Homemade Coconut Butter is so easy to make and so much cheaper than purchasing coconut butter. Coconut butter is a spread made from the meat of the coconut much in the same way peanuts are used to make peanut butter. You can use your homemade coconut butter in baking in place of the butter or oil.
Coconut butter is simply just unsweetened coconut flakes blended into a buttery consistency. The consistency of coconut butter will depend on the temperature. When cold, it is a solid substance. To warm, just simply warm the jar to approximately 85 degrees F. until soft and buttery. You can even add other ingredients to your homemade coconut butter. How about a pinch of salt, some vanilla extract, melted chocolate, and even some peanut butter? Some people like to spread the coconut butter on toast, waffles, or even melt and pour over ice crea. Be creative!
You probably have seen coconut butter on the shelf in your local health food store. Well, in the store it is very expensive! So why buy it when you can easily make your own homemade coconut butter?
- 2 (8-ounce) packages coconut, unsweetened and shredded
- 1 teaspoon of pure vanilla extract
- Pinch of coarse salt or Kosher salt
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Preparation:
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Pour the shredded and unsweetened coconut flakes in your blender or food processor (I used my Vita-Mix blender) and turn it on.
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Process approximately 5 to 6 minutes. Scrape down the sides of the bowl of the blender as needed and then continue processing again until creamy. I actually scraped down the sides of my blender several times. -
If using a Vita-Mix, blend approximately 5 to 6 minutes. You may want to use the tamper to push the flakes down.
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A food processor will take approximately 10 to 15 minutes.
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The shredded coconut will go through three stages before turning into butter. First the texture will be finely shredded, then thin out into a grainy liquid, and then finally turn into a smooth, thick liquid. The finished coconut butter looks very smooth, but it actually has a slight grain texture when you taste it.
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Place the prepared coconut butter in a clean glass jar and let it rest at least 24 hours before using.
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The coconut butter will solidify or harden after making. To use in your recipe, slightly warm it. I usually warm the coconut butter by placing the sealed jar in a bowl of hot tap water or warm in the microwave for approximately 10 seconds.
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Store the prepared Coconut Butter in a sealed glass jar at room temperature for up to 7 days. For longer storage, store in the refrigerator for up to a month.
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Makes approximately 2 cups.
Recipe Using Homemade Coconut Butter:
Sugar-Free Chocolate Fudge
Are you diabetic and need a chocolate fix? Yes, you can have your chocolate and stay on your diet! This Sugar-Free Chocolate Fudge recipe is just what you need! My husband, who is not diabetic, also really enjoys this chocolate fudge.
Categories:
Butters and Oils Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipes Cooking Lessons - Cooking 101 Gluten free