OK Folks, does anyone like easy and simple, but super nutritious food? I do! My obsession with Almond Butter has recently converted to Coconut Butter. Oh well ‘Almond Butter, I still love you!’ Coconut is one of those things that I never really had when I was in South Korea or in the UK. I guess that’s because Coconut is a tropical fruit and neither UK or Korea have the tropical weather. So it is quite rare to see coconuts in my experience anyway. Or maybe because I wasn’t so keen so my brain distorted and forgot. Whatever reason it may be, I feel like I missed out big time! As I am a big believer in eating local food when possible, I love how I discovered this amazing fruit “Coconut” in Australia! I use quite a bit of Coconut Oil in my raw dessert recipes as well as using it as a moisturiser.
All you need to make the Irresistible and Pure Coconut Butter is Coconut Flakes and a Blender! That’s it! Coconut Flakes have to be unsweetened and preferably organic!
So, what’s the difference between Coconut Oil and Coconut Butter? Think about peanut butter and peanut oil, they are different, right?
- 200g Unsweetened Coconut Flake (Preferably Organic)
- Blender (I use a Vitamix, which I just got and I LOVE it!)
- Throw the coconut flakes in a blender
- Pulse and stop until finely ground
- Repeatedly scrape the side down with a spatula
- Blend until the coconut flakes liquefy (In a minute in a high power blander, few minutes in normal food processor)
This will make a little jar or a cup of coconut butter. Also coconut butter might stay soft like melted butter or quite hard depending on the climate you live in.
What do you do with Coconut Butter?
You can use it as dairy milk butter alternative or use it like any other nut butter. I use this to make Raw Coconut Macaroon and as a spread mainly. But of course there is no limit to how you use it! Let’s be creative!
I hope you enjoy this simple, yummy, healthy recipe and look forward to hearing from you!
With Love and Gratitude,