Homemade Coconut Butter
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 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 coconut 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 blender and is a much faster method than my food processor.
OH….and most importantly….it’s just one ingredient. ONE!!!!
Do it. Thank me later.
Get the Recipe: Homemade Coconut Butter
- 2 2/3 cups shredded unsweetened coconut
- food processor
- Pour the coconut into the bowl of a food processor or blender and process until smooth, approximately 10 minutes.
- Transfer to an airtight container and store at room temperature for a couple months. Do NOT refrigerate.