Curated and considered for the modern primal life

Organic Coconut Butter by Dastony - 8 oz

Coconut butter is very different from coconut oil (although I love them both, for different reasons). It’s made from whole coconut meat, ground into a smooth melty spread. This stuff is eat-from-the-jar good. Dastony’s stone-ground coconut butter is the best I’ve ever had — it will transport you to the idealized tropical place of many a trite commercial — except this is for real. It’s intense and rich and creamy-sweet, with deep toasty layers and soaring floral notes — like the soul of a coconut concentrated into a jar. I could live on this coconut butter for years.  

For the true, true stories behind this incredible foodstuff, read on.

I remember the first time I ever tasted coconut milk. I was around four or five, and my parents took me to the historic farmers market on La Brea in Los Angeles. There was a juice bar there, where they had rows and rows of enormous glass jars with a rainbow of juices inside. One of them was pure white, and it called out to me. I still remember the first sip — cool and sweet and floral and creamier than anything I’d ever tasted in my life. I savored every sip of that coconut milk, even though it was so delicious that I wanted to drink it down all at once.    

As I grew older, I learned the conventional wisdom about coconuts containing “unhealthy saturated fat.” So I’d occasionally return to the juice bar for a guilty sip, but mostly I stayed away.

Fast-forward decades later to my raw vegan days in NYC, around 2001. I read non-mainstream nutrition books voraciously back then, and they extolled the many health benefits of coconuts, and I felt a massive sense of vindication and relief — I could finally indulge my coconut cravings without guilt. In fact, coconut was one of the healthiest things I could eat. I belonged to a tiny raw vegan co-op called Organic Avenue in a Chinatown walk-up, and I used to haul massive cases of young green-husked coconuts across town to my apartment, where I’d crouch on the floor with a machete to get to the sweet pristine water and slippery flesh inside.

So yeah, I love coconuts. I eat coconuts daily, in one form or another. I’m pretty discerning about coconuts. And I am so happy to be able to share this incredible coconut butter with you.

Coconut butter is very different from coconut oil (although I love them both, for different reasons). It’s made from whole coconut meat, ground into a smooth melty spread. This stuff is eat-from-the-jar good. Dastony’s stone-ground coconut butter is the best I’ve ever had — it will transport you to the idealized tropical place of many a trite commercial — except this is for real. It’s intense and rich and creamy-sweet, with deep toasty layers and soaring floral notes — like the soul of a coconut concentrated into a jar. I could live on this coconut butter for years.

Dastony’s nut butters are unlike any you’ve had before. One spoonful of their pure sweet silky-smooth rich flavorful goodness, and you’ll realize that there’s an entire universe of flavor and texture out there that you’ve been missing. Words like “sublime” and “transcendent,” which should probably be reserved for things less earthly than nut butters, are the only ones that really do justice to this miraculous stuff. It melts voluptuously in your mouth, revealing layers of sweet complex flavor — no off notes, just perfect symphonic velvety depths. There are no added ingredients — just highest-quality live organic coconut stone-ground to perfection — but the taste is so incredible, so far from the classic bland “health food store” nut butters, that you might think someone has put in salt or sugar or oils or flavor-enhancers of some kind.

How does Dastony create this wonderful stuff? They start by sourcing the finest low-temperature-dehydrated organic coconut chips, naturally rich in health-giving and beautifying oils. And then they stone-grind the coconut butter for days at a low temperature, where the coconut flakes are transformed into a creamy molten liquid. At room temperature, the coconut butter becomes harder, but still scoopable and spreadable — a perfect buttery consistency.

Why is coconut butter so good for you?

Coconut has been used by many cultures worldwide for thousands of years, and is well known for its many amazing properties. Coconut is so nutritious, its list of benefits reads like a patent medicine bottle.  It’s full of health-boosting lauric acid and medium-chain triglycerides, has antimicrobial and anti-viral qualities, and has been shown to help with weight loss, Alzheimer’s, cognitive function and athletic performance. It nourishes the thyroid, helps prevent candida overgrowth, boosts the metabolism, and makes skin and hair softer. Many people eat several tablespoons of coconut oil daily, for the incredible host of benefits it confers. Also, it’s one of the tastiest things a person could eat. (No offense, sea veggies.)

Why are Dastony’s nut butters so sublime?

They use an ancient method known as stone-grinding in the production of their products. Originally used for turning olives into luscious and delicious olive oil, stone-grinding applies pressure with powerful, perfectly smooth granite wheels. Although "old world" in its approach, it is revolutionary in terms of preserving and activating nutrients and flavor. This natural preservation is accomplished by maintaining a consistently low temperature throughout the entire process. Another unmatched result of stone-grinding is a silky smooth texture and mouthfeel that is truly beyond words.

Only the finest selection of raw and organic ingredients are used in Dastony stone-ground nut and seed butters. Every batch is handcrafted and meticulously cared for during a process which takes 24-48 hours. The time and attention may seem excessive, but is well worth the results. A “beyond gourmet” silky-smooth nut/seed butter that still maintains all of its nutritional integrity is something that Dastony takes great pride in. Check out Dastony’s amazing stone-grinding process!


