In the past couple months this coconut butter has made a simple, delicious, and slightly sweet new addition to our pantry. It’s a wonderful alternative spread, or something to use in place of nut butters – especially if you suffer from nut allergies.
I have used it on my morning toast (it’s the PERFECT topping to my favourite coconut bread when I’m wanting something a little special), in homemade chocolates, in a dressing, as a smoothie addition, or just now… as I’m whipping up some homemade vegan ice cream (I promise to share the recipe if it’s a success :))
It’s one ingredient, one process – my kind of food prep!
Give it a whirl if you’re wanting to cut down on sugar intake or if you just want something different to try. Coconut has a wonderful natural sweetness to it so you don’t need to add anything. It’s an ideal item to hit the spot when you’re wanting something to fill you up 🙂
Coconut Butter (makes 1 cup)
250g dried coconut (you can use desiccated, thread or chips) – preferably use products without additives and preservatives
Pour the coconut into your food processor/high speed blender and then just process until it turns to a smooth/slightly runny consistency. It will take about 10 mins (less if yore using a high speed blender). You may need to stop, open it up and scrape down the sides a couple times along the way.
Once done, pour it into a jar and keep in the cupboard or fridge. (I keep mine in the cupboard as it sets quite hard the cooler it is).
Use in various recipes, as a spread on toast, pancakes or in place of nut butters while cooking.