This is my new addiction.
As is, coconut butter is delicious and super easy to make.
But, then I decided to toast the coconut first and see what happened.
What came out was a nutty, creamy, spreadable condiment, snack, secret ingredient for almost anything! AND, it’s got no added sugar, it’s full of healthy fats and fibre.
Here’s how I use my toasted coconut butter:
:: a few scoops to a smoothie adds a nutty, creamy texture and taste. It’s my secret ingredient.
:: a naturally sweetened dip for fruit or veggies.
:: spread on top of toast with a little bit of coconut oil.
:: eat by the spoonful (this is my favourite).
– 4 cups of organic, unsweetened shredded coconut
– Sprinkle of sea salt
1) You can toast half of the coconut (about 2 cups) in a 350 degree oven for about 12-15 minutes by stirring occasionally but keeping a close eye to ensure if does not burn. Just be sure the spread the coconut flakes on a line sheet pan, evenly.
2) I did mine stove top in a stainless pan on medium heat, stirring often.
3) Once toasted, add the toasted and non-toasted coconut to a food processor and process for approximately 7-10 minutes until the coconut turns into butter.
Store in a glass jar. The butter will harden under cooler temperatures or if you store in the fridge. You can simply warm the jar in hot water. I store mine in a cool, dark shelf.