes.


Coconut Oil Almond Power Bars


  • 2 cups of raw almonds
  • 1/2 cup of sunflower seeds
  • 1/2 cup of hazelnuts
  • 1/2 cup of unsweetened almond butter
  • 1/2 cup of melted coconut oil
  • 3 tablespoons of honey
  • 2 teaspoons of vanilla
  • 150 grams of dark chocolate
  • 1 tablespoon of non-melted coconut oil


  1. Blend the almonds, sunflower seeds, hazelnuts and almond butter in a food processor for about 10 seconds.
  2. Mix honey and vanilla into melted coconut oil.
  3. Combine the coconut oil mixture to the nut mixture in the food processor and blend until well-mixed.
  4. Place the mixture in an 8×8 baking pan lined with parchment paper. Pat down the mixture using either your hands or the back of a spoon to even out the layer.
  5. Place the pan in the freezer for around 30 minutes, in the mean time melt the remaining coconut oil in with the dark chocolate over a saucepan on low heat.
  6. After the nut mixture is finished freezing, pour the chocolate mixture over it and spread it out evenly. Place in the fridge for 30 minutes.


Coconut Oil Date Power Bars


  • 10 pitted dates
  • 1 and a half cups of walnuts
  • 1/4 cup of cocoa powder
  • 1/4 cup of coconut oil


  1. Blend walnuts in a food processor until they get very crumbly.
  2. Add remaining ingredients and blend until well mixed.
  3. Firmly press the mixture into a baking pan lined with parchment paper.
  4. Place in refrigerator and let cool for at least 30 minutes.


Coconut Oil Maple Pecan Bars


  • 2 cups of toasted and chopped pecans
  • 1/2 cup of almond flour
  • 1 cup of rolled oats
  • 1/2 teaspoon of salt
  • 1/4 cup of almond butter
  • 1/2 cup of coconut oil
  • 1/4 cup of maple syrup
  • 2 teaspoons of vanilla extract


  1. Mix the chopped pecans, almond flour, rolled oats and salt in a large bowl.
  2. In a pan, melt the coconut oil and pecan-almond mixture together and mix.
  3. Add maple syrup and vanilla and stir them into it.
  4. Press the mixture into a 9 x 9 baking pan lined with parchment paper.
  5. Place in the freezer and allow to cool for 15-30 minutes.