Make this delicious 2 ingredient coconut butter for all things toast, lattes, curries, chocolate and the list goes on!
Have you heard of coconut butter? The fancy stuff in jars that sometimes describes it as manna? Because, well, it might just be that.
Creamy, buttery, coconut spread…really what’s not to love? It’s so versatile used in cooking for sauces like curry or placed spoonfuls in your matcha lattes or fruity tropical smoothies. And definitely paired with peanut butter on toast and have you even tried mixing it into a homemade chocolate bark?
And all you need is a food processor/blender and unsweetened coconut shreds. There are a few other ingredients like a bit of coconut oil for getting a more creamy consistency and some almond/vanilla extract for a hint of nuttiness and sea salt because that’s gotta happen.
The first time I heard about coconut butter I knew I needed to have it. But I couldn’t find myself to buy the jars when I could make it. So, I literally had this giant bag of coconut flakes for months waiting to be made into butter. I just thought it was so daunting and put it off for so long. You know, but you are totally up to making a fancy soup and chopping up all the things and braising and sautéing but no, coconut butter is just too advanced.
Finally, I pulled out the bag and mustered up the courage to pour two cups of shreds into the food processor. And then I just pressed the button. And the only babysitting was scraping down the sides every few minutes. And it was so easy! And so delicious not to have in your pantry/fridge.
How cute would this be for a gift? Plus, you could step it up a notch and make chocolates for Valentine’s Day and add this to the mix! Or add to your favorite chocolatey brownies. Maybe make my chocolate chunk skillet cookie and spread a layer of this on top? Possibilities, guys, just never ending.
Coconut butter might just be your new favorite spread. I dare you to go make it! Just find out for yourself that this is creamy, delicious, coconutty straight up manna.
- 2 cups unsweetened coconut shreds
- 1 tbsp coconut oil
- 1 tsp almond or vanilla extract optional
- sea salt to taste
Add unsweetened coconut shreds to a food processor and blend for about 10 minutes, scraping down the sides every several minutes. It can take about 10-15 minutes to blend and get a creamy consistency. I've found that adding 1 tablespoon of coconut oil helps to get it smooth, but leaving it out is optional.
You can also add almond or vanilla extract and some sea salt to taste!
Store in a mason jar in the fridge, or if using within a couple weeks the cupboard is fine.
Enjoy spreading on toast, in your lattes, or mixed into your favorite homemade chocolate bar!