Flavoured Liquid Coconut Oil

By Nature's Way

Rating (906 Reviews)

4.28 out of 5

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Highlights

  • Premium Liquid Coconut Oil
  • Choose from 5 delicious flavours
  • Alternative to butter, margerine or vegetable oil 
  • Ideal for salad dressings, sauces, dips & drizzling on popcorn
  • Made with expeller pressed, Non-GMO coconuts
  • Cold Pressed, Unbleached, Unrefined
  • Non hydrogenated, zero trans fats, hexane free, no solvents
  • Stays liquid - even when refrigerated

Qualities Description Ingredients Recipes


New Premium Liquid Coconut Oil in Five Delicious Flavours!

Enhance the taste of your favourite meals with new Nature’s Way Premium Liquid Coconut Oils now available in five great tasting flavours, Raspberry, Lemon Rosemary, Garlic, Jalapeno and Sriracha. Use these new flavoured oils as an alternative to butter or vegetable oil in your favourite recipes. They’re great for salad dressings, sauces, dips, drizzling over popcorn and more! Nature’s Way Coconut Oils contain no trans fat or solvents and are non-hydrogenated and hexane free. 

Nature's Way Premium Liquid Coconut Oil comes in 5 delicious flavours:

Lemon Rosemary Flavour

Ingredients: Non-GMO coconut oil, natural lemon herb flavour, natural rosemary flavour.

Liquid Coconut Lemon Rosemary flavour maintains the full aroma and taste of fresh rosemary and is made from pure, expeller pressed non-gmo coconuts. It’s also non-hydrogenated, hexane-free, uses no solvents and contains no trans fats.

Garlic Flavour

Ingredients: Non-GMO coconut oil, natural garlic flavour

Liquid Coconut Garlic flavour maintains the full aroma and taste of garlic and is made from pure, expeller pressed non-gmo coconuts. It’s also non-hydrogenated, hexane-free, uses no solvents and contains no trans fats.

Sriracha Flavour

Ingredients:Non-GMO coconut oil, sriracha flavour, natural jalapeno flavour, natural garlic flavour.

Liquid Coconut Sriracha flavour maintains the full aroma and spice of the Thai-inspired sauce and is made from pure, expeller pressed non-gmo coconuts. Nature’s Way Coconut Oil is made from pure, expeller pressed non-gmo coconuts. It’s also non-hydrogenated, hexane-free, uses no solvents and contains no trans fats.

Jalapeno Flavour

Ingredients: Non-GMO coconut oil, natural jalapeno flavour

Looking to spice up your meal? Liquid Coconut Jalapeno flavour maintains the full aroma and flavour of spicy jalapeno. Nature’s Way Coconut Oil is made from pure, expeller pressed non-gmo coconuts. It’s also non-hydrogenated, hexane-free, uses no solvents and contains no trans fats.

Raspberry Flavour

Ingredients: Non-GMO coconut oil, natural raspberry flavour.

Liquid Coconut Raspberry flavour maintains the full aroma and taste of raspberry and is made from pure, expeller pressed non-gmo coconuts. It’s also non-hydrogenated, hexane-free, uses no solvents and contains no trans fats.

Use Nature's Way Premium Liquid Coconut Oil as an alternative to butter, margerine or vegetable oil. It can be used for baking and sautéing in temperatures up to 180°C (350°F). Great for salad dressings, sauces, dips, smoothies, drizzling over popcorn and more!

Flavoured Liquid Coconut Oil Recipe Ideas:

Thai Dragon Fried Rice

This savoury rice dish is typical Thai Street Food.  Adapt the recipe to use whatever vegetables you have on hand.  You can also add meat, shellfish and/or tofu.

