Coconut Butter (Dairy Free Butter)

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  • Coconut Butter Lid New Product GI
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  • Six Bright Orange Coconuts GI
  • Green Coconuts Foot of Palm GI

Coconut Butter (Dairy Free Butter)

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  • Description
  • Active ingredients
  • Why Use It
  • Reviews

For those of us who have been testing our ‘Coconut Butter’ the hardest thing has been staying away from it!! It looks like butter. It has a texture similar to butter. It tastes like butter. But it is 95% raw virgin coconut oil churned with a blend of spices, egg and egg yolks to produce, ‘butter’!

The taste is sensational and it retains all the health benefits of raw virgin coconut oil. The spices take away the traditional coconut oil taste, but it is still there in the background in a subtle, appealing way.

This is a totally new product to the market that smacks of that ‘how can something so simple not be tried before’.

If you have been using raw virgin coconut oil as a butter substitute you will be interested in this product. This coconut butter:

  • Spreads like butter, meaning it spreads a better when warmer (I keep a little bowl full outside the fridge with the main tub in the fridge)
  • Is superb on any breads, crackers or raw grain-free breads
  • Has such an amazing taste that it works well without the need for any additional toppings or flavourings
  • Can be drizzled over steamed vegetables, and
  • Can be eaten straight off the spoon

At the tastings we have done to test this product the response has been overwhelming. We can confidently offer it to you with a money-back guarantee if you are not fully satisfied.

The butter is best kept refrigerated but the medium-chain fatty acids in the coconut oil means that it resists going off if kept at room temperature.

The product is safe to send via non-refrigerated courier outside the peak warm weather months of January and February

This Coconut Butter will be available as soon as labels are printed. Likely the start of April.

The active ingredients in this Coconut Butter mirror the active ingredients in raw virgin coconut oil. This 'butter' is not heated during the manufacturing process so that it retains the complete nutritional profile of the base product.

Medium-chain fatty acids (MCFA's)

Medium Chain Fatty Acids (MCFAs)
As with raw virgin coconut oil the ingredient that gives this ‘butter’ its health advantages is the presence of the coconut oil Medium Chain Fatty Acids (MCFAs).There is a large body of emerging evidence documenting coconut oil as not only a highly nutritious food, weight loss facilitator and infection fighter and a principal reason for that is coconut oils fatty acid profile. The MCFAs in raw virgin coconut oil:

  • Are important antibacterial, antimicrobial and antiprotozoal agents that can make up the building blocks of your healthy immune system. They make a significant contribution to a healthy gut flora but also support the maintenance of other healthy gut bacteria
  • Are nature's richest source of Lauric acid, a potent germ fighter
  • Move oxygen through the bloodstream to the cells and into them
  • Provide the free-electrons that the immune system uses to destroy invaders
  • Aid cell development and maintain functioning
  • Are necessary for strong organs and tissues (cell walls are constructed of MCFAs)
  • Keep skin healthy
  • Prevent premature ageing, and
  • Stimulate the functioning of the thyroid gland

MCFAs also make their way to the skin, sinus and other parts of the body which is also an integral part of the process of defending against microbial infection.

Lauric Acid

The Super Fatty Acid
If you had to single out any one reason why raw virgin coconut oil is beneficial to health it is the presence of Lauric acid in quantities that are quite unique. As with the raw virgin oil this Coconut Butter contains significant quantities of Lauric Acid.

Coconut oil has a unique fatty acid profile in that it is about 48% Lauric Acid which breaks down to monolaurin. Monolaurin kills bacteria and virus. Lauric Acid is very rare in food sources. The only other great food source of Lauric Acid is breast milk (6.2%) and is the critical ingredient in keeping babies strong and healthy until their immune systems develop.

Monolaurin destroys lipid-coated viruses. Some of the viruses it destroys (and destroy is the correct word, not simply lessens the effect of) includes:

  • Influenza
  • Measles
  • Human immunoefficiency virus (HIV)
  • Herpes simplex-1 (HSV-1)
  • Cytomegalovirus (CMV)
  • Vesicular stomatitis virus (VSV), and
  • Visna virus

It also destroys or inactivates a number of bacteria that cause common illnesses, including:

  • Chlamydia trachomatis
  • Hemophilus influenzae
  • Heliobactor pylori
  • Listeria monocytogenes
  • Staphlococcus arueus and epidermdis
  • Agalactiae and the group B gram positive streptococcus, and

Groups A, F, G streptococci

Caprylic Acid

Fungal & Bacterial Control
Coconut products are one of the most significant natural food sources of Caprylic acid. As with the other medium-chain fatty acids (MCFAs) in coconut oil it possesses multiple therapeutic properties including significant impact on candidiasis, ringworm, gastroenteritis and salmonella.

Caprylic acid is able to restore and maintain a healthy balance of yeast in the body. Its fatty acid structure assists in the breakdown of the outer protective coating of fungal infections that then makes them vulnerable to attack by the immune system.

