Ölmühle Solling Extra Mild Organic Coconut Fat 1000 ml. Deodorized organic coconut fat for frying, baking, and deep-frying – neutral in taste and odor, can be heated to very high temperatures.

Ölmühle Solling Extra Mild Organic Coconut Fat is a cooking fat made from the copra of fully ripe organic coconuts from the Philippines, deodorized with steam to make it neutral in taste and smell. The Ölmühle Solling from Boffzen on the Weser river fills it into 1000 ml jars. Only ingredient: organic coconut fat, deodorized.

Extra mild coconut fat from Ölmühle Solling is intended for all cases where you want coconut to provide the fat, but you want the flavor to come from the food. The difference compared to virgin coconut oil lies in an additional processing step: deodorization. During this process, the pressed fat is treated with hot steam. The steam carries away the coconut's aroma and flavor compounds. What remains is a pure, white fat with a neutral scent and taste. According to the company, Ölmühle Solling uses a purely mechanical process involving only steam. For this mill, which otherwise specializes in virgin oils, this fat is a conscious exception. The same applies to the mill's frying oil. Both are made for the hot pan.

Taste

According to the manufacturer, the fat is neutral in taste and smell and has no coconut note. In the pan, you only taste what you add: potatoes, vegetables, meat, or batter.

That is exactly the purpose of this fat. Hash browns taste like potato, schnitzel like breading and meat, pancakes like egg and flour. Anyone wishing for a subtle coconut note in their food will find this fat too neutral. For that, there is the virgin Organic Virgin Coconut Oil 1000 ml.

Use

The manufacturer describes the fat as being capable of being heated to very high temperatures and recommends it for frying, baking, and deep-frying. In the pan, it suits fried potatoes, hash browns, schnitzel, meatballs, and fried eggs. In a pot, you can use it to deep-fry fries, vegetables in batter, or fritters.

According to the manufacturer, it is equally suitable for savory and sweet dishes. When baking, it replaces butter or margarine in shortcrust pastry, sponge cakes, or waffles without changing the taste. It is solid at room temperature; the melting point is around 24 to 26 °C. For batters, melt it briefly and let it reach lukewarm temperature. For hearty stews and soups, use it to sauté onions and vegetables. It is also a good choice for fried fish and vegetable stir-fries.

Our tip: Fry fried potatoes in two tablespoons of coconut fat until they are golden brown and crispy, and only add onions, bacon, or herbs at the very end. This keeps the flavor focused entirely on the potatoes.

Origin

The coconuts for this fat come from the Philippines, according to the manufacturer. It uses the copra of fully ripe nuts, i.e., their dried flesh. The fat is first pressed from this, followed by deodorization with steam. The organic logo bears the label "non-EU agriculture," and it is inspected by the GfRS in Göttingen (DE-ÖKO-039).

Coconut is a specific focus area for Ölmühle Solling, featuring 17 coconut specialties according to their factsheet. The mill from Boffzen was founded in 1996 and has been a partner of Naturland since its inception. Today, Sarah and Sebastian Baensch run the family business.

For whom

The liter jar is for everyone who fries and deep-fries regularly and is looking for an organic fat with no distinctive flavor of its own. Families with differing opinions on coconut are also well served by it. And those who love baking cookies have a supply for the entire Advent season with the large jar. According to the ingredient list, it contains none of the 14 main allergens. Store it in a cool, dark place at 10 to 20 °C, and according to the manufacturer, it will keep for up to 18 months. A liquid frying fat is the Organic Frying Oil. You can find all oils and fats on our Ölmühle Solling page. The solid coconut fat is not suitable for salad dressings and cold dishes.

One liter of neutral organic coconut fat for fried potatoes, schnitzel, and waffles – heat-resistant and without a coconut taste.

Image credit: Ölmühle Solling/Maike Wittreck