Coconut butter. Coconut butter! It's sort of odd stuff: solid at room temperature, thick and creamy when warm. Sticky, satisfying, magical as a toast topping and so much more. Coconut butter is not like butter or coconut oil... rather, it's like peanut butter or almond butter, a nutty spread for your favorite spreadable eats.
I have quite a few recipes that call for coconut butter, like these cookies that use it as a real-food icing, or as the base of this paleo fudge, and noticed that readers were searching the blog for how to make it. Once I saw this a light bulb went off in my head. Of course! This stuff is sort of confusing (it has two names for goodness sake, sometimes going by "Manna" instead). The good news is it's just about as easy as it gets as far are recipes go. One ingredient. Your blender. Done! That's it! Watch this video to see for your self :)
Serves: 1 cup | Total Time: 10 minutes
- 2 cups unsweetened desiccated coconut
- Pour all of the coconut in a high-powdered blender (I use a Blendtec Twister Jar but a Vitamix or a Ninja would work as well). Blend on high for 1 minute, and then scrape the sides. Repeat 5-6 times until all of the coconut is creamed into a creamy butter. Tip: I use BlendTec’s Twister Jar, which scrapes the sides as you go, so I only stop to scrape the sides wit ha spatula once or twice, and let the jar do the work.
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