Organic Virgin Coconut Oil, Coconut Cream Concentrate, Hemp Oil

This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from organic coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest. The volcanic soil of Mt. Banahaw makes these organic coconuts some of the most nutritionally rich coconuts in the world! Testing done in independent laboratories reveals higher levels of phenolic antioxidants than other coconut oils. The fresh coconut meat is shredded (wet milled), and then cold-pressed using the water from inside the coconuts to make coconut milk. The milk is then allowed to sit for about half a day, while the oil naturally separates from the heavier water. The oil is then filtered from the curds (coconut solids). No chemical or high-heat treatment is used, and this oil contains no trans fatty acids. We do NOT mass produce this oil. It is made by families who are coconut farmers using old-fashioned traditional methods that have been used in the Philippines for hundreds of years. Our coconut trees and family producers are certified organic according to strict USDA standards. The families who produce the oil are also trained according to GMP (Good Manufacturing Practice) standards and re-certified each year. This high-grade Virgin Coconut Oil has a long shelf life due to the high antioxidant properties. The Gold Label standard is our highest standard for Virgin Coconut Oil.

How is This Oil Used?

Virgin Coconut Oil is a food, and is one of the best cooking oils you can use. It has been a staple cooking oil for thousands of years in tropical climates. As a cooking oil, its chemical structure is kept in tact and therefore is resistant to mutations of fatty acid chains even when used in higher cooking temperatures, unlike most vegetable oils. Research shows that the medium chain fatty acids found in coconut oil boosts the body’s metabolism, raises body temperatures, and helps provide greater energy which can lead to weight loss.
Virgin Coconut oil is rich in lauric acid, a nutrient that supports the body’s immune system. Lauric acid is also found in human mother’s milk. Dr. Mary Enig suggests the average adult include about 3.5 tablespoons of coconut oil per day in their diet to take in an equivalent amount of lauric acid that a nursing infant would receive from breast milk.

16 oz Glass Jar
$24.00

Certified Organic Coconut Cream Concentrate- 32 oz

Coconut Cream Concentrate is the whole coconut meat in concentrated form. It contains no additives (not even water). The dried coconut meat is ground into a very fine powder, giving it a creamy consistency due to its high fat content. You can mix 1 or 2 teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut milk drink. It is also an excellent ingredient for cooking and baking. It can also enhance soups, be blended with smoothies, or made into ice cream. Many people just eat it straight, or spread it on breads and crackers, because it is so delicious! 100% pure and natural, made from certified organic coconuts in the Philippines without the use of pesticides or fertilizers. Note: This is a food, and it is not a cooking oil.

32 oz Glass Jar
$22.00

Coconut Peanut Butter-delicious!

Tropical Traditions Organic Coconut Peanut Butter is made from organic peanuts and organic coconut. Two ingredients: nothing else! No fillers, no binders, no sweeteners, and no preservatives. The peanuts are 100% organic Valencia peanuts grown organically by family farmers in New Mexico and Texas. Grown in the dry climate of the southwestern United States, these peanuts are certified organic and free from aflatoxins. The dried coconut is certified organic coconut meat from the Philippines from coconuts that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white. Together, these premium organic roasted peanuts and the premium organic dried coconut are ground together to make a delicious and nutritious spread!

16 oz Glass Jar
$13.99

Coconut Recipes:

Sweet Potato Coconut Peanut Butter Soup

1 tablespoon coconut oil
1 medium size onion
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
2 cups peeled & cubed uncooked sweet potato (approx. 1 potato)
1/2 teaspoon cayenne pepper
Himalayan Salt and pepper to taste
6 cups chicken or vegetable broth
2/3 cup Coconut Peanut Butter
1 teaspoon raw honey

In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken or vegetable broth. Bring to a boil. Reduce the heat into medium-low heat; simmer until the potatoes are tender, about 25 minutes. Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches. Return the soup to the saucepan. Stir in coconut peanut butter and honey, continue stirring until peanut butter and honey melts. Serve hot. Enjoy. Recipe courtesy Marianita Shilhavy

Thai Style Coconut Fish Soup

½ cup spinach
1 cup winter squash
1 carrot
1 tomato
¼ teaspoon turmeric powder OR 1 inch turmeric root
¼ teaspoon curry powder
1-2 inches of ginger root
one stalk lemongrass
a couple kaffir lime leaves (if available)
water- how much you need depends on your taste
1 cup coconut cream concentrate or 1 to 1 1/2 cans coconut milk
several ounces of your favorite fish (any)

Chop spinach, winter squash, carrot, tomato, ginger root, and lemon grass to desired bite sized pieces and set aside. You can get creative and add other veggies, this is just a basic recipe. Set aside spinach and tomato in a separate bowl. Place turmeric powder, curry, ginger, lemongrass, kaffir lime leaves, fish and all the chopped vegetables except the spinach and tomato in a medium saucepan and add enough water to cover everything. Cook until about halfway to soft - adjust heat to desired temperature. Remove some water if needed, and add coconut milk or coconut cream concentrate, mix in well, and allow pot to simmer on low for as long as desired to let veggies finish cooking and aromas to permeate the coconut milk. Add spinach and tomato at the end so they are only lightly cooked or raw. Serves one to two people. Recipe submitted by: Anna-Liese, Pahoa, HI