Strawberry Coconut Butter
Creamy coconut butter blended together with tart strawberries…..the ultimate clean-eating treat. Perfect on your morning toast or spread on a cookie for an after-school snack, this recipe is incredibly easy to make.
My obsession with coconut butter began last fall. It was an accident…..I wanted to chop up some coconut in the food processor. Just into small pieces. Sometimes I forget things, even loud things….like a food processor that’s whirling away in the background as loud as a large freight train. Everyone can tune that out….right? Well…I can and before I knew it I had made coconut butter. It was a happy day. 🙂
Recently, I was trying to think of ways to flavor the coconut butter….so I can make 55 different versions to satisfy my new obsession. When Landon was starting to eat solids I bought a ton of freeze-dried fruit. That was a mistake….to give a baby that only has gums, no teeth, freeze-dried fruit. It was a mess, freeze-dried fruit becomes mush when gummed to death and stains…..everything.
I found another use for the freeze-dried fruit, multiple uses actually but this one is my favorite. It’s so easy. You dump and go…and then dump a little more….and then transfer to a jar and voila. The best concoction you’ve ever made.
Make sure you’re very patient, the coconut will take about 5-10 minutes to turn into butter (Yes, I was very distracted when this accident occurred.)
Then you’ll add the strawberries and blend a couple more minutes.
Then you’re done. That’s it. Now spread it all over everything you can get your hands on. Hurry!!!
Get the Recipe: Strawberry Coconut Butter
- 10 ounces unsweetened flaked coconut
- 1 cup freeze dried strawberries
- In the bowl of a food processor or blender, add the coconut flakes and blend until they turn into a butter, approximately 10 minutes. Add the strawberries and blend for an additional 1-2 minutes or until thoroughly combined. Transfer to an airtight container and store at room temperature for up to 30 days.
- Note: The butter may be runny because it's warm, when it cools to room temperature it will be the consistency of natural peanut butter. If you want it firmer, you can refrigerate for up to 20 minutes.