I was going to post a recipe on making your own coconut butter, but Mark’s Daily Apple beat me to. (BTW, I heart Mark’s Daily Apple – I even list it as one of my favorite Paleo resources). Anyway – I don’t know about you, but I love coconut butter. It’s so rich and decadent that it satisfies any sweet tooth craving. Often just a spoonful is all I need – but sometimes I’ll create my own coconut-chocolate “pudding” by microwaving some coconut butter until softened, then mixing in a couple tablespoons of unsweetened cocoa powder … maybe a squirt of honey as well. Oh noms.
Sometimes, rather than buying coconut butter for a solid $8-$10, I’ll just snag some coconut flakes and make my own. This recipe from Mark’s Daily Apple gives you a step by step account of how to make your own …
Servings: 1 to 2 cups
Time in the Kitchen: 10 to 20 minutes
You don’t need a recipe for coconut butter. After all, coconut butter only contains one ingredient: coconut. And to make coconut butter, you only do one thing: blend. What you do need, are these 10 no-fail tips for making the best coconut butter ever.
Tip #1: Buy unsweetened, dried coconut, either shredded or flakes. The flakes often turn into a smoother butter than shredded coconut does. Do not use desiccated, sweetened, reduced fat or fresh coconut.
Tip #2: Both a food processor and a high-powdered blender (like a Vitamix) can make coconut butter.
Pros of using a food processor: It’s easier to make smaller batches in a food processor and you don’t have to scrape the sides down much. It’s also easier to scrape the finished butter out.
Cons of using a food processor: Takes longer and sometimes the butter isn’t quite as smooth.
Pros of using a high-powered blender: Takes a shorter amount of time and can result in a smoother butter. You can make larger batches, but should add the coconut flakes a few cups at a time as you blend.
Cons of using a high-powered blender: You have to scrape down the sides/push the flakes down more often. Some blenders get really hot and burn out if too much coconut is added at once. It’s harder to remove the finished butter.
Tip #3: Put at least 4 cups (or 7 ounces/200g) of coconut flakes/shreds into your food processor/blender. Less than that and it’s hard to get the right consistency. This will make between 1 to 2 cups of butter.
Tip #4: Be patient. The coconut needs to be blended for 15 to 20 minutes in a food processor and half that amount of time or even less in a blender.
Tip #5: Stop and scrape down the sides of the machine as needed if the blade isn’t catching and blending the coconut.
Tip #6: The coconut will go through three stages on its way to turning into butter. First the texture will be finely shredded, then thin out into a grainy liquid, then finally turn into a smooth, thick liquid. The finished butter will seem runny, but when you taste it the texture will be like thick, sticky, slightly grainy peanut butter.
Tip #7: Pour the butter into a glass jar and let it cool to room temperature so it has a solid but spreadable consistency.
Tip #8: Cover the jar with a lid and store at room temperature. There is no need to refrigerate coconut butter.
Tip #9: Warming the coconut butter up just slightly (10 seconds in the microwave) makes the texture smoother and softer.
Tip #10: Enjoy the flavor and health benefits of coconut butter in a million different ways. Eat it with a spoon or blend it into coffee and smoothies. Add it to curries. Mash it into roasted vegetables. Spread onto pancakes. Dip dark chocolate into coconut butter for dessert. Combine it with almond butter. Flavor it with sea salt, cinnamon or vanilla.
One taste and you’ll immediately realize that its incredibly rich texture and intense flavor sets coconut butter apart from other forms of coconut. If you love coconut, watch out. This stuff’s addictive.