Coconut Butter is the spreadable, spoonable, creamy, melty version of coconut, and it belongs in your kitchen alongside almond butter and peanut butter. Perfect for spreading on fruit, toast, or just eating by the spoonful! It’s different than Coconut Oil (think of the difference between peanut butter and peanut oil). After the oil is pressed out, the dried coconut remains, and when this is processed it become creamy and smooth. And ready for anything!
But coconut butter has a bad a habit of being expensive. But this stuff can be made at home for a fraction of the cost of the jarred stuff! Don’t get me wrong, I love the jarred version- but at $14 for Artisana and $11 for Nutiva, jarred coconut butter is an indulgence that is not really in my budget right now. I learned this hip trick from Celia over at Cardamom and Cast Iron, who learned it from Heather at Heather Eats Almond Butter.
To make Homemade Coconut Butter:
- Buy about 3 cups shredded, dried, unsweetened coconut at your favorite store.
- Add all the coconut to your high-capacity food processor, and blend for about 12-15 minutes. Scrape the sides if needed. It will be dry, then clumpy, then suddenly creamy! I added a Tablespoon of coconut oil to ensure a good texture, but the other ladies say it’s not necessary.
- It will be melty and pourable when you take it out of the processor, but will solidify in a few hours, as you can see in the photo above.
- Add to a clean jar, and keep your spoons and knives handy. And if you need to use up all this new coconut butter? Try this super decadent Raw-Inspired Caramel Pumpkin Cheesecake (gf + vegan).
A note about the naming: I’m reading the gorgeous Pure Food and Wine cookbook now, and Sarma refers to coconut oil as butter and the coconut butter as coconut creme; call it what you will, just make sure you are using the right product!
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