Coconut oil

Virgin coconut oil in production

We source our raw, organic coconut flakes for our coconut oil from sustainable cultivation in Sri Lanka, where pesticides are not used. We ensure the highest standards with all our suppliers and know the producers and their methods personally. As the name suggests, we then produce our virgin coconut oil using a gentle cold-pressing process to preserve as many of its valuable nutrients as possible. This is only possible if the extraction temperature does not exceed 33 degrees Celsius. This requires time, patience, and a good seed – and you can taste the difference.

Contents:100% coconut oil
Raw material origin:Sri Lanka, organic farming
Extraction:in a gentle cold-pressing process at an outlet temperature of 27 °C - 33 °C
Quality:raw, vegan, gluten-free, non-hydrogenated, non-refined, non-deodorized, non-bleached, no trans fats
Best before end:Unopened, 24 months
Storage:cool and dark
Handling:Can be heated

Average nutritional values ​​per 100ml

Energy: 3367 kJ (819 kcal)
Fat, Total: 91g
of which saturated fatty acids: 85.5g
of which monounsaturated fatty acids: 4.8g
of which polyunsaturated fatty acids: 0.7g
Carbohydrates: 0g
Sugar: 0g
Salt: 0g
Fiber: 0g
Protein: 0g

Does coconut oil need to be stored in the refrigerator?

No, coconut oil does not need to be refrigerated. It is naturally very stable and can be stored at room temperature. A cool, dry place, protected from direct sunlight, is perfectly sufficient.

Why does coconut oil sometimes solidify and sometimes become liquid?

Coconut oil has a melting point of approximately 24–26 °C. At higher temperatures it becomes liquid, at cooler temperatures it becomes solid. This is a natural process and does not affect the quality of the oil.

Is coconut oil suitable for frying and baking?

Yes, coconut oil has a high smoke point and is therefore well-suited for frying, baking, and deep-frying. It remains stable even at high temperatures.

How long does coconut oil keep?

Coconut oil has a naturally long shelf life. If stored properly, it can be used for months or even years. A neutral smell and taste are signs of good quality.

Coconut cookies

Ingredients for approximately 18 cookies:
90 g coconut oil
50 g cane sugar
50 g coconut blossom sugar
200 g spelt flour
1 tsp baking soda
1/2 tsp vanilla extract
1 pinch of cardamom
1 pinch of cinnamon
1 banana
Optional: Dried pomegranate seeds or raisins

Beat the softened coconut oil with both types of sugar until fluffy. Mash the banana and briefly but vigorously stir in all the ingredients.

Wrap the dough in plastic wrap and chill for about 15 minutes. Preheat the oven to 160°C (325°F) using the convection setting. Line two baking sheets with parchment paper. Form about 20 small balls from the dough and place them on the baking sheets, leaving space between them. Gently flatten the dough balls. Bake the cookies for about 12 minutes.