KelapoExtra Virgin Coconut Oil Baking Sticks, 8-Ounce

• Kelapo cold pressed, 100% Extra Virgin Coconut Oil.
• 100% natural and unrefined; free of trans s; vegetarian.
• Packaged in amber bottle to maintain freshness.
• Fair Trade Approved; produced in Sri Lanka.
• Use as an all-natural alternative to butter and other oils.

Product Description ------------------- Extra Virgin Coconut Oil Pre-Measured Baking Sticks. 100% Coconut Oil. Cold Pressed. Unrefined. Innovative design for less mess and easy measuring. Each tub contains 4oz of coconut oil, measures 8tbsp or ½ cup. .com ---- Add excitement to your favorite dishes and promote a y lifestyle with Kelapo Extra Virgin Coconut Oil. Kelapo Extra Virgin Coconut Oil provides a flavorful alternative to butter and other oils that is 100 percent natural, , and free of uny trans s. The unique flavor of this extra virgin coconut oil can turn any ordinary meal into a truly indulgent experience. Kelapo Extra Virgin Coconut Oil is: * 100 percent natural and unrefined * 100 percent free of trans * Certified * Vegetarian certified * Fair Trade Approved Recommended Use: Use extra virgin coconut oil as a 1-to-1 replacement for butter and other oils in cooking and baking. For best results, do not refrigerate. Kelapo Extra Virgin Coconut Oil comes from coconuts harvested at the peak of ripeness from the lush, tropical island of Sri Lanka. Kelapo's fair trade farmers extract the extra virgin coconut oil through a cold expeller press ensuring a 100 percent natural, unrefined product. Kelapo Coconut Oils are certified and are Fair Trade Approved. The amber colored plastic jars Kelapo Coconut Oil comes in reduce light to the coconut oil to help maintain freshness and shelf life. Try Kelapo Extra Virgin Coconut Oil in this recipe: Easy Cheesecake CRUST: * 1 1/2 cups crushed graham crackers * 1/4 cup sugar * 1/3 cup Kelapo Coconut Oil, meltedCombine the crumbs and sugar in a small . Add coconut oil and blend well. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8–10 minutes or until crust is lightly browned. Cool on a wire rack before filling. FILLING: * 2 (8 ounce) packages cream cheese, softened * 2/3 cups sugar * 3 large eggs * 1/2 teaspoon vanilla * 1 teaspoon vanillaBeat cream cheese, sugar, eggs, and vanilla with mixer until smooth. Pour filling into crust. Bake for 22 to 25 minutes at 350 degrees Fahrenheit. Turn oven off. Cool for 5 minutes. TOPPING: * 3 tablespoons sugar * 8 ounces sour cream * 1 teaspoon vanillaCombine all ingredients and mix till smooth. Spread over warm cheesecake and return to warm oven for 5 minutes. Let cool to room temperature, then refrigerate.