Nutiva Organic All-Purpose Coconut Oil Description
Nutiva nurtures vitality by consciously curating the world's finest plant-based organic foods.
Quality
Made from organic dried coconut, this creamy, expeller-pressed coconut oil is refined for a neutral flavor and a higher smoke point of 400 degrees fahrenheit. A perfect choice for baking and frying where a coconut flavor is nto desired.
Organic
Made without pesticides, GMOs or hexane.
Versatile
Use as a vegan butter replacement for baking, as a spread on bread or as an all-purpose cooking oil. Also great for skin care, hair care and massage.
1% of sales go to regenerative agriculture.
Directions
Storage: No refrigeration required: solid at room temperature and melts at 76°F.
Note: Any brown specks are natural to coconut.
Free Of
GMO, BPA, hexane, animal products.
*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 Tbsp. (15 mL)
Servings per Container: About 45
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 12 g | 60% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 0 g | |
|
| Monounsaturated Fat | 1 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 mg | 0% |
|
| Protein | 0 g | 0% |
|
Not a significant source of dietary fiber, sugar, vitamin A, vitamin C, calcium or iron.
Other Ingredients: Organic, refined, expeller-pressed coconut oil
Bottled in a facility that packs peanut oil.
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.
Reviews
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Indulgent Vegan Pecan Pie
Creating a vegan pecan pie is no small feat, but this recipe crushes the challenge with blue ribbon results. By cleverly incorporating tapioca flour, buttery coconut oil, maple syrup and sunflower butter into the nutty filling instead of the customary binders of eggs and cornstarch, the consistency remains soft and creamy but cuts clean for a perfect piece. The gluten- and dairy-free crust is flaky and buttery and the filling is rich and caramelly with no refined sugars. In this pie, indulgence is matched by wholesomeness – how’s
that for a slice of comfort and joy?
Indulgent Vegan Pecan Pie
Crust
- 1-1/2 cups Bob’s Red Mill Paleo Flour
- ½ tsp. salt
- ½ cup vegan butter
- 3-4 Tbsp. Sproud Plant-Based Milk (cold)
Filling
- 3/4 cup Nutiva Coconut Sugar
- 1/4 cup maple syrup
- 2 Tbsp. Nutiva Coconut Oil with Buttery Flavor (melted)
- 1/2 cup Sproud Plant-Based Milk
- 2 Tbsp. Nutiva Refined Coconut Oil
- 1/4 cup tapioca flour (or Bob’s Red Mill Baking Flour)
- 2 Tbsp. SunButter Sunflower Butter
- ½ tsp. salt
- 2 tsp. vanilla extract
- 1/2 cup pecans (coarsely chopped)
Top
- Preheat oven to 350 degrees F.
- In mixing bowl, using hands, combine flour, salt, butter and milk until dough forms.
- In 9-inch pie pan, press dough evenly into base and up edges.
- In medium mixing bowl, stir together all filling ingredients until well combined.
- Pour filling into crust. Arrange pecans on top.
- Bake for 35 minutes until center is set and doesn’t jiggle when shaken. (Note: The consistency will be soft, but firm enough to slice when cooled.)
- Cool completely before cutting.
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