© 2016 by MaryRuth Organics LLC

Coconut Milk Powder Onion Rings!

February 4, 2016

Coconut Milk Powder Onion Rings that taste exactly like the real thing! Don't worry... If you've never fried something in oil ... All you will need is a candy thermometer that will read when the oil reaches 350 degrees and you are all set! We are using coconut oil in this recipe so it will be a "healthy" version of an onion ring! 


I am so over the top thrilled to share these 3 recipes with you for SuperBowl Sunday! If you only have time to make one ... then absolutely make the Coconut Milk Powder Onion Rings ... they are the absolute best and I promise taste exactly like the REAL THING!


The Sunchoke Chips and Coconut Lime Cumin Dip is another complete homerun ... the DIP is your quintessential SuperBowl Flavored kind of Dip which will be incredible with ALL Super Bowl food! So if you are a beginner and you only have

5 minutes to make something to bring to a Super Bowl party you are attending then THIS Coconut Lime Cumin Dip with a splash of hot sauce is your golden ticket to complete victory!


I also encourage you - if you have never made something for the Super Bowl ... to make something ... you will see first hand how much more fun gatherings can be when you make something with your own hands! Since I started cooking and baking in August 2015 ... I found that cooking for people you love is an incredible way to show people how much you want to connect with them and how much you love them!


I read in one of Julia Child's books the following quote "This is a book for the servantless American cook who can be unconcerned ON OCCASION with budgets, waistlines, time schedules, children's meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat."


Since August, I have committed myself to once a week spending a few hours making something healthy and delicious for the people I love and at first I thought it was a TOTAL AND COMPLETE waste of time - I mean who has time - especially in New York City to make something - why not buy something????? .... All I can offer is that I encourage everyone to try it for themselves and see how special ON OCCASION it can be for your friends and family when you take the time to make them the most delicious snack for an "occasion" ... this weeks occasion being the Super Bowl....next week Valentine's Day! 


In order to not overwhelm you...I have posted TODAY the Coconut Milk Powder Onion Rings, THURSDAY will be the Sunchoke Chips & Coconut Lime Cumin Dip, & FRIDAY will be the "Cheddar" Goldfish Crackers & Honey Almond Butter Chipotle Spread. 


Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: About 15 Onion Rings




32 ounces of Coconut Oil 


3 medium White OR Yellow Onions


8 large egg WHITES


1 Packet of Dairy Free Coconut Milk Powder (I use one 5.25 ounce packet of vegan coconut milk powder by the brand Native Forest that you can purchase on Amazon ... please note there is a small amount of tapioca syrup and plant based sugar ester in this brand so this brand is paleo friendly)


1/2 Cup of Arrowroot Starch (I use the brand Bob's Red Mill)


1/2 teaspoon Baking Powder


2 teaspoons of Pink Sea Salt plus a little more


 Method For Coconut Milk Powder Onion Rings:


1) In a large skillet using a candy thermometer or deep-fry thermometer, heat coconut oil to 350 degrees F over medium heat. Preheat oven to 170 degrees F and set up a baking pan fitted with a wire rack in the oven to keep onion rings warm before serving.


2) Peel the 3 onions and slice them to the desired thickness you want to make your onion rings.


3) Meanwhile, in a large bowl, whisk together dry coconut milk powder, arrowroot starch,

2 teaspoons of salt, and baking powder. 


4) Add the egg whites to the dry mixture and mix the mixture with a whisk until it is lump-free.


5) Working in batches, dip 2 or 3 onions rings into the batter and then fry in the coconut oil for about 1 minute... 30 seconds on each side!


6) Drain on paper towels, season with salt, then transfer to prepared pan to keep warm in the oven until you serve to your guests. 




*Baked, Arranged, & Photographed By MaryRuth.



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