Coconut Butter, The Original
A short and sweet post today about plain ol’ coconut butter. Once you get this down then you can start getting creative and adding to it when you get the urge. Because coconut butter solidifies and is best not kept in the fridge then I would steer away from mixing it with anything that would spoil outside of the fridge. I have posted the pictures of the stages of the coconut butter through out it’s time during processing so you don’t lose heart when you’re not seeing results right off the bat. Happy coconut butter makings!
The Original Coconut Butter
1-3 cups of organic shredded unsweetened coconut
Place coconut in food processor and allow to run for at least 10 min, scrapping the sides of the bowl when necessary. When coconut has the texture and consistency of third stage picture then scrape into a glass jar and seal. Keep at room temperature.
** One note about homemade coconut butter -When I tried to melt it in the microwave it didn’t go that well because of the lack of moisture so if you plan on melting it then I would put a dab of coconut oil in with it and stir it half way through the heating process.
Enjoy on warm toast, oatmeal, oat bran, popcorn, pancakes what ever you can think of : )