|Storage Instructions||Keep in dry area, Tightly close container after each use|
|Item Package Quantity||1|
|Certification||Organic as per directive 834/2007.|
|Manufacturer||Wholesome Harvest Pte Ltd [SG Prime Now]|
|Allergen Information||Dairy Free|
|Item model number||76308|
|Product Dimensions||1 x 1 x 1 cm; 470 Grams|
|Ingredients||Coconut Oil* * = Certified Organic Ingredients|
Biona Organic Coconut Oil Cuisine, 470 ml
|You Save:||S$0.70 (5%)|
- Naturally saturated and free from trans-fatty acids
- It can be used across all types of cooking
- From veggie stir fry's to curries
- It can even be used as an alternative to moisturizer for your skin and conditioner for hair
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Coconut Oil* * = Certified Organic Ingredients
Actual product packaging and materials may contain more and different information than what is shown on our app or website. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.
The perfect solution for roasting, baking and high temperature frying, this odour-free oil is made by lightly steaming organic coconut oil to remove its distinctive flavour and aroma.
Biona Mild Coconut Oil Cuisine has been lightly steamed to remove the coconut flavour and aroma of raw coconut oil.
This means it is incredibly versatile and is perfect for all types of cooking, from baking and frying, to roasting and sautéing as it’s neutral flavour will not interfere with the other flavours in your dish.
Try it in your cakes and bakes as an alternative to butter, in stir-fries and sauces in place of refined vegetable oils or even on your morning toast.
And the benefits aren’t limited to the kitchen. Our Coconut Oil can also be used externally to moisturise skin, remove makeup, as a hair mask and even for oil pulling!
Ingredients: 100% organic coconut oil
Available in 470ml, 610ml, 875ml sizes
Love Coconuts? As part of the range we also have our Raw Virgin Coconut Oil – cold-pressed and full of goodness, as well as the scrumptious Coconut Butters – Coconut Bliss, Salted Caramel Coconut Bliss as well as Chocolate & Coconut Cocobella.
From the Manufacturer
Our Story – where it all began…
In 1980 after 12 years running one of London’s first wholefood stores and a very successful vegetarian restaurant on Fulham Rd., Donata and Noel decided to bring their popular food products to a wider audience. The first Biona branded products were granolas baked in the restaurant kitchen and hand packed for sale.
Today, Biona is still a family owned company, committed to providing high quality organic food for everyone to share and enjoy. All our products are organic, GMO free, suitable for vegetarians (many are vegan), with no artificial additives. Whilst we have now outgrown the restaurant kitchen, we still produce lots of our products in our own facility using, where possible, wind and solar energy.
We have close and long term relationships with our local farmers giving them the security of knowing they will be able to sell their crops as soon as they are harvested.
When you purchase a Biona product you are part of the family mission:
- Supporting organic farming
- Cleaning up the environment
- Investing our profits back into the Organic future
- Increasing the use of renewable energy (wind and solar) in our production
- Treating our staff and business partners with fairness
The Wonder-oil! Coconut Oil and its countless uses
Cooking, roasting & baking
Our coconut oil cuisine can replace butter, margarine and other oils in many recipes, sweet or savoury. Its neutral flavour is versatile and can be used in baking, roasting, frying and sautéing without interfering with the other flavours in the dish.
For your family
Our Coconut Oil is great for the whole family. Whether you are using it in your daily cooking, as a moisturiser, a baby massage oil or even as a natural mouthwash! The whole family can benefit from coconut oil and its wonderful variety of uses.
Skin & Beauty
Coconut oil also works well as a natural and soothing makeup remover, lip balm, moisturiser & hair serum (including on beards and moustaches!) - free from chemicals, colours and additives. Skin is our largest organ - why put something on your skin that you wouldn’t put in your body?
For your furry friends
Coconut oil is great for pets too. Add it to their food or comb it through their hair for a silky smooth, healthy and clean coat.
Biona Organic – The Roots of Good Food
Your trusted source for ethically produced organic foods.
With over 300 products to carry you from breakfast all the way through to supper – Biona sustains your busy day by providing you with quality organic food that is good for you and good for the planet too!
Baked Polenta Chips
1 1/2 cups Biona Organic Polenta
3 cups organic vegetable stock
2 tablespoons Biona Coconut Oil Cuisine
1/2 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon dried mixed herbs
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Biona Organic Coconut Sugar
Salt/Pepper to taste
Garlic Parsley Aioli:
Biona Organic Egg Free Mayo
1 tbsp chopped fresh parsley
1/2 tsp salt
2 garlic cloves
In a large pot, bring vegetable stock to a boil with Coconut Oil Cuisine, paprika, dried parsley, dried mixed herbs, garlic powder, onion powder and sugar.