Appetite Control
There are a number of studies that show Caprylic acid can act to constrain the appetite. Three studies have concluded:

  • 'Fatty acid oxidation seems to provide an important stimulus for metabolic control of food intake'. Erwin Scharrer (1999)
  • 'Fatty acid oxidation has been implicated in the control of eating'. Wolfgang Langhams (2008)
  • 'When animals were allowed to feed 20 minutes after infusion there was an immediate reduction of food intake'. Maggio & Koopmans (1982)

The studies confirm what many people who consume coconut oil on a regular basis will tell you; you tend to remain 'fuller' longer and not subject to food cravings.


Constant Supply of Brain Fuel
One of the most significant, and up to recently practically unheard of, benefits of adding raw virgin coconut oil to your diet is its unique ability to break down into ‘ketones’ as it is synthesised by your body.

Glucose is an essential fuel for the brain and every cell in the body. It is synthesised from the carbohydrates we eat. Between meals when carbohydrate levels are low the body releases fatty acids from our cells which are burned as energy. The brain however is not able to use the energy derived from fatty acids.

As an alternative source of brain food the liver produces a high-energy food called ketones. The ketones are produced from fat stored in the liver. So when blood glucose levels start to fall, the body produces ketones.

While the system is working as it should there is not a problem, but at varying times the body loses its ability to produce ketones.  This is particularly an issue as we age and has implications in the onset of diseases like Alzheimer's..

An alternate source of ketones is coconut oil. The medium-chain fatty acids (MCFAs) in coconut oil break down in the body to form ketones. A portion of the MFCAs are converted to ketones regardless that there may be carbohydrates in the system. It's like a fail-safe mechanism that ensures your brain always has a usable supply of energy.


Strongest Form of Vitamin E
Tocotrienols are part of the Vitamin E group which was the first group of molecules to be recognised as an antioxidant. Vitamin E is made up of four tocopherals (alpha, beta, gamma and delta) and four tocotrienols (alpha, beta, gamma and delta).

Tocotrienols have a different molecular structure to tocopherals which results in different tissue distribution throughout the body and superior penetration into saturated fatty layers of the liver and brain.

Recent findings indicate that tocotrienols have superior antioxidant activity than tocopherols.

Food sources of tocotrienols are rare. Virgin coconut oil is the second most concentrated source; behind palm oil.

Research is ongoing with regards to the benefits of tocotrienols but there are a number of significant documented areas of benefit:

  • An anti-cancer effect on cancers of the breast, prostrate and melanoma cancers. They have been shown to initiate cancer apoptosis (cell death) as well as supress proliferation of the cancer cells
  • Protection against brain cell damage
  • Reduce cholesterol and contribute to the prevention of type 2 diabetes. Research has demonstrated that tocotrienols consumed in tandem with tocopherols significantly reduces the risk of type 2 diabetes
  • Clinical trials have shown that tocotrienols lower cholesterol level by reducing cholesterol production of the liver, and
  • Research with both animals and humans has demonstrated that tricotrienols can support testosterone production by increasing production of luteinizing hormone (LH) from the brain. LH is the hormone that signals testosterone production from the male testes

Alternative to Other Spreads

Margarine Alternative
If you are using a vegetable oil margarine of some kind because you don’t eat dairy or coconut oil or you have simply been listening to the hype like ‘the heart healthy oil’ there are a number of things that you might like to consider:

  • Vegetables or seed oils as they are called (canola, soybean, corn, sunflower, safflower) were non-existent to the late 1980’s when new, cheap, chemical processes allowed them to be extracted
  • Unlike coconut oil they can’t be extracted by cold pressing or natural separation, they require chemical extraction, bleaching and deodorisation. They are one of the most processed foods we consume and have found their way into almost all processed foods, and
  • A significant number of them are made from genetically modified crops

This Coconut Butter provides a safe and healthy alternative to margarines.

Avoid Trans Fats

Polyunsaturated fats are not naturally solid at room temperature and must be ‘hydrogenated’ to make them solid. The process of hydrogenation and the other processes that polyunsaturated oils must go through to make them commercially acceptable produces trans fats, the dangers of which are well documented.

The fat with the least potential for hydrogenation is raw coconut oil. It is only 2% polyunsaturated. This could be compared to Safflower oil at the other end of the spectrum which is over 70% unsaturated.

Dairy Free

Non-Dairy Butter
If you are diary intolerant or on a dairy-free diet this Coconut Butter offers you a new alternative to enjoying a tasty spread but remaining dairy-free.

What people have said about the Natural Abundance Coconut Butter:

Sam S

I Love It
The coconut butter arrived just fine, I love it. When I re-order I actually want to order a kg of it.


Really Liked It
We haven't eaten butter for two years but now we can continue to do it and enjoy it. And it's healthy! We really liked your coconut butter!

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