Homemade Coconut Butter
A few years back I got my hands on my first jar of coconut butter. I bought it mainly because I was intrigued by it, unsure what I would use it for. It sat in my pantry for several months and I sort of forgot about it until one day I started noticing bloggers I followed using it all the time — in smoothies, slathered on pancakes, mixed into their coffee!
They claimed it was creamy, rich, melt-in-your-mouth goodness so I decided I better try it. I wasn’t sure what to use it in first so instead I just grabbed a spoon, dunked it in and ate it like I would peanut butter. It was delicious. Melt-in-your-mouth was right! I was hooked. So much so that I started buying a jar every week, which was starting to get expensive!
One day when I was buying a massive bag of unsweetened shredded coconut at the bulk store for a recipe, for which I spent less than $2 on, it dawned on me that I could perhaps make my own coconut butter for a fraction of the cost. And low and behold I was right! Homemade coconut butter made using just 1 ingredient — unsweetened shredded coconut — tastes just as good as the store bought stuff for pennies! It’s so simple to make too — just throw it in the food processor and let it run until smooth.
Homemade Coconut Butter
— makes approximately 1 cup —
Ingredients
- 4 cups unsweetened shredded coconut
Method
Add the shredded coconut to a food processor and mix until the shreds form a creamy butter, anywhere between 5 to 10 minutes, scraping down the sides when needed.
