Author Topic: Coconut oil  (Read 61883 times)

Offline CarolineW

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Coconut oil
« on: November 28, 2009, 04:10:03 pm »
I finally went to have a proper look at the German site Vivacity posted about, rezeptwelt.de.

There is a recipe there that I want to try for some chocolate lollys.  But one of the ingredients is Kokosfett, which I would translate as coconut oil.  But I'm not familiar with this as an ingredient.  Is there another name for it?  Or is it readily available in the baking section of the supermarket, and I've just never noticed?

Hoping someone can advise me.
As my picture shows, I've suddenly become younger :-)  DD was of the opinion that her picture should be here, not mine!

Offline Shayla

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« Reply #1 on: November 28, 2009, 07:01:39 pm »
That is what Google says it is!

Offline brazen20au

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« Reply #2 on: November 28, 2009, 09:55:13 pm »
here in australia it's a health food shop item, or i just noticed it yesterday for the first time in the health food aisle in coles
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Offline cathy79

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« Reply #3 on: November 28, 2009, 10:35:56 pm »
Yes, I've seen coconut oil in most health food shops I've visited.  Don't keep it in the fridge, as it will set like a rock.  It has a slight coconut flavour.  Delicious in Quirky Jo's hazelnut chocolate spread.  That's all I've used it in so far.
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Offline Thermomixer

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« Reply #4 on: November 28, 2009, 11:11:21 pm »
May need to try Asian grocers or http://www.coconut-oil-uk.com/
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Offline Chelsea (Thermie Groupie)

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« Reply #5 on: November 29, 2009, 10:15:56 am »
Yes, I've seen coconut oil in most health food shops I've visited.  Don't keep it in the fridge, as it will set like a rock.  It has a slight coconut flavour.  Delicious in Quirky Jo's hazelnut chocolate spread.  That's all I've used it in so far.

I had to have a giggle reading this Cathy.  Yesterday I spent ages studying the different coconut oils in my local health food stores trying to find one that wasn't solidified.  Turns out that if you live in Tassie they are all solidified (even out of the fridge)!!!  ;)

Offline CarolineW

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« Reply #6 on: November 29, 2009, 03:29:06 pm »
Thanks for the tips.  I'll check it out.

Does anyone use coconut oil, and if so - what for? (other than the chocolate spread  ;D )
As my picture shows, I've suddenly become younger :-)  DD was of the opinion that her picture should be here, not mine!

Offline andiesenji

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« Reply #7 on: November 29, 2009, 08:58:59 pm »
I've been using coconut oil for both baking and cooking for several years.  I substitute it for butter in many quick breads as I often cook for friends who are vegan and have found that it works better than the oils I had been using prior to the availability of coconut oil.

I have never bothered to refrigerate it and it remains solid except during the hottest part of the summer when I forget to turn the A/C on in the pantry and the temp gets over 100 F.  (37.7 C.).

I have a recipe book somewhere in my office, dedicated to using coconut oil and coconut milk, which I purchased at a local health food store that caters to vegans.   It has some interesting suggestions, including one for twice-baked potatoes that I have prepared many times. 
It also has a recipe for mayonnaise made with coconut oil and I also made garlic mayonnaise using a similar formula (silken(very soft) tofu, liquid soy lecithen, mustard, garlic and the coconut oil.)

http://www.coconut-connections.com/recipes.htm  is the cookbook I have -  I paid $27.95 for it. 
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Offline Thermomixer

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« Reply #8 on: November 30, 2009, 05:40:14 am »
Thanks for that info - I like the potato idea.

We use it for frying spices for Malay style curries and some Indian dishes.

Once you have it you will think of lots to do - especially with andiesenji's link :-* :-*
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Offline Tebasile

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« Reply #9 on: November 30, 2009, 06:45:30 am »
Hi Caroline,

the german Kokosfett / "Palmin" from the supermarket is the copha, which is refined, bleached, deodorized = made from hydrogenated coconut oil. I would use Virgin Coconut Oil instead from the health food store or Thermomixers link 

I use virgin coconut oil like andiesenji instead butter.  and for skin & body care
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Offline Thermomixer

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« Reply #10 on: November 30, 2009, 09:06:35 am »
Danke  :-* :-* :-*
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Offline Tebasile

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« Reply #11 on: November 30, 2009, 08:44:22 pm »
Bitte. Gern geschehen  :-*
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Offline CarolineW

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« Reply #12 on: November 30, 2009, 08:57:23 pm »
Brilliant info everyone - thanks.  I'll definitely get some.  I've asked DH to look out for the virgin stuff at the health food shop when he's in town on Wednesday.  So hopefully I'll then be able to put it into action.

It all depends on the Bimbette, who is huge for her (at least, probably her) age, and is making some threats to come early.  I've told her that she has another 9 weeks yet, but I'm not sure she (?) is going to listen to me.  However, sitting helps her to be quiet, and it's amazing how much TMX cooking you can actually do while sitting on a stool.

I did a brussel sprouts stir fry thingie tonight in the Bimby, which I can imagine would be very nice with coconut oil.  Oder sollte ich 'Lecker' sagen?  :D
As my picture shows, I've suddenly become younger :-)  DD was of the opinion that her picture should be here, not mine!

Offline Tebasile

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« Reply #13 on: November 30, 2009, 09:07:54 pm »
Yummy  :D  ;D
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Offline andiesenji

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« Reply #14 on: November 30, 2009, 10:43:45 pm »
I didn't think of something when typing my prior post.

I prepare various sambals and I have found that the combination of coconut oil and palm sugar (the wet kind) produces a much better result than other fats and sweeteners.  I steam the dried chiles, which both softens them and makes it easier to remove the skins and gently saute them over fairly low heat so as to avoid any bitterness. 
I caramelize onions and garlic with the spices, prior to adding to the other ingredients, also using coconut oil.
 
As I had such great success with the caramelized onions in the TMX,  I am going to use it when I am ready to make my next batch of sambal.
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