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It is now common to see coconut oil being called for in many cooking and baking recipes. There are some conflicting reports about coconut oil and cooking (and here). Personally, I use ghee now, and wouldn’t look to coconut oil for cooking and baking- unless specifically called for. While the word is still out for coconut oil in the kitchen, what about in your apothecary?
I use unrefined coconut oil for nearly everything when it comes to the body. I use it as a makeup remover, as a lotion, and in my Ayurvedic morning rituals. I have tried many oils and haven’t found a better makeup remover than coconut oil. The same goes for lotion. Coconut oil is also good for all doshas– calming for vata and pitta and supporting for kapha.
Like many folks, I would scrape out the hard oil to use for all of these reasons. But, I recently discovered a better and more luxurious way to use coconut oil. Whipping. Yep, you heard that right. Like whipped cream.
This is not an elaborate, complicated recipe- you literally just whip coconut oil using a blender. My favorite ‘recipe’ right now involves lavender and lemon essential oils. (Right now, I am using Young Living essential oils – my vendor here.) The coconut oil should not be melted beforehand- it should be in its original solid state, and add in the oils (optional) and a little vitamin e (optional). I just use a hand blender to blend for 7-10 minutes, though many people put it in their fancy mixers. I’ve never tried hand-whipping, though that probably works, too. When the mixture thickens, it is ready to be scooped into a container. (Leftover wide mouth jelly jars are great for this!) No need to refrigerate; this will keep for 12 months.
- Buy Carrington Farms Organic Extra Virgin Coconut Oil in our shoppe.
- Buy Nature’s Bounty E Oil in our shoppe.
Though refined coconut oil ships better for this recipe, you may also use unrefined coconut oil. To learn more about the difference, click here.