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I’ve come across several recipes lately that call for this little delicacy called coconut butter. I say delicacy because if you have ever priced it in the store its a pricey little commodity.
I really wanted to experiment with coconut butter and use it to make those recipes I had been finding it in, but wasn’t willing to shell out what it was priced at. I wasn’t going to not make those recipes.
However I have a good habit, or so I like to think, although it has got me into trouble a couple of times, of trying to make everything possible from scratch.
Well this time it was a cinch to make it from scratch.
It will be for you too!
It’s super simple to make, be sure and use dry organic shredded coconut, it’s better for you than the non organic coconut that has preservatives added into the coconut.
“What will I use this coconut butter in?”, you might ask. You will need it when making the best dairy and egg free lemon curd around. It’s used in my Raw Strawberry ice cream and my No bake dairy and egg free chocolate almond macaroons and lemon curd macaroons.
Ingredients
- 3 cups Frozen organic dry unsweetened shredded coconut
- Yep that's it, just 1 ingredient
Instructions
- Put frozen coconut in your food processor and turn it on, for about 10 minutes.
- If needed stop it a couple times and scraped down the sides of the bowl.
- When it becomes pourable/liquid it's done.
- Pour it in a jar or other container and store it in the cupboard, next to your baking supplies, no refrigeration needed.
Tags: coconut gluten free vegan
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