How to: DIY Coconut Butter
Have you jumped on the coconut bandwagon? We did, a few years ago and haven't jumped off since! One of our first and favourite recipes was a very simple coconut butter.
What exactly is coconut butter?
Unlike coconut oil, this delicious concoction is made from the fibrous shreds of the coconut meat. It's not difficult to make but it does require a little bit of both, patience and time.
We recommend scraping down the sides of the food processor every now and then, once the blades stop catching much of the coconut. Once the butter starts to form, the blender may stop catching the butter, so you will need to manually push it into the blades - STOP the blender before you do this, unless you are using a vitamix stick!
Not adding the oil will result in a slightly drier texture that spreads nicely across toast or cake, or banana bread. The coconut oil free butter will become solid at room temperature but becomes soft and pliable after a 10-15 seconds burst of heat or once you start moving it over your toast! They're both great in our opinion!
- 3 cups desiccated coconut, or as much as you like! One big bag of desiccated coconut should do the trick
- 2 tablespoons coconut oil (optional)
You will also need:
- Food processor or high powdered blender
- Pop the oil and coconut into a blender or food processor.
- Process for about 10-15 minutes or until a runny butter forms.
- Scrape the sides of the bowl as necessary.
- Slowly you'll end up with a coconut paste similar in consistency to peanut butter. We add coconut oil, but this is optional. The coconut oil will give your butter a more runny consistency.
Store at room temperature or in the fridge, depending on the season and climate.