Directions0/0 steps made
- Place the coconut in your food processor or blender and mix on high speed scraping down the sides often for about 15 to 20 minutes or until a thick paste is formed. The coconut will go through three stages – first the texture will be finely shredded, then thin out into a grainy liquid, then finally turn into a somewhat smooth, thick mixture. The finished butter will seem runny but when you taste it the texture will be like a thick, slightly grainy peanut butter.
- Pour the butter into a small glass jar with a lid and enjoy.Try making different flavored coconut butters: mix 1 tablespoon carob powder with 1/4 cup coconut butter, 1 tablespoon peppermint oil with 1/4 cup coconut butter, or 1 tablespoon cinnamon with 1/4 cup coconut butter.
- If it refuses to turn to butter add just the tiniest bit of coconut oil to the blender.
- The consistency depends on room temperature. In warm climates it is a thick liquid. In cold climates it solidifies in to a hard, wax-like substance. To bring it back to a butter consistency zap it for about 10 seconds in the microwave.