Virgin Coconut Oil has all the benefits of the non-virgin oil, but retains the full flavour and aroma of coconut. It is rich in medium chain triglycerides (MCTs), an excellent source of energy. Virgin Coconut Oil doesn’t raise cholesterol levels and is safe for cooking, as it is heat-stable. Use Virgin Coconut Oil instead of butter or margarine or try it in biscuits, cakes, muffins and pastry or add it to pancake batter. Excellent straight from the spoon.
Why is it a superfood? – because it’s a safe oil to heat and use in baking
If you'd like to get all the benefits of Virgin Coconut Oil but without the coconut flavour, you may be interested in Organic Coconut Butter
6705mg Lauric acid, 2580mg Myristic acid, 720mg Monounsaturates (Omega 9 FA), 165mg Polyunsaturates, 165mg Linoleic acid (Omega 6 EFA).
Organically grown virgin coconut oil
Use instead of cooking oils, butter or margarine. Or try in biscuits, cakes, muffins, pie-crusts or pancake batter.
Store in a cool, dark place. Refrigerate after opening and is best consumed within 3 months.
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By Mrs M Webb - 09 November 2012
We use it daily. My husband fries his oatbran pancakes in it - lovely taste with the accompanying fruit salad. We also use it instead of olive oil, particularly in Thai dishes. As Mrs Helesfay says "Yum"!
By Mrs J Helesfay - Evans - 26 July 2012
I use both the Organic Coconut Butter and the Virgin Coconut Butter daily in so many different ways, my cupboards are never without them now. Great for baking and even more delicious for raw food chocolate and raw food protein bars. The Virgin Butter is deliciously coconutty. Yum.
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