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You’re Toast

September 22, 2015
Is there anything that coconut can't do?

Dear Avocado Toast,

You’re delicious, but you’re making us feel like we’re living in a wellness version of Groundhog Day. Every morning we see your green self on Instagram, on the menu when we brunch and on our own kitchen counters when we are desperate for a quick snack.

But there’s a new challenger to your throne: coconut butter toast.

While coconut oil is made by extracting oil from the coconut’s flesh, coconut butter (also called coconut manna) is made by blending the entire white meat of the coconut (think almond oil vs. almond butter). This results in a creamier paste-like product, with more fiber than coconut oil.

Like an avocado, coconut butter is packed with nourishing fats and has a satisfyingly rich flavor.

Keep your steadfast coconut oil handy for baking or frying sunny-side up eggs, but add a jar of coconut butter to your pantry for blending into smoothies, eating by the spoonful and, of course, for spreading on warm toast with a sprinkle of hemp seeds or coconut flakes on top. Below, three ways to (coconut) butter up:

Nikki’s: This company blends organic coconut butters with fun flavors like mint chocolate chip, dark chocolate fudge and vanilla cake batter ($13 for 12 oz.). We’d be happy to substitute them for frosting the next time we bake. Other high-quality nationally available brands include Artisana, Tropical Traditions, Nutiva and Philosophie.

Eating Evolved: For a treat, grab a pack of these 72% dark chocolate cups ($3) filled with organic coconut butter and sweetened with organic coconut sugar.

DIY: With a little patience and a food processor or heavy-duty blender, you can make your own coconut butter. Add 2 cups of unsweetened coconut flakes with 2 tablespoons of coconut oil to your food processor and blend for about 10 minutes or until a smooth paste forms. Take care to not overheat the machine and scrape down the sides with a spatula to combine.

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