Tropical Tradition's: Virgin Coconut Oil, Gold Label USDA Organic

I have enjoyed coconut as a child from the fruit to the water, and became more curious about the oil when I purchased a product (spread) that contained Coconut oil and real Butter. I thought I would get a strong flavor that went with the fruit and while this is a plus for me, it is not for my anti-coconut husband, but he enjoyed the product after trying it. I started seeing the oil pop up in markets like Trader Joe's, Whole Foods, and even your standard everyday superstores but the jars were not all created equal. So much separation and so many color changes in brands that I did not know where to start when it came to making an actual purchase. Then I started investigating what makes one better than the other, because nowadays making a bad buy not only fills you with regret, but who needs a ding in the pocket book?



The things I learned are that like everything else, the cost of the product does not equate quality. You want an oil that is derived from a good, trusted source and a product that has not been exposed to light or variances in temperature. coconut oil does not go rancid as quickly as other oils and while it's more forgiving in that department, you still don't want an abused jar that could have lasted longer if the manufacturer had cared. I have used coconut oil for beauty purposes and found it wonderful for the skin above my eyes that is more delicate. After going through an allergic reaction from an eye primer, coconut oil mixed with vitamin E oil is what helped my skin come back to normal, so I am a believer of it can do for the skin's health and it's restoring powers!



Now, you all know I love baking, but also cooking savory foods so with this product test, I just jumped in and went with what I had in hand. I marinated two large chicken breasts (cut into strips) over night with cayenne pepper, smoked sea salt, parsley, mustard powder, a dash of smoked paprika, oregano, three pepper blend from the mill and then added one cup of buttermilk, plus one bay leaf. You can use coconut milk in place of the buttermilk if you want a more "tropical" flavor. This is my recipe for fried chicken but I was making both fried and roasted this time. After everything marinated, you will notice that the buttermilk/coconut milk will be well absorbed by the meat and this also aids with tenderizing. I then made 2 batches, one coated with (seasoned) flour for the deep fried portion and the other went in the oven as-is (on parchment paper) and I cooked it for 15 minutes at 400 degrees. These are chicken strips and cook rather easy but I was not done with the roasted chicken yet!



(Above) Just out from the oven and not browned with Tropical Tradition's Virgin Coconut Oil

I then placed the strips in a pan with the Tropical Virgin coconut oil. I used just about 1/2 tablespoon and the oil melts clear and beautifully. Coconut oil has a smoke point of 350 degrees so I kept this in mind when browning. You will notice in the pan that because the chicken went in the oven with no oils/fats, it did not brown nicely but this is when the magic happens. I sauteed the chicken and it browns quickly and nicely. The top layer was so crisp that you would swear I coated it with some kind of batter. The meat remains juicy and tender, plus I noticed this oil was not quickly absorbed like other oils I have used. After I was done, I had at least 1/4 of it left in the pan and I like when fats don't oil log foods.



(Above) Browned and resting after cooking with Tropical Tradition's Virgin Coconut Oil

I allowed the chicken to rest and then sliced it to serve over a salad. My salad contained 5 different lettuces, plus some cabbage and kale. I boiled a small egg and also added a whole small avocado. Sprinkled some poppy seeds, smoked paprika on the eggs and pepper medley over the entire salad. I placed the chicken on top and had a meal that was not only filling but delicious and nutritious. My husband had a bite of the chicken and he could pick up a hint of the sweetness but not the coconut notes he dislikes. Let's say you smell the coconut fruit in the pan while you cook but you do not taste it on the meat. I like my greens how they taste so I opted for a dressing I make that is just a plain vinaigrette (smoked sea salt, pepper medley, red wine vinegar and any oil of your choice). I will definitely be purchasing my coconut oil from a trusted source like Tropical Traditions because it is the best I have ever had!



You smell the coconut's sweetness but even when you taste it from the jar, the product has more of a nutty like flavor versus what you expect taste wise from the coconut's fruit. I also like how clean and non-oily it tastes. You do not get that unwanted oily film feeling that covers your mouth like with other oils. Try it today and from Tropical Tradition's because they have a 100% Money Back Guarantee on 16 oz. trial size!



Guarantee as stated from their site:
Order Risk-FREE!

"We are so convinced that you will love this oil, that we offer a 100% satisfaction guarantee on our 16 oz. trial size. If for any reason you are not 100% satisfied with your trial size in the first 30 days, get a full refund - no questions asked!" So try it today and start enjoying this wonderful oil!

Tropical Traditions has a large array of products and you can check them out at:

• Their Website


• Buy Gold Label Virgin Coconut Oil


• Watch a video on Gold Label Virgin Coconut Oil!


• Their Twitter


• Their Facebook


• Their Google+

I received the above product free of charge from Tropical Traditions. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.