I know it will not be easy to swallow that I consider having recourse to refined SHEA BUTTER but here are some reasons: 1) coconut
oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut
oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be
fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut
oil has a better nutrient
profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm
oil).