You’ve heard of nut butter. Peanut butter, almond butter, maybe even walnut butter. But coconut butter?
Now I’ve known about coconut butter for quite some time now, I just haven’t bothered to try it let alone make it. I have always been so happy with my nut butters! However, recently I haven’t been feeling great after eating nuts so I’ve cut out nuts (including nut milk, butters, and flours) for the next month to see if I feel better. Unfortunately I have been feeling much better. *Sigh*. I hate my stomach. While I will NEVER cut nuts out of my life, I think I am going to drastically reduce the amount I eat from now on and defiantly soak them overnight and dehydrate them first. Check out this article about why nuts can cause digestive issues.
Coconut has become my new best friend. I’ve been using coconut milk in my smoothies and recently I discovered the wonders of coconut butter. This was the first time I made coconut butter, and I decided to toast the coconut first because everything tastes better toasted 😉 Seriously, I am warning you before you make this that you will have trouble putting down the jar once you try it. It is smooth, buttery, melt-in-your-mouth, goodness that is every bit as good (or better?!) than nut butter! Basically it’s my new addiction. I actually started blending two tablespoons of this stuff with some water in my Vitamix to make my own toasted coconut milk. Um…YES!!!!
Not only is toasted coconut butter divinely delicious, but it also happens to be super easy to make. As in easier than homemade nut butters. Whereas almond butter takes over 15 minutes to process into a smooth, creamy butter, toasted coconut butter takes less than 5 minutes! Less waiting and more eating. That’s how I roll.
Uses for toasted coconut butter:
~spread on muffins
~replace for butter/oil in baked goods
~add to smoothies
~make a toasted coconut butter and jelly sandwich
~make into a coconut frosting for cakes/cookies
The most important use for coconut butter is to eat it by the spoonful. Seriously, let me know if you actually get to making anything else with this butter!
After you finish making this butter, you can either store it in the fridge or on the counter. It does become solid, like coconut oil, however pop it in the microwave for 20 seconds and you are back in business! If you like nut butter and coconut, then you have to give this a try. Five minutes is all it takes to have homemade toasted coconut butter,
Toasted Coconut Butter
yield: about 12 oz butter
3/4 lb unsweetened coconut flakes or shredded coconut
1. Preheat oven to 350 F. Line a rimmed baking sheet with tin foil and spread the coconut out over the entire surface. Bake for about 15 minutes, checking every 3-5 minutes to prevent burning. Coconut goes from toasted to burnt fast, so don’t forget about it in the oven!
2. Add the hot toasted coconut to the base of a food processor and blend until liquid and smooth, stopping to scrape down the sides as necessary.
3. Store in an airtight container in the fridge or counter. When ready to use, simply scoop out the desired amount and microwave it for 20 seconds so it is buttery smooth. Enjoy