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Spectrum Culinary Organic Virgin Coconut Oil Unrefined -- 14 fl oz

Spectrum Culinary Organic Virgin Coconut Oil Unrefined
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Spectrum Culinary Organic Virgin Coconut Oil Unrefined -- 14 fl oz

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Spectrum Culinary Organic Virgin Coconut Oil Unrefined Description

  • New Look
  • Unrefined Organic Virgin Coconut Oil
  • For Sautéing & Smoothies with A Subtle Coconut Aroma
  • Up to 280°F Medium Heat
  • A Non-Hydrogenated Fat Food
  • USDA Organic
  • Non-GMO Project Verified
  • Kosher
  • Contains 9 g of Medium Chain Triglycerides (MCT) Per Serving

Spectrum® Organic Virgin Coconut Oil adds the true coconut flavor of the tropics to any dish. Whether it's a Thai coconut curry shrimp sauté, pineapple upside-down cake or a tropical inspired fruit smoothie, this oil's clean and natural coconut taste is just for the kitchen. As an alternative to butter, use this oil to spread velvety goodness on warm banana pancakes, with a dash of cinnamon for toast or as a melted drizzle on lightly seasoned popcorn. It's versatility makes it the perfect oil for your culinary exploration.



For body usage, place jar in warm water to liquefy. Massage into skin or apply to hair for one hour, then rinse thoroughly.


Store in a cool, dark place. No refrigeration necessary.

Free Of
GMOs, hydrogenated fat.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrient Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 28
Amount Per Serving% Daily Value
Total Fat14 g18%
   Saturated Fat12 g62%
   Trans Fat0 g
   Polyunsaturated Fat0 g
   Monounsaturated Fat1 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrates0 g0%
Protein0 g
Other Ingredients: Organic coconut oil.
Bottled in a facility that produces peanut oil.


The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Pistachio & Lemon Cupcakes (Gluten-Free & Dairy Free)

These zesty lemon pistachio cupcakes are a dreamy springtime treat. With tangy bits of lemon zest in the cake and a dairy-free, whipped vanilla frosting, each bite bursts with bright flavor and extra creaminess. A sprinkling of chopped pistachios on top adds a tasty, nutty crunch. With Simple Mills Cupcake and Cake Mix, making these vibrant beauties is a (spring) breeze! Pistachio-Lemon Gluten-Free Cupcake Recipe on White Plate |

Pistachio & Lemon Cupcakes (Gluten-Free & Dairy Free)

  • 1/3 cup coconut oil
  • 1/3 cup water
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 box Simple Mills Vanilla Cupcake & Cake Mix
  • Zest of 1 lemon
  • 1 container dairy-free cream cheese
  • 1/4 cup Simple Mills Organic Vanilla Frosting (room temperature)
  • 1/4 cup shelled and chopped pistachios
  1. Preheat oven to 350 degrees F.
  2. In mixing bowl, whisk together eggs, oil, water and vanilla.
  3. Add cake mix and lemon zest and mix until well blended.
  4. In muffin pan filled with cupcake liners, spoon in batter, filling 3/4 full.
  5. Bake for 15-20 minutes. Let cool completely before frosting.
  6. In large bowl, combine cream cheese and frosting; beat with electric mixer until fluffy.
  7. Transfer frosting to piping bag (or plastic bag with corner cut). Pipe frosting onto each cupcake.
  8. Top with chopped pistachios.

Get the ingredients to bake these easy-breezy treats!

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