I had never heard of coconut butter until I was desperately googling vegan butter/oil substitutes and stumbled upon it. I am aware of coconut oil and olive oil but I wanted to find a whole, plant-based food substitute. Avocados are great, but I did not want all of my baked goods to be green, and applesauce makes my baked goods a little too moist, almost to the point of mushiness.
Coconut butter seemed to solve all of my problems! However, when I went to the grocery store to buy a jar of coconut butter I was taken aback by the $10 price tag. A much easier—and cheaper—option is to make it yourself. For half the cost and a small investment of time, you can have your own homemade coconut butter whenever you want.
Coconut butter seemed to solve all of my problems! However, when I went to the grocery store to buy a jar of coconut butter I was taken aback by the $10 price tag. A much easier—and cheaper—option is to make it yourself. For half the cost and a small investment of time, you can have your own homemade coconut butter whenever you want.
YIELDS
1 1/2 cups of coconut butter
PREP TIME
COOK TIME
TOTAL TIME
- 4 cups unsweetened raw coconut flakes or shreds
Directions
1. In a food processor, puree the coconut flakes until the consistency resembles smooth peanut butter. This may take anywhere from 7-10 minutes. Once you reach the desired consistency, feel free to use in baking, spread on toast, drizzle on fresh fruit, or even use in soups or curries.
2. Store the coconut butter in a sealed container at room temperature. You can also measure out smaller portion sizes and keep them in an ice cube tray for easy access.
2. Store the coconut butter in a sealed container at room temperature. You can also measure out smaller portion sizes and keep them in an ice cube tray for easy access.
Also by Olivia: 7-Ingredient Smoked Carrot Lox
Related: Chai-Spiced Almond Butter
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Photo: Olivia Parr
