The coconut oil is the new culinary panacea since studies have shown that replacing 2 tablespoons of butter per day of coconut oil can increase our level of “good” cholesterol in the blood. Coconut oil contains a large proportion of lauric acid, which provides an antibacterial, antiviral and antifungal effect. In addition, the high point of cooking allows the safe use in cooking and even for frying. The coconut oil is a good alternative to replace animal fats such as butter and lard, but should not replace vegetable oils, because they also have other properties good for health.
Before you buy your pot of coconut oil, make sure the oil is virgin and not refined, deodorized, or hydrogenated. It keeps six months or more to room temperature, and longer in the refrigerator. Keep container closed to prevent oxidation.
J’en trouve par chez moi mais elle ne me sera pas utile vu que je n’utilise l’huile que dans les vinaigrettes. Mais ça doit sentir bon. Par contre, j’utilise du beurre de coco (que je fais moi-même) et sur des fraises, un petit fromage blanc, c’est extra bon