If you like coconut, you need to make some coconut butter. The sooner the better. Then, spread it on to everything, fingers included.
Coconut butter is a spread made from coconut meat, just like peanut butter (in its purest from) is made from peanuts. It has a luscious, velvety texture and subtle natural sweetness that can be further enhanced with a hint of added sweetener. Because it is made with whole coconut meat, it is rich in coconut oil, so it boasts all of the benefits of coconut oil (namely, medium chain fatty acids–great for instant energy) with the added bonus of high fiber.
You can buy coconut butter in jars for a pretty penny, but it is much more frugal (and, more delicious, IMHO) and incredibly simple to make. All that you need is unsweetened, dried flaked/shredded coconut, a pinch of salt, and a bit of coconut oil (or another neutral vegetable oil) to make it blend more easily.
You will need either a high speed blender or food processor to make it. Just place the coconut in the container, then start blending. If you are using a food processor, stop every so often to avoid having the food processor overheat. Once the coconut is very fine and beginning to clump together, add the coconut oil and salt, then continue blending until smooth.
After about 10-12 minutes, you have coconut butter. Lucky you!
Go ahead and make a big batch while you are at it; it will be easier to blend than if you try to blend a small portion. It can be stored in an airtight jar at room temperature for up to 6 months, but keep in mind that, due to its high oil content, the consistency of the butter will vary depending on the temperature: it will be hard when it is very cold and soft when it is very warm. You can easily make it softer or harder by microwaving for 5 to 10 seconds for the former or refrigerating for 15 minutes or more for the latter.
As I mentioned at the start, it is ideal for spreading on all manner of foods, or add it to smoothies or oatmeal. You can also use it as a nut butter replacement in almost any recipe. Pretty great stuff.
- 2 cups (8 oz) unsweetened flaked/shredded coconut
- 2 tablespoons virgin coconut oil
- ⅛ teaspoon fine sea salt
- In a food processor or high speed blender, process coconut for 1 minute; scrape down sides of bowl. Continue to process in 30 second intervals until mixture begins to clump together. Add coconut oil and salt. Process in 30 second intervals for about 10 minutes until mixture is smooth.