Coconut Butter

by lisa | 11 February 2013 17:36

This recipe is certainly not original and it’s also not rocket science. I love coconut. I eat far more coconut than any one woman should. I even put coconut oil in my coffee to make my own version of bullet proof java. One coconut product that I have not been able to find here in Switzerland, however, is coconut butter. Now, keep in mind, I haven’t looked all that hard. I figured this was one of those things that would be way too easy for me to eat by the spoonful. However, I have come across a recipe for a chocolate cheesecake that I’d like to make for Valentine’s Day and it calls for coconut butter. Time to make my own…

This is super easy to make, but it does require some patience and a food processor.


What to do

Melt your coconut oil and put it into your food processor along with your grated coconut. I have seen some recipes that call for the oil and some that don’t. You might be able to make your butter without it if you have a super hero food processor or a vitamix.

About half way through mixing

I recommend scraping down the sides of the food processor once the blades aren’t really catching any of the coconut. This will become an increasing issue as a paste starts to form; your processor’s blades will just whiz freely after about 30 seconds. It was at this point that I wondered if it would ever turn into a smooth butter. Trust me, it does, but it takes about 15 minutes.

Your finished coconut butter can be stored in a glass jar in the refrigerator. It will harden up and you may need to warm it up or microwave it before using it as a spread. I just hope I don’t eat all the butter I made before I get around to making that cheesecake!


Variations to try

What to do with it now that you’ve made it

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