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CBC Pure white coconut oil is mostly made up of saturated fatty acid. It is highly resistant to deep-frying, without causing any smoke. It’s the best oil for deep-frying. This allows you to fry food faster without fouling. You can re-use the oil more times, cook food faster, preserve the natural flavor of your ingredients and prevent excessive absorption of oil in to the food. Its palatability, light color, pleasing coconut flavor and easy digestibility makes it the preferred edible oil.