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Tropical Traditions Virgin Coconut Oil Review

Gold Label
Virgin Coconut Oil Review

A while back we bought the kiddos a coconut. They marveled at its hairy husk. They were impressed by how strong it was. They were eager to taste it. With a piece carved out just for them, The Divine Miss M began to cry. When asked, “Why are you crying?” she replied, “Because I want to like Coconut”!

She likes coconut when it is baked into something, but raw just wasn’t for her. I, however, LOVE coconut. I’ll take it raw, shredded, baked, as a coating for shrimp, as a drink (like Rupert Holmes). And lately, it seems to be in all my beauty products. We’re even switching it up and using it as our preferred oil thanks to Tropical Traditions.

Tropical Traditions Virgin Coconut Oil is unrefined and is made with organic coconuts. Only the best fresh coconuts are hand-picked and used each harvest. The fresh coconut meat is then shredded. Next, it is cold-pressed using the water that is inside of the coconut to make coconut milk. The milk is then allowed to sit for about 12 hours while the oil naturally separates from the milk.

Virgin Coconut Oil is a food and is one of the best cooking oils you can use. It has been a staple cooking oil for thousands of years in tropical climates. As a cooking oil, its chemical structure is kept intact and therefore is resistant to mutations of fatty acid chains even when used in higher cooking temperatures, unlike most vegetable oils.

You should note that my husband has his climates and seasons mixed up. He keeps our home at a balmy 70 degrees in the winter and a sultry 80 in the Summer. Turns out that anything below 76 degrees solidifies Coconut Oil. This does not harm it in any way, it just resembles shortening more than oil in this state.

I love to cook. I decided to make a cake, using Tropical Traditions Gold Label Virgin Coconut  Oil. I was impressed at how easily my recipe adapted. I used the same measurements as I do with my standard oil and the results were delicious! It was not over-powering and my children loved how it made the house smell.

Here’s a visual of the final result.

coconut Key Lime Cake Recipe


Now that your mouth is watering, make it yourself: Coconut Key Lime Cake Recipe.

Check out this interesting information on  How to Use Coconut Oil: There are hundreds of uses!

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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