Coconut Ghee: The Best of Best

by Sarah Gluten Free, Grain Free, Healthy Living, RecipesComments: 20

Coconut Ghee

Choosing the right fat for cooking and baking is absolutely essential to the overall success of a dish – not just in how it tastes, but how you feel after eating it.

Restaurants and bakeries today overwhelmingly use polyunsaturated vegetable fats which should never be heated at all let alone used for cooking or baking.  Unless cold pressed, these factory fats are already rancid in the bottle right off the store shelf, and even if a cold pressed oil is used, the oil is destroyed and full of free radicals by the time the food it is cooked with is served up on your plate.

Cooking requires fats that will maintain their integrity when heated and nourish the body rather than burden it with toxins.

For these reasons, both coconut oil and ghee have been perennial favorites in my kitchen for years.

Benefits of Coconut Oil

Coconut oil is full of medium-chain triglycerides (MCTs), which the body absorbs directly from the small intestines for quick energy. It is less likely to cause weight gain than polyunsaturated oils and has strong antimicrobial effects. MCTs are increasingly being utilized as nutritional therapy for those with Alzheimer’s, Parkinson’s, multiple sclerosis and other debilitating neurological diseases.

Coconut oil is highly stable unlike polyunsaturated vegetable oils, so much so, that you can keep it unrefrigerated in your pantry for years and it will not go rancid (I have a 5 gallon bucket in my garage. It stays perfect through the long, hot, humid Florida summers).   It remains stable and does not readily form free radicals even when heated making it an ideal cooking oil.

Ghee Advantages

Ghee is simply a must in the pantry of any Traditional Cook. Clarified butter as it is also known, has been used for thousands of years by Indian cultures for cooking. Traces of ghee have been found on fragments of Indian pottery dating as far back as 6500 BC!

Even those with a dairy allergy usually find ghee presents no trouble for them. This is because all the milk solids (proteins like casein) as well as the milk sugar (lactose) are removed from the butter during the clarification process into ghee.

In addition, any water that is present is completely removed from butter when ghee is made which when combined with the removal of the milk proteins and lactose, greatly increases the smoke point. This makes ghee ideal for even high heat cooking as the purest ghee has a smokepoint of up to 485F/252C. According to my research, only avocado oil has a higher smokepoint than ghee.

Like coconut oil, ghee does not need refrigeration and keeps well on the counter or pantry for many months.

Best of the Best: Coconut Oil Blended with Ghee

PRIMALFAT Coconut GheeWith coconut oil arguably the healthiest and most beneficial of plant based oils and ghee the most potent, least allergenic and most nutritious of animal sourced fats, it would seem logical that combining them would be a boon in the kitchen.

This is exactly what I discovered when I tried using a ghee/coconut oil blend for the first time. I love the intense butter flavor that ghee gives to food, and I also enjoy the moistness that coconut oil provides, particularly to baked goods.

Using this oil blend works beautifully for sauteing, frying up pancakes, cooking vegetables, and stir-frying. Higher heat uses such as grilled cheese sandwiches work too. Blending the ghee with coconut oil increases the smokepoint of the coconut oil so that the overall smokepoint of the blended oil is higher than coconut oil alone.

Healthy Array of Fats in Coconut Ghee

The beneficial fats in a quality Coconut Ghee blend made with virgin coconut oil and grassfed ghee are many. Here are the main ones along with how they boost our health:

Coconut Ghee fats table (1)

How to Best Use Coconut Ghee in the Kitchen

In summary, when organic virgin coconut oil and grassfed organic ghee are blended together, a nutritional powerhouse of fats is created to delight your tastebuds and boost your health!  Here are a few ideas to get you started on how to optimally use this blended fat for the first time in your kitchen routine:

  • Try using coconut ghee for sauteing vegetables or your favorite stir-fry.  
  • Use coconut ghee for all your baking needs. The intense butter flavor of the ghee combined with the moistness provided by the virgin coconut oil makes for the best pastries, breads and cookies you’ve ever tasted.
  • The high smokepoint of coconut ghee makes it suitable even for frying.  Grilled cheese sandwiches and tuna melts made with coconut ghee are favorites in my home.
  • Coconut ghee works well for those who follow a Paleo/Primal diet. Almond flour pizza crust, coconut flour pancakes, and grain free cobblers all turn out moist and delicious using coconut ghee.

