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Coconut Oil (liquid) vs Coconut Oil (solid)


mariapple

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Coconut oil is typically solid at room temperature, whether it's virgin coconut oil or refined coconut oil. The liquid stuff is either a blend of oils, or it's fractionated or MCT coconut oil (which is what's sold by the Bulletproof Coffee people, I think). Either is okay to have on your Whole30 (unless it's a blend, then you have to check what it's blended with to make sure it's not something you can't have), but most recipes that call for coconut oil mean the solid stuff.

 

With the solid stuff, virgin coconut oil has a definite coconut smell and taste that some people don't like. Refined (but still solid) coconut oil has no smell or taste, so if you can't stand coconut, that's what you'd want.

 

 

(And to add to the solid vs. liquid confusion -- I'm in Texas, and in the summer, all coconut oil is liquid in the grocery store, but the supposed-to-be-solid stuff is in a jar, and the supposed-to-be-liquid is in a bottle for pouring.)

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(And to add to the solid vs. liquid confusion -- I'm in Texas, and in the summer, all coconut oil is liquid in the grocery store, but the supposed-to-be-solid stuff is in a jar, and the supposed-to-be-liquid is in a bottle for pouring.)

As a former Texan, this made me laugh. Summer means pourable solids and winter means (sometimes) barely scoopable solid (depending on where in Texas you are, that is)

But really, that is a good description of what the solid v not solid is sold as

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Haha, same in Australia! (liquid summer!)  :lol:

 

For anyone struggling to "spoon" their liquid virgin coconut oil when it's warm, you can either pop it in the fridge to harden up, or look out for a "sauce ladle" which is used for serving sauces, it's got a little pourer on the side and a long handle so you can lower it into a jar. If you're wishing your solid stuff was a little more melty, you can put it in a bowl of warm water to soften it up. If you're not sure on the taste, try a few brands, I've found a number of great ones locally but the range in taste is pretty wide, even just across virgin coconut oils (one is so sweet tasting I don't like to cook meat with it).

 

Read the label on any more unusual looking coconut oils, I've seen a few blended with non-compliant oils (this is pretty strange as it has a pretty unique solidity to it) and there are some things made with coconut which aren't coconut oil. Some people feel quite sick from MCT oil, so although it's compliant, try a small amount first to see how you go. Normal coconut oil naturally contains MCT (in a less concentrated form, natural volume).

 

[Not Compliant - > ] In Australia there is a solid form called Copha which a lot of people think is coconut oil (it's sold wrapped in a block like butter), but it is not :o it's a hydrogenated coconut fat (yuk!), also known as Kremelta in New Zealand. Fortunately these are going out of style now that people understand what's in them.

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ShannonM816, thanks for clarifying the solid-vs-non-solid question.  However, I did not get an answer to the question of whether solid coconut oil is the same as "coconut cream" in the Whole30 cookbook.

 

Sorry, missed that part. Like Karen said, coconut cream is concentrated coconut milk -- if you put a can of coconut milk in the fridge for a few hours, it should separate into a solid and a water. The solid part is coconut cream.  You can buy cans of something called coconut cream -- they would separate the same way, but should have more solid and less water.

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