Unrefined virgin coconut oil is made from fresh mature coconuts and captures in the freshness and nutrients of the fruit. 

Refined coconut oil is made from copra
(old dried pieces of coconut) that
needs to go through a manufacturing process including bleaching and
deodorizing in order to make it suitable and palatable for human consumption.
 
Refined odourless coconut oil has no taste and nutrient value except for the remaining fatty acids.

Although often misused in marketing and labelling, there is a definite difference between virgin and extra virgin coconut oil.
 
There is no heat applied in the extraction process of extra virgin coconut oil and is done by a centrifuging process.

Low heat is applied during the extraction of virgin coconut oil by the expeller pressing process.

Unrefined virgin coconut oil is processed in two ways:

1. Centrifuge 
2. Expeller pressed (also referred to as cold-pressed) 

As the name suggests, centrifuge is the process of spinning the shredded coconuts to separate the oil from the coconut.

This process yields less oil than other processes so results in a more expensive product. The oil derived through the centrifuge process has a sweeter taste due to the fact that the coconut is not dried before processing.
 
Expeller pressed coconuts are shredded and dehydrated at various temperatures before pressing; the higher the temperature the stronger the coconut flavour.

The dehydrated coconut is then pressed to extract the oil.
To be classed as virgin oil, the temperatures applied must be at a low heat.

Coconut butter is a semi-solid unsweetened paste made from grounded dehydrated coconut flakes.

Coconut butter is also known as creamed coconut and not to be confused with coconut cream, which is the thicker and richer form of coconut milk.

In colder temperatures, coconut butter becomes hard and needs to be cut
into smaller pieces or melted before use.

Kapruka’s creamed coconut comes in easy-to- use sachets.