Neurotrition's Homemade Coconut Butter
2 cups shredded, unsweetened coconut
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