coconut oil

As a chef, I'm always on the hunt for hot new products to experiment with in the kitchen; as a culinary educator I'm always eager to share my discoveries. My passion for whole foods runs deep, and I endeavor to show people how to harness the power of real food for everlasting health and vitality. So when I discovered coconut manna, I knew I couldn't keep it to myself.



You see, all coconut products are nutritional powerhouses; they're antibacterial, antifungal and antimicrobial, being able to clean our bodies from the inside out, and coconut oil has always been the longstanding favorite. The accolades are well deserved, yes, but there's a new kid on the block: coconut manna, also known as coconut butter.



Coconut oil is created by pressing the coconut meat and extracting the oil, therefore separating the fiber from the oil. Manna, on the other hand, is made by blending the meat of the coconut until a smooth, velvety texture is achieved. 

In recent years we've come to understand that the medium-chain fatty acids in coconut oil are beneficial to the body; they're easier to metabolize, don't become excess weight as readily as other fat, and are said to have positive effects in the treatment of some cancers and in keeping our immunity strong. When all the aforementioned health benefits associated with coconut oil are combined with the benefits of consuming a diet rich in fiber, we now have another amazing coconut product to add to our whole foods pantry.


While coconut oil hardens at room temperature, coconut manna retains a malleable texture. Due to its thickness, coconut manna is perfect for thickening soups and sauces, but unlike coconut oil, manna won’t leave your soup or sauce greasy.

You can find coconut manna at most organic grocery stores; however, for the DIYer in all of us, we can very easily make it ourselves!

Ingredients:

• 1 cup unsweetened, organic coconut flakes

• 1 cup warm water (optional)

• High powered blender such as a Vitamix or a food processor



Directions:

Soak the coconut in the warm water for 15 minutes; this is to soften the membranes, however, this step can be skipped if you are using a Vitamix, but highly recommended for those using a food processor.



Drain, and discard water.



Blend. If you're using a Vitamix, use the stamper while blending on HIGH for 2-4 minutes; for the food processor, you'll blend for approximately 10-12 minutes. For both methods, halfway through, use a spatula to scrape down the sides. This ensures that all the coconut gets incorporated. You'll know it is finished when it looks smooth, like white butter.

 Store in an airtight container in the fridge for up to three weeks.