Our coconut butter is stone ground in small batches, making it smooth, creamy, soft, and moist, unlike commercially mass-produced coconut butters, which are chalky, hard, and dry.
That's because the fat, fiber, and protein is evenly distributed during our 24 hours of slowly stone grinding the product to the point where it is a drinkable molten white gold, which then solidifies at room temperature.
Our non-stone-ground competitors use high-speed, high-temperature metal cutting machines that process thousands of pounds per hour. This results in the oils being unevenly separated, creating the chalky dryness that ruins coconut butter for most people. Also, the coconut butter can become rapidly oxidized or rancid, or contaminated with heavy metals.
*Separation is natural with coconut butter of all kinds and is unavoidable in the summer months. To melt, simply place in hot water, a hot room, a hot car, a hot pan, a toaster oven, etc and stir to uniform consistency.