Coconut is the glue guy in Asher's Nuts. We use desiccated coconut, which is dried, finely shredded coconut meat. Ground into the macadamias and walnuts, it adds body and a soft, natural sweetness. That's part of how the spread holds together without palm oil, emulsifiers, stabilizers or gums. It shouldn't make the jar taste tropical.
What is desiccated coconut?
It's coconut meat that has been shredded fine and dried. Unlike sweetened flaked coconut from the baking aisle, desiccated coconut is just coconut with the water removed. Because it's dry, it brings coconut's fat, fiber and gentle sweetness without adding moisture. That matters, because water and nut butter don't mix well. It's the fifth ingredient in Dark Cocoa + Sea Salt by weight, after macadamias, walnuts, dark chocolate and raw honey.
Why does a nut butter need coconut?
For texture. Ground nuts alone can turn out either runny or pasty, depending on the batch and the temperature of the room. Desiccated coconut grinds into the blend and gives it more body. The spread holds its shape on a spoon and coats a strawberry instead of sliding off. Every team has a player who never shows up in the box score but makes the lineup work, and in our jar that's the coconut.
How does coconut replace palm oil and stabilizers?
It doesn't replace them one for one. It just helps the recipe get by without them. Many commercial chocolate spreads use palm oil for a thick, scoopable texture and add emulsifiers such as soy lecithin to keep everything uniform. Nutella's US label, for example, lists palm oil second and also contains soy lecithin. We skip both. The macadamias bring natural fat, the cocoa butter in the 70% chocolate helps it set, and the coconut adds structure. You can see the full comparison in our Nutella alternative guide.
Will my jar still separate?
It can, and that's normal. With no stabilizers, the natural nut oil may rise to the top over time, especially in a warm kitchen. Stir it back in with a knife or spoon before serving. A cold jar from the fridge is firmer and separates less. Let it sit on the counter for a few minutes if you want it softer.
Does it taste like coconut?
Not really, and that's on purpose. Coconut is a supporting player, not a headliner. Its mild sweetness rounds out the earthy walnuts and softens the bitter edge of the dark chocolate. That helps us keep the honey low: about 3 g of total sugars per 2-tablespoon serving. If you go looking for it, you might catch a faint coconut note at the finish. Most people just notice the spread tastes rounder. Read how the sugar adds up in low-sugar chocolate spread.
Is coconut a tree nut allergen?
It depends on who you ask, so check with your doctor if you have a coconut allergy. Our facility processes macadamia, walnut, cashew and coconut. Asher's Nuts contains tree nuts (macadamia and walnut) as well as coconut. There are no peanuts, soy, dairy or gluten in the facility.
Why is this article called "Organic Coconut"?
That's the original name of this page, and we kept the web address so old links still work. The ingredient in today's recipe is desiccated coconut. For the most accurate ingredient and allergen information, always check the label on the jar you receive.
Quick facts
- Position: fifth ingredient by weight
- Form: desiccated (dried, finely shredded) coconut
- Job on the team: body, structure and a soft natural sweetness
- Helps the recipe skip palm oil, seed oils, emulsifiers, stabilizers and gums
- Natural oil separation is normal, so stir before serving
FAQ
Is the coconut sweetened?
No. Desiccated coconut is just dried coconut. The only sweeteners in the jar are the raw honey and the cane sugar in the dark chocolate.
Does coconut add saturated fat?
A little, along with the cocoa butter and the nuts. That works out to about 4 g of saturated fat out of 20 g of total fat per 2-tablespoon serving.
Why refrigerate the jar?
Cold storage keeps the nut oils fresh longer and firms up the texture. An opened jar lasts 6–12 months in the fridge or 2–3 months in the pantry.
What's the rest of the lineup?
Macadamias, walnuts, dark chocolate, raw honey, coconut, Madagascar vanilla, Ceylon cinnamon and sea salt. See what makes Asher's Nuts different.