If you’ve ever tried making your own nut butter, you know it’s a breeze: simply toss almonds or cashews (or any nuts you like!) into a food processor and blend (it really is that easy!). Coconut butter is no different. Why spend a pretty penny on jar of the premade kind? With just three ingredients, you’ll have a smooth, spreadable coconut butter to use in baking recipes, add to smoothies or spread on your morning toast.
Makes: 1-1/2 cups
Ingredients
2 cups of unsweetened shredded coconut
2 Tbsp. raw coconut nectar*
Optional: pinch of vanilla bean powder or extract
Directions
- In food processor, combine all ingredients and process up to 10 minutes until mixture is smooth and creamy.
- Transfer coconut butter into a glass jar and use within a month. Store at room temperature.
*Coconut nectar is a natural sweetener alternative that also helps the mixture blend easier. If you do not want to use coconut nectar, use another shelf-stable, liquid sweetener instead of one that needs refrigeration. refrigerated, or use coconut oil if you prefer to use oil. Coconut butter should be kept at room temperature since it will turn solid in the fridge.