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Coconut butter is just like any other nut butter – peanut butter, macadamia butter, almond butter etc except it has no nuts, so it’s a perfect alternative for those with nut allergies.

All you need is two ingredients (both of them a type of coconut), one processor and some time to blend.

Coconut butter is not so readily available in supermarkets, not like the other nut butters, making it even better as a home made alternative.

You will need a strong blender. I used a Thermomix and had to blend the coconut for a couple of minutes to get to a buttery consistency. I have made coconut butter on a number of occasions and I find that there are two things that affect how quickly it blends to a butter.

One is the temperature. Warmer months means quicker blending times. This is probably due to the fact that coconut oil is affected by the weather. It is generally a liquid in warmer months and a solid in cooler months. 

The other factor is the freshness of the coconut. If I’ve had the desiccated coconut sitting in the pantry for a couple of months, then it takes longer to blend. If I have freshly purchased coconut, it blends quicker. My advice, then, is to buy the coconut just before you wish to use it.

Coconut doesn’t go off, so it’s not a problem to have it in the pantry for a while, it will just take longer to blend into a butter.

That’s all the informative stuff sorted, now for the easy part. 

Place your coconut into a blender and blend. I tend to do it in 30 second intervals, then scrape down the sides of the blender before blending for another 30 seconds. The first time I made it, I didn’t think anything was happening and thought it wouldn’t work, but then I took the lid off the thermie and it was starting to resemble butter.

You want to get the coconut blended into a paste before adding the coconut oil. The paste should be smooth, with no big bits of coconut. Then add the melted coconut oil, a tablespoon at time to make it spreadable. Think about the consistency of peanut butter. That’s what you’re aiming for.

When you’ve got that consistency, then just scoop it into a glass jar and store in the pantry.

If you use the coconut butter on balls, then place the balls in the fridge the coconut oil will harden the frosting, so it will stick to the ball.

Uses:

A tablespoon in smoothies, thickens them and adds some good fats.

Frosting on balls – an good alternative to just rolling in coconut.

A thin spread between cake layers, then topped with fruit gives a delicious, healthy alternative to sugar laden frostings. 

Have you tried coconut butter? What did you think?

If you make it and take a photo be sure to tag #sweetsandgreens I’d love to see your creations.

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Coconut Butter

  • Author: Amanda
  • Prep Time: 10 mins
  • Total Time: 10 mins
Scale

Ingredients

200g desiccated coconut

50g – 100g coconut oil, melted

Instructions

Place desiccated coconut into a blender.

Blend in 30 sec increments, scraping down the sides of the bowl.

Add melted coconut oil, 20g at a time and blend until a peanut butter consistency.

Store in a glass jar in the pantry.

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