I have been seeing coconut butter everywhere lately and more and more recipes are using it as an ingredient. A VERY EXPENSIVE ingredient. I received a sample from Artisana and when I went to buy a jar I nearly fell over when I saw the price. At just under $10 a jar, that’s a little more than I want to spend on something I am now hooked on.
Seriously, this stuff is incredible. Creamy and coconutty…..I have huge plans for this butter. Bonus points for its health benefits. Coconut is now moving to the front of the “super food” pack at the moment. It may be a fad but it’s a fad I’m happy to jump on the bandwagon for.
And guess what else….this is super easy to make. Just a quick whirl in the food processor (well, 10 minutes but I did some dishes during that time) and you’re done. Store it in a sealed container for up to 10 days if it lasts that long. My coconut butter makes a morning debut almost every day on a slice of cinnamon raisin toast.
This can also be done in a Vitamix and is a much faster method than my food processor. I don’t own a Vitamix….yet. (Saving pennies since blogging pays squat!)
OH….and most importantly….it’s just one ingredient. ONE!!!!
Do it. Thank me later.
Homemade Coconut Butter
Makes approximately 6 ounces.
2 2/3 cups shredded unsweetened coconut
Pour the coconut into the bowl of a food processor and process until smooth, approximately 10 minutes.
(If using a Vitamix, blend for approximately 3-5 minutes.)
Transfer to an airtight container and store at room temperature for a couple months. Do NOT refrigerate.
Note: If your butter doesn’t get as smooth as a nut butter you can add 1-2 teaspoons of coconut oil to help it along.