As of August 2019, we have some new products! We have been quietly serving our existing, and new customers, we have not been doing a lot of updates, or emails. But we have expanded our product line slightly. So this August 2019 update post it here to let you see the new products.
Specifically we have added two Coconut Jam varieties.
Organic Coconut Jam
Organic Woodapple Coconut Jam
We have also updated our Coconut Nectar Syrup to a 375ml bottle.
Click on the images above to be taken to the product specific page. From there you may view the information about each product.
Do You Pay Postage or Freight?
All our prices, $20 and over are postage and freight inclusive within New Zealand. You pay no more than the price in the checkout after you have chosen your items, like 2 x Organic Woodapple Coconut Jam 330g Jars.
No extra charges for Rural Delivery
You’ll pay nothing extra in any rural setting. You’ll pay nothing extra in Stewart Island or even the Chatham Islands! (Yes they do consume our oil over there. It’s not a very tropical place).
If you are new to Virgin Coconut Oil, grab our free guide!
There is a lot of articles and information out there on Coconut Oil and how unique it is.
But where do you begin?
We’ve put together a short, informative guide you can download, called Coconut Oil Basics. Grab your free guide, and as a special bonus, we’ll send you an email each week highlighting some interesting pages in our site.
On this website, we have over 100 pages of useful information on our website, and this guide and the emails will help you unlock it.
Hot Chocolate and Muffins: Mother’s Day 2014 Afternoon Tea Idea
If you want to show off your Coconut Wholefood ideas this Mother’s Day, here is an idea starter for you.
Sometimes when we are learning, or indeed mastering a new skill we freak out at the thought of demonstrating that skill in front of family. I completely understand. The reason why we write this blog, and why the other incredibly talented bloggers write up recipes is to empower you.
At the Coconut Oil Shop, and Camp Coconut, we want to empower you and members of your family to make use of Coconut Wholefoods, even in front of family, even on Mother’s Day!
This week we’re going to combine some recipes blogged or written about in the past, with a simple drink solution
Last week we introduced to you you a Little and Loved blog’s “Black Doris Plum Coconut Sugar Muffins”. In the past we’ve written about making coconut cream with Creamed Coconut (Coconut Butter). And I know at least once I’ve shared the Coconut Hot Chocolate post from Caretactics.com. But for some of you, the idea of sharing your love of Coconut Wholefoods with important family members is pretty scary. So let’s start looking at ways you can do that.
If you want to make Coconut Hot Chocolate, you may want to use some Coconut Cream or Coconut Milk in it.
How To Make Coconut Milk and or Coconut Cream
You can buy Rich Gold Creamed Coconut and make your own Coconut Cream with water. But what is the point in putting tap water into a Coconut Cream? I don’t know what they put in the tap water at your house, but I know we filter all of the water that comes through any tap at our house. With that in mind, let me suggest you could enhance your coconut milk or cream with some C Coconut Water.
Here is the instructions we provide for making Rich Gold Creamed Coconut into Coconut Cream.
Creamed coconut comes in two layers; the white oil layer at the top and the solid yellowish layer at the bottom. (Can you tell from the photo above?) You need to mix the layers back together before use. We put the whole jar in a bowl of warm water until the content softens, and then put a handheld mixer inside the jar. You can also do the mixing with a knife or fork. You can also scrape out of the jar, put it all in a food processor, and mix it up until smooth.
The standard way to make Coconut Cream from Creamed Coconut is here.
After mixing back the two layers in the jar as above, put 1-4 tablespoons of Creamed Coconut to 1/2 cup of hot water according to your taste. Mix together well, and that’s all!
So now you’re all ready to make a creamy hot chocolate with Coconut Milk, if you feel like it. Read on to find out some more about that now.
Coconut Hot Chocolate – A Wholefood Twist
You maybe wondering how Hot Chocolate could possibly boost your metabolism, as the picture at the top of the page suggests. Well, this hot chocolate calls on the powers of Virgin Coconut Oil.
