Toasted Coconut Butter | Easy Recipe | Thyme + JOY

Toasted Coconut Butter | Easy Recipe

October 28, 2017Thyme and JOY
This toasted coconut butter recipe is simple to make for less than $3 a jar! Use as a whole 30 compliant treat or as a natural spread or on anything. | Thyme + JOY

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

This toasted coconut butter recipe is simple to make for less than $3 a jar! Use as a whole 30 compliant treat or as a natural spread or on anything.  | Thyme + JOY

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!
This toasted coconut butter recipe is simple to make for less than $3 a jar! Use as a whole 30 compliant treat or as a natural spread or on anything. | Thyme + JOY
Print
Toasted Coconut Butter
Ingredients
  • 16 oz Unsweetened Coconut Shreds
  • 1/2 tsp Sea Salt
  • 1 tbsp Honey or Maple Syrup
Instructions
  1. Preheat your oven to 300

  2. Spread Coconut shreds in a single layer on a sheet pan or roasting pan with sides

  3. Put in oven and watch carefully. At about 4 minutes, take out and toss to toast evenly 

  4. Once coconut shreds are at their desired color (a light tan) remove and let cool

  5. Add coconut shreds to a food processor and turn on high

  6. Keep on high for about 8-15 minutes making sure to scrape down sides often for even processing... BE PATIENT HERE

  7. After about 10 minutes, it will resemble more of a liquid. This is where you can add your salt and sweetener.

  8. Finish processing until desired consistency is formed.

  9. 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)

 

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