INGREDIENTS

2 tbsp Nature’s Way® Sriracha Liquid Coconut Oil

2 cloves Garlic, finely chopped

1 small Fresh red chili, seeded and finely chopped

½ cup Cashew nuts, toasted 

2/3 cup Dry, unsweetened, shredded coconut, toasted

½ tsp Palm or white sugar

2 tbsp Light soy sauce

1 tbsp Rice vinegar

1 Egg

1 cup Green beans, sliced

1 cup Spring cabbage or Bok choy, shredded

½ cup Rice, cooked & cooled (1 ½ cups cooked rice)

Lime wedges, for garnish

DIRECTIONS

  1. Heat the oil in a wok or large, heavy fry pan. Add the garlic and cook over medium to high heat until golden.
  2. Add red chilies, cashew nuts and toasted coconut to the wok or pan and stir-fry briefly, careful not to scorch the coconut.  Stir in sugar, soy sauce and rice vinegar. Stir-fry for 1-2 minutes.
  3. Push the stir-fry to one side of the wok or pan and break the egg into the empty side. When the egg is almost set, stir it into the garlic and chili mixture.
  4. Add the green beans, greens and cooked rice. Stir-fry until the green beans have just wilted.
  5. Spoon into serving dishes, garnished with a lime wedge

Serves Two

Vegan Chocolate-Raspberry Cake

A hint of raspberry adds a sophisticated twist to classic chocolate cake.

Preheat oven to 350°F.  Grease and flour a 8x8-inch pan or line the bottom with wax or parchment paper.

Sift together into a large bowl:

1 ½ cups All-purpose flour

1 cup + 2 tbsp Sugar

6 tbsp Unsweetened cocoa

1 tsp Baking soda

¼ tsp Salt

Combine and add:

1 cup Cold water

¼ cup Nature’s Way® Raspberry Liquid Coconut Oil

1 tbsp White vinegar

1 tsp Vanilla extract

Stir until smooth. Scrape batter into the pan and spread evenly. Bake until toothpick inserted into the centre comes out clean, 25 to 30 minutes. Let cool in the pan on a rack for 10 minutes. Slide a slim knife around the cake to detach it from the pan.  Invert the cake and peel off the paper liner, if used. Let cool, right side up, on the rack. Serve plain, dusted with powdered sugar or frost with your favourite frosting.

Coconut Poppy Seed Dressing

1 cup Nature’s Way Premium Liquid Coconut Oil

1/3 cup organic sugar

½ cup white vinegar

1 tsp salt

1 tsp ground dry mustard 1 tsp grated onion

1 Tbsp poppy seeds

In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

Garlic Hummus

2 Tbsp. Nature's Way Garlic Liquid Coconut Oil

3 Tbsp. fresh lemon juice

1/4 c. water

6 Tbsp. tahini, stirred well

1 (14 oz) can chickpeas, drained and rinsed

1/2 tsp. salt

1/4 tsp. cumin

Pinch of cayenne pepper

1 Tbsp. fresh parsley, minced

Combine lemon juice and water in a small bowl. Whisk together tahini and 2 Tbsp. Nature's Way Premium Liquid Coconut Oil Garlic in a second bowl. Set aside 2 Tbsp. chickpeas for garnish. Process remaining chickpeas, salt, cumin and cayenne in food processor until almost fully ground. Scrape down sides with rubber spatula. With machine running, add juice mixture in a steady stream. Scrape down sides and continue to process 1 minute. With machine running, add tahini mixture in a steady stream; continue to process until hummus is creamy and smooth. Transfer to bowl, sprinkle with reserved chickpeas and parsley. Cover with plastic and chill 30 minutes.

Nature's Way Reviews (906)
Where to Buy


I had trouble with the bottle opening. The garlic flavour really is quite good. I would use this for adding to meat, chicken etc. for sauteing, basting and marinating. I drizzled some of this oil when roasting vegetables to add some flavour and it turned out alright. Haven't tried it on popcorn yet but sounds delicious to me!

Reviewed

The oil was really nice, the flavour wasn't too powerful. Coconut oil is great for cooking on higher temperatures since it's harder to burn.

Reviewed

It is tasty, but I would use this oil as a complement to my regular oil to cook or do anything, because the taste is just too strong, it takes over whatever other flavor you may have on your dish. At the same time, precisely because it takes over the other flavors, you end up finishing your meal thinking you may have had enough of it for a few days, and then you go back to your regular oil/butter.

Reviewed

We tried the garlic coconut oil and it was fabulous. A little goes a long way, nothing artificial and the flavour is great. What a fabulous time saver! So happy, we purchased three bottles in total.

Reviewed

It's not that healthy for you and the smell made me nauseous so I was afraid to use it in anything. Also I heard that health wise it isn't very healthy or good for you cause the form is changed to infuse the flavor

Reviewed

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