As is, coconut butter is delicious and super easy to make.
But, then I decided to toast the coconut first and see what happened.
What came out was a nutty, creamy, spreadable condiment, snack, secret ingredient for almost anything! AND, it’s got no added sugar, it’s full of healthy fats and fibre.
Here’s how I use my toasted coconut butter:
-a few scoops to a smoothie adds a nutty, creamy texture and taste. It’s my secret ingredient.
-a naturally sweetened dip for fruit or veggies.
-spread on top of toast with a little bit of coconut oil.
-eat by the spoonful (this is my favourite).
Toasted Coconut Butter Recipe
.4 cups of organic, unsweetened shredded coconut
.Sprinkle of sea salt
1) You can toast half of the coconut (about 2 cups) in a 350 degree oven for about 12-15 minutes by stirring occasionally but keeping a close eye to ensure if does not burn. Just be sure the spread the coconut flakes on a line sheet pan, evenly.
2) I did mine stove top in a stainless pan on medium heat, stirring often.
3) Once toasted, add the toasted and non-toasted coconut to a food processor and process for approximately 7-10 minutes until the coconut turns into butter.
Store in a glass jar. The butter will harden under cooler temperatures or if you store in the fridge. You can simply warm the jar in hot water. I store mine in a cool, dark shelf.
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