Coconut Butter

If you haven’t discovered the joys of coconut butter I implore you to check this out. Before you look it up on Amazon and think I’m insane: yes, a jar averages more than $10! This post is about an affordable alternative and leave it to Trader Joe’s to provide super cheap dried coconut. Coconut butter has many uses, straight from the jar is completely valid but my favorite so far is coconut “magic shell” frozen topping. First things first, the butter.
Makes one pint of butter :

  • 8 cups dried unsweetened shredded coconut 

Add half the coconut to a blender or food processor and pulse for three or four minutes pausing to scrape down the sides. Once the oils start to release and the coconut compacts you can slowly add the remaining coconut in again scraping down the sides…you will be scraping quite a bit so prepare yourself. After about 10 minutes or blending something magic will happen and you will have butter, 

depending on how chunky you want it blend for five minutes for fairly chunky and closer to 10 for smooth. Pour into a jar immediately, cover, and allow to come to room temperature.

Straight from the blender the butter will be warm and liquid but at room temperature it should solidify with a nice layer of coconut oil at the top. The coconut oil is what makes this ideally suited for frozen applications as well. Once the butter freezes it gets a crunchy quality that is downright addictive! 

That there is a pure coconut shell on frozen pineapple. No added sugar, 100% whole and delicious.
If this is your introduction to coconut butter, you’re welcome, if not tell me what you like to do with it!

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