There are countless ways to enjoy our pure, cold-pressed extra virgin coconut oil, such as replacing your typical cooking oil to sauté veggies, poultry, meats and fish. Add a couple teaspoons to your smoothie for a boost of healthy lauric acid, or use it in a dressing for a salad with a tropical flair. You may even try it simply melted and drizzled over your popcorn in place of butter.

Think organic but better. Farms that earn Demeter Certified Biodynamic^®, the world’s oldest ecological certification, use regenerative, soil-first practices to meet the highest standards in agriculture. Every certified farm is a self-contained, self-sustaining ecosystem that follows the cycles of nature through century-old methods – like plant diversity, cover crops, livestock integration, low-till practices as well as complete removal of synthetic fertilizers, pesticides and herbicides. As a result, farmers improve the health of their land and quality of our food while cultivating a stronger planet.

We source our Solspring^® Biodynamic^® Organic Coconut Oil from Demeter Certified Biodynamic^® farms in Sri Lanka, a country just off the southern coast of India known for its fertile soil and ideal growing climate. After harvesting, the coconuts are processed and the oil extracted using traditional cold-press methods.

Most commercial coconut oils are made from copra, which is dried up coconut meat. The oil extracted from cheaper, copra-grade coconut may not be sanitary and is more susceptible to rancidity, meaning it may not be suitable for human consumption. In addition, mass-produced coconut oil typically uses high-heat processing, chemical solvents, bleaching agents and sometimes even hydrogenating processes, which damage nutrients and can create trans fats.

Common vegetable oils, such as corn, soy, safflower, sunflower and canola, are high in polyunsaturated fats, particularly omega-6 fats. These oils are highly susceptible to heat damage due to the many double bonds in their chemical structure. Solspring^® Biodynamic^® Organic Coconut Oil is stable enough to resist heat-induced damage, making it good for cooking at temperatures up to 350 degrees.