Raw coconut cream is one of the most important foods in the Primal Diet, occupying a unique and irreplaceable role as the premier internal and external cleanser. Aajonus described it as the best solvent fat available to the human body, distinct from all pressed oils and from dairy cream in both mechanism and application. It is made by running the thick white meat of a mature coconut through a juicer that separates pulp from cream, yielding a thick, white, heavy liquid that resembles dairy cream in appearance and texture but is functionally entirely different.

Aajonus classified raw coconut cream as approximately 70% detoxifying and approximately 30% destabilizing, meaning it is primarily a cleansing fat and not a building or stabilizing fat. He contrasted it sharply with dairy cream and butter, which he described as stabilizing, soothing, and protective. This distinction governs all protocols involving coconut cream: it is never used alone, always paired with animal fats, and always understood as a cleanser first.

He stated that raw coconut cream is "93% water-soluble fat" and described it as "more concentrated in delicate vitamins and other nutrients than any other food except for raw dairy cream." He further specified that coconut cream is composed of approximately 80% fat, 15% protein, and 5% carbohydrate, a ratio he noted mirrors exactly the citric acid cycle used in energy production, making it "the best food produced to create the consistent and highest amount of energy in the body."

He described it as "the best cleanser in the world," noting that 50 years prior every detergent including laundry soap contained coconut. Ninety percent of all soaps made in the world were once made with coconut cream. He also used it personally as body soap, toothbrush cleaner, hair wash, and bath additive, both fresh and fermented, in addition to consuming it internally.

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The single most important feature Aajonus emphasized about raw coconut cream is its extraordinary concentration of water-soluble fats. He stated that of coconut's 80% fat content, 92–93% of that fat is water-soluble. He said, "Nobody talks about water-soluble fats. Yet they are the most important." Water-soluble fats carry more vitamins, more enzymes, and far more nutrients than oil-soluble fats. He stated that oil-soluble fats are "very limited in reaction. They help protect the body and to dissolve toxicity. They do not stabilize the system. Water-soluble fats do that."

He noted that water-soluble fats are damaged at very low temperatures, which is why the food industry avoids discussing them. Pressing oil from a plant extracts only approximately 7% of the plant's content, the oil fraction, while the rest, including the water-soluble fats, remains behind. Coconut cream retains everything: water-soluble fats, oil-soluble fats, water-soluble vitamins, fat-soluble vitamins, enzymes, minerals, protein, and carbohydrate. Pressed coconut oil, by contrast, contains only the oil fraction and the fat-soluble vitamins, losing everything else.

He stated the body requires only about 7% oil in its total fat intake. The rest should be water-soluble fats. This is why coconut cream, with its 93% water-soluble fat profile, is superior to any pressed oil for internal use.

Raw coconut cream is what Aajonus called a "solvent-oriented fat." He explained that when bacteria are poisoned or unable to fulfill detoxification tasks in the lymph, "the safest and most efficient fat for detoxification is raw coconut cream." He elaborated: "Coconut cream is 92% saturated fat. Saturated fat. It can only be used as a solvent. To dissolve poisons."

He stated that coconut cream is capable of dissolving things "quicker than any other fat, even if it's olive oil or flax oil." It removes scar tissue "quicker than anything else, more safely" than olive oil, which he described as "more abrasive." He said coconut cream is specifically effective at dissolving hardened tissue, lymphatic congestion, plaquing inside tissues and cellular walls, toxic fats that are swollen in the body, and free-radical metallic minerals.

He demonstrated this dramatically: "You can put some coconut cream on some steel nails and you'll see it turn black within 20 minutes to an hour. It just rips the metal right out. Only coconut cream can do that. Other fats will do it over a very long period of time. But coconut cream will rip it out quickly."

He said it "will dissolve anything quicker than any other fat," and called it "probably about 70% detoxifying. Probably about 30% destabilizing."

Aajonus stated that "the protein in [coconut cream] is mainly used as a virus soap to dissolve toxicity in the system, along with all that fat." This is distinct from animal proteins that build tissue. The coconut protein and coconut fat together operate as internal cleansers, not constructors.

He described coconut cream as helping to dissolve lymphatic congestion throughout the body. He said it "helps dissolve anything" and makes viruses "healthier, less aggressive." He stated that the water-soluble fats in coconut cream make the skin and cells "full and rich." He distinguished this from oil, which when applied or consumed in excess causes the body to overheat: "Over oiling means what? It'll have a tendency to malfunction."

