Julie Bove wrote in rec.food.cooking:

> Has anyone here used this? I know it is widely used in raw, vegan
> foods but I didn't try it until recently. I was looking for a toast
> spread but this isn't going to be it! Reminded me of what a piece of
> chalk would taste like if dipped in coconut extract. I tried it
> twice. First time I couldn't get much out of the jar because it had
> just arrived, was very cold and hard as a rock. Second time, I tried
> warming it but... Ick.
>
> Tried it again today. Thin layer under some margarine. Thankfully I
> did finally find some that I can eat that tastes good. And then a
> think layer of orange marmalade. Had to gag it down. The chalkiness
> and coconut flavor took over everything else.
>
> I wound up tossing it. It was that bad. I just don't want to try
> using it in something else and ruining that. I know some people love
> the stuff so much that they eat it straight up with a spoon. I just
> can't see how.
>
> If you use it... How do you use it? What do you put it in?
>
> Thanks.

Julie, Try organic as this one time it does make a difference. At
regular room temperatures it is semi-liquid, has no chaulk taste at
all, and only a lite coconut flavor.

It's the preferred oil for making home made popcorn. My elder dog gets
a little once a day and she's sharper minded for it. It's been studied
with some good results to aide in alzheimers patients.

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