What’s the difference between coconut oil and coconut butter?

Although coconut oil and coconut butter come from the same source, they are two different products with important differences!

Coconut oil: is cold-pressed oil from the coconut meat. It’s shelf-stable that’s solid at room temperature and clear when heated. It has a high smoke point making it a great oil to cook with.

Coconut butter: is the meat or flesh of the coconut, pureed into a paste or butter. This means it’s nutrient profile is higher then just the oil. When you eat coconut butter you’re getting protein, additional vitamins and minerals and fibre. It has a thick, creamy texture. Coconut butter is not intended to cook with as it will burn quite easily.. think of it as the peanut butter of the tropics.

Both coconut butter and coconut oil have the same general health benefits. They are both full of medium chain triglycerides, which are immediately burned for energy, rather than stored, boost your metabolism and keeps you feel satiated. Coconut also contains fatty acids, calcium, iron, zinc, vitamin E, and vitamin K, lauric acid which helps with immunity. It’s also loaded with caprylic acid, which is anti-bacterial, anti-fungal, anti-viral, and commonly used to treat Candida and yeast problems. A spoonful of coconut oil swished around in your mouth for a few minutes then spit out is called oil pulling and is a great way to clean your mouth of bacteria or thrush (Candida).

 

Other uses: coconut oil makes a fantastic moisturizer after a shower or dry brushing (add in some essential oils for some added benefits), you can also use it to season your cast iron pans and wood cutting boards, use topically for cuts, scraps and burns, or drizzle some on your next batch of homemade popcorn 🍿

You can find both coconut oil and coconut butter at health food stores, speciality markets, and large grocery stores.
What’s your favorite way to use coconut oil or coconut butter?

Healthy Comforts – A collection of over 150 recipes that are free from gluten, dairy, grains, soy and refined sugar. By Lena Ferrara, C.I. and Melinda Rapallo-Ferrara, MEd.

Subscribe Now