Foods which are rich in fats should be consumed in moderation and as an indulgence. Although coconut oil has numerous beneficial properties, it is after all still purely fat and not a whole-food ingredient. This butter is high in calories, fats and sodium, so enjoy this only as an occasional treat. This recipe is not suitable for people who have cardiovascular disease.[br][br] Unlike virgin coconut oil (VCO), the refined type are processed with higher heat so that the end product has a neutral scent and flavour which is more suited as an ingredients to make vegan butter. The taste and flavour of unrefined coconut oil can be very overpowering. However, you can use VCO and the texture of the butter will be exactly the same.[br][br] Salt will not dissolve in fats, which is why it should be mix in water before the addition of coconut oil to ensure even distribution of the salt.[br][br] The butter has a soft and light texture when hardened in the fridge so it will start to melt quite fast at room temperature, approximately 10 minutes in the tropical climate. Add 1 tsp of lecithin (soy or sunflower) if you want a harder butter.