August 08, 2011

RECIPE: Homemade Coconut Butter (a tutorial)

I adore coconut butter! I tried buying this at the store, and it's not nearly as good as homemade--the jars in the store have coconut oil added to them, so it gets hard as a rock and you have to melt it to spread it. Making it this way, it stays much softer and spreadable. It also has much more flavor!

This tastes delicious on banana bread or zucchini bread, drizzled on oatmeal or granola bars, or even spread on warm toast.



The only ingredient for the regular coconut butter is two bags (5 oz each) of unsweetened coconut. To make chocolate coconut butter, then you'll need a little unsweetened cocoa powder.


Put it in the food processor

Let it rip on high for a few minutes, then scrape down the sides

Let it go on high again, and this is what it will look like after about 10 minutes total

Another 5-10 minutes, and it will be smooth like this. Done! 

You can leave it as-is, or add some cocoa powder (I added about 3 Tbsp.)

Blend it just long enough for the chocolate to get thoroughly mixed in



The nutritional info on this is the same as the package of coconut you use. Since there are no added ingredients, just use the info from the package. Keep in mind that the measurement may change (one tablespoon of shredded coconut does not equal one tablespoon of coconut butter); but the GRAMS will stay the same (15 grams of shredded coconut=15 grams of coconut butter).


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