Cold-pressed · Single-origin · Since 1965
Coconut Oil
For an avial, a thoran, or a brass urli that has not been moved in fifty years.
- Smoke point
- 175°C
- Press temp
- < 35°C
- Source
- Kerala
- Shelf life
- 24 months
Best for
Available in
UAE delivery via Amazon.ae · India direct from the press
Coconut oil is the oil of one coast — Kerala, the Konkan, the long stretch from the Malabar to the Coromandel. It is also the most distinctive of the five we press. It thickens to solid at room temperature in winter, melts to a clear gold in summer, and carries a sweet, faintly coconut nose that no other oil approaches.
We press from sun-dried copra — the dehusked, dried coconut meat, drawn from the Kerala coast where the trees grow within sight of the sea. The copra is broken, sorted for moisture, and cold-pressed at our Kerala facility, the way it has been since coconut joined the catalogue in 1996. The press temperature stays below 35°C.
This is not the refined, deodorised coconut oil sold for fitness baking — that oil has been stripped of the flavour it was bought for. Ours retains the original aroma. It is the oil for Kerala’s avial, for a Konkani sol-kadi, for the seasoning of a brass urli that has been in the kitchen longer than the kitchen has been a kitchen.
It is also the oil of hair and skin in coastal India — the thala kuzhi anointing, the daily morning massage — though we leave those claims to the families who have always known them.
What to expect from the bottle
Bharat coconut oil sets solid below 24°C and melts to clear gold above it. This is its nature — the saturated fat profile means it behaves more like ghee than like olive oil. A solid bottle in winter and a liquid one in summer is not two different products; it is the same product reading the room. Warm gently between your palms or run the bottle under warm water before pouring.
What's in the bottle
The short of it
- Unrefined — nothing stripped
- Cold-pressed from fresh copra
- Naturally rich in MCTs and lauric acid
- No hydrogenated fat
- No artificial colour or preservative
Nutrition
Per serving
| Typical values | 1 tbsp (14 g) | Per 100 g |
|---|---|---|
| Energy | 126 kcal | 900 kcal |
| Total fat | 14 g | 100 g |
| Saturated fat | 12.6 g | 90 g |
| Monounsaturated | 0.8 g | 6 g |
| Polyunsaturated | 0.3 g | 2 g |
| Trans fat | 0 g | 0 g |
| Cholesterol | 0 mg | 0 mg |
Indicative values. Cold-pressed oil is whole fat — nothing added, nothing removed.
Cold-pressed vs refined
Same seed. A different bottle.
- Seed
- Ghaani · <30°C
- Oil
Nothing removed — aroma, antioxidants and flavour all kept.
- Seed
- Extract
- Degum
- Neutralise
- Bleach
- Deodorise
- Winterise
- Oil
Aroma, antioxidants and colour — stripped to a neutral base.
| Bharat — cold-pressed | Refined oil | |
|---|---|---|
| How it is drawn | Wooden ghaani, mechanical press | Hexane solvent extraction |
| Temperature | Below 30°C | Up to 240°C in deodorising |
| Processing | One step — press and filter | Six — degum, neutralise, bleach, deodorise, winterise |
| Aroma & flavour | The seed — kept whole | Neutralised, stripped |
| Natural antioxidants | Retained (tocopherols, phenolics) | Largely removed |
| Smoke point | 175°C — flavour intact | Higher — volatiles already gone |
| Shelf life | 24 months, kept cool and dark | ~2 years, shelf-stable |
| Best for | Tadka, finishing, everyday cooking | Industrial frying, neutral baking |
Refined oil is not bad — it is cheaper, paler, and steadier on a shelf. It is simply not the same oil that left the seed. Read the full comparison →
The detail
Specifications
- Smoke point
- 175°C
- Fat profile
- 6% MUFA / 2% PUFA / 90% SFA
- Press temperature
- < 35°C
- Source
- Kerala
- Shelf life
- 24 months
- Packaging
- Food-grade HDPE jar
- Available sizes
- 1L · 2L
In the kitchen
Cook with coconut
From the Journal
Reading on coconut
Storing Cold-Pressed Oil Through UAE Summer Heat
A kitchen guide to keeping mustard, sesame, groundnut and coconut oil fresh through Gulf summers — where to store the bottle, and what to watch for.
Smoke point, simply — a chart and a guide
A practical guide to oil smoke points, written for the household kitchen and not the chemistry lab.
Refined vs cold-pressed — what changes inside the bottle
The two oils share a name and an ingredient. Nothing else.
From the inbox
Questions we are asked
- What is the smoke point of Bharat coconut oil?
- 175°C. Cold-pressed oils have lower smoke points than refined oils because the volatile aromatic compounds — the very flavour you bought the oil for — have not been stripped.
- Is Bharat coconut oil refined?
- No. Bharat oils are cold-pressed in a wooden ghaani at temperatures below 30–40°C. There is no refining step, no solvent extraction, no deodorisation. The seed goes in, the oil comes out, nothing else.
- Where can I buy this oil?
- In the UAE, order on Amazon.ae. In India, WhatsApp the press directly or look for Bharat Oils at your local kirana. For hospitality and distribution enquiries, see our Trade page.
UAE
On Amazon.ae
Buy on Amazon.aeIndia
From the press
WhatsApp to orderTrade