Virgin coconut oil is made from the fresh mature kernel of the coconut (cocos nucifera). Virgin coconut oil has a distinctive coconut oil taste and aroma. The oil is solid at room temperature, with a melting point of around 23-26’C. When solid, the oil has a white colour and when liquid, the oil has a water-like clarity.
Virgin coconut oil is primarily used as a healthy cooking oil. Aside from cooking, it can be added to smoothies, used as a replacement for margarine or butter on bread, or taken with coffee. Virgin coconut oil is also used as a skin moisturizer and hair conditioner.
Variants: Our virgin coconut oil is certified Organic by LACON
Country of Origin: Philippines, Sri Lanka or Mozambique
Virgin vs Refined Coconut Oil
We’re frequently asked about the difference between virgin and refined (odourless) coconut oil. Here are some of the most important differences between these two types of coconut oil:
- Virgin coconut oil is cold-pressed from the fresh mature coconut kernel, while refined coconut oil is made from copra. Copra is dried coconut meat, that can be compromised by insect damage, sun damage and microbial contamination. As a result, crude oil from copra needs to be refined, bleached and deodourised. Virgin coconut oil, on the other hand, does not need to undergo these processes
- Virgin coconut oil is completely clear when liquid, while refined coconut oil has a translucent yellow-ish colour.
- Virgin coconut oil has a coconut smell and taste, whereas refined coconut oil has a neutral taste and no smell.
- Virgin coconut oil is more expensive than refined coconut oil, because the cost of the raw material for virgin coconut oil (fresh mature coconuts) is far higher than the raw material for making refined coconut oil (copra)
The tell-tale sign that coconut oil is not virgin is a discoloration of the liquid oil. Coconut oils that are discolored have been made from contaminated raw materials or been processed with excessive heat.