A central therapeutic function Aajonus assigned to raw coconut cream is removal of heavy metals. He described a specific chelation sequence involving coconut cream, berries, and animal fat:

• The coconut cream enters the body and rapidly dissolves heavy metals, ripping them free from tissue.
• The minerals in berries bind with and "magnetize" the released metals.
• The dairy cream and/or butter then chelates with the metal-mineral complex, preventing reabsorption into the body.
• The chelated complex is then discharged through the bowels.

He said: "If you have heavy metals in your body. Berries and cream. Coconut cream. You juice it. The cream comes out the other. You mix that... You can put some coconut cream on some steel nails and you'll see it turn black within 20 minutes to an hour. It just rips the metal right out."

He also described it as "the most aggressive fatty nutrient to dissolve and envelop free-radical metallic minerals," noting that "an animal fat, such as butter and/or cheese, usually should be eaten with coconut cream to ensure that enough lipids are available to escort the toxins out of our bodies."

Aajonus described raw coconut cream with cucumber as a formula that "gradually dissolves hardening of the nerves (e.g., in early Alzheimer's)." He also stated that the water-soluble fats in dairy cream stabilize the nervous system in a way the oil-soluble fats in coconut cream do not. Coconut cream will relax and soothe "to a certain extent," but it "can't" fully soothe the system the way dairy cream can, because "it's going to convert probably 60% into cleansing fats rather than soothing and relaxing fats for the body."

He contrasted the two clearly: "Dairy cream, yes. Coconut cream is not soothing like dairy cream is. Coconut cream is mainly a cleanser."

He described personally witnessing chemtrail spraying above him, and using raw dairy cream, not coconut cream, to immediately calm the reaction: "I took the raw cream, drank that, got in some water, calmed it just like that."

He stated that coconut cream is specifically effective for dissolving plaquing in heart disease, thrombosis, varicose veins, spider veins, sclerosis, hardened nerve tissue (early Alzheimer's), and cirrhosis of the liver. He also cited its use in dissolving scar tissue faster than any other fat. He said it was the key ingredient in sealing a deep wound on his ankle: "With that coconut cream, I was able to do it half the time. Half the time. Two weeks and it was all sealed."

He described the macronutrient ratio of coconut cream, 80% fat, 15% protein, 5% carbohydrate, as "exactly like that used in the citric acid cycle. Of energy production. Coconut is perfect in that balance, in that ratio." He called it "the best food produced to create the consistent and highest amount of energy in the body."

Despite all of these properties, Aajonus consistently stated that coconut cream does not build the body. He said, "It is not a fat that will stabilize and heal the body. It will clean it. It will stabilize it maybe only 20% but nothing like the butter and the cream will do or meat fat." He added, "Coconut cream is a good protein source for detoxification in our particular bodies and systems... anytime that I've seen coconut cream go into the body, it does not stabilize the system unless the person's been a vegetarian a long time and refused to eat dairy or eggs and meat."

He allowed that for a long-term vegetarian who has refused all animal products, coconut cream "will aid them in getting a little stronger." But in the context of a Primal Diet eater consuming dairy, eggs, and meat, it is primarily a cleanser and detoxifier, not a builder. He said it builds "maybe 10%", which he called "better than any other pressed fat", but still far inferior to butter, dairy cream, or meat fat for building purposes.

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Aajonus described both fresh and fermented coconut cream as useful, but for different purposes:

Fresh coconut cream: Used to feed and neutralize the skin when applied topically. When consumed internally, it is a powerful but "gentle" cleanser relative to fermented. He used fresh coconut cream in his bath to moisturize and nourish.

Fermented coconut cream: More cleansing, more breaking down. He stated: "The more fermented it is, the more it cleans the body. It breaks down into cry[stals]..." He used fermented coconut cream as soap for his body, teeth, and hair. When consumed internally, fermented coconut cream "digests better," but he warned: "If you eat too much of it you're going to detox too much."

He said: "When I want it to be cleansing and get in there and help break down toxins under my skin, I use the fermented. When I want to feed and neutralize my skin, I use fresh coconut cream."

He noted that slightly fermented coconut cream is "better than fresh to feed the bowel," because "the bowel gets the end of digestion anyway. This already has things predigested that come into it."

