I don’t know if you know this but coconut butter is pretty much the best thing ever! Especially if you’re someone who doesn’t eat nuts but enjoys a delicious creamy butter like spread. And of course if you like coconut.
There is some confusion out there over what the different coconut products are because there are several names for things. Coconut butter, also called coconut manna or coconut concentrate, is different than coconut cream. Coconut cream is what you get when the coconut water separates from the cream in a can of coconut milk. This can be used to make coconut whipped cream or in any other situation that calls for a heavy cream-type of product. Coconut butter is simply shredded coconut that has been blended to form a spread. I typically just eat it by the spoonful but it also serves as a delicious topping for pancakes and waffles and it can be used in recipes as well like this garlic mayo recipe or this recipe for coconut fudge.
My favorite thing to do is to make some coconut butter and then add different spices and maybe a pinch of sweetener to keep things interesting. Then I try really hard to not eat the whole jar in one sitting. And sometimes I fail. Because this is real life and in real life I have no self control. And who could blame me? This s*** is delicious!!!
I’ll have a super yummy flavored coconut butter recipe for you guys next week but for this week I’m just giving you the run down on how to make plain ol’ coconut butter. Because that’s kind of an important first step.
I’m not really sure you can call something a recipe when there is only one ingredient. So maybe I should call this a process? Here is the process for making homemade coconut butter… Ya I guess that works.
First, get your shredded coconut. It must be plain shredded coconut. None of that sweetened garbage. And you’re going to need a lot of it, like 4 cups worth. Because if you don’t have enough it won’t blend well in the food processor. (Note: I use a 9 cup food processor. If you have a larger food processor you may need to use more coconut.)
Next, start processing. It takes a little while (nowhere near as long as nut or seed butters) so be patient. You may have to stop to scrape down the sides once or twice.
When it appears to be fully blended and its nice and liquidy and creamy you’re good to go!
And that’s it! Stay tuned for next week’s delicious rendition. Trust me you don’t want to miss it!
- 4 cups shredded coconut
- Add shredded coconut to food processor
- Process for about 5-7 minutes until smooth
- Stop to scrape sides as necessary
If you’d rather just buy some there are a few good options but you’re going to pay quite a bit more than you would making your own. But it’s equally delicious and that’s what really counts in my book! I like Artisana Coconut Butter and Nutiva Coconut Manna.
Now I’m going to go and make some more of this stuff so I can make that garlic mayo recipe!
In vibrant health,