Once it comes to a boil, gradually stream polenta in whilst whisking. Continue whisking until you end up with a very thick mass of polenta. At this point of time you can taste and season to your liking.
Pour cooked polenta into a 8x8 inch, plastic wrap lined baking pan, or any other dish you have around the kitchen. Smoothen surface and leave to set for an hour or until polenta is cold and firmed up.
Preheat oven to 190 degrees celsius. Line a baking sheet with nonstick baking paper and brush lightly with a very very thin layer of oil.
Turn your polenta "block" out onto a cutting board and cut into fry-like shapes. Place polenta on a prepared baking tray in a single layer without pieces touching each other. Bake for 30 minutes and then flip over and bake for another 10 minutes or so.
Remove from oven, sprinkle with sea salt if you desire.
For Aioli, blend ingredients together in a blender to taste and serve!
Stuffed Butternut Squash
1 butternut squash (1.2kg)
3 tbsp Biona Coconut Oil Cuisine
1 red onion
1 clove of garlic
30g spinach, finely chopped
10 Biona Organic Sun-Dried Tomatoes
75g roasted cherry tomatoes
75g Biona Organic Brown Basmati Rice
75g Biona Organic Dried Cranberries
1 pack Biona Organic Feta
Preheat the oven to 180°C.
Wash the butternut squash, cut it in half lengthways, then remove and reserve the seeds.
Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the butternut squash.
Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tbsp of coconut oil cuisine.
Peel, finely chop and add the onion and garlic, stirring regularly and adding the spinach and tomatoes.
Stir into the pan with the rice and cranberries.
Fry for 10 minutes, or until softened.
Pack the mixture tightly into the gully in the two butternut squash halves, then press the halves firmly back together.
Rub the skin of the butternut squash with a little coconut oil cuisine, salt and pepper.
Wrap the butternut squash in tin foil and place in the oven.
Bake for around 2 hours, or until soft and cooked through.
Coconut, Passionfruit and Berry Frosted Polenta Cake
1/2 cup Biona Coconut Oil Cuisine
1/3 cup Biona Coconut Sugar
4 tbsp Biona Brown Rice Syrup
2 whole eggs
1/2 cup ground almonds
1/2 cup Biona Polenta
1 cup Amisa Brown Rice Flour
1 tsp baking powder
1/3 tsp bicarb
1 tsp vanilla bean powder
2/3 cup cashew nuts
1/2 cup Biona Coconut Milk
3 tbsp Biona Agave Syrup
Fresh berries and 1 passion fruit to decorate
Preheat your oven to 180c and line a cake tin with baking paper.
To make the cake batter, add the coconut sugar, coconut oil and sweetener into a food processor and blend to cream all of the ingredients together.
Next, crack in the eggs and blend again until well combined.
Now add in all of the dry ingredients and blend until everything is completely mixed and you're left with a really smooth batter.
Pour this into your cake tin and smooth over the surface. Bake in the oven for around 30 minutes and then cover with some foil and bake for a further 8 minutes. You'll know when the cake is ready, when you can pierce it with a skewer and it comes out clean.
Transfer the cake onto a wire rack to cool.
For the coconut frosting, in a high speed blender, mix together the coconut milk, cashew nuts and sweetener until really smooth and creamy.
Pour the frosting over the cake and garnish with lots of fresh berries and the passionfruit seeds.
Vegan Berry, Chocolate Frosted Cupcakes
2/3 cup Biona Coconut Sugar
5 tbsp Biona Coconut Oil Cuisine
2 tbsp Biona Brown Rice Syrup
8g flax with 1 tbsp water
3 tbsp cacao powder
1 cup Amisa Brown Rice Flour
Pinch of sea salt
1 tsp baking powder
1/3 tsp bicarb
1/3 cup almond milk
1 cup frozen raspberries
3 tbsp Biona Coconut Milk
2 tbsp Biona Coconut Oil Cuisine
Preheat your oven to 180c and line a tray with cupcake cases.
Mix together the flaxseed and water and set aside to thicken.
In a food processor, cream together the coconut oil, coconut sugar and rice syrup until well combined. Add in the flaxseed mixture and blend again.
Now, sift in all of the dry ingredients and blend everything together. Pour in the almond milk and continue to mix, so that you're left with a nice smooth cake mixture.
Divide the mixture between your cupcake cases and bake these in the oven for 18-20 minutes, then transfer them to a wire rack and allow to cool
To make the berry frosting, in a food processor, blend together the berries, coconut oil, coconut milk and rice syrup. Once your frosting is nice and smooth, pop this into the freezer for about an hour to allow it to thicken slightly.
Top each of the cakes with some of the frosting and decorate with some grated chocolate and fresh raspberries if you wish.
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