If you’ve been around here for awhile, you might already know how obsessed I am with coconut oil. I love it on toast and in my waffles. I also make granola with it, drizzle it on popcorn, use it as a moisturizer, a hair mask and even as a hand exfoliator. I love the subtle coconut flavor of coconut oil but sometimes it’s just not enough. Sometimes I just want the coconut taste to be BOLD. I want texture. I want more!
Cue the coconut butter! It’s 100% coconut. That’s all it is. Mix it in a food processor and it liquefies after a good 8-10 minutes. You’re left with a thick, creamy coconut butter that’s both savory & sweet. It’s great on just about anything. If you’re like me you might find that it tastes best eaten directly from a spoon!
And we’re off!
Coconut. Shredded. UNSWEETENED.
Coconut in a food processor.
Processing!
After the first few minutes.
Scrape down the sides.
Now we’re really onto something!
After about 10 minutes you have this! Coconut butter!
Taste it. It’s good. If you want to add sweetness, put a little agave syrup in. Add a pinch of salt too.
Pour it into your jar. Tada! Coconut butter.
Spread it on toast and top with bananas.
Look at you! You just saved a whole bunch of money by making your own coconut butter. High five!
Coconut Butter
makes 1 cup
(recipe inspired by The Edible Perspective)
-3 cups shredded unsweetened coconut
Place coconut in a food processor and process for 8-10 minutes until the coconut liquefies. Be sure to scrape down the sides at least 3 times while processing. If you want to add sweetness, put a tablespoon of agave or honey in your mixture while processing. A pinch of salt is a nice addition too. Coconut butter will remain semi-hard at room temperature and will easily melt on hot toast. I keep ours in the fridge, and slightly heat it up before using it.
