So, if it weren’t for other blogs, I wouldn’t even know coconut butter was a thing. Coconut is, like, the next big thing in the food world it seems. Coconut milk, coconut oil, coconut butter, COCONUT EVERYTHING!
I didn’t even have an idea what it would actually taste like, but one day I just threw some coconut in my food processor, and decided to give it a try. I do love anything with the word ‘butter’ in the name, so I figured there was no way it could be bad…
In fact, you could tell me that broccoli butter is a thing, and I’d probably be convinced I needed to get in the kitchen and make it rightthatsecond.
Turns out, coconut butter is good. Like, really good. It’s like a combination of creamy, drippy homemade peanut butter with chewy coconut flavor and texture. It’s great on toast, bananas, and especially smoothies. It’s actually kind of magical in smoothies.
The coconut is already slightly sweet, so you don’t need a lot of sugar. I used 1/2 tbsp, and I probably would have REALLY loved it with 1-2 tbsp, but I wouldn’t use more than 2. Also, if you don’t like to add sugar, you can totally leave it out. Either way, you are in for a creamy, drippy jar of deliciousness.
Creamy, simple and delicious coconut butter with bold vanilla bean and lightly sweetened with brown sugar.
Ingredients
- 2 cups unsweetened shredded coconut
- 1 vanilla bean (or 1 tbsp vanilla bean paste)
- 1/2 tbsp brown sugar*
Instructions
- Blend coconut in your food processor until a creamy, peanut-butter-like texture forms, about 5-7 minutes. Split vanilla bean length wise and scrape seeds into coconut mixture. Add brown sugar and continue to pulse until well combined, about an other 1-2 minutes. Store in an airtight container at room temperature, or in the refrigerator. Stir before serving.
Notes
*You can omit the brown sugar if you wish, or if you like things sweeter, add up to 2 tbsp. I would add it 1/2 tbsp at a time, and taste as you go.
I've had my jar for over 2 weeks and it is still going strong. If it will last you longer than that, you may wish to keep refrigerated.
Welcome to the beginning of your coconut addiction. The stuff is really magical, and I love your idea of adding vanilla. Cookie and Kate has a version with macadamia nuts that I’ve been dying to try too. http://cookieandkate.com/2012/toasted-coconut-butter/ I used to store mine in the fridge and then would heat it in the microwave, but now I make double batches, store one in the fridge and one in the pantry. Had some CB swirled in amaranth porridge today…..seriously, I could go on forever. This stuff ROCKS!
We bought fresh coconuts last year and I was running out of ideas of what to do with them. Why didn’t I think to make this? Yum! Pinned as usual… Ari you’re a genius!
VERY COOL!!!!!
I dont pin so I be sharing 🙂
drooling! i love vanilla, i love coconut butter. must have!
Oh my word, I must make this. I love anything coconut.
Ooh will definitely be trying this! I’ve been wanting to make my own coconut butter! 🙂
I seriously am obsessed with coconut butter. It is so good! But expensive. Definitely want to try making my own!
I’m thinking ONE word… “WINNER”
This is a must have.
Haha, you should make broccoli butter 😉
This looks delicious, I haven’t had coconut butter yet.
Yay! Now I know what to do with the half-used bag of shredded coconut I have. Can’t wait to try it!
I have been wanting to try making coconut butter, but I wasn’t sure how I would really use it. You’ve got me convinced!
I mixed & I mixed & I mixed, but no butter yet! 🙁 How is that possible?!