Paleo Diet and Paleolithic Diet Questions & Answers

Question

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1

I'm reading a lot of folks talk about eating a tablespoon of coconut oil here and there throughout the day to keep them going. I can't get myself to do that, the taste and texture don't work for me in that way.

Coconut BUTTER, on the other hand, is a different story. I haven't seen a lot of talk on here about coconut butter so I'm hoping there's no harm done in asking a few Qs about it.

Coconut butter is like coconut oil but it also contains some of the coconut meat itself. Ingredients (in Artisana brand): "100% organic raw coconut." Nutrition facts per 2 Tbsp: 153 fat cals (17g fat), 2g protein, 7g carbs, 5g of which is dietary fiber. So 2g net carbs.

Seems like one could practically live off the stuff. When I first got this jar, the consistency was a tiny bit closer to coconut oil -- translucent -- and the taste was a little closer to coconut oil. I noticed that close to the top of the jar there were some whiter areas that tasted a lot sweeter, and then the fresh stuff was less sweet.

A couple of weeks later I went back into the jar and the whole thing was now whiter and sweeter. I ate several tablespoons throughout the day yesterday and it felt like I was eating dessert. I couldn't believe that what I was eating was only 2g net carbs and 17g good fats. This stuff is just too good to be true, there must be a catch.

Here are my questions:

Is it possible/probable that in those 2 weeks the coconut butter oxidized and now has a lot more sugar (net carbs) than displayed on the label?
Is it erroneous for me to count only the 2g of net carbs in thinking about how low-carb this substance is? I haven't gotten my mind around soluble vs. insoluble fiber enough yet to know which one would be in coconut butter and whether that makes a difference in counting carbs here (2g versus 7g).
Anyone else eat a lot of coconut butter and/or have other things to share about it? I can't quite figure out why so many people would be gaga for snacking on plain coconut oil (blech, to me) and not many talking about its more delicious cousin coconut butter.

flag	asked Jul 23 2011 at 18:02 Pale-O-Girl 1,290●3●16

FED at LiveCaveman.com · Accepted Answer · 2011-07-23 19:16:04Z UTC

To answer question one, I don't think that your coconut butter is "oxidizing". The fat in coconut is mostly saturated, so as long as you aren't burning the crap out of it, it is stable for quite a long time. However, coconut butter can separate out into layers if it melts and re-solidifies. You are probably seeing "whiter" areas that are more concentrated coconut meal with a higher percentage of carbohydrate as well as the translucent areas that are primarily fat (i.e. coconut oil) and therefore less sweet. If you buy it again, you can warm up the entire jar (sitting it outside in the sun will probably do the trick, although I use a warm water bath over the stove) and stir it up to create a more homogenous mixture.

I agree with the previous posts comments regarding the type of carbohydrate that is in coconut. It likely that it is primarily insoluble fiber because you can chew and chew and chew coconut and it doesn't dissolve, it just breaks down into smaller pieces. The reason being that the enzyme amylase in our saliva would dissolve soluble fiber (think apples and bananas) as well as starches (like bread, rice, or potatoes) easily.

I do enjoy coconut butter, but primarily use it to make paleo friendly treats/desserts. My go-to coconut product is coconut oil or straight up coconut flakes. I rarely eat coconut oil (or flakes for that matter) plain (see the thread "Eating Raw Coconut Oil for energy") as I usually doctor them up with other ingredients.

Here are some pics/examples of coconut butter recipes...

Coconut butter with instant expresso (aka Coco-Mocho Bark)

alt text (full recipe here)

Bacon dipped in coconut butter (aka Coconut Butter Bacon Chips)

alt text ( full recipe here )]5

Chicken breast slathered in unsweetened chocolate and coconut butter (aka Holy Moley)

alt text (full recipe here)

Phoenix · Answer 2 · 2011-07-23 18:47:54Z UTC

I'm a huge fan of "whole" coconut products - coconut butter, coconut flakes, creamed coconut, and of course fresh coconut flesh. They're super nutritious and I treat them like a real food, unlike coconut oil, which I use as a cooking oil. My lunch usually consists of a big salad and a generous serving of coconut flesh or coconut butter. I don't think I could live without coconut, nut of the gods (uh, that sounded weird). ;)

I don't think oxidation would create more sugar. It probably has something to do with the carb part of the coconut getting mixed in better after a couple of weeks.
Coconut fiber is mostly insoluble. Yes, you're right in thinking coconut butter is low-carb. Watch out for coconut butters with added sugar though.
See my opening paragraph.

GHarkness · Answer 3 · 2011-07-24 10:34:38Z UTC

I have been making my own coconut butter for some time. Instead of using coconut flakes, go to an Indian grocery and buy coconut powder. The bag I buy is only labeled generically - no brand name. It's much less expensive than anything you will get at WF or other specialty grocery store, and there is nothing in it but coconut. I paid $10 for a 2-pound bag of coconut powder, which will make the equivalent of 6-7 16-oz jars of the $15.00 stuff. In addition, a good bit of the hard work is already done for you, because it is already finely ground. All that's left is to do the final grind that releases the oil from the powder.

