Coconut Q & A

by HEAB on March 11, 2010

Morning. Guess what time it is? 4:30 AM, and I’m wide awake. I woke up over an hour ago, and my mind has been racing ever since. Usually, I can shut down and go right back to sleep, but not today. Too much to think about, and I’m still congested and not feeling that great. Not a good combo. It’s going to be a long day, but perhaps I can squeeze in a nap later.

I had a post in mind for today, but after receiving so many questions about the homemade coconut butter, I thought I’d write a coconut butter Q & A post, and I hope all of you find this helpful.

Question: Can you make coconut butter in a Vita-Mix?

Answer: Yes, The Fitnessista did, and you can read about it here. Personally, I prefer my food processor since I can make bigger batches at once, and clean-up is much easier.

Question: Should I store my coconut butter in the fridge?

Answer: No, according to the Artisana jar, refrigeration for coconut butter is NOT recommended.

Question: Should I heat up the entire jar at once or just heat up individual servings?

Answer: It’s up to you. I usually just set the jar in a warm place for a few minutes. It softens up enough for me to scoop out a few spoonfuls, but rarely melts the entire jar.

Question: What are the health benefits of coconut?

Answer: Coconut contains a vegetarian source of saturated fat consisting of medium fat chain fatty acids (MFCAs). In the past, MFCA’s have been recognized for their anti-viral and anti-microbial properties. The body uses them as energy instead of storing them as fat. Cultures around the world that consume coconut on a regular basis have a lower incidence of heart disease than Americans. MCFA’s promote weight maintenance without raising cholesterol levels and have been shown to posses anti-inflammatory properties. My advice: Don’t fear the coconut! Embrace it my friends. For more information on the nutritional benefits of coconut, check out this post by The Health Nut and this post over at Mark’s Daily Apple.

Question: How do I make homemade coconut butter more smooth like Artisana’s?

Answer: This tip comes from Mae, my favorite peanut butter guru. According to Mae:

A secret from the peanut butter industry: small, sharp, quick blades=smooth peanut butter [or coconut butter], bigger food pro type blades=grainier peanut butter… And my special trick: process in food processor until it becomes a butter, then in the blender for 5 more minutes. Cool, thanks Mae. I can’t wait to try this!

Question: Will you please share your favorite uses for coconut butter?

Answer: Why yes, I will. :)

You can use it as an oat topping…


It makes a yummy coconut drizzle for sweet potato fries or roasted winter squash:


And of course, I love it on pancakes….


As well as pancake roll-ups


It’s great melted in some kabocha squash soup

Coconut butter tastes wonderful in grilled chicken spinach wraps

Some people like to use it to frost cupcakes…. :)


I like to use it to frost cinnamon raisin toast…

Truly, the possibilities are endless. Basically, just use coconut butter anywhere you would normally use any other nut butter. It adds a lovely coconutty bite to any smoothie, and makes a great topping for so many dishes. Next up, I think I want to try it on a chocolate turd. 😉 OK, 6 AM. Time to start my day. Hope you have a good one my friends!
What about you? Favorite uses for coconut butter?