Coconut oil (Thinkstock)Coconut oil (Thinkstock) © Copyright

Raw coconut oil

It’s in vogue for all the right reasons. Top nutritionist Lucy Bee tells us why you should be using it today...

“Those of you who have read our first cookbook will be familiar with our tips on coconut oil, so apologies if you’ve already heard this! Here, we hope to give you new converts to coconut oil some advice that we’ve picked up ourselves along the way. 

LESS IS MORE

I sound like a broken record saying this (and everyone who knows me tells me I do!) but a little goes a long way. One teaspoon of coconut oil is the general rule when frying a small quantity of ingredients, and you can use it as a replacement for processed oils. Don’t panic, though, it doesn’t make all your food taste of coconut. 

The flavour is lost when heated and instead it enhances the taste of the other ingredients. You tend to only taste coconut when you’ve used too much (it’s OK – it happens sometimes). 

AU NATUREL

Coconut oil is a medium-chain fatty acid (MCFA), a saturated fat that the body deals with incredibly efficiently. We opt for the unrefined kind, which is as natural and unprocessed as can be (extra virgin) as well as raw, organic and Fair Trade.

FRESH AF

The oil is extracted within one to four hours of the coconut being cracked open, and is naturally white and clear, with a coconut aroma. This is versus those that are refined, bleached and deodorized, a necessary procedure when coconuts are split and left out in the elements for days before the oil is extracted. Yuck!"

Lucy Bee coconut oil (PR Shot)

 Lucy Bee Extra Virgin Fair Trade Organic Raw Coconut Oil 500ml £7.98, amazon.co.uk

Are you a cocnut oil convert? Try this tasty recipe for fish tacos with coconut lime cream - Fish tacos with a twist

Lead image: Thinkstock

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