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
Maple syrup or honey
Chopped dates and sea salt (after processing)
Chocolate chips (after processing)
I give you the 5 stages of coconut butter.
Shredded coconut goes in to the food processor.
3 minutes in- it’ll be pasty and chunky.
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.
Liquid straight out of the processor.
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.