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 one or more teaspoons to coffee for a cognitive boost or to your smoothie for a dose of healthy lauric acid, or melt and replace other oils in your favorite recipes or salad dressings. Try drizzling it over popcorn for a tropical flair.

We source our Solspring^® Coconut Oil from Certified Organic farms in the Philippines, a group of islands known for their rich tropical environment 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 the omega-6 fatty acid called linoleic acid, or LA. These vegetable oils, also known as seed oils, are highly susceptible to heat damage and can negatively impact your cells’ mitochondria as well as your cognitive and immune function, healthy inflammatory response and insulin sensitivity. Solspring^® Organic Coconut Oil is very low in LA and stable enough to resist heat-induced damage, making it good for cooking at temperatures up to 350 degrees.