Organika kókuszolaj 1000 ml

Filtered, colorless, odorless coconut oil, which can be used both for baking and cooking, but also for skin care. Filtered coconut oil consists of particularly stable molecules, so it can be easily heated and reused several times. It is difficult to oxidize, it stays fresh for 2-3 years, it can be kept in a cool place even longer without going rancid. Above 24 degrees Celsius, it turns into a water-clear, transparent oil, and below that it solidifies into a white, hard fat. Although more than 85% of coconut oil is saturated fatty acids, it is nevertheless highly recommended for people with bile and digestive system problems, as the structure of the saturated fatty acids in coconut oil is different, easier to digest, easier to burn, and more difficult to store in the body. Thanks to this property, coconut fat also fits perfectly into various dietary diets. Coconut fat contains fewer calories compared to other fats, but if we take into account what was described earlier, we can already see a large difference between coconut fat and other types of fat.

Coconut fat, coconut oil and coconut butter differ only in name, they are the same raw material.
Coconut fat can be used in the kitchen in many ways: it can be used as a raw material for vegetable pâtés, and it is also an ideal binding agent for raw cakes. Its texture reminds a lot of animal fats, so with clever seasoning we can also get our favorite goose fat and steak fat in a vegetarian way. But coconut oil spread on fresh bread and sprinkled with a little salt is especially delicious.

Since you can work with it at a high temperature (up to 170-180 degrees), it offers an ideal solution for frying in plenty of fat, so you can fry French fries, fried meat, hot dogs or even donuts in it. But it is not only ideal for dishes to be fried in plenty of oil, with the help of coconut oil we can fry pancakes, fried eggs or even puddles without the smell of oil or smoke. You can use coconut oil to make stir-fries, it's also the perfect fat for mashed potatoes, vegetable creams, and side dishes baked in a pan, but you can also put a little of it under the skin of the chicken destined for the oven if you want it to remain juicy during baking.
Its versatile use does not stop at main dishes: coconut fat can also be used well for cakes, and in many cases it can easily replace the fat needed for desserts and sweets. Coconut oil can be used for mixed cakes and muffins, but it can also be added to leavened dough. Cakes can be made with coconut fat, but it also perfectly holds its own in cottage cheese or potato patties. In the case of cakes that need to be baked, it is worth paying attention to the fact that coconut fat is difficult to use in its solidified state, so experiment with revising recipes that require liquid or soft fat.
While it is not particularly exciting when baking with plenty of fat, it is worth knowing that you need less coconut oil than other fats for dishes based on measured ingredients, so these recipes need to be reworked slightly in light of this.

Coconut oil does not require refrigeration. Thanks to its high oxidation point, it does not initiate harmful oxidative processes during baking, which is why it can be filtered and used several times.
In addition to the kitchen, coconut oil can also be used in the bathroom. Coconut oil moisturizes well and contains the beneficial effects of coconut, which is why it is a very good ingredient for various wraps, mouth care balms, face creams and body lotions. You can also make hair wraps with coconut oil.