Organic Virgin Coconut Butter
Virgin Coconut Butter has all the benefits of the non-virgin butter, but retains the full flavour and aroma of coconut. It is
rich in medium chain triglycerides (MCTs), an excellent source of energy and useful as part of a weight management programme. Virgin coconut butter doesn’t raise cholesterol levels and is safe for cooking as it is heat-stable. Tastes great straight from the spoon.
Unlike vegetable oils, Coconut butter is one of the safest and healthiest cooking oils, because it is heat-stable and does not create toxic trans-fats when heated. It is perfect for baking, stir-frying, roasting and sauté cooking and gives food a delicious delicate coconut taste. When used straight from the fridge, it’s a great alternative to butter and margarine for spreading on bread, toast and crackers. Virgin Coconut butter even tastes great straight from the spoon. Coconut oil is rich in medium chain triglycerides (MCTs), which are easily digestible, as they do not need bile to break down. MCTs are an excellent source of energy and can even be used as part of weight management programme – dieters and athletes prefer coconut oil for this reason. MCTs are made of lauric, caprylic, capric and caproic acids. Coconut butter contains 41-56% lauric acid, known also to possess antimicrobial properties, and 3-15% caprylic acid, known also to contain anti-fungal properties. Coconut butter contains myristic acid, used in metabolism for the stabilisation of cell protein. It also contains the Omega 6 essential fatty acid linoleic and the Omega 9 Omega acid oleic acid.
Lauric acid 6705mg, myristic acid 2580mg, monounsaturates 720mg, polyunsaturates 165mg, linoleic acid 165mg
Use instead of cooking oils, butter or margarine. Or try in biscuits, cakes, muffins, pie-crusts or pancake batter. Use instead of butter or margarine. Or try in biscuits, cakes, muffins, pie-crusts or
No added sugar, salt, soya, wheat, yeast, gluten, maize/corn, lactose, dairy products, artificial preservatives, colours or flavourings.
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