Aajonus was emphatic that only mature coconuts, those with thick, hard, white meat, should be used to make coconut cream. He said: "Young coconuts don't have much fat in them at all. They're not mature." He allowed that young coconut jelly "is fine too, but then you don't have to juice it as much. You just scoop it out. Blend it with stuff." But the jelly-textured young coconut does not yield the thick, fat-rich cream that the mature coconut does.

He noted that young coconuts are okay for babies or for people in tropical countries where they are abundant, but the fat content is simply not sufficient for the therapeutic purposes he outlined.

Raw coconut cream "will thicken as hard as butter in refrigeration." He described it as looking and feeling like dairy cream: "thick and heavy." He said not to mix coconut milk with coconut cream unless intending to drink it within 24 hours, or it will sour.

He stated: "Coconut cream doesn't last very long. It will ferment rapidly." To prevent early spoilage and extend shelf life, he noted it can be stored in containers with minimal air space. He said: "It will last for three to four days."

He also described a trick for making coconut cream in cold climates where fermentation is otherwise too slow: "You can make coconut cream in the last 5-6 weeks if you add about a quarter of a teaspoon of lime juice per 7 ounces of coconut." This acidifies it slightly to facilitate separation.

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Aajonus was categorical: no commercially available coconut cream is truly raw. He investigated the matter in detail and documented it:

• He confronted David Wolfe directly and demanded written documentation from the actual manufacturer, not just from Wolfe's letterhead. He said: "Give it to me in writing. He gave it to me in writing and it was on his stationery. I said, wait a minute, this doesn't tell me anything... I want it from the person who makes it." When such documentation was obtained, it revealed that the coconuts are "steam pasteurized before they cold press it."

• Regarding centrifuge "cold-pressed" coconut cream or oil sold by Radiant Life: "The manufacturer told me that the coconuts are heated/steamed to around 170 degrees F. before being 'cold-pressed' juiced." He responded: "So, with this new coconut cream out there, it is actually heated to 170? That's pasteurized!! How can they claim no-heat extraction? Because they heat the coconut before extraction. It is a deception."

• Regarding the Artisana "Raw Coconut Butter" product sold at Whole Foods (containing pulp and cream together): He noted it "reaches very high temperatures during processing and it is full of cellulose (fiber) on which you will spend a lot of digestive energy, without" (the response was cut off but implied inadequate nutritional return).

• Regarding coconut oil in general: "Absolutely no coconut oil or butter is produced under 118°F (46°C), no matter what the labels claim."

• Regarding the one exception for coconut oil (not cream): The Philippine fermented coconut oil from Wilderness Family Naturals, which was negotiated down from 103°F to 96°F processing temperature after six months of discussion. He said this is the only coconut oil acceptable. However, he still preferred coconut cream over any coconut oil.

Aajonus provided detailed step-by-step instructions in both of his books and in workshops. He described the process as "arduous," "laborious," and taking "hours and hours and hours." The following is a complete reconstruction from all available source passages:

Step 1, Selecting the coconut: - Inspect the shell for cracks, dark watermarks, small or large, or black spots, any of these indicate a soured coconut. - Inspect the three small dark circles (eyes) grouped at the top. If one eye is open or shrunken, it is soured. - If the coconut is free of all the above, the odds of a good coconut are 9 in 10.

Step 2, Opening the coconut: - Use an ice pick and hammer. Poke the eyes to find the soft one. Do not puncture it yet. - Puncture one of the hard circles with the ice pick and hammer first. - Then puncture the soft circle. - Pour out the coconut milk (water) into a glass and taste it. If it is sour, the coconut may be partially or fully soured. - Use an oyster knife with a curve on the end. Apply it to the opposite end from the three eyes. Crack the coconut into many pieces with a hammer.

Step 3, Inspecting and cutting the meat: - If the meat is yellow or discolored, it is spoiled where discolored. Separate non-spoiled meat from spoiled meat. If completely spoiled, begin again. - If black spots appear on the brown skin, it is spoiled where the spots appear. - Pry the meat from the shell with the curved oyster knife. - Slice good coconut pieces into strips approximately ¼-inch thick by ½-inch width and any length. - OR (easier): drop chunks into a food processor and grind.

