Virgin coconut oil

minyak kelapa · virgin coconut oil

Flavor and role

Oil pressed from coconut flesh that sets white below 24°C. Unrefined oil has a sweet coconut aroma. Refined coconut oil is flavorless with a smoke point of about 230°C.

Smoke point

175℃

Typical dishes and uses

South Indian curry tempering, Southeast Asian stir-fries, vegan baking (as a butter substitute)

Substitutes

Use vegetable oil 1:1 for stir-frying and butter 1:1 for baking. If you need coconut flavor, add a little coconut milk.

Storage

Store at room temperature; it is fine whether solid or melted. Use within 1 year of opening.

Main countries

Philippines · Indonesia · Sri Lanka

Used in this book

ParippuSri Lankan Chicken Curry (Kukul Mas Curry)Overnight-Soaked Ackee and Saltfish with Jamaican Fried DumplingsAyam Goreng Tacos with Sambal Matah (Indonesian × Mexican)Thai Red Curry Coconut Dal with Lemongrass TadkaDubai Strawberry Chocolate CupChocolate-Dipped Hokey Pokey Ice Cream BarsChicken Kottu with Handmade Godamba RotiKuih Dadar with Gula Melaka Coconut and Salted Coconut CreamCoconut-Pandan Malva Pudding with Palm Sugar Sauce (South African x Southeast Asian)Crispy Coconut Sticky Rice Cakes with Mango-Lime SalsaThai Red Curry Coconut CouscousSambal Fried Chicken Nasi Lemak BurgerRoasted Curry Powder Parippu with Crispy ShallotsParippu Coconut Lentil Ramen (Sri Lankan × Japanese)Pandan-Coconut Poffertjes with Palm Sugar SyrupToasted-Chilli Pol Sambol with Curry Leaf TemperingPol Sambol Crispy Rice BowlSunday Rice and Peas from Dried BeansSayur Lodeh Coconut Risotto with Crispy Tempeh (Indonesian × Italian)Sayur Lodeh Coconut Gratin with Tempeh CrumbSri Lankan Black Chicken Curry with Toasted CoconutBlack Sesame Tangyuan in Pandan Coconut Milk (Chinese × Thai)Curry Leaf Mojo Yuca (Cuban × Keralan)

Updated 2026-10-10