Product Review: Kelapo Coconut Oil

It's been a while since I actually stocked coconut oil in my pantry, but I've always been a fan. I've been trying to not cook with too many oils lately, but when Kelapo sent me a jar of their premium coconut oil, I knew I was going to put it to good use.

After seeing Guy Fieri cook up some pan fried panko crusted fish on Guy's Big Bite (yes, I'm a Food Network fanatic), I decided I was going to try something similar, only using tofu instead of fish and pan fried in Kelapo coconut oil instead of generic vegetable or canola oil.

The first step was to get the tofu nice and breaded, which I did using a triple dip. After slicing my tofu in half length-wise and then again through the middle to create "filets", I first coated them in basic organic flour, then unsweetened almond milk, and finished with the bowl of panko bread crumbs seasoned with chili powder, garlic powder, a little tumeric, and some Trader Joe's "Everyday Seasoning".

Taking a cue from Mr. Fieri, I made sure I really pressed my tofu into the panko crumbs to make sure they were well coated to give them a nice crunch after frying. I then put the breaded/crusted tofu cutlets onto a sheet of foil and let them rest while I heated up the coconut oil.

I added about three tablespoons of Kelapo coconut oil to a large frying pan on medium-high heat. Since coconut oil has a higher heat tolerance than say, olive oil, you can get it heated up to frying temperature real fast without burning it. I also added about one tablespoon of coconut oil to my mouth, I figurered it wouldn't be right to review the product if I didn't taste it in its virgin form. Let me say this, Kelapo is the real deal! It's got that well-rounded healthy fattiness we all know and love coconut oil for, but unlike some, Kelapo's coconut oil isn't overly sweet, making it a versatile addition to a variety of dishes, cooked or raw.

Once the coconut oil had melted and heated up to a fry-worthy temperature, I dropped the pieces of crusted tofu into it one by one. I let each slice cook for about two minutes while I watched them turn a perfect golden color as the crust solidified.

The tofu came out beautifully crusted, the crunchy golden exterior housing a soft, but not moist or squishy, protein-rich interior. I sat the tofu on a bed of organic baby spinach and topped the dish with some Trader Joe's Gyoza Dipping Sauce. Amazing.

Not only is Kelapo coconut oil delicious, it's also 100% organic, fair-trade, and sustainably harvested in Sri Lanka. I would definitely recommend Kelapo to coconut oil lovers as well as anyone looking to incorporate some healthy fats into their diet.

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