Coconut butter

Coconut butter is a vegetable fat extracted from the fresh pulp of coconuts, widely used in cooking for its mild flavor and characteristic coconut aroma. Unlike coconut oil, coconut butter also contains the fiber from the pulp, which gives it a denser and creamier texture. It solidifies at temperatures below 24°C and melts quickly upon contact with heat.

Its origin is primarily in tropical regions where coconut is an abundant crop, such as in Southeast Asia, Latin America, and the Caribbean. Traditionally, coconut butter has been used in local cuisine to prepare everything from stews to pastries, due to its properties for adding flavor and texture.

Among its properties, its high content of healthy saturated fats stands out, primarily medium-chain fatty acids like lauric acid, which facilitate rapid absorption and energy use by the body. Furthermore, it is an excellent vegan and lactose-free alternative to replace butter or animal fats in various recipes.

Regarding synonyms in Spanish in different regions of Latin America, coconut butter may also be known as grasa de coco, sebo de coco, or simply coco manteca. In some areas, it is confused with coconut oil due to their common origin, but it is important to distinguish that the butter retains part of the solid pulp, providing a particular texture and specific uses in gastronomy.