Welcome to the realm of Homemade Coconut Butter — a culinary creation that proves magic can emerge from the simplest of beginnings. With just one humble ingredient and a few minutes of blitzing in the food processor, you'll create a creamy, dreamy coconut spread that's perfect for slathering on toast, drizzling on pancakes or oatmeal, or adding to your favorite bakes.
Prepare yourself for a taste of the tropics with this yummy alternative to salty nut butters!
📖 Recipe Overview
- Made With Only 1 Ingredient - Surprise! It’s coconut. 😉
- Rich, Creamy, & Coconutty - If eating peanut butter straight from the jar is your idea of a good time, just wait until you try eating this coconut spread. It’s life-changingly delicious!
- Budget-Friendly - Making your own DIY coconut butter is cheaper than buying it at the store, plus it’ll taste extra fresh.
🥥 What is Coconut Butter?
Ever wondered what happens when pure coconut goodness meets a bit of kitchen magic? Say hello to coconut butter (a.k.a. coconut manna) – the silky concoction that's about to become your new kitchen crush!
Coconut butter is basically a tropical hug in a jar. It's the result of blending dried coconut into a luscious purée, sort of like hazelnut butter or cashew butter peanut butter, but coconutty! Now, don't let the name fool you – this dreamy white plant butter isn't just for spreading on toast (although it's pretty fantastic that way too!).
Making coconut butter is like creating a blank canvas for all your favorite flavor adventures. You can swirl it into your morning porridge, drizzle it over waffles, blend it into smoothies for that tropical twist, or even get daring and create your own coconut-infused sauces. Sweet or savory, this butter's got your back.
🧾 Ingredients Needed
As promised, this raw coconut butter is made with just one single ingredient:
- Dried Coconut Flakes - Much like peanut butter can be made with only peanuts, this homemade coconut butter requires only coconut. I suggest reaching for unsweetened dried coconut flakes for the best taste and texture. Start with high-quality unsweetened, organic coconut flakes for the best results. Also, check the expiration date on your dried coconut to ensure it's fresh. Rancid coconut is about as appealing as it sounds.
🥣 How To Make Coconut Butter
Making homemade coconut spread is easy, all you need is a little patience and a food processor or blender. Here's how it's done:
Step 1: Add 200g (⅔) of the coconut flakes to your food processor. If your food processor is large (min 3 liter capacity) you can go ahead and add all of the coconut flakes at once.
Step 2: Blitz the coconut for about 1 minute until the flakes have ground down to a shredded consistency.
Step 3: Add in the remaining coconut flakes and continue to blend.
Step 4: After a couple of minutes, the coconut will resemble a sand consistency. Scrape down the sides of the bowl with a spatula.
Step 5: Continue to blend until you have a creamy consistency and all of the coconut has been broken down. Every so often, turn off the food processor and scrape down the sides of the bowl.
Step 6: The entire process will take up to 10 minutes. You'll know the coconut butter is ready once it has a runny liquid consistency.
- Toasted Coconut Butter - Add an extra dimension of flavor by toasting your coconut flakes first before processing. FYI, toasted coconut spread is particularly delicious with a pinch of salt. 😉 Note, that toasted coconut butter will have a darker, more golden appearance.
- With Different Nuts - Try mixing this puréed coconut into your favorite nut butters for a fun twist. (Note: You’re welcome to blitz the coconut and nuts at the same time, if you like!)
- Add In Flavors - Many recipes for coconut butter call for flavorings like vanilla extract or citrus zest, sweeteners like sugar or agave, or powders like cocoa, or matcha or strawberry and raspberry powder. While I love the pure, unadulterated flavor of coconut, you’re welcome to experiment with these additions to find your favorite mix. Adding a pinch of salt is also fun! Note that adding liquid sweeteners will result in a less drizzlable consistency, as adding water-based ingredients to fats can cause them to seize.
🔪 How to Use Coconut Butter
Much like any other nut butter, there are tons of uses for coconut butter. Here are some of my favorites:
- Morning Bliss Parfait: Layer your favorite yogurt with granola, fresh berries, and a generous swirl of coconut butter.
- Tropical French Toast: Transform your French toast game by spreading puréed coconut between the layers. Top with toasted coconut flakes, a drizzle of maple syrup, and a sprinkle of powdered sugar.
- Coconut-Boosted Milkshake: Blend a spoonful of coconut butter with your favorite vegan ice cream for an instant tropical vacation in a glass. Vanilla and mango are both fantastic options.
- Heavenly Pancake Topper: Slather warm coconut purée over a stack of pancakes or waffles. Add a sprinkle of toasted coconut and a drizzle of maple syrup for an unforgettable breakfast treat.
- Frozen Coconut Bites: Spread the tropical butter between two banana slices and freeze them for a quick and easy dessert. Dip the frozen bites in melted vegan dark chocolate for an extra indulgence.
- DIY Coconut Energy Bites: Mix coconut butter with rolled oats, agave or maple syrup, and a handful of your favorite nuts. Roll into bite-sized balls and refrigerate for a quick, energy-packed snack.
Coconut butter is made from the fibrous meat of the coconut and has a thicker, creamy texture akin to nut butter with a slightly sweet coconutty flavor. Coconut oil, on the other hand, is extracted solely from the coconut's fat. Coconut oil can be refined to give it a higher smoke point and remove the coconut flavor, or remain raw/unrefined with more of a detectable coconut flavor.
To compare the two, coconut oil is more versatile in cooking due to its high smoke point, while coconut butter is more of a spread and/or flavor-booster for your favorite recipes.
It sure does!
Store your coconut butter in a clean, dry, and airtight container at room temperature for up to 2 weeks, or in the fridge or freezer for a few months. It might solidify over time or in cold conditions, so gently warm it in hot water or give it a quick whirl in the food processor before use.
🍯 More Homemade Spreads
- 300 g (3½ cups) dried coconut flakes
- Add 200g (⅔) of the coconut flakes to your food processor and blitz for about 1 minute until the flakes have ground down to a shredded consistency.Note: If you're using a large food processor (min 3 liter capacity) you can go ahead and add all of the coconut flakes at once. If your food processor is less than that (mine is 2.6 liter), I recommend adding ⅔ of the flakes first to make space in the jug.
- Add in the remaining coconut flakes and continue to blend. After a couple of minutes, the coconut will resemble a sand consistency. Scrape down the sides of the bowl with a spatula.
- Continue to blend until you have a creamy consistency and all of the coconut has been broken down. Every so often, turn off the food processor and scrape down the sides of the bowl. The entire process will take up to 10 minutes.
- Storage: Transfer the coconut butter to a sealed airtight jar for storage. Keep it at room temperature in a dark cupboard for up to 2 weeks, or in the refrigerator for up to a couple of months. Depending on the climate/time of year, it will remain runny in hotter climates and it will solidify in colder climates/in the fridge.To bring the coconut butter back to a runny consistency, simply warm it gently over a double boiler (bain marie) or heat it on low in the microwave.
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