Neurotrition's Homemade Coconut Butter

Why buy coconut butter when you can make your own?
Dish Type: breakfast, healthy snacks Lifestyle: dairy free, gluten free, paleo, sustainable lifestyle, vegan, vegetarian

Prep Time
10 minutes

Ingredients

2 cups shredded, unsweetened coconut

Instructions

Pulse shredded coconut in food processor for 8-10 minutes until smooth. Scrape down sides when needed and pause occasionally to prevent food processor from overheating.

When the coconut mix becomes super thin, fear not, it will re-solidify in the fridge.

Store coconut butter in an airtight container in fridge for a more solid butter or in your pantry for a more spreadable butter, for up to 3 weeks!

Makes 1.5 cups


If you want to get creative and play around with it to change up the flavour profile:
- Try lightly toasting the coconut first to make a toasted coconut butter.
- Add 1/4 teaspoon of vanilla bean powder or pure vanilla liquid plus a small pinch of sea salt to make a white chocolate flavoured coconut butter
- Add in 1/2 cup of raw cashews to make an amazing coconut cashew butter.

Recipe & image provided by Neurotrition