Filtered, odorless coconut oil, which is suitable for both cooking and skincare. Filtered coconut oil consists of stable molecules, making it ideal for heating and can be reused multiple times. It is slow to oxidize, can stay fresh for 2-3 years, and can last even longer in a cool place without going rancid. Above 24 degrees Celsius, it becomes a clear, transparent oil, below which it solidifies into white, hard fat. Although more than 85% of coconut oil is saturated fat, it is recommended for those with gallbladder and digestive issues, as the saturated fats in coconut oil have a different structure, are easier to digest, burn more easily, and are stored in the body less efficiently. Due to this property, coconut oil is an excellent fit for various dietary plans. Coconut oil contains fewer calories than other fats, but taking into account the aforementioned qualities, there is a significant difference between coconut oil and other types of fats.
Coconut fat, coconut oil, and coconut butter differ only in name, they are made from the same basic ingredient. Coconut fat can be used in many ways in the kitchen: it can be used as a base for vegetable pâtés, and is also an ideal binder for raw desserts. Its texture is reminiscent of animal fats, so with clever seasoning, you can achieve a vegan version of your favorite goose fat or lard. But coconut fat spread on fresh bread and sprinkled with a little salt is also particularly delicious.
Since it can be used at high temperatures (up to 170-180 degrees), it offers an ideal solution for cooking in a lot of fat, so we can fry potatoes, schnitzels, langos, or donuts in it. However, not only is it ideal for dishes that need to be fried in plenty of oil, but with the help of coconut oil, we can also fry pancakes, fried eggs, or even potato pancakes without the smell of oil or smoke. Coconut oil is perfect for making roux, mashed potatoes, vegetable creams, baked side dishes, and we can also put some under the skin of chicken intended for the oven if we want it to remain juicy while cooking. Its versatile use doesn't stop at main dishes: coconut oil is also great for baking desserts and can often easily replace the fat needed for desserts. We can use coconut oil for mixed cakes, muffins, and we can even put it in leavened doughs. Bread made with coconut oil, but also cottage cheese or potato scones are perfectly fine. When it comes to cakes that require baking, it's worth noting that coconut oil is difficult to use in solid state, so we should experiment with adjusting recipes that require liquid or soft fat. While it's not particularly exciting for frying in a lot of fat, it's good to know that less coconut oil is needed for measured ingredients-based dishes than other fats, so these recipes need a little tweaking in light of this.
Coconut oil does not require refrigeration for storage. Thanks to its high smoke point, it does not initiate harmful oxidative processes during cooking, making it reusable when filtered multiple times. Besides the kitchen, coconut oil is also suitable for use in the bathroom. It provides excellent hydration and contains the beneficial effects of coconut, making it a great ingredient for various hair masks, lip balms, face creams, and body lotions. Hair masks can also be made with coconut oil.