Coconut oil
Vegetable fat obtained from the coconut pulp, solid at cool temperatures and liquid when heated, used for specific purposes in curries, baking and stir-fries.
What it offers and why to use it
Coconut oil has a high proportion of saturated fats. Its main use is culinary: it adds texture and, if virgin, a coconut flavour. It is best used in moderation as part of a varied diet.
Virgin coconut oil retains a sweet coconut flavour; refined coconut oil is more neutral.
From shopping to cooking
Choose
Choose virgin if you want a coconut flavour and refined if you prefer a neutral flavour. The packaging should be well sealed and odourless.
Store
Store in a sealed container in a cool, dark place. It is normal for it to change from solid to liquid with temperature changes.
Prepare
Used in curries, gentle stir-fries, granola, energy bars and baking. Measure carefully, as it is very energy-dense.
How to make the most of it
Good pairings
Pairs well with oats, nuts, honey, cocoa, curry, ginger, turmeric and tropical fruits.
How to substitute it
Can be substituted for light olive oil or butter, depending on the recipe, although this will change the flavour and texture.
Recipes with coconut oil
Air-fryer banana doughnuts
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