Cooking with coconut oil is truly a cinch but before you start, it may be handy to know a few things about coconut oil
Unlike most vegetable oils, coconut oil is solid at room temperature. Meaning in the UK—and especially in the cold winter months—it can be quite hard. Don’t let that deter you though. Coconut oil will melt at 24C, so if you see liquid forming on top of the oil, then this is why. This is perfectly normal if temperatures are higher.
Coconut oil has a high smoking point of 176C which makes it perfect for almost all cooking with the exception of deep frying which requires an oil with a smoke point above 230C.
Tips to help you learn how to cook confidently with coconut oil
To avoid the need to hack away at your coconut oil, simply place the jar in a large bowl filled with a couple of inches of hot (not boiling) water and leave to stand for a few minutes till melted. For quicker results, scoop out what you need into a suitable bowl and microwave for a few seconds. For convenience, try melting the coconut and then pouring it into ice cube trays and refrigerating until solid. Pop the cubes out of the tray and store them in an airtight container to have on hand when you want to use.
Coconut oil is fantastic for making healthier cakes and bakes as its solid form is perfect for getting the right batter consistency. It is also great for biscuits and light, fluffy cakes as it has the added bonus that it’s suitable for vegans and those with a dairy allergy or intolerance.
You can use coconut oil in place of butter, shortening and oil in most (if not all) of your baking. Remember, coconut oil will solidify if added to cold ingredients (i.e., eggs and milk) so it’s best to make sure all the ingredients in the recipe are at room temperature before you add the coconut oil.
Additionally, if you use virgin coconut oil in your baking, then you can give it a glorious coconut-ty flavour and aroma. If you prefer not to have the coconut flavour then use 100 percent pure coconut oil, which is flavourless.
Unlike most unsaturated oils, coconut oil doesn’t need to be refrigerated. Its high-saturated content is resistant to oxidation.
KTC is a family owned business and continues to go from strength to strength. Back in 1971 the company started small, providing speciality oils to the Asian community in the UK. Now it’s the UK’s largest independent oil provider to the grocery and catering trades as well as supplying tomatoes, pulses, sauces, rice and flour and a whole lot more. KTC has become a household name in the Asian community as well as gaining a foothold with the mainstream as people recognise quality and value. The company ethos is simple – to provide superb quality at great prices with products sourced from around the globe.