Let me introduce you to a fresh NUT butter. Because technically coconut is really a nut, right? Well theoretically it’s considered to be a drupe. I googled it for you

Have you ever heard of coconut butter? Well if you haven’t, it’s just a ‘butter’ created from floor coconut shreds! There are many brands that presently sell it entirely Foods, but general it can be fairly difficult to acquire in most grocery stores. Plus, coconut butter tends to be pretty expensive (over $10!). THEREFORE I thought I’d educate you on how you can make it in the home.

First you are likely to start with UNSWEETENED coconut flakes or shreds. Each one will work; just remember to obtain the flakes that aren’t sweetened. I usually purchase mine at Trader Joe’s; they’re only $1.99!

Therefore the annoying thing about producing your own coconut butter is that you’ll have to use a food processor to course of action it so that it’s creamy which can take a fairly long time (we’re talking 20 a few minutes)! The best component is that it is addictive, creamy and amazing in TONS of recipes… or simply on toast using a sprinkle of cinnamon and coconut glucose. And it’s especially delicious with those little spots of vanilla bean. YAAASSSS.

Coconut butter hardens in room heat: Unless it’s summer time, then you’re coconut butter will probably be ridiculously running because it’ll be warmer in your house. Whether it’s hard and you’d like to use it, you can spoon the amount you’d like to use into a microwave safe dish and reheat for 15-30 seconds. Another option is to reheat on the stove in a saucepan.

Coconut butter can’t be used in place of coconut oil: It’s not the same so don’t try to do it.

The mix-ins are endless: After all really endless. When the coconut butter cools off a bit from processing, mix in vanilla coffee beans, mini chocolate chips, chopped dried schedules or figs, etc.

How to utilize it: Spread it over toast, vegetables, baked special potatoes, or utilize it in meals that call for coconut butter – I have one just around the corner!

Food processor recommendation: I get a lot of emails asking which food processor I take advantage of or recommend. I love this one from Cusinart and Recommend it (amazon . com affiliate link!). Although it’s relatively expensive, it will last you for many years.

Enjoy! xo.

Prep time:

20 mins

Total period:

20 mins

Ingredients

2 cups unsweetened flaked coconut or shredded coconut (either will continue to work)

seeds from 1 vanilla bean

Optional for any creamy consistency: 1-2 teaspoons coconut oil

Instructions

Place coconut shreds/flakes in a food processor and procedure, scraping down the sides every 2-3 mins. This should consider about 20 minutes to reach the desired regularity. If you want a far more creamy regularity, feel absolve to add a teaspoon or two of coconut essential oil and procedure until clean and creamy. Stir in vanilla bean once coconut butter is completely smooth then transfer to some mason jar or an airtight box and store at room heat range.

Once prepared to make use of again, it is possible to spoon the total amount you’d like to make use of right into a microwave safe and sound dish and reheat for 15-30 seconds. Another choice is to reheat over the stove in a saucepan.

Melissa

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