Step 4, Warming the coconut (critical step): - The house or room should be at least 70–80°F, ideally 80–85°F. In Thailand where it's made every day, it is at least 80°F. Below approximately 78°F, "the fat holds on to the fiber, doesn't let it go." - If the house is cold (e.g., 65°F), "there's no way you're going to get much coconut cream out of it." - Method: Place coconut pieces or ground coconut in jars, immerse in a hot sink of water, "not hot enough to burn your hand, but hot enough to heat it", for 10–15 minutes. Then proceed to juice. - Without heating: may yield only 1 ounce of juice per coconut. - With proper heating: can yield 8–10 ounces of cream per coconut.

Step 5, Juicing: - Run the sliced or ground coconut through a juicer that separates cream from pulp: GreenStar 1000, GreenStar Gold, Champion, or Norwalk are all acceptable. The Green Power and magnetic gear juicers (Omega 2 gear, Green Life) also work. - Vitamix: "Vitamix is one of your worst machines" for this purpose. - The cream comes out one side, the pulp the other. - The result is a thick white cream that "will thicken as hard as butter in refrigeration."

Step 6, Lime juice trick for cold climates: - "You can make coconut cream in the last 5-6 weeks if you add about a quarter of a teaspoon of lime juice per 7 ounces of coconut." This helps the cream separate even when the environment is too cold.

Step 7, Pulp disposal or use: - "Use the pulp to fertilize a garden or lawn, or sun dry it to make a coconut confection for recipes." - Aajonus also noted the pulp can be mixed back with the cream for a more balanced food if dairy is unavailable.

Step 8, Storage: - Store in glass jars with as little air space as possible (about a tablespoon to teaspoon and a half of air is acceptable). - Do not mix coconut milk with coconut cream unless consuming within 24 hours. - Shelf life in refrigeration: 3–4 days before fermentation begins.

Aajonus described buying sets of coconut-processing machines in Thailand and importing them to the United States. He set up three sets: one in Los Angeles (for the buyer's club), one in Arizona, and one in Chicago. He described the machines: "You can take the shell off the coconut in 3 to 15 seconds. It takes the coconut and it puts it to a grinder and it grates it into grated coconut in 30 seconds, not even 10 seconds, whole coconut. And then that goes into this huge juicer that's stainless steel... like a huge champion juicer."

He noted the commercial operation priced the product at $14 a pint.

He also noted that in the Philippines, "the tribe I was with... they only eat a half of a coconut a day but they eat all the coconut meat in that. If you were to juice it then you would have coconut cream and you could have a little bit of that pulp with it."

He described how Polynesians make coconut cream: "If it's a young coconut, they just scoop it out and ring it through a cloth. That's why it's so pulpy. But the coconuts we get are so hard." For a mature coconut: "they take an old mature coconut, they call it. They grate it. And then ring it."

Aajonus acknowledged that warming the coconut pieces in hot water is slightly processing it: "That is processed and processed and heated. It's not terrible, but it will certainly cause you a little bit more nausea and problems because there's no lighting and no luminescence." Nevertheless, he consistently recommended this step because without it, the yield is too low to be practical, and the alternative, truly raw heating at ambient 80°F+, is not available in most American homes.

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This is perhaps the most emphasized safety protocol Aajonus stated about raw coconut cream: it must always be consumed with animal fat. He repeated this in multiple workshops and in his books. The reasons are biochemical and specific.

Coconut cream is a powerful solvent. When it enters the body, it begins dissolving toxins, heavy metals, and hardened tissue. This liberation of toxins creates what Aajonus called "waste products" and "byproducts", dissolved but not yet excreted toxic compounds circulating in the bloodstream and lymph. If there is insufficient animal fat present, these newly liberated toxins can: - Damage the nervous system - Cause nerve damage - Cause scar tissue - Cause irritability and systemic upset - Be reabsorbed into tissues rather than excreted

He said: "Because the coconut is more detoxifying, the butter and the cream are protective. So if you've got the coconut cream pulling out a lot of heavy metals and other toxicity, you want that the animal fats there to protect your system from damage. So always have a little bit of the animal fats with the coconut cream."

He also explained: "Raw dairy cream should always be consumed with coconut cream to further soothe and protect cells during detoxification, especially nerves."

He stated that the animal fat serves to "bind with those byproducts, those waste products", specifically butter and/or cream chelate with the metal-mineral complex created by the coconut cream and berries interaction, then "it'll discharge through the bowels."

He stated: "You're not infallible. And don't let time say, oh, I can get away with it this time. Maybe you can't. You can cause nerve damage and cause yourself to be down for a few days or irritable or cause some scar tissue."

