Kelapo Extra Virgin Coconut Oil, 10-Count Pouches

• Pack of ten, 0.5-ounce pouches of Kelapo cold pressed, 100% Extra Virgin Coconut Oil. In tion facts Total calories may 120 or 121..
• 100% natural and unrefined; free of trans s; vegetarian.
• Individually packed in convenient, single-serving pouches of one-tablespoon each.
• Fair Trade Approved; produced in Sri Lanka.
• Use as an all-natural alternative to butter and other oils.

Product Description ------------------- Extra Virgin Coconut Oil Pouches. Each pouch contains 0.5 fl oz of coconut oil. Convenient pouches are perfect for on-the-go eating and snacking. .com ---- Add excitement to your favorite dishes and promote a y lifestyle with Kelapo Extra Virgin Coconut Oil. Kelapo Extra Virgin Coconut Oil provides a flavorful alternative to butter and other oils that is 100 percent natural, , and free of uny trans s. The unique flavor of this extra virgin coconut oil can turn any ordinary meal into a truly indulgent experience. These single-serving, one-tablespoon packets provide a convenient way to use coconut oil and are great for travel and camping. Kelapo Extra Virgin Coconut Oil is: * 100 percent natural and unrefined * 100 percent free of trans * Certified * Vegetarian certified * Fair Trade Approved Recommended Use: Use extra virgin coconut oil as a 1-to-1 replacement for butter and other oils in cooking and baking. For best results, do not refrigerate. Kelapo Extra Virgin Coconut Oil comes from coconuts harvested at the peak of ripeness from the lush, tropical island of Sri Lanka. Kelapo's fair trade farmers extract the extra virgin coconut oil through a cold expeller press ensuring a 100 percent natural, unrefined product. Kelapo Coconut Oils are certified and are Fair Trade Approved. Try Kelapo Extra Virgin Coconut Oil in this recipe: Cheesecake Stuffed, Chocolate Covered Strawberries CHEESECAKE FILLING: * 12 to strawberries, hulls removed, centers cut out * 6 ounces cream cheese, room temperature * 1 teaspoon vanilla * 1-2 tablespoons powdered sugar (depending on desired sweetness) Whip together cream cheese, vanilla, and sugar. Place mixture into a piping bag or ziploc bag with bottom corner cut off. Pipe the mixture into the center of each strawberry. Cover the cheesecake end of the strawberry in chopped almonds or any other topping if desired. Place strawberries on a serving dish, cover, and refrigerate. CHOCOLATE COATING: * 4 ounces bittersweet or milk chocolate, chopped * 1 packet (1 tablespoon) Kelapo coconut oilMelt the chocolate in a small metal set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep chocolate luke-warm. Remove strawberries from refrigerator and dip each strawberry in the chocolate mixture. Place strawberries on pan covered with wax paper and refrigerate until chocolate is completely hardened.