Where to Source Quality Coconut Ghee

The best coconut ghee is blended at a ratio of 1:1 in order to obtain equal benefit from each healthy fat. This proportion also minimizes the coconut flavor from the virgin coconut oil.

You can certainly go the DIY route by gently heating grassfed butter to first remove all the milk solids and then carefully blending in an equal amount of virgin coconut oil.

While this process is easy, it is a bit time consuming. As a result, I was happy to discover a source for coconut ghee that is as high quality as anything I would make myself.

PRIMALFAT Coconut Ghee from Pure Indian Foods combines organic virgin coconut oil with grassfed organic ghee in a very smooth, high quality blend. The pastured butter from which the ghee is made comes only from cows eating the most nutrient dense, rapidly growing Spring and Fall grass.

Coconut Ghee is the perfectly nutritious and delicious cooking fat for anyone who espouses Traditional Diet including those with a Paleo/Primal dietary preference.

Two sizes are available, a 14.2 oz jar and a 28.8 oz family size. I prefer the larger size as I tend to do batch cooking to save time.

If you’ve been using pastured butter and coconut oil in your kitchen, try the PRIMALFAT Coconut Ghee blend for any and all your cooking needs. Taste for yourself the improved flavor and texture of food cooked with a blend of the most beneficial fats from both plant and animal sources.

Sarah, The Healthy Home Economist


The Skinny on Fats

Eat Fat Lose Fat, by Dr. Mary Enig and Sally Fallon Morell

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Comments (20)

  • Olivia N

    Sarah, do you have a recipe/tutorial for making your own ghee? I’d love to make my own if it’s cheaper than buying this product. I don’t mind the time. :) Thanks!

    November 15th, 2013 3:16 pm Reply
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  • LEO

    Thanks Sarah for this post. I had tried ghee, the Purity farms brand, but it tasted so awful that I was definitely not sold on ever using ghee. -Until I tried the Primalfat you recommended in this post. This stuff is delicious! I’m definitely sold on this one. It even convinced me to try their cultured ghee, as well as their regular ghee. It’s all so good that I had to buy the large jars so I wouldn’t soon run out. Thanks for the wonderful work you do to educate all of us. I have spent so much time going through your video blogs and recipes, and just love your site. Awesome work! You have helped me so much, and it seems I’m constantly recommending your site to others so they can learn too. :)

    August 1st, 2013 10:42 pm Reply
  • Natalie

    Sarah, I think its important to mention that only a refined avocado oil will exceed a smoke point of 500+ degrees. Virgin avocado oils smoke much closer to 425F or even much lower depending on the age of the oil.

    June 20th, 2013 12:58 am Reply
  • Beth

    Sarah, while I love all the animal fats, I’m intrigued by the fat content of coconuts and avocados. I know you talk about avocado oil in your fantastic e-book on fats. Is avocado oil one of those fats where you need to investigate how a particular brand is processed in order to know if it’s good to use? Can it be subjected to the heat of cooking?

    June 15th, 2013 4:35 pm Reply
  • Ginger

    Is there any reason *not* to use grapeseed oil? I have plain and garlic infused versions I have been using for salad dressings for a few years now. am I missing some reason that we should not be using it?

    June 13th, 2013 11:11 pm Reply
    • Sarah, The Healthy Home Economist

      Grapeseed oil is extremely high in omega 6 fats .. those fats that should only be obtained from the diet in small amounts and that Westerners already get too much of via the modern diet. It is best to not use grapeseed oil.

