Organic coconut fat (oil) - A kitchen essential
Organic coconut fat (oil) from FoodSeries is a vegetable fat made from fresh coconut flesh, obtained by cold extraction and unrefined. It’s an ideal choice if you’re looking for a versatile cooking fat with a great nutritional profile that’s easy to use in everyday recipes.
A cooking fat that brings texture, stability and a 100% fat profile to your recipes, with no sugars or carbs. Perfect for classic dishes, baking and low-carb creations.
Keep cooking simple with organic coconut fat in your recipes.
What makes it special
What makes this fat stand out is its production process and raw ingredient. Made from fresh coconut flesh using cold extraction, it retains its natural character without refining, deodorising or bleaching.
- 100% fat: 100 g of fat per 100 g of product.
- Mostly saturated fat: 94.5 g of saturated fat per 100 g.
- No carbs: 0 g of carbohydrates and 0 g of sugars.
- No protein or salt: 0 g of protein and 0 g of salt.
Coconut fat is also known to naturally contain medium-chain triglycerides (MCTs). In the kitchen, that makes it a great ingredient for keto and low-carb recipes.
Why is it sometimes solid and sometimes liquid?
It’s completely normal: coconut fat changes state with temperature. At room temperature, it’s usually solid. Above around 24–25 °C, it becomes liquid. This doesn’t mean it has gone off; it’s simply a typical characteristic of its fat composition.
Handy tip: if you want it liquid so it’s easier to mix, place the jar near a gentle heat source for a few minutes or in a warm water bath without boiling. If you prefer it solid for spreading or adding texture, keep it somewhere cool.
How to use organic coconut fat (oil) every day
This fat is incredibly versatile: it adds texture, holds up well at cooking temperatures and works in both sweet and savoury recipes. Looking for quick ideas? Here are some easy ways to use it:
- Everyday cooking: use it as a cooking fat for stir-fries and pan-frying.
- Swap for other fats: use it instead of butter or other fats in recipes.
- Baking: ideal for cakes, biscuits and doughs that pair well with the mild touch of coconut fat.
- Low-carb / keto: a natural fit thanks to its 0 g of carbs and sugars.
- Vegan cooking: an ideal fat for creams, coatings and bases.
- “Bulletproof” drinks: add a small amount to coffee or hot drinks and blend for a silkier texture and a functional coffee.
A simple ingredient that makes recipes better with its texture and ease of use, without making things complicated.
Recommended combinations
If you enjoy creating recipes, organic coconut fat pairs especially well with other store-cupboard essentials:
- For bulletproof-style coffee: pair it with Ghee.
- For home baking: combine it with cocoa powder and sweeteners that suit your recipes.
- For “fit” cooking: use it in toppings and creams with protein powders (mixing a little at a time to get the texture you want).
Frequently asked questions
Is it normal for it to have a mild coconut aroma and flavour?
Yes. As an unrefined fat, it keeps its natural character, including the aroma of coconut.
Can I use it in keto or low-carb recipes?
Yes. Its composition (100% fat, 0 g of carbs and sugars, with MCT) makes it a popular ingredient in this kind of cooking.
How should I store it?
Keep it tightly closed in a cool, dry place. It’s completely normal for it to change from solid to liquid (or the other way round) as the temperature changes.
Discover HSN organic products
Organic coconut fat (oil) is a simple way to bring quality to your cooking: a carefully selected raw ingredient, a cold extraction process and a 400 g jar made for everyday recipes, with a clear focus on composition and quality.
When you choose a great essential, you can taste the difference in every recipe: discover HSN organic coconut fat.
Scientific literature on organic coconut fat (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.
