Coconut oil

Coconut oil is a fat made from the flesh of coconuts. It has a gentle, rounded flavour (especially the virgin type) and is popular for cooking, as well as for cold use in sweet and savoury recipes.

Latin name: Cocos nucifera
Origin: tropical regions of Asia and the Pacific

Description

Coconut oil is produced from dried or fresh coconut flesh. Unrefined (virgin) coconut oil has a clear coconut aroma and flavour and often feels slightly creamier. Refined coconut oil is more neutral in taste and smell. Because coconut oil contains a relatively high proportion of saturated fats, it is usually solid at cooler room temperatures and melts as the temperature rises.

In the kitchen

Coconut oil works well for frying and stir-frying, for instance in curries, wok dishes, pancakes or roasted vegetables. In sweet baking it fits nicely in granola, cakes, biscuits and no-bake snacks. Virgin coconut oil pairs well with lime, ginger, chilli, garlic and coriander, and also with cocoa, vanilla and tropical fruit. Refined coconut oil is useful when you prefer a subtler coconut note.

Storage & preparation

Store coconut oil tightly sealed, dry and away from direct sunlight. A cool cupboard is usually enough; in the fridge it can become very firm. Always use a clean, dry spoon to keep out moisture and crumbs. If it smells musty or tastes rancid, replace it.