Rani Organic Extra Virgin Coconut Oil 16oz

Rani Organic Extra Virgin Coconut Oil 16oz



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Rani’s Virgin Organic Coconut Oil from the fresh flesh of the coconut palm fruit, (Cocus nucifera) is unrefined and expeller-pressed in a controlled, indoor environment. This specific process does not utilize any solvents and preserves the volatile compounds responsible for imparting the rich, familiar flavor of coconuts. Coconut oil is a source of medium chain triglycerides (MCT's), such as a lauric acid (C-12) and caprylic acid (C-8). Coconut oil is stable even during long periods of storage. Because its melting point is 75-76° F, coconut oil can be used in both liquid or solid forms for cooking and baking.

Cook time: 20 min.
Prep time: 20 min.
Serving size: 6
Heat level: Medium

½ cup grated coconut
2 tbsp. Rani Coconut Oil
1 lbs yams
3 green plantains
2 tsp. Rani Chili Powder
1 tsp. Rani Black Pepper Ground
½ tsp. Rani Turmeric Ground
1 tsp. salt
1 tsp. Rani Cumin Seeds
1 tsp. Rani Mustard Seeds
1 red chili pepper chopped


Sauté the coconut and coconut oil until golden brown and set aside. Peel and chop plantains and yams. In a sauce pan place yams and plantains, fill pan with water till the vegetables are covered. Add chili powder, black pepper, turmeric, and salt. Cover and simmer on low heat until vegetables are tender. Add coconut, mustard, red chili and cumin in a blender to make paste. Add paste to covered vegetables. Cook for 15 minutes. Garnish with extra coconut flakes.

Net Wt. 16 fl.oz (1 Pint) 454g
Product of Philliphines
Alternate Name: 100% Pure Coconut Oil
Packaging: Glass Jar
Product Type: Cooking Oil


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