Coconut Butter

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I'm extremely busy today, so I don't really have any new recipes to post, but today I am going through a TON of coconut butter! I was out, so I had to make some more. As I was making my coconut butter a few minutes ago, I was thinking about how many people complain about the price of coconut butter, and that there are so many of us that do not know just how easy it is to make at home, or maybe they just don't it's possible! But it is, and it's super easy! The hardest part is just waiting for it to finish! My suggestion to you is to just walk away and do something else for 15 minutes, and just check on it. This isn't my recipe, in fact, I don't think it's really anyone's recipe, it's just a fact. Not to mention, I don't think something that has only one ingredient constitutes as a recipe. So I guess you could call this more of a tutorial. I've also seen a lot of confusion on just what coconut butter actually is. Coconut butter is also known as coconut manna, or creamed coconut... Not to be confused with coconut cream. I see this term used interchangeably, and it's just wrong. There is a HUGE difference, other than the fact that they both come from a coconut. Creamed coconut, if you think about it, is creaming coconut. Whereas coconut cream is the cream from the coconut, or more specifically, coconut milk. I hope this helps with any confusion. Also, it is soooooo much cheaper to make it than it is to buy it. I'm sure it's a little cheaper online, but in my local grocery store, I have seen a 16 oz jar (2 cups), for as much as $10! Where as shredded coconut is soooooo much cheaper. As a rule, 3 cups of shredded coconut yields about 1 cup of coconut butter. I hope this little tidbit of information with help a lot of you out, and your pocket books!



Ingredients:
- 3 Cups Organic, unsweetened, shredded coconut

Directions:
1. Place 3 cups of shredded coconut in food processor.
2. Process on highest speed for 15 minutes.
3. WALK AWAY! This process will drive you crazy! Remember, a watched pot never boils.
4. When 15 the minutes are up, scrape down the sides with a spoon. Process for an additional 5 minutes.
5. After the 5 minutes are up, you should observe the coconut "splashing" up the sides of your processor, as a liquid would. Once you notice this, take the lid off, and your coconut butter should be watery looking. Make sure there are no lumps, but when you stir it or slosh it around, it will look a little grainy. This is normal. You just don't want lumps or whole pieces of coconut floating around.


That's it! You have now made your own, fresh, cheaper batch of coconut butter/manna/creamed coconut, and even better, you know exactly what's in it! Store in refrigerator. It should stay good for up to two weeks; maybe longer, but mine never lasts that long. As a rule of thumb, if it doesn't smell right, toss it. It will harden in the fridge, this is normal. To melt, set jar in a bowl of hot water for 20 minutes, or until melted with no solid pieces. I stir it every 5 minutes to help it along, as the outer edges melt first. You might need to change the water out too as the jar will be cold, and has a tendency to cool the hot water. Enjoy!
 


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