Toasted Coconut Butter
Total Time
28 minutes
Prep Time
8 mins
Cook Time
20 mins
Rating
4 out of 5 stars
(1)
Ingredients
1.5 cups
- 3 cups (12 ounces) unsweetened coconut flakes, divided
- ½ cup macadamia nuts (optional)
- dash sea salt
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Preparation
Step 1
In a large skillet over medium heat, toast 2 cups of the coconut flakes, stirring frequently, until golden and fragrant (about 3 minutes). Remove from heat and transfer the coconut to a bowl.
Step 2
Again in a large skillet over medium heat, toast the macadamia nuts until lightly golden and fragrant (about 5 minutes). Transfer the toasted nuts to the bowl.
Step 3
In a food processor or high-powered blender (like a Vitamix), combine the toasted coconut, 1 cup coconut flakes, toasted macadamia nuts and a dash of sea salt. Process the mixture, stopping occasionally to scrape down the sides, for about ten minutes or until the mixture is blended and as smooth as possible. Transfer to an air-tight, glass container (a pint-sized mason jar is perfect for this). Let the mixture cool to room temperature (the food processor warms the butter), screw on a lid and store at room temperature.
Step 4
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Chef's notes
Use unsweetened coconut flakes, which you can find at health food stores. Sweetened coconut flakes will likely clump up in the food processor.
If you’d like to sweeten the mixture, you could mix some agave nectar into the end product.
Coconut butter will solidify at temperatures below 76 degrees Fahrenheit, so do not store in the refrigerator.
To melt coconut butter, place the jar in a saucepan of gently simmering water or use an electric candle warmer. Avoid microwaving as it may burn.
Make it nut-free by omitting the macadamia nuts.
