I’ll admit, growing up, I wasn’t a huge coconut fan. This is probably due to the fact that my only exposure to it was in the sugary-flaky form. Fast-forward 2 decades, and suddenly it’s among my favorite tastes. Really, it’s the exaggerated, over-sugared version of fruits that I don’t like. Just like I despised cherry-flavored candy as a kid, I would have gladly eaten a bucket of fresh cherries. This recipe uses coconut in it’s unadulterated state – as both a butter and flakes – and makes it special!
Coconut butter: is rich in bacteria-killing, immunity-boosting lauric acid. It is one of the closest food in the world to breast milk. Coconut butter contributes to staving off candida (yeast overgrowth). Because it is a medium-chain fatty acid, it is burned for energy rather than fat storage and helps to stimulate the metabolism.