Organic coconut oil - A staple for your kitchen
Organic coconut oil from FoodSeries is a plant-based fat made from fresh coconut pulp, obtained through cold extraction and unrefined. It’s an ideal option for those seeking a versatile cooking fat with an optimal nutritional profile and very handy use in everyday recipes.
A cooking fat that brings you: texture, stability and a 100% fat profile, with no sugars or carbs, perfect for classic recipes, baking and low-carb ideas.
Cook practically using organic coconut oil in your recipes.
What makes it special
The key to this fat lies in its process and its raw material. Being derived from fresh pulp and through cold extraction, it preserves its character, without resorting to refining, deodorizing or bleaching processes.
- 100% fat: 100g of fats per 100g of product.
- Predominance of saturated fats: 94.5g of saturated fats per 100g.
- No carbs: 0g of carbohydrates and 0g of sugars.
- No proteins nor salt: 0g of proteins and 0g of salt.
Besides, coconut oil is known for naturally containing medium-chain triglycerides (MCTs). In cooking, this translates to a perfect ingredient for keto/low-carb recipes.
Why is it sometimes solid and other times liquid?
It’s completely normal: coconut oil changes state with temperature. At room temperature it tends to be solid, and once it passes roughly 24–25 °C, it becomes a liquid. This doesn’t indicate spoilage, just a typical trait of its fat composition.
Practical tip: if you want it liquid to mix better, place the jar a few minutes near a gentle heat source or in a hot bath without boiling. If you prefer solid for spreading or adding texture, store it in a cool place.
How to use organic coconut oil in your daily life
This fat is a very versatile ingredient: it adds texture, stands up to cooking heat well and fits sweet and savory recipes. If you’re after quick ideas, here are very practical uses:
- Everyday cooking: use it as a cooking fat for sautéing and grilling.
- Substitute for other fats: alternative to butter or other fats in recipes.
- Baking: ideal in cakes, cookies and doughs where the soft touch of coconut fat blends well.
- Low-carb / ketogenic: naturally fits thanks to its zero-carb and zero-sugar profile.
- Vegan cooking: an ideal fat for creams, toppings and bases.
- Bulletproof-style beverages: you can add a small amount to coffee or hot drinks and emulsify for a silkier texture and a functional coffee.
A simple ingredient that enhances your recipes thanks to its texture and ease of use, without complicating things.
Recommended combinations
If you enjoy creating recipes, organic coconut oil combines especially well with other pantry staples:
- For bulletproof coffee: alongside Ghee.
- For homemade baking: with cocoa powder and sweeteners suitable for your recipes.
- For “fit” cooking: in toppings and creams with protein powders (mixing little by little to reach the desired texture).
Frequently asked questions
¿Is it normal that it has aroma and a mild coconut taste?
Yes. As a refined-free fat, it keeps its natural character, and that includes a coconut aroma.
¿Can I use it in keto or low-carb recipes?
Yes. Thanks to its composition (100% fat, 0g of carbs and sugars, with MCT) it’s a very common ingredient in this type of cooking.
¿How do I store it?
In a cool, dry place, well closed. If it changes from solid to liquid (or vice versa) due to temperature, that’s completely normal.
Discover HSN’s organic products
The organic coconut oil represents a simple way to take care of your kitchen: carefully selected raw material, cold extraction process and a 400 g container format designed to accompany you in everyday recipes, with a clear and high-quality composition philosophy.
When a staple is well chosen, it shows in every recipe: discover it with HSN’s organic coconut fat.
Scientific literature on coconut fat
- FoodData Central. (n.d.). Coconut oil. U.S. Department of Agriculture.
- Marina, A. M., Che Man, Y. B., & Amin, I. (2009). Virgin coconut oil: Emerging functional food oil. Trends in Food Science & Technology, 20(10), 481–487
- Nagao, K., & Yanagita, T. (2010). Medium-chain fatty acids: functional lipids for the prevention and treatment of the metabolic syndrome. Pharmacological research, 61(3), 208–212.
- Rahman, A., Baharlouei, P., Koh, E. H. Y., Pirvu, D. G., Rehmani, R., Arcos, M., & Puri, S. (2024). A Comprehensive Analysis of Organic Food: Evaluating Nutritional Value and Impact on Human Health. Foods (Basel, Switzerland), 13(2), 208.
