Coconut butter is a tasty, healthy, naturally saturated vegetable product. Coconut butter is very stable, making it ideal for sauté cooking and baking. This certified organic oil is unhydrogenated, unrefined, contains no trans fatty acids and no solvents.  

Unhydrogenated coconut oil contains “good” fat - 50% Lauric Acid. It is made up mostly of medium chain fatty acids, which the body metabolizes efficiently and converts into energy, rather than storing as fat. Coconut oil does not elevate your “bad” cholesterol level (LDL), and is slightly lower in calories than most vegetable oils.

According to Dr. Patricia Kane, an expert in the fatty acid metabolism of autistic children, the majority of autistic children do not properly metabolize fats and oils.  Hydrogenated oils (oils thickened with nickel) are especially toxic as they have long-chain molecules that are not broken down properly by autistic children. Hydrogenated oils may be yet another source of heavy metal toxicity for these children.  

Coconut butter is the same as coconut oil.  Its melting point is 78 degrees Fahrenheit.  When it is solid, it is referred to as coconut butter and when it is melted it is referred to as coconut oil.  It is used widely on tropical island countries, such as the Philippines and Fiji as a primary cooking oil.

I use coconut butter as a healthful substitute for shortening and butter in baking recipes, for frying up pancakes and to sauté potatoes.  It is not a substitute for butter or margarine as a spread on toast or crackers, but is excellent for  cooking. 

Store in cool place after opening.

Ingredients: organic, unrefined coconut butter

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