Tropical Traditions Virgin Coconut Oil/recipe too

The very kind people from Tropical Traditions tracked me down. I received one email and 5 twitters from them today. They wanted to know if I was enjoying my 32 ounce unopened bottle of coconut oil. Have I told my friends about it? What have I made? Where's that freakin' review? Okay, they didn't say freakin'. Tropical Traditions Gold Label Standard Virgin Coconut Oil is made by traditional methods in the rural areas of the Philippines. I don't think freakin' is a Tagalog term but in my Brooklyn head freakin'  is always implied.

In the event that you don't speak several Austronesian languages like I do, here is a Hawaiian and Tagalog glossary to assist you with the remainder of my review.

Mahalo, GiGi-Thank you GiGi!
Ahui hou kakou-Until We Meet Again
Pupule-Crazy
Wiki Wiki-Fast, speedy, hurry
Kaina Yaan, GiGi- Eat that, GiGi
Pagluto-Cook
Sarap-Delicious
Bwiset GiGi- Annoying, GiGi

Tropical Traditions is a very dependable company. My Tropical Traditions Gold Label Standard virgin coconut oil was delivered over night, or at least I think it was over night. That was many moons ago. My coconut oil has been gracing my shelf for close to three weeks now. Trust me "TT" is reliable. 
I better wiki wiki my pupule ass and write this overdue review.

The Tropical Traditions bottle is gorgeous. It has a black and gold label and the coconut oil appears crystallized when solidified. Coconut oil can be used as a solid to replace Earth Balance or margarine or it can be melted and used to replace oil in a recipe. I could wax poetic on the aesthetic qualities of the Tropical Traditions jar but you cannot kaina yaan glass. It is not so sarap.

Tropical Traditions Organic Coconut Cream Concentrate - 1-Quart (32 oz)

Coconut oil can also be used in smoothies and added to coffee or hot cocoa. It makes delicious pie crusts as well. It's high in antioxidants and is an auto immune builder.
I decided to give the coconut oil a go and try it in my vegan chocolate chip cookies. Before whipping up a batch I had to stick my nose in the jar and get a whiff, (which could have been dangerous given the size of my nose). Some people actually eat Coconut cream from a spoon. It smells like paradise, or very much like a coconut moisturizer I once slathered on. My olfactory gives it a thumbs up. My  nose was quite pleased with the size of the mouth of the jar.

Chocolate Chip Cookies and Sans Chip Cookies (about 2.5 dozen)
2 1/4 C unbleached flour
1tsp baking soda
1 C Tropical Traditions Gold Label Standard Virgin Coconut Oil
3/4 C vegan sugar
3/4 C brown sugar
1.5 tsp non-alcoholic vanilla
1T Ener G Foods Egg Replacer Ener G Foods - Egg Replacer - 1(16 Oz.)
1/4 C water
1 Cup vegan chocolate chips

Preheat the oven to 375 degrees. Combine flour and baking soda in small bowl. In another mixing bowl beat coconut oil, both sugars and vanilla. In a very small bowl whisk egg replacer with water until well combined. Beat 1/2 the egg replacer concoction into coconut batter, add remaining egg replacer and mix again. Add the flour and mix again.
Oh c'mon it's not that much mixing. The good people of the Philippines made the coconut oil you're using by hand, so don't complain!
Stop the machine and scrape down the sides and mix well.
Now taste the batter. Awesome, right? Isn't it like one of the best doughs you've ever tasted?
Go ahead and make half a batch without the chocolate chips. Drop by teaspoonfuls (I use an ice cream scoop).
Now fold the chocolate chips into the remaining batter. Drop by teaspoonfuls on to another ungreased cookie sheet. Bake about 11-14 minutes. Cool 5 minutes. Remove cookies to cooling rack. Enjoy with frosty cold soy or rice milk.

I can't wait to try Tropical Traditions coconut oil in my savories. Please visit their fascinating  and informative website where you can find more scrumptuous recipes at :
http://www.tropicaltraditons.com/

Ahui hou kakaou,
GiGi