Here are some fun facts for cooking with coconut oil:
♦ Coconut oil is a healthy fat oil that you can replace equally for other oils that are loaded in bad saturated fats like vegetable oil, margarine and butter.
♦ Unlike most other cooking oils, coconut oil is solid at room temperature. Since you don't have to refrigerate coconut oil, you can leave it out on your counter if you use it daily or in the pantry. You will find that its hard during the winter and soft if not melted during the summer. Coconut oil will begin to liquefy at 76F-78F.
♦ Coconut oil has a smoking point of 350F making it an ideal oil for almost any type of cooking, pan frying or baking. If you are going to be doing any type of deep frying however its best to use a palm type oil that has a smoking point of 450F.
♦ Coconut oil adds a very unique flavor to whatever you are baking or cooking. It's a great oil to experiment with in all of your favorite baking, coffee and smoothie recipes.
♦ Use coconut oil to season your favorite cast iron cookware and wooden spoons.
Coco Calla is created from organic coconuts which are grown on organic certified farms and hand-harvested by local farmers after an ideal six-month maturation. Under hygienic conditions and constant quality controls the fresh coconut flesh is first cold pressed, then filtered. Followed by a sophisticated centrifugal process, the oil is extracted from the freshly pressed milk and finally bottled. The entire process is done gently and carefully, without any chemical additives, so that the freshly pressed coconut oil remains as natural as possible preserving and guarantying the maximum amount of vitamins, minerals and medium fatty acids as well as a wonderful taste and mild aroma.
At Coco Calla, we pride ourselves on delivering you the highest quality of fresh, pure coconut oil. There is no denying you will taste the difference.
"I am in LOVE with this coconut oil. My favorite way to use it is a big heaping spoon full in my coffee each morning. So smooth, full of flavor but definitely not too strong. So so so good!" Rebecca Guinn Renfrow