I’m cooking with coconut oil – which kind should I use?

June 5, 2018 6:18 am Published by Leave your thoughts

You can cook with all of the coconut oils we sell at Naturally Good Food. We’ve got small jars and large tubs, from a range of suppliers. All are of the highest quality: they’re organic, unrefined, extra-virgin coconut oils, rich in nutrients and full of taste. They’ve got a high smoke point, making them ideal for stir-frying, but they’re equally good for baking, roasting and spreading. Just as importantly, they’re delicious, with a rich, fragrant smoothness that can’t be beaten.

Coconut oil is delicious and very versatile.

All our coconut oils can be used in all kinds of cooking.

You can see all of our coconut oils here. Each is subtly different in terms of taste (and of course, packaging and precise production methods). We know that our customers buy them for a wide range of purposes, including household cleaning, personal grooming and health promotion. If, however, you’re planning to use your coconut oil specifically for cooking, you might be particularly interested in these options, from Biona.

Biona Cuisine coconut oil

Biona’s Cuisine coconut oil, which we stock in a range of sizes, is especially designed for cooking. It’s been lightly steamed to remove the coconut taste and aroma, which is good news if you either don’t like that flavour, or are looking for a more neutral vehicle for the rest of your cooking.

Lightly steamed to remove the taste and aroma, Biona's Cuisine oil is a good choice for cooking.

Biona’s Cuisine coconut oil is especially designed for cooking.

It still has its high smoke point (making it great for frying) and also boasts a low ‘melt point’, meaning that it’s easy to use in baking and cold cooking. It’s solid below 18C and liquid above 24C.

Top tips for cooking with coconut oil

Whichever coconut oil, you select, you may find the following tips useful when cooking.

  • When baking – particularly in winter – remember that coconut oil will start to solidify if it comes into contact with very cold ingredients. Make sure your butter, eggs, milk, and so on are at room temperature before mixing them with coconut oil.
  • In particularly cold environments, your coconut oil may solidify completely in the jar. You can, of course, scoop it out and thaw it in a pan or a microwave – but if you want to use it cold (just not rock-hard!), then thaw it more gradually, over a radiator or in an airing-cupboard. You could also consider storing your coconut oil in portion-sized ice-cube pieces for later and easier use.
  • By contrast, in especially hot conditions, coconut oil liquifies. Don’t worry if your previously solid block starts to melt – simply store it in the fridge, if necessary!
  • When frying, don’t heat above the oil’s smoke point. This is high, so you’d be unlikely to need to – but don’t, for instance, try deep-frying with coconut oil at home.
  • A tablespoon of coconut oil weighs about 13g: a useful measurement to have at your fingertips.

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This post was written by Yzanne

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