Organic coconut oil - a staple for your kitchen
Organic coconut oil from FoodSeries is a vegetable fat made from fresh coconut flesh, obtained by cold extraction and unrefined. It’s an ideal option for those seeking a versatile cooking fat, with an optimal nutritional profile and very convenient use in day-to-day recipes.
A cooking fat that gives you: texture, stability and a 100% fat profile, with no sugars or carbs, perfect for classic recipes, baking and low-carb ideas.
Cook practically using organic coconut oil in your recipes.
What makes it special
The key of this fat lies in its process and its raw material. By getting it from fresh flesh and through cold extraction, its character is preserved, without resorting to refining, deodorization or bleaching processes.
- 100% fat: 100 g of fat per 100 g of product.
- Predominance of saturated fats: 94.5 g of saturated fats per 100 g.
- No carbs: 0 g of carbohydrates and 0 g of sugars.
- No proteins or salt: 0 g of proteins and 0 g of salt.
Also, coconut fat is known to naturally contain medium-chain triglycerides (MCTs). In cooking, this translates to a perfect ingredient for keto/low-carb recipes.
Why is it sometimes solid and other times liquid?
It’s completely normal: coconut fat changes state with temperature. At room temperature it tends to be solid, and when it passes roughly 24–25 °C, it becomes a liquid. This doesn’t indicate spoilage, but a typical feature of its fat composition.
Practical tip: if you want it liquid to mix better, place the jar a few minutes near a gentle heat source or in a warm water bath without boiling. If you prefer solid for spreading or texture, store it in a cool place.
How to use Organic coconut oil in your day-to-day
This fat is a very versatile ingredient: it adds texture, holds up well to cooking heat and fits in both sweet and savory recipes. If you’re after quick ideas, here are very practical uses:
- Daily cooking: use it as a cooking fat in sautéing and on the grill.
- substitute for other fats: an alternative to butter or other fats in recipes.
- Baking: ideal in cakes, cookies and doughs where the smooth touch of coconut fat blends well.
- Low-carb / ketogenic: naturally fits due to its 0 g of carbohydrates and sugars.
- Vegan cooking: an ideal fat for creams, toppings and bases.
- Bulletproof-style drinks: you can add a small amount to coffee or hot drinks and emulsify for a silkier texture and to prepare a functional coffee.
A simple ingredient that improves your recipes thanks to its texture and easy use, without the hassle.
Recommended combos
If you like creating recipes, organic coconut oil pairs especially well with other pantry staples:
Frequently asked questions
¿Is it normal that it has aroma and a mild coconut taste?
Yes. As an unrefined fat, it maintains its natural character, and that includes a coconut-derived aroma profile.
¿Can I use it in keto or low-carb recipes?
Yes. Due to its composition (100% fat, 0 g of carbohydrates and sugars, with MCT) it’s a very common ingredient in this type of cooking.
¿How do I store it?
In a cool, dry place, well sealed. If it changes from solid to liquid (or the other way) due to temperature, it’s completely normal.
Discover HSN’s organic products
The organic coconut oil represents an easy way to care for your kitchen: selected raw material, cold extraction process and a 400 g container format designed to accompany you in everyday recipes, with a clear, high-quality composition philosophy.
When a staple is well chosen, you notice it in every recipe: discover it with HSN’s organic coconut oil.
Scientific literature on coconut oil
- FoodData Central. (n.d.). Coconut oil. U.S. Department of Agriculture.
- Marina, A. M., Che Man, Y. B., & Amin, I. (2009). Virgin coconut oil: Emerging functional food oil. Trends in Food Science & Technology, 20(10), 481–487
- Nagao, K., & Yanagita, T. (2010). Medium-chain fatty acids: functional lipids for the prevention and treatment of the metabolic syndrome. Pharmacological research,61(3), 208–212.
- Rahman, A., Baharlouei, P., Koh, E. H. Y., Pirvu, D. G., Rehmani, R., Arcos, M., & Puri, S. (2024). A Comprehensive Analysis of Organic Food: Evaluating Nutritional Value and Impact on Human Health.Foods (Basel, Switzerland),13(2), 208.
