How to make coconut butter

There is nothing quite like warm coconut butter fresh out the food processor. When I discovered how to make package-free coconut butter my spread game changed. You can eat this tropical flavor magic like you would any other jam or nut butter. It’s particularly great on toast, with fruit, in oatmeal, or by the spoonful. Or containerful. However you enjoy it, it’s delicious and ready in just 10 minutes!

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Coconut flakes
Coconut Butter

Coconut butter is a rare gem in the grocery store but you can almost always find dried coconut flakes. If your bulk section has opened up try searching there first or look in the baking section. All you need are coconut flakes, a pinch of kosher salt, and a food processor and you’re in business! You can easily customize your butter with cinnamon, cocoa powder, vanilla. Try adding it into your holiday treats, like this delicious refined sugar-free pumpkin fudge!

What are y’all eating with coconut butter?? #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

How to make coconut butter   by

There is nothing quite like warm coconut butter fresh out the food processor. When I discovered how to make package-free coconut butter my spread game changed.

makes: approx 1 cup | prep time: 10 min | total time: 10 min

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coconut butter

Ingredients

  • 3 cups unsweetened coconut flakes
  • 1/4 tsp kosher salt

To-Do's

  1. Add coconut flakes and salt to food processor. Blend on high speed for 1 – 2 minutes until flakes start forming a meal.
  2. Scrape down the sides and continue blending for 7 – 8 minutes, scraping the inside of the food processor down every 2 – 3 minutes, as needed.
  3. After about 10 minutes you should have a creamy consistency. Scoop out and enjoy! Best spread at room temperature. Store in an airtight container in the pantry for about 1 month or 2 months in the fridge.
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