Coconut Oil
Cocos nucifera olie · kokosolie · coconut oil
Coconut Oil: what every chef needs to know
Hard to imagine a kitchen without Coconut Oil — the fat extracted from dried or fresh coconut pulp by pressing or solvent extraction. It is solid at room temperature (melting point approximately 24°C/75°F) and becomes liquid when heated. Coconut oil consists of around 82.5% saturated fatty acids, mostly medium-chain triglycerides (MCTs): lauric acid (47%), myristic acid (18%) and palmitic acid (9%). The high saturated fat content makes coconut oil thermally stable and suitable for baking and frying up to roughly 177°C/350°F (unrefined virgin) or 204°C/400°F (refined). In commercial kitchens two types are relevant: virgin/extra virgin (cold-pressed, light coconut flavour, darker colour) and refined (suitable for neutral frying). In Thai, Indian and Caribbean cuisines coconut oil is a traditional cooking fat. As a vegan butter alternative it is popular in plant-based pastry. Coconut is a recognised EU-14 tree nut allergen and must always be declared on menus and product information. Store solid at room temperature in a dark container.
Coconut Oil: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 172336 coconut oil) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 172336 coconut oil).
Coconut Oil: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Thai green curry with kokosmelk, green currypasta and kokosvet as bakmedium for the aanfruiten of the pasta; the combination of kokosvet and kokosmelk provides the characteristic rich, ronde flavour.
Australisch gebak of cubes biscuit-cakje gedompeld in chocoladeglazuur and gerold through grated coconut; traditional with kokosvet in the biscuitbeslag for vochtige texture.
Huisgemaakte bonbon of kokosrasp thickened with kokosvet and gecondenseerde milk (of veganistische variant), coated with dark chocolade; kokosvet provides stevigheid to the filling.
Coconut Oil: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use virgin kokosvet for preparations where the kokosaroma gewenst is; at neutral smaakwens: geraffineerd kokosvet (rookpunt 204°C)
Kokosvet provides a something harder gebak then butter through the hogere verzadigde-vetgehalte; pas the ratio to (ca. 80% of botergewicht in recipe)
a klein percentage kokosvet (2-3%) to chocolade add decreases the smeltpunt light and provides glans in confectie; not suitable for classieke tempering-disciplines
Coconut Oil: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Coconut Oil: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Coconut oil is a processed product available year-round. Due to its high saturated fat content it is exceptionally stable.
Coconut Oil: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Coconut Oil: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the lively acidity and fruity residuele sweetness of Riesling Spätlese cut through the rich, vette kokossmaak in curry and gebak and offer a verfrissend contrast.
- Mosel Spätlese
- Rheingau Spätlese
- Pfalz Spätlese
the lychee-, rozen- and specerijtonen of Gewürztraminer match to at the tropische smaakprofielen of kokosbereidingen, especially at Asian kokoscurrys and desserts.
- Alsace Gewürztraminer AOC
- Alsace Vendanges Tardives AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Coconut Oil
At what temperature should you store Coconut Oil?
Store Coconut Oil at 18-22°C room temperature, dry and dark; of <4°C refrigerated (wordt dan zeer hard), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Coconut Oil professionally?
The primary professional technique for Coconut Oil is Frying and roasting (virgin) at 170-177°C for Variabel afhankelijk van product. Always verify core temperature with a calibrated probe thermometer.
Does Coconut Oil contain allergens?
Coconut Oil contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Coconut Oil?
Coconut Oil provides 892 kcal, 0g protein and 99.1g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 172336 coconut oil).
When is Coconut Oil in season?
Coconut Oil is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
