Once I realised how easy coconut butter is to make and how delicious it is, I was sad to think of all those years I was missing out on it! Have you ever made it before? It’s basically just whizzed-up dried coconut, and is delicious slathered over just about anything. Plus, it’s really easy to make zero waste as an alternative to store-bought spreads; I buy the coconut in my own container at the bulk food store, and the coconut oil in glass (although in future, I’ll be refilling my glass jar at our new store that offers a variety of oils in bulk – score!).
I feel like a bit of a fraud calling this a recipe, because it’s so easy and doesn’t require any measurements, but for want of a better word I’ve filed it as such. As you can see, I’m no food photographer, but you get the idea! 😂
HOMEMADE COCONUT BUTTER
You will need a high-speed blender or good food processor for this recipe.
- Desiccated coconut, shredded coconut or coconut flakes (I recommend looking for organic at the bulk food store, if available, as I find the conventional coconut usually has 220 added.)
- Coconut oil
Add desired amount of coconut to a high-speed blender (I fill my 1.5L jug about halfway up). Pulse until very finely ground. Add some coconut oil (I use a few tablespoons) and continue blending for about 5 minutes, scraping down the sides of the jug regularly, until you have a paste. Transfer to a clean jar and store at room temperature.
Note: I’ve also made this without the extra coconut oil and it eventually does turn into a paste, but it takes a lot longer!