Product descriptions
A filtered, colourless, fragrance-free coconut oil that can be used for cooking and baking as well as for skin care. The filtered coconut oil is made up of very stable molecules, which makes it easy to heat and reuse. It is not easily oxidised, remains fresh for 2-3 years and can be stored in a cool place for even longer without acidification. Above 24°C it becomes a clear, transparent oil, below which it solidifies into a white, hard fat. Although more than 85% of coconut oil is saturated fatty acid, it is highly recommended for people with bile and digestive problems, as the saturated fatty acids in coconut oil have a different structure, are easier to digest, burn more easily and are less easily stored in the body. This property makes coconut oil an excellent addition to a variety of diets. Coconut oil contains fewer calories than other fats, but if we take into account the above, there is a big difference between coconut oil and other fats.
Coconut fat, coconut oil and coconut butter differ only in name, they are the same raw material.
Coconut oil has many uses in the kitchen: it can be used as a base for vegetable pâtés and is an ideal binder for raw cakes. Its texture is reminiscent of animal fats, so with a little seasoning you can make your favourite goose fat or fish fat vegan. But coconut oil is also delicious spread on fresh bread and sprinkled with a little salt.
Because it can be used at high temperatures (170-180 degrees), it is ideal for frying in a rich fat, so you can use it to fry potatoes, stir-fry meat, make pancakes or even donuts. But it's not only ideal for frying in deep frying oil, you can also use it to fry pancakes, fried eggs or even toast without the smell of oil or smoke. Coconut oil can be used in stir-fries, mashed potatoes, vegetable creams and stir-fries, or even under the skin of chicken for baking to keep it succulent.
Its versatility doesn't stop at main courses: coconut oil is also great for cakes, and in many cases it can easily be used as a substitute for the fat used in desserts and sweets. Coconut oil can be used in mixed cakes and muffins, but it can also be added to pastries. Coconut oil can be used to make scones, but it's also perfect in cottage cheese or potato cakes. For baking cakes, be aware that coconut oil is difficult to use when it is solidified, so experiment with adapting recipes that call for a liquid or soft fat.
While frying in a rich fat is not particularly exciting, for dishes based on measured ingredients it is worth knowing that less coconut oil is needed than other fats, so these recipes are based on this