We’ve found that the best coconuts grow in tropical climates where they can soak up the sun and rain. After about ten years in these sandy, yet nutrient rich soils they begin to produce coconuts, hitting peak production at about two decades. There’s a particular point after the outside of the coconut has turned from bright green to yellow when the inside becomes a thick, nutrient-rich, flavorful meat. Once ripened the coconuts are cut down individually and sent to be washed, husked and peeled.
To utilize as much of the coconut as possible the husks are saved, and their fiber is used to produce items such as clothing and tableware. Each coconut is then sliced by hand then sent for a quick rinse/wash. Most processors will heat and refine the dried coconut meat, resulting in an inferior oil. We use only fresh coconut meat and absolutely no heat, ever. In our process, the coconut meat is shredded and placed in a centrifuge machine that spins at high speeds to separate the oil from the water. Once the oil is separated, we filter it to remove bacteria and microbial growth. The first filtering process removes any remaining solids; the second purifies the oil and the third clarifies the oil, leaving it perfectly cloudy.
Coconut oil has a light, tropical nutty flavor and can substitute oils and butter in recipes. It can also be used an external moisturizer and as a carrier oil in shampoos, lotions, soaps and more.