when i altered my diet, a few years ago, i discovered that i really really enjoyed coconut and all its many uses. after trying to come up with non-peanut butter alternatives, i stumbled on some easy ways to make coconut butter.
making it seemed more economical. because if you look online for coconut butter, you’ll find that 16oz of the stuff runs anywhere from $9-$20 a pop. ouch. i’ve figured out how to make 16oz for $3.50. the first time i tried it, i was shocked. it was so tasty. and this butter spread does NOT taste like coconut. it’s nutty and sweet and rich and well, you just have to make some and see for yourself.
HERE’S HOW: take two bags of shredded unsweetened coconut. evenly spread contents onto a jelly roll pan and bake in the oven at 325F for 10 minutes. toss the coconut part of the way through. you do NOT want to burn the coconut or it will give the butter a harsh flavor.
after cooked – should be an even tan color – let the coconut fully cool.
place coconut flakes in your food processor and blend for at least 3-5 minutes. give it a few minutes and it will look like this:
and you will want to store it in a glass container. the easiest is a mason jar. because coconut has such a high fat/oil content, it solidifies at room temperature (just like the coconut oil that you cook with does). so transfer your now made coconut butter into your glass jar (even an old spaghetti or jam jar would suffice). store at room temperature and when you want to enjoy, just put it in the microwave for a few seconds to loosen it up. stir well and use however you like.
we have eaten ours: by the spoonful, on muffins, dunked apples into it, given to my children on almond breads w/ jam as a pb&j rendition, and now my favorite as a replacement for peanut butter in a thai sauce.
enjoy. this is the kind of healthy fat that you can feel good about eating.
and now, instead of using peanut butter in a peanut butter thai sauce, i’ve subbed the peanut butter with coconut butter and it’s a rich delicious change.
- ½ cup coconut butter
- ⅓ cup water
- 1 can coconut milk
- ½ cup honey
- 1 full tablespoon red curry paste
- 2 tbs apple cider (or white) vinegar
- (dash of sea salt if desired)
- in a pot, bring all ingredients to a slow boil
- stir often with a whisk to avoid scalding milk
- let sauce rest, with heat off, to thicken once well mixed
- pour over a dish of vegetables and enjoy!