Caretacticsblog.com reports that, “According to a study in 2009, ‘Women who consumed 30 milliliters (about 2 tablespoons) of coconut oil daily for 12 weeks not only did not gain more weight, but actually had lowered amounts of abdominal fat, a type of fat that is difficult to lose, and contributes to more heart problems (Source).'”
Introducing: Alex from CareTacticsBlog.com
This is what Alex has to say about her Coconut Hot Chocolate: “If you want a simple and delicious recipe for homemade hot chocolate, this one has just four ingredients and takes only a few minutes to prepare. It’s healthier and better tasting than the old powdered mix packets or chocolate syrup I used to use. Plus, there’s the added bonus of metabolism boosting coconut oil.”
These muffins are naturally gluten free, making them a wonderful and wholesome light morning or afternoon tea.
Have you ever stopped to think that Coconut Sugar is bursting with Potassium*? Well neither had I until I looked into it.
But what that means is that the minerals in Coconut Sugar helps keep your heart working well. Potassium is good for all muscles, in fact, not just your heart. So, in an age where people are proud to “quit sugar”, I’m proud to tell you I have a small sprinking of Coconut Sugar ever day I can. But you’re here to read about Black Doris plum Muffins, and they look factastic, thank for the photo Zoe!
Zoe says, “These wee muffins are simply divine. Tart plum with a rich caramel flavour from the coconut sugar.”
300g black doris plums, approx. 8x once stone removed
1 free range egg 75g coconut sugar 75g coconut oil
200g natural unsweetened yogurt, I use the organic esi-yo (the Smith Family have Caspian Sea Yogurt made with Goat Milk)
200g buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 tbsp black poppy seeds
pinch of sea salt
We’ve got a short tour for beginners at the “Start Here” page.
Take a look now at the “Star Here” page if you’re new to Coconut Oil.
Who wrote this short article?
Neil Smith, The Coconut Oil Shop Team
For more ideas join us at Camp Coconut!
If you want some more recipe ideas on how to make healthy goodies with Coconut Oil, then you’ll need to have a login to the free learning area at Camp Coconut! www.coconutoilshop.co.nz/camp-coconut
Join us at Camp Coconut!
*Potassium is a mineral and electrolyte that plays a significant role in metabolism, water, and chemical balance in the body. Muscle contractions, nerve impulses and regulation of heartbeat require potassium. Deficiencies of potassium have been linked to an increased risk of hypertension, kidney stones, osteoporosis, carbohydrate intolerance, stroke and cardiovascular disease. Source: healthyeating.sfgate.com/potassium-good-body-6475.html
Oxidation in chemicals is the process of letting oxygen destroy beneficial processes in your body. That is why we want to consume “anti-oxodants”. You’ve problably heard of them too.
Anti-oxidants in food are found in the taste and smell of it. For example, that Coconut smell, and Coconut tastes that comes with high quality Virgin Coconut Oil. We call the nutrients in the oil which produce taste and smell, phytonutrients.
Now there is a big word. But it means plant food.
So if you buy Virgin Olive Oil overseas, the taste and smell is often quite differen to the regular supermarket grade Virgin Olive Oil. Why? Because it is a better quality and or a different plant variety. With Virgin Coconut Oil, sold in New Zealand the taste and smell will depend in part on the variety of the plant.
If you are buying 100% natural ccoconut oil for cooking and it doesn’t taste and it doesn’t smell, you are buying Deodorised Coconut Oil. It is not virgin. It has had its phytonutrients steamed out of it.
Now back to the butter, olvive oil and coconut oil article in the Southland Times, lets see what nutritionalist Rosemary Stanton has to say. The article in question quotes a nutritionalist, Rosemary Stanton. Her cautious conclusion is that Lauric Acid is one reason why Coconut Oil may have some positive benefits for each of us.
