It is rich in medium chain Triglycerides (MCTs), an excellent source of energy. Virgin Coconut Butter doesn’t raise cholesterol levels and is safe for cooking, as it is heat-stable.

Use Virgin Coconut Butter instead of butter or margarine. Try it in biscuits, cakes, muffins and pie-crusts or add it to pancake batter. Excellent straight from the spoon.

Coconut oil is predominantly made up of medium-chain triglycerides (MCTs). MCTs are converted into energy and do not store as fat. They enable the body to metabolise fat efficiently. Coconut oil contains beneficial lauric acid, which may be of particular benefit for immune-suppressed people. Because coconut oil is more heat stable than other plant based oils, it does not create trans fatty acids when cooked at higher temperatures.

Coconut oil is one of nature's most misunderstood foods. The same heat stable properties of natural saturation that make it the ideal cooking oil are also the source of much of the misinformation about coconut oil. One of the important points to be made is that not all saturated fats are alike. This non-hydrogenated naturally saturated oil does not contain trans-fatty acids.

Usage:
Use instead of cooking oils, butter or margarine. Or try in biscuits, cakes, muffins, pie-crusts or pancake batter.