Coconut butter is simply the name for coconut oil in its semi-solid state, the form it takes below its melting point of around 24°C. Warm it slightly and it liquefies into clear oil; cool it and it sets to a white, spreadable fat. The trade uses the term to distinguish the solid pantry form from the liquid oil, though shoppers should note that some brands sell creamed coconut — finely ground coconut flesh — under the same name, which is a different product. Whichever jar you hold, storage is easy: the saturated fat resists rancidity well at room temperature.