Why is stone grinding such a powerful process?

We've all witnessed the browning of an apple. When the fruit is cut or bruised, browning occurs because living cells are damaged and begin to oxidize. Now imagine the process used during the production of a typical nut butter — mastication with heavy-duty metal blades. This process literally shreds, tears and cuts repeatedly until the desired texture is achieved. Any living enzymes, viable nutrients, and 'life' would certainly dwindle.

RAW and LIVING are principles that Dastony is truly passionate about. Like with anything living, the energy and vital compounds found in nuts and seeds are very delicate. Their method of stone grinding is the best way to preserve and cherish this life force. Large, flawless granite wheels slowly turn,  'grinding' the food until it is silky smooth. Temperatures well below 118 degrees are continuously maintained —another gauge for the preservation of raw and living. Not only are nutrients preserved in stone-grinding, but many vital nutrients and enzymes are actually activated and released during the stone grinding process.

How to eat (or drink) this wonderful stuff

  1. With a spoon, right out of the jar
  2. Drizzled on fruit
  3. On (primal) toast, breads, crepes and ice cream
  4. In soups, stews, or braises
  5. In smoothies of any shape or size

My personal favorite way to eat Dastony coconut butter is to make it into fresh coconut milk, transporting me back to my earliest coconut memories.

If you’ve ever made coconut milk from scratch, you know how time-consuming it can be. Plus, there’s the waste factor, and the fact that you’re missing out on all that nutrition and fiber. Canned coconut milk can be useful in a pinch, but canned stuff has its own issues: lower-grade coconuts, unfiltered water, additives and synthetic vitamins, gums and thickeners. There’s also pasteurization for shelf-stability,  and of course there are issues with cans themselves — are they lined with BPA? Or worse? 

What's the solution? Make an instant coconut milk by blending Dastony coconut butter with purified water. You don’t even need a special high-speed blender for this — just put some coconut butter in the blender with some water (a good ratio to start with is one tablespoon of nut butter per cup of water), whirr at top speed for a few seconds, and you’ve got a gorgeous silky-smooth full-bodied coconut milk, ready to drink or add to your favorite primal cereal. (Holy Crap is a special favorite.) Because the stone-grinding creates such a small particle size, there’s no gritty residue or odd separation, just a perfect creamy white milk, like it just came fresh-pressed from a coconut. Plus, unlike made-from-scratch coconut milk, there’s no waste, no lost nutrition. You’re getting the whole coconut.

You totally don’t need to do this, but sometimes I like to take my Dastony coconut milk even further by adding a pinch of salt and a few pinches of coconut sugar. Warning: if you do this, you’ll probably end up drinking the milk immediately before it makes it into your cereal bowl. If you dare take things further still, be lavish with the salt and coconut sugar, and add some cinnamon for the best horchata-like drink you've ever had.

Pro tip: make a big batch of basic Dastony coconut milk (no salt or sugar) and freeze it in ice cube trays. Add a few cubes to your smoothies. Instant milkshake!  For a primal coconut chocolate chip smoothie, blend a cup or so of fresh coconut milk, six coconut milk ice cubes, a little honey or coconut sugar, and a pinch of salt. Stir in cacao nibs at the end. Mmmmmmmmm.

Note: Coconut butter is highly temperature-sensitive, so never put the jar into in the refrigerator, unless you want to have a hard time scooping it out. If you forget and put it in the fridge, just leave it out, or put it into a bowl of warm water, and it’ll be soft before you know it.

About Dastony, in their own words

The inspiration for Dastony came from a desire to share what we feel is the healthiest and by the far the smoothest nut and seed butters. We are a family owned company with uncompromising standards of purity, taste, and integrity. Our values are in place due to our deep understanding of the benefits that can be achieved through quality ingredients, and when it comes to taste, well, we work tirelessly in this respect. Our integrity is unwavering and our loyal customers and fans would testify to this.

We use only the highest quality, organic nuts and seeds in the making of all of our Dastony's Gourmet Nuts and Seeds. We take it one step further by never adding any preservatives to our products. From farm to jar, Dastony is always chemical free.

It is critical that the fats found in nuts and seeds are never heated to "cooked" above 118 degrees Fahrenheit. Doing so will transform highly sought after 'healthy fats' into avoid-at-all-costs 'bad fats'. Dastony's unique process never subjects the ingredients to temperatures that exceed this threshold.

Animal products are never used in Dastony products, and never will be.

Fun facts about stone grinding

Stone grinders have been in use for over 2 million years from making olive oil to sesame paste. In ancient times people would use animals like elephants and mules to help push the large granite wheels. 

The famed Dr. Gabriel Cousens from the Tree of Life Rejuvenation Center has found that when stone-grinding nuts and seeds, the energetic frequency actually goes up and enzymes are kept stable.

Categories: Coconut Foodstuffs Nut Butters Smoothie Essentials Whole30

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