Okay, so by now many of you know my recent obsession with raw coconut butter. The thing is, while it’s amazingly delicious and amazingly nutritious, it’s also amazingly expensive.
So, what’s a girl to do?
Why, make her own, of course! 🙂
I’ve spent the past few weeks experimenting with several methods of making my own coconut butter. Many of the methods gave me the desired finished product (i.e. smooth, nommy coconut butter), but some were much more of a headache than others.
Here’s what I’ve learned:
- My blender just can’t cut it. I end up with some grainy coconut at the bottom of the blender and untouched coconut on the top. Now, if you are fortunate enough to own a super amazing MONSTER blender (e.g. Vitamix), you should do just fine.
- UPDATE! (5/20/12) For those who don’t have a food processor, I did find a way to make it work with just a blender! **Applause!!** This happened out of sheer desperation when my food processing attachment bit the dust. The key is to start with your coconut oil (about 3 T) and a small amount of shredded coconut (around 1/2 cup). Blend this together, while slowly increasing the speed, until liquefied. Then, add more coconut a bit at at time and continue to blend until liquefied. Stir the mixture as needed in order to get the ingredients from the top to the bottom. You also can add a bit more oil if your butter isn’t as smooth as you’d like. As long as you add a scoop or two of coconut at a time, your blender won’t get overwhelmed. In fact, I found that I was able to make an even BIGGER batch with my blender, than with my food processor! This means even more coconut butter to feed my addiction! Yayyyyy!!! 🙂
Homemade Coconut Butter
- Unsweetened dried coconut flakes
- Virgin coconut oil (If you have a super powerful blender or processor, you may not even need this!)
Simply add about two cups of coconut flakes to your food processor. Be careful not to overload your processor. (You don’t need anything super expensive or fancy. I simply used the processor attachment on my 12-speed Oster.)
I like to start on low and then slowly increase the blending speed up to the “liquefy” setting. Blend until the coconut reaches a grainy/meal consistency.
Now, if you’re an experimental chef like me, there are endless variations you can try with your coconut butter.
Here are just a few:
- Add a few teaspoons of cinnamon and/or pure vanilla extract
- Add a bit of raw honey or pure maple syrup
- Process with mashed banana and vanilla extract for a nommy icing (or chill it to make vanilla fudge!)
- Process with mashed pumpkin, vanilla extract, and pumpkin pie spice.
- Mix with a bit of your favorite nut butter (almond, peanut, cashew!)
- Melt dark chocolate and mix it in…om nom nom nom nom!!!
That being said, if you do want to get a little adventurous and move beyond just the spoon, here are some excellent ways to get started:
Watermelon Layer Cake
Have you tried coconut butter before? What’s your favorite way to devour it??
This recipe was featured on Frugally Sustainable’s blog hop. Check it out!