Standard general pairing: - 3–6 tablespoons of coconut cream (8 tablespoons for a large person) with animal fat, either cream or butter, or both simultaneously: "Always have a natural fat with it. I mean an animal fat with it, either cream or butter, or a little bit of cream and butter with the coconut, both of them with the coconut."

With fruit meal (detox/heart protocol): - 2 ounces coconut cream + 1 ounce cow's cream + 1 ounce butter. "Good combination to be with your fruit."

With berries (heavy metal removal): - 2–2.5 ounces coconut cream (up to 3 ounces for a large person) + raw dairy cream and/or butter. The combination: berries to magnetize metals, coconut cream to dissolve them, animal fat to chelate and escort out through bowels.

With cilantro juice: - 1–1.5 tablespoons of coconut cream immediately before drinking the juice. - Then 1–1.5 tablespoons of cow's cream put directly into the juice before drinking. - He warned: "If I recommend cilantro for anybody, I tell them to have one to one and a half tablespoons of coconut cream right before they drink the juice, each juice. Then to put one to one and a half tablespoons of cow's cream in the juice right before they drink it."

With vegetable juice containing coconut cream: - If coconut cream is solid from refrigeration, eat it before drinking the juice. If using raw dairy cream, mix it into the juice.

Standard fruit meal addition: - Have 1–2 tablespoons of dairy cream with the fruit meal to protect nerves when carbohydrate sugar from fruit mixes with fats and produces alcohol solvents that can damage nervous tissue.

With pineapple (intestinal problems): - Hard pineapple (white inside, not yellow, high in enzymes, low in sugar): blend with 1–4 ounces coconut cream, about 1 tablespoon butter, about 1 tablespoon dairy cream.

General rule for honey addition: - He said to have "one, two, three tablespoons of butter. Half to a tablespoon of raw cream. A tablespoon of honey if you like. With the coconut cream" to bind byproducts from the cleansing process.

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Aajonus described developing this formula in the six months prior to a particular workshop and said he used it for everything. He demonstrated its effectiveness by pointing to the sun he had in his face from 35 minutes of sun exposure the previous week.

Formula: - Equal parts: coconut cream + raw butter + raw cream. - For an 8-ounce jar: 2 ounces butter + 2 ounces cream + 2 ounces coconut cream. - Half a teaspoon of unheated honey. - Eighth of a teaspoon of royal jelly. - Blend together. - He described it as acting as both a sunscreen and tanning lotion in all empirical tests on all participants.

Critical warning: None of the ingredients alone provides protection. "Put the coconut by itself, you'll burn. Put the cream on by itself, you'll burn. Put the butter on by itself, you'll burn." Only the combination works.

From Recipe for Living Without Disease: - Ingredients include coconut cream, butter, raw cream, honey, the passage was cut off before full recipe given, but the referenced skin cream includes soaking items in coconut cream for 10 minutes, then warming all ingredients in a jar immersed in mildly hot water for 5 minutes, then blenderizing on medium speed for 5 seconds. - Rub into skin. Wipe away excess 20–30 minutes after applying. Must be kept refrigerated. - Effects: "feeds the skin and helps prevent and slowly remove lines and wrinkles with regular application." Acts as both sunscreen and tanning lotion. Applied to cuts and scrapes: "helps to prevent excessive scabbing and the dryness that results from scabbing, and helps heal the wound without scarring."

Formula (standard bath): - Add 2–3 tablespoons of coconut cream to the bath water along with raw milk, 2 heaping tablespoons sun-dried sea salt, and about 3 tablespoons raw apple cider vinegar. - "If you want your skin to be really nice, then you put two to three tablespoons of coconut cream in it."

Aajonus's Thailand experience: - He used 3–4 cups of coconut cream per day in his bath (because he could not obtain other ingredients and it was only two dollars a liter). - He described being "so moist, you know, slimy with that coconut cream." Two women who helped him would take turns getting in the bath after him to absorb the residual coconut cream. - He called this experience evidence that "coconut cream is amazing stuff."

• "When I get a massage, what do I get a massage with? Coconut cream."
• Fresh coconut cream for feeding and neutralizing the skin.
• Fermented coconut cream when the goal is to "get in there and help break down toxins under my skin."

