I learned about the evils of coconut oil in high school biology class. Coconut oil = saturated fat oil. But finally! This tasty tropical stuff is having its much-deserved moment in the sun. It turns out coconut oil is way high up on our super-good-for-you food list. Here’s why we love it:
- It tastes good. Coconut oil has a sweet, lovely, nutty flavor all its own. It is somehow both wonderfully rich and light.
- It has a higher smoke point than other oils. So fry away without worries of burnt oil nastiness.
- Coconut oil’s bad rep came largely from hydrogenated coconut oil. Virgin coconut oil, which has not been chemically treated, is free of trans-fats.
- Coconut oil is full of good stuff: essential fatty acids and antioxidants. It’s largely made up of lauric acid, a medium chain fatty acid known to increase levels of good HDL in the blood.
- Perfect for vegans! Coconut oil can make flaky pie crusts and light-as-air cupcake frostings. Buh-bye, butter.
Put Your New Jar to Good Use
- Sweet potato fries reach whole new levels of awesomeness fried in coconut oil.
- Roast vegetables for a touch of sweetness. Incredible with mashed sweet potatoes and a little maple syrup!
- Bake with it—scones, cookies, cakes, brownies, granola…
- Three words: coconut cream pie.
- Coconut oil is a good friend to bitter greens—its mellow sweetness melds wonderfully into chard, kale, collards, and more.
- Awesome for sautés and stir-fries—cook up some onion, ginger, garlic, and shrimp, and dinner is served.
- Mix virgin coconut oil into your bowl of oatmeal for a wallop of creaminess and flavor.
- It’s crazy good in coffee, instead of cream.
- Also great as a body lotion, massage oil, and chap stick. It has big fans who swear by its prowess as hair serum, face moisturizer, and psoriasis-fighter. Coconut oil is an antiviral, antifungal and antibacterial agent that will soothe and hydrate whatever it touches.