I bought my first jar of coconut butter at the local farmers market over the weekend and I’m totally hooked! I’ve been obsessed with coconut oil for years now and have almost stopped using olive oil altogether for cooking as it actually goes rancid in high heat, yikes! The flavor of coconut butter is slightly sweeter than coconut oil and it has a really nice, buttery consistency. Another thing I didn’t realize is that that coconut is a nut a tree and a seed. Therefore, it could be considered a nut butter but people with nut allergies rarely react negatively as they would with peanut or almond butters.

So how is Coconut butter made? Basically, it’s pure coconut flesh placed into a really strong food processor or blender and pureed into a thick and creamy consistency. The benefits are pretty awesome too! Coconut butter is low on the glycemic index due to its high fiber content,  high in protein and a good healthy portion of fat. Coconut also contains lauric acid, which has antiviral, antibacterial and immune boosting properties. According to pediatricians, Lauric acid is one of the predominant fats in human breast milk and when fed to babies will help them build up natural immunities. So basically, it’s the bomb!

While I could eat this stuff right off of a spoon, I decided to check out some other alternative ways to nom it up. Here are five:

  1. Use in place of flour or butter for baking.
  2. Add to Oatmeal to up your filling fats and a touch of sweetness.
  3. Spread it! On a brown rice cake, sprouted bread or a tortilla.
  4. Use it in a curry.
  5. Add to a smoothie.

 Here are a few yummy recipes to try out from some healthy foodies:

Coconut Butter Pancakes by Holistically Engineered 

Paleo Coconut Butter Balls Dipped In Dark Chocolate by Paleo Living Magazine

Coconut Curry Sauce by GirlsGoneStrong

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