Organic Cold-Pressed Coconut Oil

The oil is pressed from fresh coconut milk within hours of cracking, separated by centrifuge and vacuum-sealed — no heat, no chemicals, no refining, no deodorising. What's in the bottle is the oil exactly as it left the coconut.

202°C is a measured value for our oil, not a category average — Central Laboratory (Thailand), report TRBK67/20255. Vacuum-sealing draws the moisture down below 0.01 g per 100 g, and drier oil smokes later. It makes the oil comfortable for sautéing and roasting.

Up to five years unopened, thanks to the vacuum seal and the low moisture. Keep it away from direct sunlight. Below about 24°C the oil turns solid and white, above that it's a clear liquid — both states are normal and the quality is unchanged.

64.9 g per 100 g — the sum of the C8, C10 and C12 fatty acids, measured by ALS Laboratory Group on lot 2461225. Medium-chain triglycerides are converted to energy more directly than long-chain fats.

Yes — it's a single-ingredient oil with a long tradition of cosmetic use across South and Southeast Asia. It's light enough to absorb without residue. We make no medical claims; if you have a skin condition, ask a professional.

That's the real yield of cold-pressing mature fruit. Twelve coconuts give roughly one litre of extra virgin oil when nothing is extracted with heat or solvents — it's the honest cost of doing it this way.