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A combination of unrefined extra virgin coconut oil and extra virgin avocado oil, Cocavo has less saturated fat than regular coconut oil. In addition to being high in lauric acid, Cocavo also offers the added health benefits of avocado oil which includes high levels of mono-unsaturated fat, vitamin E and plant sterols. Cocavo has a very high smoke point, which makes it ideal for cooking and enhancing flavors.
Cocavo Light is made from pure coconut oil and extra virgin avocado oil. The delicious, buttery yet mild flavor does not have the aroma or taste of coconut making it the perfect cooking oil for everyday use. Cocavo Light is suitable for vegans, vegetarians and non-vegetarians.
So I used to be a very overweight lad, and while I am still not even close to my so-called "ideal weight" I'm a lot lighter now than I used to be. A big part of that has been cutting a huge swath of oils and fats out of my diet. I choose to eat foods that contain, and are prepared in, very little oils and fats... so the idea of willingly using oils in my cooking is something I struggled with... but I figured it was worth a small experiment. At worst, it would set my weight-loss goals back a week or so, if I trialled it on one meal. With that in mind... I dived in!
Digging some chicken tenders out of the freezer, I thawed them in the fridge overnight, then chopped them into decent chunks and marinated them for 2 hours in a mixture of Raptor Rubs' Herbes Chicken spice blend and some melted Cocavo Light, before frying them in more Cocavo Light, along with sliced onions and capsicum. I served them over steamed brown rice topped with a swirl of sweet chilli sauce and lots of freshly-ground black peppercorns and a dash of Himalayan pink rock salt.
While not the prettiest food to look at, it was very filling and tasted amazing! One of the things that impressed me was that I could taste a hint of coconut and avocado oil, but it didn't drown out the herbs and spices at all. If anything, it added that tiny extra hint of another layer of flavour, really giving the food an extra depth - something I have come to appreciate in recent years since I stopped abusing my taste buds with super-hot chilli and curry sauces.
I was a little put off about an hour later though, when it came time to do the dishes. The plate had little puddles of solid Cocavo stuck to it, something I have come to associate with "too fatty" foods... so while the oils are far healthier than those that used to leave such residues, the visual impact took a little of the shine off it for me. However, in all fairness, since this is the first time in ages I have used oils in such a way, it's highly likely that the root cause of this is my overuse of said oils. I plan to try using far less next time, because what looked like a small amount of the solid oil turned into a large puddle in the frying pan. Entirely my fault!
Overall, no matter what the case, I found this to be a very simple and easy to use cooking oil, and I appreciate that it doesn't make any significant changes to the flavour of the food you're cooking in it. This is something to be highly valued when it comes to cooking oils, since it means you can replace those unhealthier oils with something that will be better for you, and you can cook even the most delicate flavours in it with the utter reassurance that your food won't gain a taint. I look forward to further experimentation in the coming weeks!
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