Do you guys like coconut butter? It’s a really fun alternative to your regular nut butter, and it’s amazing for toast, banana and apple dipping, cookie drizzling, etc.
I’m also a big fan of coconut butter IN recipes, it’s seriously so versatile. Since I have so many nut butters on the blog: see homemade almond butter, chocolate hazelnut aka nutella, chocolate cashew, I thought it would be fun to add some coconut butter into the mix.
So here’s the deal. You can really customize coconut butter to be whatever you want. When I share how to’s I kinda like to just do the bare bones recipe, but I want to share some more ideas of how you can mix it up and change the different flavors. Here are some coconut butter ideas I’m thinking…
Adaptogenic Chocolate Coconut Butter (just add 1 tablespoon cocoa powder, 1 tablespoon of your favorite sweetener, and a teaspoon of your favorite adaptogen to the mix). Maybe I should do a separate blog post for this one because it actually sounds amazing.
Vanilla bean coconut butter (add 1 teaspoon of vanilla bean powder plus 1 tablespoon of your favorite sweetener).
Strawberry vanilla coconut butter (I’m thinking maybe add 1/4 a cup of dried strawberries + 1 teaspoon vanilla bean powder + 1 tablespoon of your favorite sweetener).
See, the possibilities are ENDLESS. I think there may be a lot of coconut butter coming soon. That brainstorm above was pretty enticing…
I can’t wait to show you how SIMPLE this recipe is. Y’all ready for this. Da na na na na na nananana. Ok that was supposed to be the hype music you may hear at a basketball game… I don’t think it translated in the way I was hoping…
First, toast up your unsweetened shredded coconut. I tend to have a bunch of random bags of different size coconut from shreds, to flakes, to chips. So, I use this recipe to empty out all those bags. Spread them out in an even layer on a lined baking sheet and toast them in the oven for 10 minutes.
Transfer them to the food processor and blend for about 10 minutes, taking a break to scrape down the sides and combine everything.
Once silky smooth, transfer to an airtight container and store in the pantry and eat as you like.
- 4 cups unsweetened shredded coconut
- Preheat the oven to 350F.
- Spread the coconut out in a single layer on a lined baking sheet.
- Bake in the oven for about 10 minutes until the shreds get golden brown.
- Transfer the toasted shreds to a food processor and process for 10 minutes, taking a couple breaks to scrape down the sides.
- Pour the silky coconut butter into an airtight container and store in the pantry until you’re ready to consume.