The “virgin” version of Coconut Oil is pressed from the flesh of the coconut, whereas the refined version has been dried, bleached, and deodorised, all with the use of non-toxic chemicals.
Virgin Coconut Oil
Preparation of the virgin version takes much more care and the price thereof is about three times more than that of the refined version.
Due to low demand, we’ve had to discontinue offering virgin coconut oil.
RBD Coconut Oil
What does the refining process involve?
Our refined organic coconut oil is processed using the organically approved methods of physical extraction and refining. This is the process that refined coconut oil goes through:
- Coconuts are broken into pieces and the coconut “meat” (aka “copra”) is allowed to dry in the sun
- The meat is hydraulically pressed at 130 °C to extract the oil
- The product is then refined, by:
- Filtering it (under pressure)
- De-gumming it, with citric acid
- Bleaching it (by adding activated charcoal)
- Filtering it through diatomaceous earth to remove any residual citric acid or charcoal
- Deodorising it with steam (“sparging”), under vacuum
This physical refining process is accepted and approved under organic processing regulations. The items added during the process (citric acid, activated charcoal, and diatomaceous earth) are classified as “processing aids” and not additives because they are entirely removed during processing and are not found in the finished product.
Vegan Chocolate Coconut Cake
Ingredients Cake 1 1/2 cup coconut milk, room temperature 1 tablespoon apple cider vinegar 1/3 cup Wilson’s Coconut Oil, melted 1/2 cup finely shredded unsweetened
Revitalising Breakfast Bowl
Feeling a bit rough after ringing in the New Year? Don’t worry, we’ve all been there. New Year’s Day hangovers are almost as common as
Spicy Thai Peanut Chicken
Ingredients 650g boneless, skinless chicken breast 2 tbsp cornstarch kosher salt Wilson’s Coconut Flavoured Oil 1 shallot, thinly sliced 2 red bell peppers, cored + thinly
Chicken Stir Fry
Ingredients: 2 skinless chicken breast (skins off) 6 mushrooms (White medium) 4 garlic cloves 2 spring onions (or green onions) 150 grams sugar snap peas
Bobotie
Ingredients 2 tbsp Coconut Flavoured Oil 1 onion, chopped 1kg ground beef, lamb, or mixture 2 cloves garlic, minced 2 tbsp mild curry powder1 tsp
Coconut Lime Tart
Coconut Lime Tart Ingredients Crust 1 and a 1/2 cups of marie biscuit crumbs 1/2 cup raw shredded coconut 3 tablespoons granulated sugar 3/4