Coconut oil is one of the most recent food trends to take the market by storm.

In 2009 people started whispering about the potential health benefits of tropical oils. Then they started to really want them. And now you can find coconut oil and palm oil just about anywhere.

But back in 2000, in a small community in the Philippines, a husband and wife worked together to make coconut oil the traditional way.

The founders of Tropical Traditions, Brian and Marianita Shilhavy, believe that the coconut oil is best when produced the way of the generations before them.

According to their website the process goes something like this…

“Grate the fresh coconut meat to extract the coconut milk…

Move the coconut milk to a covered container. Allow the coconut milk to sit for 24 hours…

After about 24 hours, the oil naturally separates from the water producing a crystal clear oil that retains the full scent and taste of coconuts.”

I have been a fan of Tropical Traditions for a few years.

In 2010 I jumped on the coconut oil bandwagon, and after doing a little research found TropicalTraditions.com. I read about their product and ordered a quart of their certified organic virgin coconut oil.

I was instantly hooked on the light coconut flavor and scent of the oil. I started using it for everything kitchen and skin care related.

So a few weeks ago when they offered to send me a quart of their certified organic gold label virgin coconut oil I was delighted!

For some reason I had never ordered their gold label before and I was eager to try it.

After looking through some of the different recipes on their website I found a Mounds like candy bar recipe that sounded good. I switched up the recipe a bit with the graham cracker crumbs & chocolate layer.

The Gold Label Virgin coconut oil was amazing. It was a bit more buttery in texture and had just a hint more coconut flavor. I highly recommend this one over their other oils, if you can afford it. If not their green label also wonderful!

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