Marks Daily Apple Forum » Primal Blueprint Recipes

Coconut Products

(27 posts) (10 voices)
  • Started 6 months ago by Sir Grandma
  • Latest reply from PrimalGoddess

  1. Sir Grandma
    Member

    There are so many different products. It can get confusing, but I found this Glossary.

    http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/glossary/glossary.aspx?type=0&id=104

    enjoy

    Posted 6 months ago #

  2. OnTheBayou
    Member

    Unfortunately, while the list makes perfect sense, it is out of sync with the marketplace. That Tropical Traditions Coconut Cream should be called Creamed Coconut per this list.

    "And so it goes." Kurt Vonnegut

    Posted 6 months ago #

  3. FlyNavyWife
    Member

    and it doesn't seem to have coconut oil or coconut butter...

    Posted 6 months ago #

  4. Sir Grandma
    Member

    oh! there you go again, what the heck is coconut butter? is it different from coconut oil?

    OTB, I think you are correct. Tropical Traditions Coconut Cream Concentrate is the same as creamed coconut.

    Posted 6 months ago #

  6. Sir Grandma
    Member

    so it is the same as oil.

    Posted 6 months ago #

  7. OnTheBayou
    Member

    My oil in the cupboard is liquid in the summertime, solid in the winter.

    So why isn't lard "pig oil" when it gets warmed up?

    Posted 6 months ago #

  8. Katt
    Member

    I would imagine that it is. Just no one wants to call it that? LOL.

    Posted 6 months ago #

  9. FlyNavyWife
    Member

    I have read that coconut oil and coconut butter are the same, but then there's a company that sells them both... oil and butter... so maybe they're different?

    Posted 6 months ago #

  11. paleo_piper
    Member

    Coconut butter is thicker, like a nut butter made from coconuts. My VCO gets soft and liquidy in the summer (right now), but my coconut butter is still thick.

    Posted 6 months ago #

  12. OnTheBayou
    Member

    Piper, it's been hydrogenated!!!! Jus' kidding......

    But coconut oil melts at 76 degrees F no matter what a vendor calls it. Seriously, w/o hydrogenation, it can't stay thick. If your "butter" is what we are seeing here as "creamed coconut" I guess it's possible because CC also includes the "meat." It would not melt, ever, and like flour in gravy, probably emulsify it, in effect.

    Just my hunches......

    Posted 6 months ago #

  13. Sir Grandma
    Member

    http://www.codexalimentarius.net/download/standards/10401/CXS_240e.pdf

    I just posted this in another thread --- seems to be an attempt to standardize the product naming.

    warning: it is inconsistent with the naming from the other link I posted.

    Is it clear yet?

    Posted 6 months ago #

  14. OnTheBayou
    Member

    Clear as organic coconut cream....wait, is it milk?

    Check out section 8.1.2 for further muddying.

    Posted 6 months ago #

  15. chocolatechip69
    Member

    Coconut Butter is not the same as oil. I have a can at home and it has quite a bit of coconut meat in it. I can actually eat that stuff with a spoon out of a jar whereas I can not eat the regular coconut oil if it's plain.

    Posted 6 months ago #

  17. dragonmamma
    Member

    The only products I have ever seen using the term "coconut butter" mean that the product is non-food grade, used for cosmetic purposes like suntan lotion, etc.

    Posted 6 months ago #

  18. chocolatechip69
    Member

    Yeah, that's definitely different:) That stuff is very much edible and incredible.

    Posted 6 months ago #

  19. OnTheBayou
    Member

    Chippers, it sounds like you have what has also been called here, "Creamed Coconut." That, I think is a better name than "butter," since real butter is fat and water and churned.

    DG, there is no "food grade" as such. It's all edible, presuming it isn't spoiled. Some might argue that the refined, deodorized, and filtered stuff isn't, but it certainly is.

    Posted 6 months ago #

  20. chocolatechip69
    Member

    OTB, I wonder....what if you take a regular coconut oil, melt it and then mix it with dry coconut and let it sit for a while. What if to that mixture you add some cocoa powder and aguave? Mmmm...
    Would it be a Chocolate Coconut Butter?:)

    Posted 6 months ago #

  21. OnTheBayou
    Member

    Forget the agave!

    It would be an oil mess above 76 degrees. Tasty, I'm sure.

    Posted 6 months ago #

  22. 62shelby
    Member

    Chocolate Chip; Methuselah over at paynowlivelater has already done the leg work for you

    http://paynowlivelater.blogspot.com/2009/06/paleoprimal-chocolates-quick-simple.html

    Btw, he uses and photographs creamed coconut, the artisana product is definitely NOT the same animal, I have had both and the artisana is just as described, a nut butter, whereas the creamed coconut, is a solid block.

    Posted 6 months ago #

  23. chocolatechip69
    Member

    Sweet. I can't view the pictures on my work computer, but it sounds tasty.

    I made my version last night:
    2 heaping tblsp coconut oil
    1/2 cup desiccated coconut
    2 tsp cocoa powder
    1 tsp Agave syrop

    HEAVENLY! I just eat it with a spoon.

    Posted 6 months ago #

  24. PrimalGoddess
    Member

    is desiccated coconut like unsweetened shredded coconut? I may try this but with xylotol
    thanks choc chip xoxo Darlene

    Posted 6 months ago #

  25. chocolatechip69
    Member

    Yes, that's exactly it.

    Posted 6 months ago #

  26. Sterling
    Member

    Difference b/t coconut butter and coconut oil:

    http://www.premierorganics.org/index.php?option=com_content&task=view&id=82&Itemid=35

    I have both in my pantry.

    Posted 6 months ago #

  27. PrimalGoddess
    Member

    oh cool thanks CC gonna make this tonight for my desert..I imagine a tb of almond butter would be amazing in it too xoxo Darlene

    Posted 6 months ago #

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