Categories

Viewed products

  • Original Virgin Coconut Oil 460g for Cooking
    Original...

    Coconoil Original is simply pure Virgin...>>

  • Organic Virgin Coconut Oil 460g for cooking
    Organic...

    Coconoil Organic Virgin Coconut Oil is...>>

Newsletter

Visit the blog

No post in the blog

Kitchen

Kitchen

Coconut oil is derived from the flesh of the coconut and has become a popular choice for many of us around the globe. The high content of vitamins and minerals in coconut oil contribute to its unique ability to be used in so many different products from food to skincare.

The easiest way to incorporate coconut oil into your daily life is to use it in your cooking. Not only is coconut oil a healthier alternative to other cooking oils, but tastes better too. There are a large number of recipes that have been designed to incorporate this oil specifically; however you can also use it as a substitute for other oils in all your cooking.?

  • Great for cooking omelettes, frying eggs, pan frying of any kind. Just use like olive oil, butter or cooking fat.
  • Make your own delicious crisps.
  • Wonderful as a base for a curry dish.
  • Be like leading professional sports people and fry with Coconoil.
  • Superb for deep frying chips, fish and chicken.

Health & Nutrition In Your Diet

Coconut oil comes from the flesh part of a coconut and has become a natural source of fat for millions of people around the world. Due to its stable nature it is excellent for both cooking and frying, which is also one of the reasons why it makes the perfect addition to a healthy diet.
By replacing vegetable fat with organic coconut oil in your cooking, you are getting all the taste you need without the unhealthy fatty elements. Furthermore, coconut oil can be used as a substitute for butter and margarine making it equally perfect for baking.

Some of the many health benefits associated with virgin coconut oil include hair and skin care, weight loss and an improved digestion system and metabolism. It is also said to help maintain a healthy level of cholesterol which in turn contributes towards stress release.

There are so many quick and easy coconut oil recipes once can try, many of which are old favourites that by simply using a healthy coconut oil substitute, can be turned into a healthier meal option. Take a jacket potato for example. Just add a clove of garlic and a dessert spoon of virgin coconut oil and after 40 minutes in a hot oven, you will have a delicious, healthy snack.Coconut Oil Dessert

On a cold winter’s day, why not try some tomato and coconut oil soup. Simply add eight tomatoes and your choice of curry spices to two table spoons of coconut oil and bring to a boil. Finally, blend all the ingredients together and simmer before serving up your healthy take on a popular favourite.

If you are looking for some too cool you down rather than warm you up, then try one of the many sweet coconut oil desserts. As the perfect addition to many raw desserts, the oil can be mixed up with nuts and fruit, then left to cool to create the ultimate gooey and sticky dessert which you can easily finish off with some coconut ice cream.

The possibilities are endless when it comes to creating nutritional coconut oil foods. Coconoil is a highly reputed supplier of virgin coconut oil from Sri Lanka so if you would like to give this healthier way of cooking a try, visit their website for a selection of their choice of top virgin coconut oil recipes.?

Saturated Fats in Coconut Oil

More than often we read about the negative effects of saturated fats and how we should do everything in our power to stay away from them. However, no explanations or facts are ever given about the healthy daily intake of saturated fats in our diet and it is never mentioned how essential some of these fats are to our body’s.

There are also many good saturated fats, in particular Medium Chain Fatty Acids (MCFA’s), which have a hugely positive to our every day health and well being. In fact, it is only over the last couple of decades, since the “developed” world has changed its attitude towards fats that we have seen the tidal wave in diseases like obesity, diabetes, cardio vascular problems, autism, ADHD, dementia and Alzheimer’s.

Some experts have even gone as far as predicting that the current generation of children in the UK and US could have a lower life expectancy than their parents. The question is; what can we do to help prevent this from happening?

There is a very strong correlation in the West between the huge increase in cardiovascular problems and obesity, and the vast increase in the consumption of polyunsaturated vegetable oils. This has been further aggravated by the consumption of convenience foods where in general profit is the main driver, rather than general health. Therefore, the logical conclusion to this would be to start replacing polyunsaturated vegetable oils with Virgin Coconut Oil in our diets.

Virgin coconut oil is the richest natural source of Medium Chain Fatty Acids and like human breast milk, it is filled with saturated fats in the form of Lauric Acids which are extremely healthy. Unlike other fats, the MCFA’s in coconut oil are naturally converted into energy rather than packed into the body as fat tissue. There has also been evidence showing that sufferers from the above mentioned behavioral conditions reacted positively to diets which included virgin coconut oil.?

