Organic Coconut Butter

Coconut butter is commonly (but mistakenly) considered to be coconut oil in it's solid, cooled natural state. While cool coconut oil looks like butter, and even acts like it, coconut butter is something more...

 

True coconut butter, also known commonly as coconut concentrate, is more like coconut milk in a creamy, buttery state... but with all the dietary fibre... a real plus. Canned coconut milk has that fibre strained out, along with being processed further. Our coconut butter is high in natural saturated fat (around 90%), which is a VERY good thing... regardless of what some doctors might think and say.

 

Along with it's valuable saturated fat content, coconut butter also conains several medium-chain fatty acids, including lauric acid, which makes up 50% of the total fatty acids. Others include myristic acid, palmitic acid, and caprylic acid... but lauric acid is valued above these.

Why is this important? Well these essential acids have been used for years in intravenous nutrient mixtures given to bedridden patients. These pure, natural substances require no effort from your body to digest and are processed immediately through the small intestine, then are sped to the liver to be used as fuel.

Coconut butter (and organic virgin coconut oil) is also a natural antibacterial, antiviral and antifungal food. These valuable properties have been known for years, but have been buried under anti-coconut propaganda by marketing lobbyists such as the U.S. Soybean Council, among others. Enlightened health practitioners are finally starting to be heard above the din, enabling us to bring you this amazing food.

Because of it's 90% fat content, coconut butter, and coconut oil, is among the most stable of all oils. In its solid form under normal conditions (below 80 degrees F), it has a shelf life of 2-3 years without spoiling or turning "rancid". It melts at around 80 degrees F and turns quite clear.

 

To use in cooking, simply substitute coconut butter or organic virgin coconut oil for dairy butter, margarine (yuck!), or most any other oil. Asian and Indian cultures have used it as the basis for many curries and similar dishes for centuries. You owe it to yourself to try some too :)

 

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