Foolproof Homemade Coconut Butter
Try this Foolproof Homemade Coconut Butter recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 tsp salt (i like pink himalayan)
- 4 cups unsweetened shredded coconut or 5 cups flaked coco
- optionally: 1/2 tsp vanilla powder or cinnamon
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Place the coconut - shredded or flaked - in a food processor (I use this Kenwood mixer with a food processor attachment that includes the "S blade").Start processing until desired consistency is reached. If you use enough coconut, you won't need to scrape it from the sides. Here is how the coconut looks before blending and after a minute... After 3-5 minutes... After 7-8 minutes... I add the salt at this point and just pulse for a few more seconds to mix it in. When the coconut butter is done, it will be runny and will solidify as it cools down. Just like coconut oil, coconut butter is solid at room temperature and becomes runny at 24 C/ 76 F. I store mine at room temperature for up to a month.
