Organic coconut oil - A staple for your kitchen
Organic coconut oil from FoodSeries is a plant fat made from fresh coconut pulp, obtained by cold extraction and unrefined. It’s an ideal option for those seeking a versatile cooking fat with an optimal nutritional profile and a very convenient use in everyday recipes.
A cooking fat that brings 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 to this fat lies in its process and its raw material. When sourced from fresh pulp and via cold extraction, it preserves its character, without resorting to refining, deodorization or bleaching.
- 100% fat: 100 g of fats 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.
Additionally, coconut fat is known for naturally containing 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 once it rises above approximately 24–25 °C, it becomes 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 water bath without boiling. If you prefer solid for spreading or texture, store it in a cool place.
How to use the Organic coconut oil in your daily life
This fat is a very versatile ingredient: it adds texture, holds up to cooking temperatures and fits in both sweet and savory recipes. If you’re after quick ideas, here are very practical uses:
- Daily cooking: use it as your 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 nicely.
- Low-carb / ketogenic: naturally fits thanks to its profile of 0 g of carbs 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 a functional coffee.
A simple ingredient that improves your recipes thanks to its texture and ease of use, without complicating things.
Recommended combinations
If you like creating recipes, organic coconut oil pairs especially well with other pantry basics:
- For bulletproof coffee: together with Ghee.
- For homemade baking: with cocoa powder and sweeteners suitable for your recipes.
- For “fit” cooking: in toppings and creams with protein powders (stirring gradually to reach the desired texture).
Frequently asked questions
¿Es normal que tenga aroma y algo de gusto suave a coco?
Yes. As an unrefined fat, it keeps its natural character, and that includes a coconut‑derived aroma profile.
¿Puedo usarlo en recetas keto o low‑carb?
Yes. Because of its composition (100% fat, 0 g of carbs and sugars, with MCTs) it’s a common ingredient in this type of cooking.
¿Cómo la conservo?
In a cool and dry place, well sealed. If it shifts from solid to liquid (or vice versa) due to temperature, it’s completely normal.
Discover HSN’s organic products
The organic coconut oil represents a simple way to care for your cooking: carefully selected raw material, cold extraction process and a 400 g jar designed to accompany you in daily recipes, with a clear and high‑quality formulation philosophy.
When a staple is well chosen, you notice it in every recipe: discover it with HSN’s organic coconut fat.
Scientific literature on coconut fat
- 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.