Stanton also says, “So while we wait for science to back up the claims for coconut oil and unravel the complexities of fat and heart disease it might make sense to stick with what we really do know – that many studies have found that olive oil, especially extra virgin olive oil, is heart healthy and that unlike coconut oil which raises ‘bad’ LDL cholesterol, olive oil lowers it. ”
Now what would Dr Fife and Dr Mercola say about that?
In essence what nutritionalist Stanton’s statement fails to recognise is that Virgin Coconut Oil is associated with a positive correlation between so called good and bad cholesterol.
If you want the “good oil” on the latest western world research about Coconut Oil it is hard to get past Dr Gursche and Dr Fife.
If you haven’t read the latest version of “The Coconut Oil Miracle” book, I recommend you do so now!
Perhaps you’ve found the topics mentioned in this article interesting, but you’re wondering where you can find a really basic guide to Coconut Oil. Well we’ve thought of that, and you can download it here from the Coconut Oil Shop for free when you sign up for the weekly recipes and updates email.
Click on this beach image below to find a page that will tell you more.
Thanks for reading, and we look forward to helping you decide for yourself if Virgin Coconut Oil is a healthy fat?
Are you new to Coconut Oil? (We’ve got a short tour just for you)
Save yourself a lot of time and confusion. When you fill in the form below you tell the Coconut Oil Shop that you’re interested in learning about the Coconut story. So we will point you to the pages in our site that will give you a background understanding. Then you’ll spend less time wondering about what you’re looking at when you see coconut products for sale.
Allergy-friendly recipe: Golden blueberry mini muffins (Coconut Oil, Flour + Desiccated Coconut)
Didn’t I mention just last week March – April is Pumpkin time in New Zealand? Just look what we have here!
What do you think the secret ingredient in these Coconut Flour muffins is? (Hint, it’s not Coconut Flour).
Emma blogs at CravingFresh.com it’s an Auckland NZ blog. Emma says:
These golden blueberry muffins are perfectly nourishing, while being free from dairy, eggs, nuts, soy, sugar and gluten.
They make a gorgeous snack for people with allergies, but can also be enjoyed by anyone wanting a deliciously healthy sweet treat.
The secret ingredient is pumpkin puree.
It gives these muffins their golden colour and moistness. A hint of spice and blueberries to top, make these morsels the perfect autumn fare.
Sweet and Sour Chicken (to die for!) with Coconut Oil and a Slow Cooker
We have some tough old roosters in the freezer. They are somewhat tasteless, but not with this recipe and a slow cooker!
We throw a whole frozen chicken in our slow cooker on low the night before, then take the meat off the bones to make this, but of course the easier way is to use chicken breasts.
Mel runs MelsKitchenCafe.com
Mel says: “Update 6/2012: Easily the most popular recipe on my blog, this sweet and sour chicken is a miracle of a dish.
My husband, Brian, requests it for his birthday, Father’s Day and any other day he has the craving (which seriously would be every day if I was willing to make it that often). Invented on a college budget more than ten years ago, it is absolutely divine and remains one of our family favorites. A million percent better than any takeout, the chicken bakes up tender with a beautiful crust and is coated perfectly with the sweet and tangy flavors of the sauce. Over the years, I’ve barely changed the recipe – but thanks to your comments, I have added a few tidbits to help make the whole coating-and-cooking chicken thing a bit less messy. Make this!
You’ll love it, I promise.”
Yield: Serves 4-6
Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
3-4 boneless, skinless chicken breasts (about 1 kg)
Coconut Sugar + Coconut Flour + Homegrown Pumpkin Pie
It’s autumn here in New Zealand – a bit like October in America – pumpkin recipe time.
One of the team at Camp Coconut was looking for ways to use a freshly harvested heirloom Japanese pumpkin. The leaves were badly frosted in the first autumn frost here in rural Oxford, New Zealand. The Kitchn blog had just the inspiration.
You “blind bake” the crust. That means the crust is done separately, first. We use Coconut Flour for the crust.