I use my Vitamix to grind it. I add nothing - no oil, no salt, certainly no sweetener....just the coconut powder, and it's absolutely wonderful (but it takes a bit of patience to get it all incorporated and liquefied). The Vitmaix will heat it for you, which helps in releasing the oil. If you have a food processor it will work as well, but might take a bit more patience. It is, in addition, much smoother than the "Let's Do" brand, which is IMO somewhat gritty. It's much more like the Tropical Traditions brand, which is my favorite -and most expensive - brand of coconut butter. It lasts a long time in the cabinet, unrefrigerated, if you can make it last that long :-)

Don't know where you live, but here in Texas, even with the A/C on, most coconut products are liquid in my house this time of year. This makes it the ideal time to work with them. In the winter, I have to take the additional step of warming them all up.

Todd · Answer 4 · 2011-07-23 18:09:39Z UTC

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I eat a jar every few days. I absolutely love it.

answered Jul 23 2011 at 18:09

Todd
5,837●1●11●39

2

That is my problem with coconut butter. Its so delicious that I wipe it out quickly, potentially leading to financial issues. It's the crack of the coconut world. – Karen Jul 23 2011 at 19:11

No doubt . – Todd Jul 23 2011 at 20:18

Wow, that's serious consumption. Each jar is ~3000kcal.... great survival food, IMO. – misstenacity Oct 3 at 18:33

Liz · Answer 5 · 2011-07-23 18:51:43Z UTC

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I love coconut butter, but it is very difficult to find. Personally, I would buy it more often (and it would probably be talked about more) if it were more readily available and a bit less expensive. The only brand I have tried or have seen it in is the Artisana (the brand you mentioned), and around here it is about $15 a jar. Once I get a jar, it is gone in a few days! It is just too good.

answered Jul 23 2011 at 18:51

Liz
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You can get it on amazon (along with a lot of other coconut stuff) for very good prices. – Andrea S. Jul 23 2011 at 19:16

checkout tropical tradition's website...they carry great coconut products. if you like them on fb then you can get notice of "2 for 1 specials" which makes it very affordable. – Karin Jul 23 2011 at 23:51

Thanks for the advice! – Liz Jul 24 2011 at 6:29

I just bought my second jar of Artisana coconut butter at WF for $9.99. I noticed this was the only brand of coconut butter, any quality, available in the entire store. I think there's an opportunity here for someone to make some money bringing high-quality coconut butter to the masses. Although there are tons of great uses for coconut oil, there are also a good dozen suppliers of it at WF so that market is pretty much saturated no pun intended. – Pale-O-Girl Jul 25 2011 at 17:50

halii · Answer 6 · 2011-07-23 20:51:22Z UTC

I love coconut butter. It is possible to make homemade coconut butter - http://www.theclothesmakethegirl.com/2011/02/22/homemade-coconut-butter-f-yeah/ (I did this without adding anything at all, only the shredded coconut)

Note that the homemade coconut butter consistency is grittier than the artisana or nutiva - I'm guessing that the artisana brand is made from non-dried coconut meat and/or has a more thorough blending process.

Regardless, it is significantly less expensive (~.5 lb of organic shredded coconut made ~12oz of butter - I think that was about $1.50 from the WF bulk bins). So if you're using it in cooking (or just like the gritter texture) it may be a decent substitute. Certainly cheaper!

(I think I'll still stick with artisana for eating from the jar, though!)

Enjoy!

San Diego Dude · Answer 7 · 2011-11-02 04:38:19Z UTC

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Love this stuff! Too bad it's almost $11 a jar; I make home made protien bars with this stuff when I mix a little whey protien with the melted coconut and almond butter and a few other things!

The only thing that I can think that is wrong with coconut butter is the outstanding price!

edited Nov 2 2011 at 4:38

answered Oct 28 2011 at 4:35

San Diego Dude
1,783●5●16

I get Lets Do Organic--around $2.50 for 7 oz, they call it "Creamed Coconut". Once I open a package (it's a brick you have to warm and knead) I pour it into ice cube trays (mine are fish-shaped) so I have single servings. – Janknitz Mar 19 at 4:12

Jonas · Answer 8 · 2011-11-02 18:46:25Z UTC

Coconut Butter is the only thing no one should feel guilty upon binging on it. Cashew butter, almond butter, ok, those can be a bit tricky if you abuse them (I've ate half of 1lb jars more than once but hey...).

CB on the other hand is just... healthy: tasty, fibrous and the benefitial fats from coconut.

So for all coconut butter fans:

high five

Katie · Answer 9 · 2013-03-18 23:30:32Z UTC

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I LOVE Artisana coconut butter but wait for it - here in New Zealand (we import it from the US) it's $30 a jar!! Have you tried the cacao bliss the same guys make? To die for!!

answered Mar 18 at 23:30

Katie
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anon · Answer 10 · 2011-10-28 03:54:49Z UTC

-4

It's great for blood type As but not Os. Miranda Kerr, VS Model, is an A who swears by coconut oil. I'm an O and it gives me a bad headache. Don't just passively take in everything you read, refine.

answered Oct 28 2011 at 3:54

anon
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Blood types? Really? – jarblemagno Nov 2 2011 at 18:18

lololololololol – Kasra May 2 2012 at 18:33

I'm type O and I LOVE coconut butter. No headache. Perhaps YOU shouldn't take everything YOU read for the truth! – Janknitz Mar 19 at 4:13

Coconut butter — what’s the catch?

10 Answers