WHAT IS COCONUT BUTTER?
Coconut butter is a densely nutritious spread made from whole, raw coconut flesh and is loaded with medium-chain fatty acid-rich oil, dietary fiber, protein, vitamins and minerals. I've been using it as a spread on toast in stead of peanut butter or almond butter.
A reader and I recently had a conversation on the best way to make coconut butter. We love brands like Artisana and Tropical Traditions but knew there just had to be a way to make it from scratch. So off to the kitchen I went.
I blitzed shredded coconut in a food processor.
No go. Not smooth enough.
I tried a mini batch in my coffee grinder.
No good. It made some pretty nice coconut meal though.
Finally I landed on a technique that worked!
This stuff is unbelievably easy to make in a high-powered blender such as a Blendtec, OmniBlend or Vitamix. You can sweeten it, add some cocoa powder, or leave it as is. This recipe yields a coconut butter that remains spreadable at room temperature.
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free |Shellfish-Free | Soy-Free | Tree Nut-Free (exception of coconut) | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | Raw | Paleo
Makes: 2-1/4 cup
Prep Time: 4 minutes
5 cups shredded COCONUT, unsweetened (not reduced fat or fat free)
1/3 cup COCONUT OIL, liquefied
- Add 3 cups coconut and oil to high-powered blender.
- Blend on high until smooth, scraping sides as needed.
- Add another cup of flakes and blend until smooth.
- Add final cup of flakes and blend on high until super smooth, 1-2 minutes.
- The mixture will be runny. Pour into airtight container and transfer to fridge to firm up.
- Store at room temperature or in fridge.
How to Use Coconut Butter
This week I turned to my dear Lexie's Kitchen Facebook followers for ideas on how they use coconut butter. Here's what they said:
Deanna: Oh man a million things. I love coconut butter cookies (recipe here)
Suzanne: I mix it with cocoa powder and put it on coconut milk ice cream or banana soft serve. I also love it on sweet potatoes.
Maggie: I'm dreaming of a frosting that's made of coconut butter...
Rachel: Whipped with some maple syrup, vanilla, and a little extra coconut oil makes a really good frosting! I also use about a tablespoon blended into about one cup water as the "coconut milk" in my smoothies.
Deanna: I do what Rachel does, too - sub it with some warm water for coconut milk (in a pinch). I also ALWAYS make it from scratch. I've never bought it already made.
Monique: It's great to thicken up Thai curries :)
Alta: I eat it with a spoon. I've also used it in cookies (like a thin nut butter) and while making a "frosting" for cinnamon and orange-cranberry rolls. But honestly, eating it with a spoon is best.
Jenn: Brown rice krispy treats. Use the coconut butter instead of marshmallow.
Leanne: Frosting for cupcakes!
Kelly: I just mix coconut butter, cocoa and date paste together for a sweet paleo treat...not exactly a recipe but it hits the spot.
Audrey: As part of the ingredients in opera fudge (white).
And Love it Too: I have used mine in sweet potato mash, on top of shrimp (when my shellfish allergic child was away at scout camp), and in place of butter on grain-free pancakes and waffles.
As for me, coconut butter gives these crispy on the outside, chewy on the inside maple macaroons a double dose of coconut goodness.
Thanks for all the great ideas!