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Coconut Oil, Where have you been all my life?

Thursday, April 05, 2012

Okay that is really all I got, as I just discovered this stuff. I bought a gallon the other day and finding just all kinds of things to do with it!! I hardly know what to try first!!!

I have used it for frying, and for making my coffee cup muffin this morning. So this is just so exciting!! Anxious to discover what others do with it emoticon
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  Member Comments About This Blog Post:

SHELLEYNALLS 4/20/2012 10:21AM

    I use it for everything from cooking to using it in my daughter's extremely unruly curls... Her hair is so soft and easy to comb through and never looks frizzy! I also use it as a post-sun moisturizer...

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MRSWHITEWOLF 4/7/2012 5:35PM

    Coconut Oil is a high eat oil.
Olive Oil is a low heat oil.


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DIANEDOESSMILES 4/6/2012 8:15AM

    Hmmm interesting. I usually use a top quality virgin olive oil from a small speciality store up here,,,, a little mom and pop italian store.

Comment edited on: 4/6/2012 8:16:46 AM

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EXOTEC 4/6/2012 12:07AM

    The brand I have is "Kevala". I'm pretty sure I got it through Amazon - a whole gallon of the stuff! yikes. Good thing I like it (didn't know it then!).

I can taste the coconut, but I have to concentrate on it. I've heard others say they have some that has NO coconut taste at all. I've not used it in anything that its taste stood out in. Whatever I put it on is still the primary flavor.

Most health food stores carry coco oil in smaller quantities than gallons! you might try a few smaller jars until you find one you like. And then, use it in something and don't give it any forewarning - see if your DH notices! lol

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MNABOY 4/5/2012 11:33PM

    Opening new horizons for me, Thanks.

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GRANNYSUE9 4/5/2012 10:27PM

    I don't like coconut, but if there is one that doesn't make things taste that way I would be interested in trying it.

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GOPINTOS 4/5/2012 10:05PM

    Hmmm I hope I didnt get the wrong stuff. It is Butcher Boy 76 degree Coconut Oil. I used it for chicken tonight that I had seasoned up, no breading, then added some lime juice. It was awesome!

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AHAPPYLIFE 4/5/2012 9:45PM

    Wow, I'd like to know the brand you use that doesn't taste like coconut. I have to use it VERY sparingly because of the overwhelming coconut taste. This is fine for sweets but really doesn't go over well with eggs. Let me know what you use because it's an excellent product for health!

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RADFEN 4/5/2012 1:22PM

    I don't know, I could still tatse it in the GF brownie recipe I made the other day. My DD said she could, too.

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GOPINTOS 4/5/2012 10:24AM

    OH more feedback please!!!

WOUBBIE here is the thing, it does NOT taste or smell like coconut! Not to me anyways. DH doesnt like coconut either. I fried our pork chops in it the other night and he was none the wiser. I used it for our salmon last night also I guess. He ate every bit on his plate :)

I read you can leave it out. AT 75 degrees it will liquify, below that stays solid. I also read, I think - I read so much, that refrigeration and freezing changes the taste. Not in a bad way, just a different way. Some freeze it and use it like chocolate. yum



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WOUBBIE 4/5/2012 9:51AM

    I really want to try some but my husband absolutely detests coconut in all its forms, so I'll have to segregate it from all his food. (I still have a can of coconut milk that I want to use in some Thai recipes, but I've been putting it off because he won't even try it.)

Post any good recipes you find in the Low Carb Recipes forum!

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EXOTEC 4/5/2012 9:45AM

    I LOVE mine!

I fry in it, I mix it in sauces, I use it as a skin emollient (it's great!) ... I "season" my cast iron with it after washing them ... you name it. The only thing about it is that it will solidify in the fridge. But you can microwave it lightly or set your concoction in a pan of warm water and it will liquefy again.

I made some bearnaise sauce the other day with coconut oil and coconut milk, and it was delish! gave it a faintly exotic flavor that I liked, too! Of course, I put butter in it as well ... gotta have butter in bearnaise! but the coco milk was an interesting switch. And the coco oil gave it a bit more texture than just plain milk-n-butter, too.

I've heard reports about it being used as a hair conditioner, but I haven't tried that yet. Lots of folks here say that they put a spoonful in their coffee or tea. I'm not a coffee drinker, so I don't know how that would be, but I've used it in some fairly exotic and tropical teas, and it was good in there. I've melted a little dark chocolate in it, and drizzled it over some non-dairy ice cream. It makes a "shell" almost like those processed things you can buy in the ice cream aisles. Not as crispy, but still.

I've got a gallon of the stuff too! It's going to take me ages to get through it. But that's okay. It's my new favorite oil - I never use anything else other than a little light olive oil for salad dressings. Butter I only use for flavoring on cooked things now, or to finish some saute. Other than that, coco oil is my standard.

Experiment! You'll find tons of uses. And don't limit yourself to just eating! It really does make a nice skin oil.
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