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Coconut Butter

This is a super easy how-to. Coconut butter is rich, creamy and delicious and can but put on, or in, a million things. When processed, the end result is a rather runny liquid, but once it cools to room temperature, it’s quite solid. For a smooth, pliable butter, reheat it in a water bath before use. I tend to put it on warm things, so it melts again on its own. As with coconut oil, when it’s cold, it becomes a hard solid, so don’t store in the fridge.

 

Some fun uses for coconut butter are:

 

Bake with it as a nut butter (recipe for this coming soon)

Spread on toast, muffins, or bagels

Use it as a ‘magic shell’ on ice cream or other cold treats

Add a spoonful to your smoothie

Drizzle over oatmeal or fruit

 

Yummy add-ins-

Maple syrup or honey

Vanilla

Cocoa powder

Chopped dates and sea salt (after processing)

Chocolate chips (after processing)

 

 

 

I give you the 5 stages of coconut butter.

Coconut Butter | a kitchen cafe

Shredded coconut goes in to the food processor.

Coconut Butter | a kitchen cafe

3 minutes in- it’ll be pasty and chunky.

Coconut Butter | a kitchen cafe

8-10 minutes in- super smooth liquid.

Stop a few times along the way to scrape down the sides and give the processor a rest so it doesn’t overheat. Mine took 8 minutes, but depending on the quality of yours, it could take longer. Just keep pausing and scraping until it gets to this consistency. It will, I promise.

Coconut Butter | a kitchen cafe

Liquid straight out of the processor.

Coconut Butter | a kitchen cafe

Melted on toast and room temperature in the jar.

Prep time: 8-10 minutes

Servings: one small jar

3 cups shredded unsweetened coconut

-Add coconut to a food processor and blend until a smooth liquid, 8-10 minutes. Stop occasionally to scrape sides and let processor cool.

-Store in an air-tight container.

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