This is a one ingredient recipe. It’s a stretch to even call it a recipe but I thought I would share it because this is one time that making it yourself will save you a ton of money. I don’t know why commercial coconut butter is so expensive but if you have a food processor or high-speed blender you can make it yourself in a few minutes at a fraction of the price.
All you need for this recipe is a few cups of coconut. You toss it into a food processor let it run for a few minutes and it will be transformed into smooth, silky, unctuous coconut butter. What would I use coconut butter for you ask? You can top your morning toast with it, drizzle it over a bowl of oatmeal add it to a smoothie. It is also a valuable addition to healthy desserts like my chia pudding or green tea coconut butter cups.
Make sure you use unsweetened coconut. Bob’s Red Mill makes a great high-quality coconut that blends into butter easily. Coconut flakes will also work but they tend to be more expensive so I reserve them for garnishes or when I want to see big pieces of coconut. I’ve found that 4 cups of coconut is a good amount to guarantee that the coconut will break down easily and the butter will keep for months if it is properly covered and stored at room temperature. You can cut it down to three but any less than that and you may have a hard time getting it to process. Just be patient and let the processor do it’s work. The coconut should turn to a smooth liquid consistency and that is how to tell that it is done. It will solidify as it sits so if you want it to be pourable just pop it in the microwave for 10-15 seconds or you can pop it into a water bath for a minute or two. Be sure to check back tomorrow when I’ll be sharing my favorite recipe for coconut butter!
If you make this recipe be sure to tag #scalingback on Instagram – I love seeing what you create in your kitchen! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: jeffers.tina)
- 4 cups unsweetened shredded coconut
- Place the coconut into the bowl of a food processor and process for 5-8 minutes stopping to scrape down the sides periodically.
- The butter is ready when the mixture is smooth and liquid.
- Pour the mixture into a glass jar and store at room temperature. If the coconut butter is solid, warm in the microwave for 15 seconds to re-liquify.