• Coconut Butter Recipe

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    We can use Coconut for so many uses! Have you ever tried making Coconut butter? Why don't you try now!

    coconut butterCoconut butter is one of my favorite ingredients to use in raw dessert recipes.

    The first time I ever made my own coconut butter was back when I was developing my Blonde Macaroon recipe, several years ago. I didn’t want to spend $15 on a jar of coconut butter for each of my recipe trials, so I attempted to make it myself using just a bag of shredded coconut and my Vitamix. In just a matter of minutes, the coconut turned into butter– all for half the price of buying it pre-made. I’ve never bought a jar since!

    I know many of you don’t own a high-speed blender, like the Vitamix, so I was curious to find out how difficult it would be to make coconut butter using a standard food processor, instead. As it turns out, it’s quite quick and easy!

    How to Make Coconut Butter
    Makes one 16 oz. jar

    Ingredients:

    2 (8 oz.) bags shredded unsweetened coconut

    Directions:

    Pour the shredded coconut into the bowl of a large food processor fitted with an “S” blade, and begin processing. After 1 to 2 minutes, scrape down the bowl of the processor and continue processing again.

    In just about 5 minutes, the coconut should become quite runny and you’ll hear a “sloshing” sound from the food processor– like it’s suddenly blending liquid. That’s when the coconut butter is ready!

    You’ll notice that coconut butter looks very smooth, but it actually has a slightly grainy texture when you taste it. This is totally normal! Store the coconut butter in a sealed glass jar at room temperature for up to a week, or in the fridge for up to a month, keeping in mind that chilled coconut butter will solidify.

    For the most accurate results in recipes, be sure to measure the coconut butter when it is runny and at room temperature. (I like to quickly warm it by placing the sealed glass jar in a bowl of hot tap water.)

    In terms of price, this homemade coconut butter can’t be beat. A 16-ounce jar of prepared organic coconut butter currently costs over $15, while each 8-ounce bag of organic shredded coconut is only about $3, making this homemade version quite a value at just $6.

    That’s a savings of over 50% for each jar!

    I hope you enjoy this homemade coconut butter for all of your future needs. It works great in my Blonde Macaroons!

    image by: detoxinista.com

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    8 Responses to “Coconut Butter Recipe”

    1. Tiffany Schmidt, for your holiday (or any time of year) baking!!

    2. Tiffany Schmidt, for your holiday (or any time of year) baking!!

    3. Carla Roter, Director – Colon Therapy Health and Education …
      http://www.colonhydrotherapy.ca/carla-roter-director.html
      Author of “The Gentle Colonoscopy,” Carla Greenspan Roter’s motto “Live, Love, Laugh!” truly speaks volumes about her approach and perspective. This is the …

    4. I’d put a little Himalayan Sea Salt in it for that salted buttery taste 🙂

    5. Sugar Addiction? Beat Your Sugar Cravings With This 1 Food | Extreme Natural Health News says:
      “[…] carbohydrates. But although both deliver quick energy to your body, unlike the carbohydrates, coconut oil does not produce an insulin spike in your bloodstream. This saves you from a slump, and is […]”
      From: http://www.extremenaturalhealth.com/coconut-butter-recipe/comment-page-1/#comment-502

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      […] 2 T. Shea butter (or mango or cocoa butter) […]

    2. Sugar Addiction? Beat Your Sugar Cravings With This 1 Food | Extreme Natural Health News - July 2, 2014

      […] carbohydrates. But although both deliver quick energy to your body, unlike the carbohydrates, coconut oil does not produce an insulin spike in your bloodstream. This saves you from a slump, and is […]