Thursday, 30 August 2012

Holland & Barrett Perfectly Pure Coconut Oil


Virgin Coconut Oil, oil supplement, Pure Coconut Oil




















A while ago I have reviewed a virgin coconut oil, which was sold mainly as a skincare product. To be honest I didn't really like the smell lingering on my skin, so I kept it in the kitchen, although I didn't realise it was to replace other cooking oils, including butter. I treated it like an essence, to make food smell like coconut.


Virgin Coconut Oil, oil supplement, Pure Coconut Oil




















Two weeks ago I've received a health and beauty product pack, and one of the product inside was this big tub of pure coconut oil from Holland & Barrett. I had no idea what I should be doing with it, as it's such a big tub. On top of that, it was melting because of the heatwave, and it was looking like the above.

I then realised that it can be used in a big quantity in recipes. Knowing that the outcome will smell coconuty, I aimed for a recipe that uses dessicated coconut, coconut oil and banana. I found two that looked really interesting and very easy to make, and I was glad that I made them, because they were both scrumptious!


Virgin Coconut Oil, oil supplement, Pure Coconut Oil









Virgin Coconut Oil, oil supplement, Pure Coconut Oil
Coconut Oil has solidified again once the weather has cooled down












This Dark Chocolate Banana Bite Pops recipe from Skinny Stove is delicious and fantastic as a treat for everyone on a hot day. Chunks of frozen bananas dipped into melted chocolate and coconut oil, then re-freezed until served. The coconut oil not only made the chocolate smoother, it also gave it a coconut fragrance, making them more exotic than the normal chocolate dipped fruits. Think Bounty, but with frozen banana inside instead.


Virgin Coconut Oil, oil supplement, Pure Coconut Oil








Virgin Coconut Oil, oil supplement, Pure Coconut Oil








Virgin Coconut Oil, oil supplement, Pure Coconut Oil










This is a simplified version of Technicolor Kitchen's Toasted Coconut and Banana Friands, but reminded me a lot of Hong Kong's Coconut Custard Tart without the crust. It was one of my favourite tart.

I didn't have sweetened flaked coconut, so I replaced it with more desiccated coconut. I used caster sugar instead of icing, and I didn't toast the coconut either out of laziness. I had to soak the banana chunks in lemon juice as I was prepping them while making the banana bites, and I guess that's the reason why they didn't get carmalised. Still, these friands are wonderful and full of texture. I love the flavour of vanilla, egg and coconut mixed together, but next time I might leave out the banana.


Pure or virgin coconut oil is a great and very healthy substitute to other cooking oils. The only problem is that it infuses the dish with coconut fragrance too, so it might not work in some dishes.


Disclosure: I was sent a tub of pure coconut oil to try; all opinions are honest and my own