Coconut Butter From Scratch
Smooth and creamy, coconut butter can be used as a spread or used in smoothies and other recipes.
Servings 8 servings
Add the shredded coconut (or coconut chips) to a food processor and process until smooth. Depending upon the strength of your food processor, this can be a quick and easy process or a long one that doesn't appear to be working...
If you are having problems getting your coconut butter to form, stop every minute or so, at first, and scrape down the sides so that your blades can reach all of the coconut mixture. Also, make sure you use enough coconut to have a big enough mass for your blades to reach it all well. If you have a high potency blender, you can also use that, but you will likely have to stop to push the coconut down from the sides more often.
At first, you will notice the coconut getting a little bit clumpy. Keep processing, and it will start to release its oils. Once some of the liquid from the oil is released, it makes it easier for your food processor to work the rest of it. Keep processing until you get the consistency you like.
Even in the winter, this should work because the heat from all of the blending makes the coconut butter creamy. Pour your recently made coconut butter into the container you want to keep it in as soon as you can, though, because in winter it will soon harden up as it cools off. You may also choose to pour it over a baking sheet lined with parchment paper or silicone so that it hardens into a thin, easy to use layer.
In the summer it will stay creamy, so you can leave it out of the fridge for easy use. I actually like to eat it plain, as is. I’m a coconut fanatic, though. Basically you should be able to use in the same ways that you would use nut butters.
Serving: 15g | Calories: 153kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 13g | Sodium: 8mg | Potassium: 126mg | Fiber: 3g | Sugar: 1g | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.8mg