Cold-pressed · Extra virgin

Coconut Oil

Twelve mature coconuts. One bottle. Nothing else.

Our oil is pressed cold from raw coconut milk within hours of cracking, centrifuged to separate, then vacuum-sealed to draw out the last of the moisture. The result is a light, almost weightless oil with a five-year shelf life and a true coconut aroma — the way nature made it, never refined, never deodorised, never touched by heat.

0mature coconuts in every litre
0.0%lauric acid by weight
0years of shelf life when vacuum-sealed

The process — From grove to jar

Palm tree
Mature fruit only
12 coconuts
Per litre of oil
Fresh milk
Within 6 hours of cracking
Cold press
No heat, no chemicals
Vacuum
Moisture removed; 5-year shelf life
Bottled
250 ml – 1 L PET or glass

The profile

0.0g

Lauric acid per 100 g

Lauric acid (C12)48.7 g

Myristic acid (C14)17.3 g

Capric acid (C10)6.8 g

Palmitic acid (C16)7.81 g

Caprylic acid (C8)9.43 g

Other9.96 g

Source: ALS Laboratory Group, Lot 2461225, 2024.

The comparison

	COCOWEL VCO	Olive oil	Palm oil
Smoke point	177°C	191°C	230°C
MCT content	~64%	0%	0%
Lauric acid	48.7%	0%	0.1%

Smoke point is the published typical for virgin coconut oil.

The benefits

MCTs for energy
Medium-chain triglycerides convert quickly to energy rather than being stored.
Brain support
Lauric acid is a precursor to monolaurin, studied for cognitive and immune support.
Skin & hair
Light enough to absorb without residue. Traditional use across South & Southeast Asia.
Oil pulling
Twenty minutes in the morning. Traditional Ayurvedic practice for oral health.

Using it

In the kitchen
Sautéing, roasting, baking. Stable at temperatures up to 177°C.
In a smoothie
One tablespoon for sustained morning energy.
On the skin
A small amount as a moisturiser, hair conditioner, or makeup remover.
Oil pulling
One tablespoon held in the mouth for 15–20 minutes on an empty stomach.

The others