• Fermented coconut cream (coconut cream that has been left until it ferments) is used as body soap, for washing hair, and for brushing teeth.
• "And it's a wonderful soap. But the coconut cream internally will do the same thing."
• He observed the skin's response while in the Philippines: after rubbing fermented coconut cream on his body, a tribe member scrubbed him with smooth ocean rocks and found "No dirt! No dirt! You know, because I put this coconut cream on."

• Applied liberally and left on cuts, scrapes, and abrasions.
• Prevents excessive scabbing, prevents dryness from scabbing, heals without scarring.
• For deep wounds: combined with honey for maximum effectiveness.
• He used this protocol on his own deep ankle wound and sealed it in two weeks versus the estimated month it would have taken without it.

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• "Never eat more than four ounces at a time."
• "For most people, I suggest only three ounces."
• Small or diminutive person: 2.5 ounces / 5 tablespoons, that's it for the day.
• Large person (over 5'10"–6'): up to 4–5 ounces at a time, up to 8 tablespoons.

He provided a specific height-based dosing scale:

• Under 5'6": 2 ounces
• Under 5'10": 3 ounces
• Under 6'5": 4 ounces
• Under 7'10": 5 ounces
• Above that range: the next level mentioned prior to those quantities (contextually implied to be up to 6 ounces for very large individuals)

This scale was given in the context of taking coconut cream with fruit for cleansing.

• "I suggest 2 days a week not having any coconut cream but on the other 5–6 days it's a good thing to have."
• Minimum weekly amount for nerve/cellular fat support: 12 ounces per week minimum, divided across days.

• 3–6 tablespoons for average persons.
• 8 tablespoons for large persons.
• 1 tablespoon maximum in a fruit meal if already in heavy detox.
• 1–1.5 tablespoons before cilantro juice (safety protocol).
• "A little bit, maybe a tablespoon a day" for a specific person with a stabilizing need.

• After consuming coconut cream with fruit and butter/cream, "let several hours pass because that will be a heavy meal for [the body]."

• "You do not want to sit there and gulp a lot, even though it's incredibly delicious. Because if you do, it's very heavy. And you know, you could start vomiting, you could have all kinds of problems happen."
• "If you eat too much of it you're going to detox too much."

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• Coconut cream with fruit is a primary Primal Diet meal combination. The fat from coconut cream mixes with fruit sugars to produce solvents that dissolve internal toxins. The animal fat is added to protect the nerves from damage caused by those solvents.
• Standard combination: fruit + coconut cream + dairy cream and/or butter.
• The fruit determines what is detoxified: "If you use berries, it helps get rid of metal. Mutant antigens. Mutant moles that may be in the..."

• Coconut cream can be used in a raw meat meal as one of several raw fat options. From Recipe for Living Without Disease: "6–10 ounces (1–2 cups) raw meat with raw egg(s) and/or 2–5 tablespoons raw butter, raw cream, raw coconut cream, no-salt-added raw cheese with an equal amount of butter or avocado."
• He personally described needing coconut cream to help dissolve the heavy fat of raw seal meat: "It was so oily, I needed the coconut cream to help me dissolve it."

From Recipe for Living Without Disease:

Crust: - 2 ounces raw walnut or pecan halves - 2 teaspoons unsalted raw butter - ½ teaspoon unheated honey - Blenderize in a 4-ounce jar on medium speed using pulse-action for 5 seconds. - Butter bottom and sides of 4-inch glass or ceramic pie dish. - Flatten mixture evenly onto bottom of dish and chill in refrigerator for 15 minutes.

Filling: - 1 non-steamed date - 4 ounces fruits or combination of fruits - Remove stone from date and chop date. Blenderize chopped date and 2 ounces fruit together in a 4-ounce jar on high speed until creamy. Slice or dice remaining fruit, fold into filling mixture. Pour and spread evenly over crust and chill for 20 minutes.

Topping: - 2 ounces coconut cream - 1 egg - 1 tablespoon unsalted raw butter - 1 teaspoon unheated honey (optional) - Blenderize chilled coconut cream, butter, honey, and egg in an 8-ounce jar on medium speed for 15–20 seconds. Pour over chilled filling and spread evenly. Chill pie for 30 minutes to firm coconut cream. Optionally decorate with cut fruit from filling.

• The standard moisturizing-lubrication formula (egg, butter, honey, lemon juice) can have "a slight bit of coconut cream in it, and it even gives a slight different flavor."
• He said it is "one of the most important formulas that I have."