Seed Filled Flapjacks

Makes 9-12
Prep/cooking time: 35 minutes

75g Coconoil
80g molasses
35g dark brown sugar
240g rolled oats
30g sunflower seeds
40g pumpkin seeds
20g sesame seeds
50g dried apricots

Preheat the oven to 180ºC/350ºF/Gas Mark 5.
Gently melt together the Coconoil, molasses and sugar until the sugar is dissolved.
Stir in the remaining ingredients and mix really well.
Spoon into an 18cm square tin and smooth over the top.
Bake for 20 minutes until golden. Leave to cool in the tin, marking the portions with a sharp knife but not cutting through until completely cold.

Recipe and photograph courtesy of Joy Skipper?.

High Fibre Prune Oat Bread

Serves 10
Prep/cooking time: 1 hour

275g prunes, chopped
100g rolled oats
1 1/2 tsp bicarbonate of soda
50g Coconoil
2 eggs
150g good flavoured honey
175g wholemeal flour
1/4 tsp ground cinnamon

Preheat the oven to 180°C/350°F/Gas mark 5.
Base line a 2 lb loaf tin with greaseproof paper.
Place the prunes, oats, bicarb and Coconoil in a bowl and pour over 125ml (4 fl oz) of boiling water.
Meanwhile, in a larger bowl, whisk together the eggs and honey until well combined.
Stir in the flour and ground cinnamon and then finally the prune and oat mixture.
Mix well and pour into the prepared loaf tin.
Bake for 45 minutes until a knife inserted into the loaf comes out clean.
Cool out of the tin on a cooling rack before slicing.
Recipe and photograph courtesy of Joy Skipper

Autumn Fruit Crumbles

Any fruits can be used in this crumble, try blackberries with pears for an unusual combination.

Serves 4
Prep/cooking time: 45 minutes

4 plums, stoned and quartered
1 large bramley apple, peeled, cored and chopped
2 oranges
2 star anise
1 tbsp caster sugar
50g (1 3/4 oz) rolled oats
40g (1 1/2 oz) wholemeal flour
25g (1 oz) pecans
10g (1/4 oz) sesame seeds
65g (2 1/4 oz) dark muscovado sugar
65g (2 1/4 oz) Coconoil

Preheat the oven to 180°C/350°F/Gas mark 5.
Put the plums and apple in a pan.
Using a vegetable peeler, peel one of the oranges and cut the peel into julienne strips.
Add this to the pan along with the juice of both of the oranges.
Add the golden caster sugar and star anise and bring to the boil.
Simmer for 4-5 minutes until the plums have softened.
Divide the plums and juices between 4 ramekins.
Place the remaining ingredients into a food processor and pulse until they resemble very lumpy breadcrumbs!
Spoon the crumble over the fruit, place the ramekins on a baking sheet and bake in the oven for 20-25 minutes until bubbling.

Recipe and photograph courtesy of Joy Skipper

Jewelled Ginger Tray Bake

Serves 12

250g self-raising flour
2 tsp ground ginger
1/2 tsp ground cinnamon
125g Molasses or dark muscovado sugar
1 tsp bicarbonate of soda
200g Golden Syrup
125g Coconoil
2 eggs, beaten
250ml milk
juice of 1 lemon
1 tbsp stem ginger syrup
275g golden icing sugar
3 knobs of stemmed ginger, diced

Preheat the oven to 180°C/350°F/Gas mark 5.
Grease and base line a 19cm x 28cm (7 1/2 x 11 in) tin.
Sift the flour, spices and bicarbonate of soda into a bowl and stir in the molasses sugar.
Gently melt the Golden Syrup and Coconoil together then take off the heat.
Beat the eggs and milk together then pour this mixture and the Golden Syrup mixture into the dry ingredients and mix well.
Pour into the prepared tin and bake in the oven for 35 minutes, until cooked and springy to the touch.
Turn out of the tin and place on a cooling rack on top of tray.
Put the lemon juice and stem ginger syrup into a small bowl and mix together.
Sift the golden icing sugar into the bowl and mix well.
Add the diced stem ginger then spoon the mixture over the tray bake – the tray will catch the drips.
Cut into squares to serve.

