Cocovida coconut oil is made from fresh mature Philippine coconuts, using the cold-process method of production. Cocovida uses absolutely no heat in the manufacture of their oil. In fact they are one of the founder members of the (ANH) group of companies, that have joined together to lobby for stringent guidelines in VCO production.

The vast majority of virgin coconut oil on sale in the US and UK is subjected to varying amounts of heat during production. Heating is used to rid the VCO of the minute amount of moisture left after the oil has separated from the protein and the skim milk. The heating allows the producer to package the oil on the day it is harvested. It can then be shipped the next day…….Unfortunately; heating the oil also destroys some of the vital antioxidants and nutrients that make VCO so beneficial.

Heated oils invariably have a low Lauric Acid content. Lauric Acid is the medium chain fatty acid which is gives VCO its formidable healing powers.
Cocovida VCO has a recently confirmed Lauric Acid content of 54.1%. This is actually above the Philippine National Standard of 45.1% to 53.2%. The Philippine National Standard was set so low, to take into account the Lauric Acid of the heated oils. Any oil with a Lauric Acid content of below 45.1% would almost certainly not get licensed by the Philippine Bureau of Food and Drugs.

Cocovida VCO is allowed to stand for 4 weeks after harvesting. This is enough time for the final moisture content to separate from the oil. During this 4 week period the oil is filtered a minimum of 4 times. This makes Cocovida oil, water clear. (Please do not believe the rubbish on some websites about small brown particles being “indigenous” to VCO. All it means is, they can’t be bothered to filter their oil. ) The reason the moisture level has to be kept to an absolute minimum, is that it is the moisture level that contributes to the oil eventually going rancid . Cocovida has a regular analysis done at The Philippine Institute for Pure and Applied Chemistry, the most recent showing moisture content of .12%, against a Philippine National Standard of .2%. We are therefore able to state the Cocovida VCO has a very long shelf life.

Before you buy your next jar of VCO, please check the facts. We are more than confident that the quality of our oil is far superior to the other VCO’s already available in the UK and US

Cocovida is a corporation founded by a group of people who have so much love for nature and healthy lifestyle. For great prices and information on coconut oil,virgin coconut oil or natural haircare then please visit our websites

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Mahi is a beautiful, white, flaky fish caught fresh from the waters of the clean ocean surrounding the Hawaiian Islands. In Mexico, it is called Dorado. It is a colorful blue and yellow fish when fresh from the sea. We prepare it many ways, but this is a favorite Polynesian style.

4 eight oz. mahi-mahi filets
8 large ti leaves with rib removed
lemon grass, chopped
ginger, chopped
garlic, minced
lime juice
cilantro
sesame oil
coconut milk

Lay the mahi on a ti leaf, with lemon grass, ginger, garlic, cilantro and lime juice. Pour coconut milk over filet and a few drops sesame oil.
Tie ti-leaf and wrap with another ti-leaf using rib to tie; then steam or grill for 10-15 minutes.
Serve with steamed white jasmine or calrose rice and mango salsa!

Whole Fish
Steamed Opakapaka

It is not difficult to prepare a whole fish. This is how we can serve many people with ease. Amaryllis learned to prepare dinner for twelve her first time in the Bay Area, when she served whole, baked salmon caught fresh from the sea. This was so easy to prepare! The cleaned fish (gutted, with head removed) was stuffed with whole mushrooms, slices of onions, dried sweet basil, and pieces of butter. The fish was dotted with butter and basil, then covered in foil to bake for 30 minutes at 375 degrees! She would look in to see that the fish was pink and moist and perfectly cooked. The sweet basil was so fragrant! To serve, she would cut into 2-inch sections for each person. The mushrooms and onions and buttery juices were drizzled on top of each serving and garnished with lemon wedges. She served a green salad and wild rice.
In Hawaii, she discovered the moist, deep water fish opakapaka, or Hawaiian pink snapper. Hawaii’s seafood has been described as the best in the world! The islands are so remote and the waters so clean. The fish are awesome. She loves steamed opakapaka with a black bean sauce. Black-bean sauce is easy to prepare. She uses 4 tbsp. salted, dried, black beans and 2 and 1/2 cups of water. Boil these in a frying pan, add 1 tbsp. cornstarch to thicken, then add chopped green onions. One tsp. of sugar is added. Cook 5 minutes.The whole cleaned, scaled fish is rubbed with Hawaiian salt and steamed in a long fish-steamer for 20 minutes. The fish is scored, salted black bean sauce and green onions are poured over it, then drizzled with hot peanut oil and served on a platter. Guests can pick at the fish with chopsticks!

Serve with steamed white jasmine or calrose rice and mango salsa!

My name is Marilyn Jansen.
I live on the island of Maui pursuing life as a writer and budding artist.
I worked as a registered nurse for 14 years until I began to follow my true dream of expressing myself creatively through drawing, painting, writing, designing books, creating jewelry, and fashion designs and developing a line of food products to go with my cookbook. It is so fulfilling to pursue a dream with a passion!
I love to do Hawaiian Quilting, & Hand-painting on t-shirts. I plan to create DVDs of a craft series to go with small books. I have painted on tees for over 25 years and have taught teens and adults how to paint. They love it! It is fun and healing for the body, mind, soul & spirit. When creativity flows we feel alive, energized by the excitement overflowing from us. We also experience relaxation because we let ourselves go! It is my goal to get young people interested in gardening & cooking & sewing so they can develop passions of their own. Life is great when we slow down and enjoy the simple things and find beauty in everyday life. Aloha!

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Coconut fruit kabobs will please every fruit lover and make a believer out of those who don’t like fruit that much (who would that be???) Make them ahead for picnics, BBQs and parties. They are healthy and everyone loves them. Make more than you think you’ll need!

What you’ll need:
- 1 medium-size red apple (unpeeled)
- 1 medium-size pear (unpeeled)
- 1 Tablespoon lemon juice
- 20 unsweetened pineapple chunks
- 20 seedless red or green grapes
- 20 fresh strawberries (capped)
- Coconut Dressing (recipe below)
- 20 wooden skewers

This simple appetizer takes about 20 minutes to prepare and you can make the kabobs ahead of time and store in the refrigerator. I love that!

All you need to do is cut each apple and pear into 20 bite-size pieces. Place the cut fruit in a bowl and toss with the lemon juice gently. Not only does this add great flavor, it keeps the pear and apple bits from turning brown.

Next, alternate an apple, pear, grape, pineapple, and strawberry on a wooden skewer. Do this until all skewers are filled up.

Place skewers on a beautiful platter and put the Coconut dressing in the center. See the recipe for the dressing below.

Coconut Dressing:
- 1 1/2 cup vanilla low-fat yogurt
- 1 1/2 Tablespoon flaked coconut
- 1 1/2 Tablespoon reduced-calorie orange marmalade

Simply combine all the ingredients in a small bowl and stir well. Serve with the kabobs. You can either drip a little dressing on each kabob, or make the dressing available for dipping.

Deeelish!

Need more ideas for your next party or gathering? Just visit our website called Easy Appetizer Recipes(see my bio below for the link) and you’ll find a nice variety of some of the best ideas for serving appetizers.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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