Simple Truth Organic Refined Coconut Oil Description
A Hot Topic form the Tropics - Simple Truth Organic® Refined Coconut Oil!
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Perfect for frying or sautéing, as it is virtually odorless and tasteless, with a high smoke point
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Can be uses as a 1-to-1 substitute for butter in baking or in place of vegetable oil
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An excellent skin moisturizer, lip balm or hair treatment
Directions
Store in a cool, dry place away from extreme heat. Refined coconut oil has a smoke point of approximately 450°F, is best for sautéing or stir-frying over medium high heat or for baking.
Free Of
GMOs, preservatives, animal ingredients.
*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.
Nutrition Facts
Serving Size: 1 Tbsp. (14 g)
Servings per Container: About 28
| Amount Per Serving | % Daily Value |
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| Calories | 120 | |
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| Total Fat | 14 g | 18% |
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| Saturated Fat | 13 g | 64% |
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| Polyunsaturated Fat | 0 g | |
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| Monounsaturated Fat | 1 g | |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
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Other Ingredients: Organic coconut oil.
Contains Coconuts and tree nuts.
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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DIY Pocky Sticks (6 Ways!)
[vc_row][vc_column][vc_column_text]These DIY pocky sticks are crisp, customizable and dipped in dreamy flavors like matcha, peppermint and chocolate. Made with wholesome pantry staples, they’re perfect for gifting, snacking or dressing up your dessert table.
DIY Pocky Sticks (6 Ways!)
Cookie sticks
- 1 cup unbleached white all-purpose flour
- 3 Tbsp. powdered sugar
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 4 Tbsp. cold unsalted butter (cubed)
- 3 Tbsp. lukewarm water
- 1/4 tsp. vanilla extract
Chocolate
- 3 oz. bittersweet chocolate chips
- 1-1/2 tsp. refined coconut oil
- Peanuts and pecans (chopped)
White chocolate peppermint
- 3 oz. white chocolate chips
- 1-1/2 tsp. refined coconut oil
- 1 Tbsp. peppermint candies (crushed)
Matcha
- 3 oz white chocolate chips
- 1 Tbsp. refined coconut oil
- 1 tsp. matcha
- Shredded coconut
- Sprinkles
- Sparkling sugar
White chocolate
- 3 oz. white chocolate chips
- 1 Tbsp. refined coconut oil
- Shredded coconut
- Sparkling sugar
Ruby chocolate
- 3 oz. ruby melting wafers
- 1 Tbsp. refined coconut oil
- Shredded Coconut
Ginger snap
- 3 oz. white chocolate chips
- 1 Tbsp. refined coconut oil
- 2 –3 gingersnap cookies (finely crushed)
- Add flour, powdered sugar, baking powder and salt to container of food processor and mix until combined. Add butter and pulse until crumb-like texture forms.
- Combine water and vanilla, then slowly pour into food processor while it is running. Once added, stop processor and pulse until ball of dough forms.
- Transfer dough to lightly floured surface and roll it into rectangle that’s 1/4-in thick and roughly 5-1/2 x 8-in. Carefully wrap in plastic wrap and chill in refrigerator for 1 hour or up to three days.
- Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Using knife or bench scraper, cut dough in half to make two 5-1/2 x 4-in pieces. Place one half back in fridge.
- Cut lengthwise into 1/4-in x 5-1/2-in strips, about 15 strips per half. Using palms of your hands, carefully roll each strip out on lightly floured surface until 7 inches in length. Gently transfer each strip to prepared baking sheets. Adjust each strip as necessary so that they are straight and at least 1 inch apart.
- Repeat this process for second half of dough, then freeze for 15 minutes. Place chilled sheet into oven and bake for 10–12 minutes, or until lightly golden, making sure to rotate sheet halfway through. Let cool on baking sheet.
- Line two baking sheets with parchment paper. Choose three flavors and set 10 sticks aside per flavor.
- For each flavor: place chips and coconut oil in microwave-safe bowl. Microwave in 30-second increments, mixing in between, until melted (add matcha during this step for that flavor).
- Use spoon to drizzle melted chocolate over 3/4 of each stick, holding sticks over bowl so excess drips back in. Sprinkle with remaining ingredients and transfer to prepared baking sheets. Repeat this process for each individual flavor.
- Let chocolate set at room temperature, or chill briefly to speed up process.
Get these ingredients and more at Vitacost.
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