Since its launch in 2011, H2Coco has become one of Australia’s leading suppliers of coconut waters and coconutoil. From humble beginnings in Bondi Beach to now having presence in more than 4000 retailers this health conscious company has has just laid down a challenge.
This February, H2Coco are asking Australians to join the H2Coco Organic Virgin Coconut Oil pledge to use it every day throughout the month.
Pledge Ambassador, Andy Allen (MasterChef Winner 2012, Adventurer, YouTuber) is a big fan of using coconut oil in the kitchen as well as the bathroom, substituting shaving foam and face moisturiser for H2Coco Organic VirginCoconut Oil.
Andy’s top tips for using H2Coco Organic Virgin Coconut Oil at home:
- Coconut oil is perfect for frying at high temperatures as it has a high smoke point
- Add a spoonful to your smoothies for a subtle coconut flavour and light fluffy texture
- Add a scoop when processing frozen raspberries to create a raw raspberry sorbet
- Use as a replacement for olive oil when frying or roasting vegetables
- Substitute butter for coconut oil on homemade popcorn
- Use coconut oil when baking brownies, instead of vegetable oil
- Substitute for milk, cream, yoghurt and butter products. Don’t be scared!
- Use in salad dressings or vinaigrettes but be careful it doesn’t solidify
- Use it in the crumble that goes on top of your apple and rhubarb crumble
- Pop a teaspoon in your tea or coffee
For those less into their cooking and more into beauty, apparently you can use coconut oil as a lip balm, leave-in conditioner, eye cream, body moisturiser and make-up remover.
To get involved, purchase a jar of H2Coco Organic Virgin Coconut Oil from Chemist Warehouse and other leading retailers or online from www.h2coconut.com. Tag yourself in to @h2coco on Instagram and use the hashtag #h2cocopledge.
If you need some further inspiration try this recipe Andy has created…
Coconut, Fig and Cinnamon Toasted Muesli with Coconut, Rhubarb and Strawberry Compote Recipe
Coconut and cinnamon toasted muesli
- 200g H2coco Coconut Oil (OVCO)
- 150g honey
- 1tsp ground cinnamon
- 750g rolled oats
- 75g toasted pepitas
- 75g toasted sunflower seeds
- 50g goji berries
- 150g toasted shredded coconut
- 300g dried figs, finely sliced
- 2tsp ground cinnamon
Coconut, rhubarb and strawberry compote
- 200g rhubarb, roughly chopped
- 100g frozen strawberries
- 2tbs coconut oil
- 30ml water
- 2 orange peel strips
- 1 cinnamon stick
- 1⁄2 vanilla bean
Pre heat your oven to 160’c
For the muesli, place the coconut oil, honey and 1 teaspoon of cinnamon into a saucepan and over a medium to low heat. Heat the mixture and stir with a whisk for 3 minutes, until all the ingredients are combined. Divide the oats into two oven trays lined with baking paper and pour over the coconut mixture. Stir through the mix so the each oat is covered in the oil.
Place the trays into the oven and roast the oats for 40 minutes, stirring the oats every 10 minutes. Once the oats are golden brown, take them out of the oven and leave them to cool, making sure you continue stirring the oats every 5 minutes to prevent the oats from sticking together. Once the oats have cooled completely add the rest of the dry ingredients and give the muesli a good stir.
While the oats are toasting, prepare the compote by adding all the ingredients together in a small saucepan. Place the saucepan on the stove over a medium to low heat and cook the mixture down for 10 minutes, or until it has reduced to your desired consistency. Leave the mixture to cool before serving.
Serve the muesli with yoghurt, the compote and fresh fruit.
H2Coco Organic Virgin Coconut Oil, RRP 300ml $9.99/500ml $13.99