It sits on the shelf next to the coconut oil I frequently purchase. I assumed it was just a different name for the same thing. But I was wrong! It’s not the first time.
Coconut butter is actually different from coconut oil.
How? The butter contains coconut meat and the oil does not. Coconut butter is meant for cooking…it’s like… almond butter or tahini. It’s rich and creamy and can be eaten straight off a spoon. I’m licking a big spoon of it right now! It’s delicious. But do you know what’s even better? I didn’t pay $15 for it. I made it myself.
Lately, I’ve been making my own coconut milk and it’s piqued my interest to try other coconut concoctions. Rather than tossing the used-up coconut shreds (from making the milk), I dehydrated them and made coconut flourinstead (recipe to come!).
I still had some unused coconut shreds, so I decided to venture out of my coconutty comfort zone and try my hand at coconut butter.
Oh my goodness. It’s delicious. No wonder a jar of it is 10 bucks! You can eat it straight off the spoon–like I do–or you can use it in lots of different recipes.
Some yummy ideas include:
Here’s how you make your own coconut butter…
4 cups (or more) of unsweetened coconut shreds (find them here)
Put the shreds in a food processor and whiz away until the shreds are blended into a smooth creamy paste. This took about 15 minutes for me. Seriously. It does take that long, but if you have a high-powered blender then should blend up in half the time. Once the shreds have become a smooth, creamy paste, transfer to a glass jar. You can store the jar in your pantry.
*I like to add a little honey and vanilla after my butter finishes in the food processor. You could also add some cocoa powder to make it chocolate butter!PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.