Coconut Butter – Simple Vegan Blog

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Coconut butter, a creamy, tasty, and delightful recipe. It’s extremely easy to make and it only requires 1 ingredient and 2 minutes of your time!

Photo of a little glass of coconut butter with a honey dipper in it

This recipe is life-changing! I’m a huge nut butter lover, but coconut butter is just out of this world. I ADORE coconuts and I couldn’t wait to try this recipe. And the results are just mind-blowing!

Shredded coconut is pretty affordable compared to some nuts and seeds, and this specific recipe won’t cost you a lot of money. Besides, it’s healthier than the store-bought ones, as it doesn’t contain any additives or preservatives.

Coconut butter goes well with pretty much everything: as a spread, as a topping for your desserts, in your smoothies… And the list goes on and on! Go ahead and add it to all your favorite recipes.

Coconut butter, a super tasty, smooth, and creamy homemade butter. It’s so healthy and easy to prepare, and it’s ready in just 2 minutes. To make it you only need 1 ingredient: shredded coconut.

How to make coconut butter – Step by step

Step-by-step photos of how to make coconut butter
  • Add the shredded coconut (photo 1) to a blender or food processor and blend until smooth (photo 2).

Pro tips

  • It’s better to use a powerful blender (I used a Vitamix) for this recipe. If you do, the coconut butter will be ready in just 1 or 2 minutes and it’ll have a smooth and creamy texture.
  • If you only have a food processor, the butter will take about 8 to 10 minutes to be ready, although you’ll get the same result.
  • You need to add at least 2 cups of shredded coconut (180 g) to get a good consistency; if you add less of it, your blender or food processor won’t be able to blend the coconut properly and your coconut butter won’t have a good texture.
  • It should have a creamy texture, similar to peanut butter or almond butter.
  • If the shredded coconut sticks to the sides while blending, just use a knife or a wooden spoon to scrape down the sides.
Photo of 2 toasts with some coconut butter spread on them

What is coconut butter?

Coconut butter is a delicious vegan butter made with just shredded coconut. Since it doesn’t contain any added sugars or preservatives, homemade coconut butter is healthy and nutritious and does not have cholesterol at all.

How to store coconut butter

Keep the coconut butter in a sealed container at room temperature and it will last for at least 2 weeks. The coconut butter might harden once cooled and sometimes it separates out into 2 layers (the oil in it tends to separate to the top).

If this happens just mix it until well combined or heat it up a little bit by submerging the sealed container in warm water, on a double boiler or in a microwave.

However, if you use the butter on warm food, it should melt quite easily because of the heat.

How to serve coconut butter

Coconut butter is delicious spread over some raspberry jam toasts, in smoothies like a mango smoothie, or even in your morning oatmeal.

It would also taste great on some baked sweet potatoes or squash or as a replacement for cashew butter (or any other kind of vegan butter) in any recipe.

Looking for more how-to recipes?

Photo of a glass of coconut butter with a honey dipper

Did you make this coconut butter recipe?

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Square photo of a glass of coconut butter with a honey dipper in it

Coconut Butter

  • Author: Iosune
  • Prep: 2 mins
  • Total: 2 mins
  • 1 cup (16 tbsp) 1x
  • How to, Dessert
  • American
  • Vegan

Servings 1 cup (16 tbsp) 1x

Scale Tap or hover over number to scale servings

Coconut butter, a creamy, tasty, and delightful recipe. It’s extremely easy to make and it only requires 1 ingredient and 2 minutes of your time!

Ingredients

  • 3 cups shredded or desiccated unsweetened coconut (270 g)

Instructions

  1. Add the shredded coconut to a blender or food processor and blend until smooth.
  2. Serve with some raspberry jam toasts, in smoothies like a mango smoothie, or add it to your morning oatmeal. It would also taste great on some baked sweet potatoes or squash or as a replacement for cashew butter (or any other kind of vegan butter) in any recipe.
  3. Keep the leftovers in an airtight container in the fridge for at least 2 weeks.

Notes

  • It’s better to use a powerful blender (I used a Vitamix) for this recipe. If you do, the coconut butter will be ready in just 1 or 2 minutes and it’ll have a smooth and creamy texture.
  • If you only have a food processor, the butter will take about 8 to 10 minutes to be ready, although you’ll get the same result.
  • You need to add at least 2 cups of shredded coconut (180 g) to get a good consistency; if you add less of it, your blender or food processor won’t be able to blend the coconut properly and your coconut butter won’t have a good texture.
  • It should have a creamy texture, similar to peanut butter or almond butter.
  • If the shredded coconut sticks to the sides while blending, just use a knife or a wooden spoon to scrape down the sides.
  • The coconut butter might harden once cooled and sometimes it separates out into 2 layers (the oil in it tends to separate to the top). If this happens, just mix it until well combined or heat it up a little bit by submerging the sealed container in warm water, on a double boiler or in a microwave. However, if you use it on warm food, it should melt quite easily because of the heat.

Nutrition

  • Serving Size: 1 tbsp
  • Calories: 60
  • Sugar: 1.1 g
  • Sodium: 3 mg
  • Fat: 5.6 g
  • Saturated Fat: 5 g
  • Carbohydrates: 2.6 g
  • Fiber: 1.5 g
  • Protein: 0.6 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in June of 2018, but was republished with new photos, step by step instructions and tips in July of 2020.



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