Organic coconut oil - An everyday kitchen essential
Organic coconut oil from FoodSeries is a vegetable fat made from fresh coconut flesh. It is cold-extracted and unrefined. It’s ideal if you’re looking for a versatile cooking fat with an optimal nutritional profile that’s easy to use in everyday recipes.
A cooking fat that brings texture and stability to your recipes, with a 100 % fat profile and no sugars or carbohydrates. Perfect for classic dishes, baking and low-carb recipes.
Make everyday cooking easier with organic coconut oil in your recipes.
What makes it special
What sets this coconut oil apart is its production process and raw ingredient. Made from fresh coconut flesh through cold extraction, it retains its natural character without refining, deodorising or bleaching.
- 100 % fat: 100 g of fat per 100 g of product.
- Mostly saturated fat: 94.5 g of saturated fat per 100 g.
- No carbohydrates: 0 g of carbohydrates and 0 g of sugars.
- No protein or salt: 0 g of protein and 0 g of salt.
Coconut oil is also known to naturally contain medium-chain triglycerides (MCTs). That makes it a great ingredient for keto and low-carb recipes.
Why is it sometimes solid and sometimes liquid?
It’s completely normal: coconut oil changes state with temperature. At room temperature, it is usually solid. Above approximately 24–25 °C, it becomes liquid. This doesn’t mean it has gone bad; it’s simply a typical feature of its fat composition.
Handy tip: if you want it liquid so it’s easier to mix, place the jar near a gentle heat source for a few minutes or warm it in a bain-marie without letting the water boil. If you prefer it solid for spreading or adding texture, keep it somewhere cool.
How to use organic coconut oil every day
This versatile ingredient adds texture, holds up well to cooking temperatures and works in both sweet and savoury recipes. If you’re after some quick ideas, here are a few easy ways to use it:
- Everyday cooking: use it as a cooking fat for stir-fries and pan-frying.
- Alternative to other fats: use it instead of butter or other fats in recipes.
- Baking: ideal for cakes, biscuits and doughs where a subtle hint of coconut works well.
- Low-carb / keto: a natural fit thanks to its 0 g of carbohydrates and sugars.
- Vegan cooking: an ideal fat for creams, coatings and bases.
- “Bulletproof”-style drinks: add a small amount to coffee or hot drinks and blend for a silkier texture and a functional coffee.
A simple ingredient that makes recipes better with its texture and ease of use, without any fuss.
Recommended pairings
If you enjoy creating recipes, organic coconut oil pairs particularly well with other pantry staples:
- For bulletproof-style coffee: pair it with Ghee.
- For home baking: combine it with cocoa powder and sweeteners suited to your recipes.
- For “fit” cooking: use it in toppings and creams with protein powder (mixing it in gradually to get the texture you want).
Frequently asked questions
Is it normal for it to have a mild coconut aroma and taste?
Yes. As an unrefined fat, it retains its natural character, including its distinctive coconut aroma.
Can I use it in keto or low-carb recipes?
Yes. Its composition (100 % fat, 0 g of carbohydrates and sugars, with MCTs) makes it a common ingredient in these types of recipes.
How should I store it?
Keep it tightly closed in a cool, dry place. It’s completely normal for it to change from solid to liquid (or back again) as the temperature changes.
Discover HSN organic products
Organic coconut oil is a simple way to make a thoughtful choice for your kitchen: a carefully selected raw ingredient, a cold-extraction process and a convenient 400 g jar for everyday recipes, backed by a commitment to clear, high-quality composition.
When you choose a kitchen staple well, you can tell in every recipe: discover HSN organic coconut oil.
Scientific literature on organic coconut oil
- 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.
