Coconut butter is incredibly expensive to buy in the store.
Want to know what’s in it? Coconut flesh. That’s all.
And when you’re done, spread it on toast, use it in baking, toss it over steamed veggies, add it to your smoothie. Or just eat it straight up with a spoon.
Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.
Homemade Coconut Butter
gluten-free, dairy-free, vegan, vegetarian, egg-free, soy-free, five ingredients or less
2 cups unsweetened shredded coconut
Place the coconut in a food processor and blend, blend, blend, blend. You’ll need to stop every few minutes or so to scrape down the sides.
It may take 10-15 minutes for everything to come together, but it will. Patience is a virtue here.
When the coconut butter is nice and drippy, it’s done. Store in a glass jar.