[rubidoux]

I finally just got some and WOW! It packs a punch. I just spent about 3 weeks off plan and my first days back are usually pretty hard, but today, day 1, went very smoothly and I think I owe that to the artisana coconut butter. I just had 2T mixed with one packet of truvia and a pinch of salt for lunch and it held me all day. Even though I didn't really have b'fast (just coffee with hwc), and only 2 T of the coconut butter for lunch, I had no hunger at all during the day. Even at dinner time I wasn't particularly ravenous.

So I'm wondering about others' experiences with it and how people like to eat it.

[Puncezilla]

Where did you get it? I was looking at something called coconut Manna the other day. I wonder if it is similar. Does it taste good on its own? Whipped up with whipped cream maybe?

[rubidoux]

I think it's the same as coconut manna. I haven't seen the manna irl, but I read a little bit about it online and it seems the same. It is pretty yummy on it's own, and *really* yummy with a packet of truvia and a pinch of salt.

It might be yummy in whipped cream. I have some HWC here, so I might try that. I know that some people put it in their coffee, so I tried that this morning and wasn't too keen on it. As far as I'm concerned, though, coffee is perfect on it's own with a bit of cream. And this stuff is yummier on it's own anyway.

I'm thinking about trying to invent a sweet/tart thai-ish salad dressing out of it, with lime and a bunch of cilantro. It's daunting, though, because it's pretty expensive. The jar I got, I think 16 oz, for ten bucks -- it's got 14 2T servings. I got it at Whole Foods next to the baking stuff and coconut oil.

[kaplods]

I use coconut milk from thailand (the small cans in asian groceries) from the local asian grocery stores. It's thicker than american made brands so it's more like coconut cream than coconut milk. It's the consistency of cream or yogurt when I first open the can, and after it's been refrigerated it's the consistency of tub margarine.

I use it like butter or sour cream. I like to stir 22g (because that equals 1 fat exchange on my exchange plan) into a 5 oz containr of greek yogurt and stir in sugar free pudding mix (pistachio is amazing) and a bit of Splenda.

It makes an amazing cheesecake like dessert (with or without the coconut milk).

It also is good used in place of the cold water when making sf jello (it jells into layers, with a creamy, cloudy top layer and a semi-clear bottom layer).

[rubidoux]

That sounds yummy! I'll have to look for it.

This stuff is a lot more firm than that. I can't think of anything quite like it in consistency. Maybe close to peanut butter, but it doesn't seem as thick when you eat it, if that makes sense. It's more melty in your mouth.

I am so surprised that Atkinsers aren't talking about this stuff. I think it's under 2 g effective carb for a 2T serving, and it's really filling. I was thinking that it would be great for induction because it's almost all fat. I definitely switch over to burning fat quicker if I eat very high fat. And this time it seems like I haven't had any of those yucky carb hangover symptoms. I wonder if that is from the coconut. I don't think I've done anything else different this time than my usual induction. And I'm on day 3 now. I must be in ketosis because I'm feeling great and not hungry. Of course, it could also be just that I'm eating a ton of fat, no so much that it's coconut. As of this morning I was already down 3.5 pounds, so I don't think it's hurting my weight loss.

[one small bowl]

I use both coconut oil and coconut cream (not milk). Love the stuff and it really helps me stay on plan. Asian grocery stores usually carry the plain cream, without sugar. do NOT use Lopez coconut cream, it is full of sugar.