So what is Whole Kernel coconut oil? Most virgin coconut oil is made from peeled coconuts. It means that the thin brown skin which covers the white nut flesh inside is simply peeled off and thrown away. Analysis of the peel shows a wide range of natural secondary plant substances like natural tocopherols (Vitamin E). The natural cocktail of secondary plant substances achieve a positive effect on the stability of the oil.

Virgin coconut oil made from the whole kernel contains all these natural ingredients in a natural balance. In a secondary effect the whole kernel VCO is considered by many to have a better natural taste and smell, as well a long shelf life due to the complete natural composition of protective agents.

Pressed with the brown skin, the resulting coconut oil is not as white as the oil pressed from peeled coconut meat but will have about ten times higher oxidative stability (BHT-equivalent). The result is an increasing durability of the oil (fat) and a more heat-stable behaviour during frying, baking and deep-frying.

Please note, over time, you might see a slightly brown colouring on the bottom of the tub.  This is the settling of the micro-fine coconut husk.  These particles are below .3 micron so they manage to get through the fine mesh filter.  This layer is actually super healthy to eat.

Suggested uses:

The oil is excellent for cooking, baking, smoothies, “bulletproof” coffee, homemade chocolate making and breakfast bars. See our recipe section for lots of ideas and grab our free Coconut Oil Recipe ebook.


100% Organic Whole Kernel Coconut Oil

Typical values per 100g:

Energy 3603kJ/862kCal

Total Fat(g) 100 of which saturates(g) 86, Protein(g) 0, Carbohydrates(g) 0 of which sugars(g) 0, Salt(g) 0


Organic Status



2 x 500ml, 4 x 500ml, 12 x 500ml, 500 ml