You all know that coconut can be considered a nut, right? It can also be considered a fruit according to some basic research, but for the sake of this post . . . it’s a nut.
And what can we do with nuts besides making childish word puns?
Make nut butter!
What I am trying to say, is that making nut butter out of coconut is entirely possible and it is absolutely delicious. Technically, you could buy a jar of coconut at a health food store, but if you have a food processor and a little bit of patience, you can make it for less than $3 a jar!
Toasted Coconut Butter
SOME IMPORTANT NOTES:
- Purchase coconut shreds that are NOT sweetened
- Purchase at LEAST 2 cups of coconut shreds or the food processor wont have much to work with
- When toasting coconut, make sure you keep your eye on it and toss every couple minutes. It can go from zero to burnt TOO quick!
- BE PATIENT! This process may seem like it will never work, but give it at LEAST 10 minutes to start coming together, sometimes more!
- To make a Whole 30 Compliant butter, omit the sweetener… it’s still good!
- 16 oz Unsweetened Coconut Shreds
- 1/2 tsp Sea Salt
- 1 tbsp Honey or Maple Syrup
- Preheat your oven to 300
- Spread Coconut shreds in a single layer on a sheet pan or roasting pan with sides
- Put in oven and watch carefully. At about 4 minutes, take out and toss to toast evenly
- Once coconut shreds are at their desired color (a light tan) remove and let cool
- Add coconut shreds to a food processor and turn on high
- Keep on high for about 8-15 minutes making sure to scrape down sides often for even processing… BE PATIENT HERE
- After about 10 minutes, it will resemble more of a liquid. This is where you can add your salt and sweetener.
- Finish processing until desired consistency is formed.
- Pour contents into a glass jar and leave refrigerated for up to 2 weeks. Butter will harden with temperature and vice versa.
Enjoy on toast, fruit, ice cream, cake or on a Whole 30 compliant banana (#me)