We're all such fans of coconut oil, which has risen exponentially in popularity over the last several years. We use it on popcorn, in stir-fries, and even in granola — all places its sweet and delicious flavor can shine through. But which kind of coconut oil to use? Emma, our recipe editor, has a favorite:
I've been using this oil for everything from curries to popcorn. It has a wonderful coconut flavor and melts quickly and evenly in the pan. And it's a small thing, but I like the wide-mouth packaging — it's much easier to scoop out what I need than from a jar.
Have you tried this brand? Or do you have another favorite?