Organic Coconut Fat

Organic coconut fat from effective nature:
natural and high-quality vegetable fat

Perfect for frying, cooking, or for the natural care of hair and skin: effective nature's coconut fat is a real all-round talent beyond the kitchen! Coming from controlled organic cultivation in Sri Lanka, it is finely steamed after pressing - so it becomes a real tasteless all-rounder! It is the ideal purely vegetable alternative to conventional frying and baking fats - cholesterol-free and without harmful trans fats. Coconut fat can also be used for hair and skin.

What characterizes coconut fat?

Heat resistant - without trans fats
Coconut fat is the perfect oil for frying, baking, and deep-frying. It is highly heat resistant and even at high heat, no harmful trans fats are formed.

Purely vegetable - without additives
Coconut fat is practically cholesterol-free and remains a one hundred percent natural vegetable product due to the gentle pressing and steaming process.

Neutral and versatile
Its neutral taste and odor make coconut fat an all-around talent in the kitchen: its smoke point is only at 180 to 200 degrees Celsius!

 

Coconut fat - the alternative to frying and baking fat

Coconut fat is highly heatable, neutral in taste and therefore perfect for frying, deep-frying or baking. Unlike many hardened frying and baking fats, no harmful trans fatty acids are formed when heating organic coconut fat from effective nature. It is also natural and comes one hundred percent from organic farming. Water steaming after pressing dissolves the taste- and aroma-intensive coconut scent, resulting in a neutral-tasting and neutral-smelling vegetable fat. The perfect alternative to conventional fats - without additives, simply one hundred percent coconut fat.

Organic and gently processed immediately after harvesting

Like all coconut products from effective nature, coconut fat comes from controlled organic cultivation in Sri Lanka. The coconut palms, which can grow up to 25 meters high, grow naturally here in the tropical climate zone and their fruits, the coconuts, have long been one of the staple foods of the people. The coconuts are further processed directly after harvesting - into coconut oil, coconut puree, coconut blossom sugar, or syrup - or into coconut fat. The gentle processing of the fruit flesh, the copra, guarantees a product that is as natural as possible, free of additives or other additives. Steaming the coconut oil to extract the coconut aroma is also the gentlest way of processing it into coconut fat.

Coconut oil or coconut fat? This is the difference

The natural, ripe flesh of the coconut - the copra - is dried after harvesting and then traditionally pressed on-site for the production of coconut oil. While the coconut oil is now already bottled, a further step follows for the production of coconut fat: treatment with steam. This gentle process dissolves the intense flavors and aromas from the coconut oil, resulting in tasteless and odorless coconut fat. Unlike other processes such as hardening, no harmful trans fatty acids are produced when steamed coconut fat is heated. Just like coconut oil, it is a pure vegetable fat - practically cholesterol-free and natural. Coconut fat from effective nature remains without additives. Since it is more neutral in taste and odor than virgin coconut oil, it is particularly suitable for frying, baking, and even deep-frying. Its smoke point is only at 180 to 200 degrees Celsius. Just like coconut oil, coconut fat can be used for natural skin and hair care. The difference between the two is only the slightly more intense coconut scent of coconut oil compared to coconut fat. It is also not (more) cold-pressed.