Coconut oil

Virgin coconut oil in raw food quality

Our virgin coconut oil brings a touch of tropical climes, sun, sand, and sea, to kitchens here too. The pleasant aroma of fresh coconuts is an essential ingredient in many exotic dishes, but also a wonderful addition to our local dishes.

Oil or fat?
Often referred to as coconut fat, but it's actually the same product. In our cooler latitudes, it solidifies: Above 20 degrees Celsius, it becomes spreadable, and only at temperatures above 25 degrees Celsius does it become liquid, so one is more likely to think of it as oil. Based on its composition, coconut extract is clearly a fat and is never available in its native form in a consistently liquid form.

Virgin coconut oil in production
For our coconut oil, we source raw, shredded coconut from Sri Lanka, sustainably farmed without pesticides. We adhere to the highest standards with all our suppliers and know the producers and their working practices personally. As the name suggests, we then produce our virgin coconut oil using a gentle cold-pressing process to preserve the valuable ingredients as much as possible. This is only possible if the outlet temperature does not exceed 33 degrees Celsius. This takes time, patience, and good seed – and you can taste it.

Coconut oil in the kitchen
Because coconut oil has a high proportion of short- to medium-chain saturated fatty acids, it's a particularly easily digestible frying fat that the body can easily absorb and metabolize. Thanks to its composition, it not only has a longer shelf life than many other vegetable oils, but can also be heated without damaging the environment. This means that in addition to frying, it's also suitable for baking, lending a mild coconut flavor to sweet baked goods like cakes, cookies, or chocolates.

Virgin coconut oil for the skin
In addition to its culinary uses, our coconut oil can also be used externally. It's very popular as a massage and skin care oil because it absorbs quickly and doesn't leave a greasy residue on the skin. It has a moisturizing effect and is often used as a base for homemade cosmetic products.

Tip: On many beauty blogs or under the hashtag #kosmetikselbermachen you can find numerous recipes and other application ideas for virgin coconut oil.

Contents: 100% coconut oil
Origin of raw material: 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: unopened 24 months
Storage: cool and dark
Handling: May be heated

Average nutritional values ​​per 100ml
Energy: 3367 kJ (819 kcal)
Total fat: 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

Are you interested in the manufacturing process and our virgin coconut oil? You can schedule an appointment at our factory in Zurich, view the production process, and receive personal advice from us.

Coconut cookies

Ingredients for about 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 pulp
1 pinch of cardamom
1 pinch of cinnamon
1 banana
Optional: Dried pomegranate seeds or raisins

Whisk the softened coconut oil with both sugars until fluffy. Mash the banana and stir in all ingredients briefly but vigorously.

Wrap the dough in foil and refrigerate for about 15 minutes. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Line two baking sheets with baking paper. Form the dough into about 20 small balls and place them on the baking sheets, leaving space between them. Flatten the balls slightly. Bake the cookies for about 12 minutes.