      June 14th, 2013 8:36 am Reply
  • Julio Yohe

    This is very interesting. I never tried coconut ghee before since I always use plain coconut oil for cooking. I would like to try this product. Thanks! :-)

    June 13th, 2013 11:06 pm Reply
  • Mark

    That brand is far too expensive. Much cheaper to make it at home.

    June 13th, 2013 4:51 pm Reply
  • Brenda

    I already use coconut oil and ghee in my cooking but I am still confused about what kind of oil to use in salad dressings or marinades that ends up in the frig. Coconut oil and ghee turn hard in the frig and don’t want that happening to a marinade or salad dressing. I don’t always like to use olive oil because of it’s strong flavor. What is another oil that could be used that is healthy, is not damaged when heated, and does not turn hard when cold? I have used walnut oil and grape seed oil but still not sure if those are good choices.

    June 13th, 2013 1:12 pm Reply
    • Beth

      You could try Sesame Seed Oil from Wilderness Family Naturals, which is nice and mild, stays liquid in the frig and can be heated. Rendered lard from pasture-raised pigs stays soft in the frig, though not liquid. You could experiment with combinations of these for marinades. For salad dressings with olive oil, I just take the dressing out of the frig an hour or so before using it, and store it in something I can shake. The WFN sesame oil is great in dressings as well. They also have Mary’s blend, named after Mary Enig, which you might enjoy.

      June 13th, 2013 2:48 pm Reply
  • Jim

    I buy very little commercially and go to great lengths to get grass fed raw milk to make my butter. Hence, I don’t generally use the butter in anything that requires heating as all those beneficial enzymes are destroyed. Other than adding a buttery taste to sauteed and baked goods there are really no nutritional improvements in Ghee, are there?

    June 13th, 2013 11:44 am Reply
  • H Bishop

    This looks great. I currently use ghee and or organic palm shortening in all my baking. I also use the palm shortening for frying. Should I change my ways?

    June 13th, 2013 11:15 am Reply
    • Sarah, The Healthy Home Economist

      Palm oil is fine and a very healthy, traditionally used tropical oil. Try coconut ghee and see what you think. Palm oil is mostly monounsaturated fat with a lot of palmitic acid which is healthy blend … but it would be very beneficial to add the additional healthy fatty acids to your diet contained in coconut ghee (see chart above).

      June 13th, 2013 11:29 am Reply
  • Tina

    Green Pastures (the people who make and sell fermented cod liver oil) also have a coconut ghee that I have been using for years. It might be a bit heavier on the coconut oil than the ghee. It is extremely reasonably priced and I love it!

    June 13th, 2013 11:11 am Reply
    • Sarah, The Healthy Home Economist

      The Green Pastures product is not 50-50 virgin coconut oil/ghee blend and so has a much more pronounced coconut flavor. It is no less than 75% virgin coconut oil from what I understand. Also, the butter wax is included in the Green Pastures coconut ghee which gives it more texture on the tongue. This product is wonderful .. but is quite different than a 50-50 coconut ghee where the ghee is pure clarified butter with no butter wax.

      June 13th, 2013 11:20 am Reply
    • Kat

      Good to know. Thanks, Tina

      June 13th, 2013 11:38 am Reply
    • Mikki

      I’ve used theirs and it’s very good. Love it on popcorn!

      June 13th, 2013 2:00 pm Reply
  • TInaC

    While that looks fabulous, it is much more expensive than either the grass fed ghee or coconut oil I purchase that I am very happy with. I have both sitting beside my stove top that I have generally used individually for cooking, why not just spoon a scoop of each into the pan when cooking, or measure out half and half when baking? Seems like it wouldn’t have to be blended before cooking or mixing into your baked goods to get the same benefits, would it? As always thanks for the info!

    June 13th, 2013 9:31 am Reply
    • Sarah, The Healthy Home Economist

      Of course you can make it yourself. It is just time consuming in my experience. If you have the budget for it, buying is a very good option as the PRIMALFAT coconut ghee is as good a quality as you would make yourself. In fact, the company’s owner makes it herself in small batches.

      June 13th, 2013 10:06 am Reply

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