• Raw coconut cream can substitute for dairy cream in milkshakes: "1–4 raw eggs, 3–6 ounces raw milk, 1–4 ounces raw cream [or coconut cream], 1–2 tablespoons unheated honey."

• "Immediately before drinking this juice formula, eat 1 tablespoon coconut cream or butter, or drink a little juice and put 1 tablespoon raw cream into the juice and stir."
• In the context of vegetable juices that pull heavy metals, fat must be present, coconut cream is listed as one of the accepted options alongside butter and raw cream.
• He also described rotating fats before each juice: "I would rotate, or have all three at one time before each juice. But don't have the same fat with each juice, because it'll go pull out metals out of different places, and you want to rotate the areas."

• Hard (unripe, white-inside) pineapple ½ to 1 cup + 1–4 ounces coconut cream + 1 tablespoon butter + 1 tablespoon dairy cream.

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Aajonus did not treat coconut oil as a beneficial derivative of coconut cream, rather, he used it primarily as a contrast to explain what is lost when coconut cream is processed into oil.

He stated: "Coconut oil is the oil that's separated from the coconut cream. And it's mainly solvent reactive... Coconut cream works with all. Everything. It isn't just restricted and isolated."

When the oil is separated from the cream, you lose: - All water-soluble fats (which are 92–93% of the fat in coconut cream) - Water-soluble vitamins (vitamin A extensions, vitamin D extensions, and all the others requiring water-soluble fat carriers) - Enzymes - Protein (15% of coconut cream) - Carbohydrate (5% of coconut cream)

What remains in coconut oil: - Strictly oil-soluble fats (only 6–7% of original coconut fat) - Fat-soluble vitamins only

He said: "Oil and water don't mix. When you put it in it'll make the body hot. Overheat it. Over oiling means what? It'll have a tendency to malfunction."

He noted that applying coconut oil to the skin "smothers you. You get very hot."

He stated: "Our bodies make virus from those oils. From those oils, yes. So, you know, it's not a good idea to have a lot of oil."

The maximum acceptable pressed oil in any one day: "one tablespoon of pressed oil a day, and that will be medicinally okay. Anything beyond that is pushing it."

The one acceptable coconut oil: Philippine fermented coconut oil from Wilderness Family Naturals, processed below 96°F, but even this is inferior to coconut cream for any purpose where coconut cream is available, and cannot be used as a massage oil because "you choke off the oxygen absorption into your cells and skin."

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Aajonus described a deliberate industrial replacement of coconut-based products with petrochemical alternatives:

• "50 years ago, every detergent, including laundry soap, had coconut in it. Coconut cream was a major part of the cleansing."
• "Soaps were 98%, body soaps and shampoos, were 98% coconut. Now, rarely ever find it."
• The displacement occurred when chemical manufacturers discovered that "they could just make a chemical soap" from petroleum and kerosene byproducts more cheaply than growing, harvesting, processing, and handling coconut. "And that's when all of the natural products went out the door for soaps."

He also described what happened in tropical countries: "We went into all those countries in the last 100 years and we told them that they grew coconuts because coconuts were a major part of the diet and they were a major 90% of all soaps so 90% of all the soaps made in the world were made with coconut cream so a lot of industry... they said we'll take your trees, we'll cut your trees down for you and we'll plant coconut palms."

• Wolfe provided written claims on his own stationery that his coconut cream was raw.
• Aajonus demanded written confirmation from the actual manufacturer, not from Wolfe.
• The manufacturer's documentation revealed: "they steam it, pasteurize it before they cold press it."
• Aajonus's response: "So, it's all misrepresentation."

• Products labeled "centrifuge cold-pressed coconut cream" sold by Radiant Life were confirmed by the manufacturer to have been "heated/steamed to around 170 degrees F. before being 'cold-pressed' juiced."
• Aajonus: "That's pasteurized!! How can they claim no-heat extraction? Because they heat the coconut before extraction. It is a deception."

• "Absolutely no coconut oil or butter is produced under 118°F (46°C), no matter what the labels claim.", from Recipe for Living Without Disease.
• This applied universally to all commercial coconut products as of the time of publication.

• The Whole Foods "Organic Artisana Raw Coconut Butter" (pulp and cream together, found in the raw food section) "reaches very high temperatures during processing and it is full of cellulose (fiber) on which you will spend a lot of digestive energy."

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