DIY Coconut Butter
Let’s start with something that should be obvious – coconut butter is NOT coconut oil. Coconut oil is derived from the extracted fat of coconut meat, whereas coconut butter includes shreds of the coconut meat – thereby retaining some of the coconut taste as well as some of its health benefits.
Okay, now let us tell you something that no one else is going to tell you because they’d lose money and/or page views from it… There’s no such thing as a recipe for coconut butter. There just is not. This writer happens to have personally read way too many so-called “recipes for the best-tasting coconut butter,” and “easiest at-home coconut butter!” than any mere mortal man could stand and can tell you right now, they all claim to be the penultimate and they all boil down to essentially the same thing.
• This process requires time. Patience and time. It takes around fifteen to twenty minutes for one batch to become butter.
• Use either shredded or flaked unsweetened, dried coconut. Preferably four cups of flakes should be used, which will make about two cups of coconut butter when it’s ready, to create the right consistency.
• On its way to becoming coconut butter, the processing flakes will go through stages. First, it’ll be finely shredded, then it’ll thin into a grainy liquid, finally settling into a smooth, thick liquid. The finished product will seem runny, but when its tasted the texture should be akin to thick and sticky, somewhat grainy, peanut butter.
• Use either a food processor or a high-powered blender
High-powered blenders will take a shorter amount of time and make a smoother butter than food processors, but you’ll have to scrape the sides and push the unprocessed coconut down. Sometimes, blenders will overheat or burn out if too many flakes are added at one time, so it’s smart to add them gradually as time passes. The finished butter will be easier to remove from a food processor, but they can only do small batches at a time. Speaking of which – if you notice the blades of either aren’t reaching the coconut anymore or the motor sounds different, turn off the machine, scrape down the sides and push down the coconut mixture, wait a few minutes, then re-start the process.
When it’s finished (yay, finally!) it won’t need to be refrigerated. If you want it to be smoother and softer, warm some of it up in a microwave for about ten seconds.
Now what? Some ideas of what to do with your coconut butter:
• use it as a replacement for fat in baked goods
• use it as frosting (there are SO MANY recipes)
• put it in smoothies to add a little bit of coconut taste and thicken it up
• mix it with cocoa powder for a sweet treat
• make coconut butter cookies
• eat it directly from the jar (not even kidding, just try it)
• spoon it over roasted squash or baked sweet potatoes
• mix it into curries, or similar dishes, rather than using coconut milk
• soften it, then pour over berries in a bowl for a dessert
• blend it 50/50 with organic nut butter, then use it as you would nut butter