I LOVE all things coconut! From the oil, to shredded, to the milk, to the … BUTTER.
If you’re not familiar with coconut butter, it’s pulverized coconut. Think peanuts –> peanut butter … coconut flakes –> coconut butter. Coconut butter is delicious to add to your hot cereals, drizzle over ice cream, or use to bake with. Despite being just unsweetened coconut, its remarkably sweet and delicious!
While the recipe is pretty simple, I wanted to do a little blog post to talk about what it is and share some info on choosing your coconut.
For the coconut, use plain, UNSWEETENED coconut flakes. I gave up buying sweetened coconut awhile back for 2 main reasons:
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I wanted to avoid refined sweeteners & you will be hard pressed to find naturally sweetened coconut flakes.
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For 99.9% of the recipes that need coconut flakes, you do NOT need any extra sweet in the coconut for it to be delicious. In fact I find unsweetened coconut delicious eaten plain.
So save yourself the added sugar that no one needs and enjoy the pure goodness that coconut has to offer!
You can find unsweetened coconut in some regular stores, but you may have to look around. I buy mine online in larger packages to both get c coconut, and save $. Here are two great options online:
Other than coconut, all you need is a food processor. I got this Cuisinart 12 cup one about 2 yrs ago and I LOVE it.
Coconut Butter
Ingredients
- 16 oz unsweetened coconut flakes about 8 cups
Instructions
- Place coconut flakes in your food processor and process for 10-12 minutes, scraping down the sides every 2-3 minutes. Eventually the coconut will start to liquify. The longer you process it, the smoother it will get.
- Pour into a jar and enjoy! This keeps fine at room temp, but I did notice that mine had oil separate off that you have to stir back in. If you store it in the fridge it will likely stay all together but will get pretty firm.