Banana & Strawberry Muffins

Makes 8
300g Doves Farm gluten free flour (or a mixture of your own gluten free flours)
2 tsp baking powder
75g soft dark brown sugar (or muscovado)
2 bananas
Juice of 1 lemon
75g Coconoil
100ml soya milk
1 egg, beaten
100g strawberries, chopped

Preheat the oven to 175ºC/325ºF/Gas mark 3

Place the flour, baking powder and sugar in a bowl and mix well.
Mash the banana with the lemon juice.
Mix together the Coconoil, milk and beaten egg.
Pour the Coconoil mixture into the flour and mix a small amount.
Gently stir in the banana and strwaberries – do not over mix.
Spoon into paper cases in a muffin tin and bake in the oven for 25 minutes.

Recipe and photograph courtesy of Joy Skipper?

Spiced Carrot & Lentil Soup

Serves 4
Prep/cooking time:

1 tbsp Coconoil
1 onion, diced
1 tsp cumin seeds
600g carrots, peeled and chopped
140g split red lentils
1 1/2 tsp curry powder
600ml vegetable stock
1 x 400ml coconut milk

Heat the Coconoil oil in a pan and sauté the onion with the cumin seeds for 2-3 minutes.
Add the carrots, lentils and curry powder and stir-fry for 1-2 minutes before pouring in the stock and coconut milk. Bring to the boil and simmer for 15-20 minutes, until the carrot is soft.
Blend the soup with a hand blender or in a food processor until smooth.
Check for seasoning and serve.

Recipe and photograph courtesy of Joy Skipper?

Vegetable & Tofu Stir-Fry

Serves 4
Prep/cooking time: 30 minutes

25g coconoil
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 red onion, peeled and chopped
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 carrots, peeled and cut into julienne strips
150g broccoli spears
1/4 savoy cabbage, shredded
250g tofu, cut into cubes
dash of soy sauce to serve

Melt the Coconoil in a wok over a medium heat and add the spices. When the mustard seeds start to ‘pop’ add the onion and stir-fry for 4-5 minutes.
Add the remaining vegetables and stir-fry for 10-12 minutes until the vegetables are ‘al dente’ – just beginning to soften.
Add the tofu and a dash of soy and stir-fry for another 4-5 minutes until the tofu is hot.
Serve immediately.

Recipe and photograph courtesy of Joy Skipper?

Stir-fried Coconut Cabbage

This is s great way of spicing up cabbage - perfect served with grilled fish.

Serves 4 as a side dish

1 tbsp Coconoil
1 tsp black mustard seeds
1 tsp cumin seeds
1/2 tsp chilli flakes
1 onion, peeled and finely sliced
1/2 Savoy cabbage, shredded
75ml vegetable stock
1 1/2 tbsp dessicated coconut

Heat the Coconoil in a wok or large pan and add the spices.
When the mustard seeds start to pop add the onion and stir-fry for 4-5 minutes until starting to soften.
Stir in the cabbage and continue to stir-fry to coat with all the lovely oil and spices.
Pour in the stock and sprinkle in the dessicated coconut.
Stir-fry for another 5-6 minutes until the cabbage is the softness you like (I like it quite crunchy!)
Serve with grilled fish or chicken for a really healthy, nutritious meal.

Coconut Granola

Serves 4-6
Prep/cooking time: 25 minutes

25g Coconoil
75g maple syrup
25g honey
150g rolled oats
10g sunflower seeds
15g pumpkin seeds
10g sesame seeds
15g almond flakes
20g dessicated coconut
20g dried dates, chopped

Preheat the oven to 180ºC/350ºF/Gas Mark 5.
Gently melt together the Coconoil, maple syrup and honey.
Stir in the oats and seeds and spread over a baking sheet. Bake for 10-12 minutes, until starting to turn golden.
Stir and turn over the mixture and stir in the almond flakes, coconut and dates. Bake for another 4-6 minutes until all golden.
Remover and spread out on a tray to cool.
Serve with fresh fruit and natural yoghurt for a healthy nutritious breakfast.

Recipe and photograph courtesy of Joy Skipper

Cart  

No products

Shipping £0.00
Total £0.00

Cart Check out

Testimonials


Paul Devlin - Head of Strengh & Conditioning Hull FC
Coconoil Virgin Coconut Oil is one the most versatile, effective completely natural nutritional sports supplements that I recommend to all my players. Coconoil is a wonderful energy source for building lean muscle and stamina as well as having health giving properties that keep my players training and playing to full potential all season.".

Amy Williams - Winter Olympics Gold Medalist 2010
"I use a brilliant product called Coconoil, which is a great alternative to other cooking oils. I'll also use the coconut oil instead of margarine on my toast".

Paul Garner - Sale Sharks Head Chef
"The Coconoil product helps give us the nutritional edge over our competitors"