First, the informational video!
From Solid To Liquid
The texture of coconut butter is highly dependent on temperature of the room. In the summer it’s like a melting bowl of ice cream; in the winter it’s hard as wax. To make it useable, just heat it a bit. I used to microwave it, but since we don’t have one, I just put the whole jar in simmering water for a bit (this is probably a much better method anyways..)
As it heats, give it a stir and try to incorporate the oils back into the meat (much like you would a natural peanut butter)
I had a drippy liquid after about 5 minutes. This is fabulous on a smoothie in a bowl as “magic shell” because the cold smoothie makes it harden again and clump together.
The Magic Shell Effect
A Coconut Butter magic shell demonstration. Heat the coconut butter ONCE to make it liquidy at room temp (meaning, I did this a few days ago in a pot of hot water and it’s still liquidy). Drizzle the liquid onto the freezing cold smoothie. Watch it harden.
![image_thumb[3]](https://www.katheats.com/wp-content/uploads/2010/11/image_thumb3_thumb.png "image_thumb[3]")
Hard as a rock!
See the magic shell smoothie effect here:
Or drizzle onto hot oats like here:
Squash + Sweet Potato Application
The Squash Effect! And here!
[Just drizzle over squash or potatoes after cooking!]
Where to buy?
Whole Foods-type stores, or order at OpenSky:
