I’m not a super picky eater, but there are a few things I have a hard time with texture-wise. And coconut is one of them. I LOVE the flavor, but not so much the texture. I have always loved pina coladas, coconut cream pudding, coconut milk, coconut water, coconut flour…. But the flaky stuff, not so much.
The great news (for me) is that there are plenty of ways to alter the texture and still attain all the benefits! Coconut has nutritional elements of both nuts and fruit which gives it potential for a wonderful spread as well as an excellent balanced profile of lauric acid, protein, and fiber (not present in oil, milk, water derivatives).
Solution: Alter the texture by blending a rich, flavorful, chunky, fruity nut resulting in a rich, creamy, smooth, drippy nut butter.
Making Coconut Butter is similar to making other nut butters (ie. peanut, almond, pecan, etc), but there is a distinct difference: Coconut is a bit more resistant to “butterizing” due to higher water content. Essentially you just throw the stuff into a food processor or blender and let it do its thing, but it might not blend up quite as easily as the others….
There are several ways of combating this (not always necessary, but helpful):
- Toast the coconut prior to blending (this will dry it out a bit, but also give it a “toasty” flavor)–just put in oven at 350 until light brown.
- Add coconut oil (offsets the water: oil balance more favorably).
- Make sure the food processor is nearly full (if not full enough it will mostly spit up coconut around the side of the bowl rather than blend together)
- Stop & scrape. Repeat a whole lot of times.
- 4 cups desiccated coconut (unsweetened dried coconut)
- An awesome food processor
- Toast coconut at about 350 for 15 minutes until it smells toasted & starts to brown (optional)
- Blend in food processor scraping down the sides periodically.
- Be patient! This can take anywhere from 15-45 minutes depending on your machine, but it’s well worth the wait!
What do you DO with your Coconut Butter?
Glad you asked–after licking the blades (disclosure-I am not recommending this and absolve myself of any responsibility should you end up with a cut tongue….just saying odds are, you’re going to so be careful), pour it into a jar. Later on you can use it:
- As a topping for pancakes in place of syrup
- Blended with frozen bananas & pineapple for a homemade pina colada flavored ice cream
- Straight out of the jar with a spoon
- As a “candy coating” or topping
- As an ingredient in homemade desserts
- In a smoothie
- Substitute for peanut butter
- My personal favorite: Topping roasted butternut squash (pictured below)
- Check out this post for 20 different ways to use coconut butter!
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