Nature's Way Products Available at Vitacost
Nature's Way USDA Organic Extra Virgin Coconut Oil - Cold-Pressed & Unrefined Description
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USDA Organic Extra Virgin Coconut Oil
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100% Pure, Cold-Press & Unrefined
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62% MCTs‡
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8.69 G Per 1 Tablespoon Medium Chain Triglycerides‡
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‡See Supplement Facts for Total Fat and Saturated Fat Content.
Nature's Way Organic Extra Virgin Coconut Oil is a pure, cold-pressed, USDA organic coconut oil. Enjoy straight from the jar or use in spreads, dips, and more! Enhances the flavor of your favorite foods.
- Nature's Way Organic Extra Virgin Coconut Oil is a pure cold-pressed, organic, non-GMO coconut oil. Contains 62% MCTs(1) (medium chain triglycerides). (1)See Supplement Facts for total fat and saturated fat content
- USDA Organic, unrefined, unbleached, hexane-free and gluten-free oil for cooking, baking, and more. No refrigeration necessary. Naturally melts and becomes liquid at 76°F. Returns to solid when cooled
- Adults take 1 tablespoon 1-3 times daily, as needed
- No gluten, artificial flavors or preservatives. Non-GMO Project Verified
- At Nature's Way, we believe nature is the ultimate problem solver. For over 50 years, we have looked to the natural world for inspiration. Our quality vitamins and supplements are formulated to help you find your way to wellness
Directions
Adults take 1 tablespoon (14 g) 1-3 times daily as needed.
Free Of
Gluten, artificial ingredients, artificial preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1 Tablespoon (14 g)
Servings per Container: 64
| Amount Per Serving | % Daily Value |
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| Calories | 130 | |
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| Total Fat | 14 g | 18% |
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| Saturated Fat | 13 g | 65% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 0 g | |
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| Monounsaturated Fat | 1 g | |
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| Cholesterol | 0 mg | 0% |
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| Organic Extra Virgin Coconut Oil | 14 g | * |
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| Medium Chain Fatty Acids | 8.69 g | * |
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| Lauric Acid | 6.65 g | * |
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| Caprylic Acid | 1 g | * |
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| Capric Acid | 900 mg | * |
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*Daily value not established.
Other Ingredients: Organic extra virgin coconut oil.
Contains tree nuts (coconut).
Warnings
Excessive use may cause GI discomfort. To reduce this effect, take with food. If you are pregnant, nursing, or taking any medications, consult a healthcare professional before use.
No Refrigeration Necessary. Naturally melts and becomes liquid at 76°F. Returns to solid when cooled.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Gluten-Free & Vegan Frosted Coconut Cupcakes
It’s official: These coconut cupcakes are the most guilt-free indulgence ever. Whether you’re a self-proclaimed coconut addict or you just want a dessert that isn’t loaded with empty calories, this recipe will not disappoint. Vegan, gluten-free and extremely low-sugar, you won’t have to stop at just one. Plus, there’s just something so pretty and festive about a coconut-dipped cupcake. Go ahead, have two — we won’t tell!
Ingredients
Cupcakes
1-1/4 cups gluten-free baking mix
1 Tbsp. powdered vegan coconut creamer
2/3 cup coconut milk
1 Tbsp. apple cider vinegar
1/2 cup extra virgin unrefined coconut oil
1/2 cup soy-free vegan butter
2 tsp. vanilla extract
1 tsp. coconut extract
3/4 cup unsweetened shredded coconut
5 chia-flax eggs
Frosting
16 oz. soy-free vegan cream cheese
1/2 cup soy-free vegan butter
2 tsp. vanilla extract
1 Tbsp. powdered vegan coconut creamer
Unsweetened coconut flakes, lightly toasted
Directions
- Preheat oven to 350 degrees F and lightly oil muffin tin.
- To make cupcakes, in large mixing bowl, cream together milk, vinegar, oil, butter, extracts and eggs. Slowly stir in baking mix and coconut until well combined.
- Spoon batter into muffin tin and bake 15 minutes for mini tin or 20 minutes for regular-size tin.
- To make frosting, in medium bowl, combine all ingredients except coconut flakes and mix until smooth.
- Spread frosting over cooled cupcakes and top each with toasted coconut flakes.
