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To obtain virgin coconut oil, fresh coconut kernel or "meat” is shredded, dried, and pressed without any heat. Or in other words, cold pressed.
The resulting oil features a mild, fresh, fragrance, and a light, slightly sweet flavor with hints of coconut.
Coconut oil is liquid at temperatures above 76° F (24° C), and turns solid at lower temperatures.
Comes from an Organic farmer in Tamilnadu growing coconuts for three generations.
Coconut oil is rich in uncommon saturated fats called "medium chain triglycerides” or MCTs.
Lauric acid is an exceptionally healthful MCT that constitutes more than half the fat in coconut oil.
Unlike the fats in vegetable oils or butter, the body burns MCTs for quick energy, and is less likely to store them.
Like the omega-3 fats in fish oil, MCTs raise the ratio of HDL to LDL cholesterol … an effect linked to reduced cardiovascular risks.