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Kokotí Soy & Coconut Candle
Kokotí Soy & Coconut Candle

Kokotí Soy & Coconut Candle

Vendor
Catherine & Co
Regular price
$27.00
Sale price
$27.00

5 in stock

Quantity must be 1 or more

KokotÍ is the Lingala word for "coconut."

Although originally cultivated in Southwest Asia and Melanesia, coconuts quickly became a staple in African cuisine, hair care, skin care, and decor after their introduction to East Africa by European travelers in the early 17th century.

This candle has a fruity and creamy accent and a layer of sugared vanilla and amber for a subtly sweet treat.

Fragrance notes: sea salt, coconut, vanilla sugar, caramel, monk fruit, brown sugar and amber

Please note: All products are natural and made by hand. Variations may appear and are normal

  • Natural blend of coconut wax and soy wax
  • Wood wick
  • Approximately 40 hours of burn time
  • Small batch hand-poured in Toronto, ON
  • Petroleum-free
  • Phthalate-free fragrance oils

Candle Care Tips:

  • Let all of the wax melt evenly across to reach the edge of the jar—allow the candle to burn for 3-4 hours. This helps to insure that the candle does not “tunnel” by leaving access, unused wax on the sides of the glass. Your candle will last much longer this way.
  • Never burn candles on or near anything that might catch fire or leave a burning candle unattended.
  • Wood wicks should maintain a wick length of 1/4 of an inch above the wax to aid the candle in catching and maintaining a proper flame. You can maintain the wick by gently breaking off burnt edges with a wick trimmer or a pair of sharp scissors.
  • A candle with a flame that is too high will burn too hot and may become dangerous if left unattended.
  • Never extinguish a candle with water.
  • Move your candle from windows, doors, air conditioners, and fans to prevent the candle from smoking (and to prevent from smoke inhalation) 
  • Staying away from short burn times will prevent your candle from tunnelling
  • Candles should not be burned for more than 4 hours at any given time.

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