Hi folks! Here's my take on coconut, and coconut "manna".
This stuff comes in either a small jar or a larger bag. Either way, it will probably have melted and solidified many times, and the coconut oil will have separated from the dried coconut meat. If you buy a bag, it has to be split up and stirred and then put back away into smaller containers.
Before you eat it, you need to stir it, and in order for that to work, it has to be warm enough for the oil part to be liquid. It works sort of like almond butter. You stir a bit, and realize it is not mixing well, and so dig a spoon all the way down to the bottom and then the slippery stuff on top goes sailing right on the counter (or worse, your computer screen!) so you have to lick it up or get a dog to do that for you.
Here's what I do. First, get it warm, then stir the top portion carefully. The bottom will be dry, almost flaky. To get to it, put a dull knife straight down and cut across. Lift the knife up, move it, and cut again. It is just like making cheese, when you want to preserve the curd, only for the coconut, you just don't want to try lots of stirring from top to bottom at first or there will be a mess.
When all the dry chunks at the bottom are small, then take a strong spoon and mix the chunks with the more oily part at the top.
I waited until summer to stir up one container. I stir it every few days just to keep it mixed well. When I am away for a few days, I just stick it in the fridge so it doesn't separate out again.
I don't know how much of this stuff people eat. When I first got it, I was limited by how hard it is. Now in the summer, I can eat quite alot of it if I want to. But, really, I don't care that much for the texture and prefer grated or shredded real coconut. Real coconut is cheaper and waaaaaay easier to eat. I didn't care for it in coffee either, preferring either coconut milk or real heavy cream.
What I looooove about coconut manna is that it is one of the few products these days that comes in a wide-mouth glass jar. These are keepers! I use them for small batches of sauerkraut or pickles.