I remember first coming across coconut butter at the grocery store. I was puzzled by the concept. How the heck do you make butter out of coconuts?! I know I wasn’t alone in my confusion – my post on Coconut Manna (the Nutiva brand of coconut butter) is still the most popular post on my blog (followed closely by a post about Dr. Oz and the Paleo Diet!). And my post comparing Coconut Manna to Artisana’s coconut butter is in the top 10. So, it’d be fair to say coconut butter is pretty popular.
Nothing can explain what coconut butter is better than making a batch yourself. After all, it’s simply one ingredient: coconut – either shredded or flaked. And the process is much like that of making any nut butter.
Food processor + ingredient + time = ingredient butter.
The homemade stuff is a little different than the store bought, in my experience. The consistency varies, but is typically slightly more runny. But, considering that most people like to heat up their coconut butter to make it less solid anyway, that’s not much of an issue.
So what do you do with coconut butter? Like with nut butters, I tend to just eat it by the spoonful. But you can dip chocolate in it, or drizzle the coconut butter over fruit. Some people also like to use it in baking, smoothies, or to thicken sauces. I’ve even used it to stuff dates. And if you’d like, you can experiment with various coconut butter flavours by adding ingredients like vanilla, honey, cocoa, or even nuts.
Us paleo/primal folks like our butters, and this is another classic to stock your pantry with.
- 4 cups coconut (either shredded or flaked)*
- flavorings (salt, cocoa, cinnamon, honey, maple syrup, vanilla, etc.), optional
*You can use more, but do not use less as it’ll be difficult for the food processor to function properly. Four cups of coconut will make approximately 1.5 cups of coconut butter.
1) Place coconut in food processor*.
2) Process coconut until you get coconut butter (approx. 10 minutes depending on quantity of coconut used). Stop the processor every few minutes to scrape down the sides and also to rest the engine. The coconut will first break down into tiny pieces, and will then turn paste like. Next, it will actually liquefy and become very grainy and runny. Soon after, it’ll thicken, but it’ll remain liquid and slightly grainy. After a couple of minutes of this, processing further will not make any difference, and your coconut butter is done. It will solidify at room temperature, but may not become completely solid depending on what the room temperature is, humidity, etc. There’s no need to refrigerate it, and the coconut butter should keep in your cupboard for several weeks.
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Shared with Fight Back Friday.