Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra. Chemicals and high heating are not used in further refining, since the natural, pure coconut oil is very stable with a shelf life of several years.

Gold Label Virgin Coconut Oil is wet-milled. With this method the oil is extracted from fresh coconut meat without drying first. "Coconut milk" is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge.

Fried Fish Steaks

·         6 thick fish steaks; salmon, cod, your choice

·         2 large onions

·         1 green bell pepper

·         5 whole tomatoes

·         3 tablespoons virgin olive oil

·         1/2 cup Coconut Cream Concentrate

·         4 tablespoons Virgin Palm Oil

·         3 tablespoons chopped parsley

·         3 tablespoons chopped fresh cilantro

·         hot red pepper to taste

·         Himalayan salt to taste

·         2 tablespoons lime or lemon juice

Season fish with lemon and salt. Set aside. Thinly slice onions and seeded bell pepper. Peel, seed and slice tomatoes. Cook onions in olive oil until translucent. Add green pepper and cook 3 minutes. Add tomatoes to pan and cook a few more minutes. Place fish in pan, top with the Virgin Palm oil, cover the pan and cook until fish is almost cooked through. Add chopped herbs and red pepper and cook uncovered over high heat to evaporate some of the liquid. Just before serving add the coconut cream concentrate and bring almost to a boil. Before serving, sprinkle the lemon juice over the top and add more freshly chopped cilantro, if desired. Serve immediately.