Toasted coconut cardamom butter
Serves: ½ pint
  • 4 cups of flaked coconut (not sweetened)
  • 1 tablespoon coconut sugar
  • ½ teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  1. Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper and spread the coconut in an even layer. Toast the coconut for 5-8 minutes, stirring once or twice to ensure even browning. The. coconut is ready when it's golden-brown and fragrant. Place the coconut into the bowl of a food processor and add the coconut sugar, cardamom and kosher salt and process for 5-8 minutes stopping to scrape down the sides periodically.
  2. The butter is ready when the mixture is smooth and liquid.
  3. 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. Spread on your morning toast, as a dip for fresh fruit or drizzle on top of ice cream for an instant magic shell!
Recipe by Scaling Back at