Coconut oil virgin HAND IN HAND

Coconut oil and coconut fat are excellent for hot cooking, as the good properties are retained when heated. No harmful substances or free radicals develop during heating. Since the oils do not oxidise, no residues are left in the pan during frying. New: Mild coconut oil is the ideal choice when a neutral oil and coconut flavour is preferred.

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Virgin coconut oil is obtained using the so-called “dry process”. First, the hard shell is smashed. Then the flesh of the coconut is washed in hot water, grated and dried. The fruit pulp is then pressed purely mechanically without external heat. Unlike virgin coconut oil, the mild coconut fat is gently deodorised after pressing with the help of steam to remove odours and flavours. This process produces a mild oil without a strong flavour of its own. Both coconut oil and coconut fat are solid at room temperature. They become liquid from about 25 degrees Celsius.

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For example, while the processing of olives into olive oil depends on rapid processing, it is irrelevant for the quality of coconuts whether they are processed immediately, three days or several days after harvesting. A subsequent ripening period is actually good for the coconuts, as it allows them to develop their characteristic nutty flavour particularly well. At Rapunzel HAND IN HAND partner Serendipol, the supplier of coconut oil and coconut fat in Sri Lanka, this is the usual, traditional processing method, as it has proven to be ideal for the varieties found on the island. The subsequent ripening time also ensures that the husk is easier to detach from the fruit flesh. Once the husk of the coconut is opened, further processing steps quickly follow, depending on which coconut product is obtained.

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