Yes we know, over the years, coconut oil has had a bad rap, but studies are now finding it has great health benefits and is a great alternative to other oils in your cooking and baking. With many people approaching cooking from a back to basics perspective, and seeking ingredients that are fresh, real and organic, it is no wonder that Virgin Coconut Oil is one of the key ingredients on the grocery lists for many home cooks, chefs and bakers worldwide.
You can generally use Virgin Coconut Oil in the same way you would any other cooking oil, although you may find that you need to use slightly less – it seems to “go further” in recipes than other oils. As Virgin Coconut Oil is non-hydrogenated it oxidises at a far slower rate than most cooking oils; Lav Kokonas Virgin Coconut Oil has a BEST BEFORE shelf life of two years. Some studies have shown that Virgin Coconut Oil which is more than 10 years old is still good as gold. The stability of coconut oil is the reason why.
Because it tolerates high temperatures, coconut oil is a great substitute for shortening, butter, margarine, or vegetable oil. You will see that when you bake with Lav Kokonas Virgin Coconut Oil, the resulting delights including muffins, scones, or cakes have a lightness to them.
You can use Virgin Coconut Oil to:
- Pan fry
- Stir fry
- Deep fry
- Bake with – a dairy free substitute for butter or margarine
- Blend Virgin Coconut Oil into smoothies (add at the very end, to save the oil solidifying)
- Stir into your porridge
- Add to your coffee for a perfect blend of tropical tastes
- As a spread – in place of butter.