Iâ€™ll admit, growing up, I wasnâ€™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 itâ€™s among my favorite tastes. Really, itâ€™s the exaggerated, over-sugared version of fruits that I donâ€™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 itâ€™s unadulterated state â€“ as both a butter and flakes â€“ 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.