I really feel like I shouldn’t be posting this, because it such a non-recipe. Actually though – it’s pretty much 1 ingredient, maybe 2 or 3 depending if you want to add salt and/or some kind of sweetener. I personally didn’t add sweetener, cause I looooove the way toasted coconut tastes on it’s own, but I did add a little bit of flaked sea salt. Added the perfect salty twist.
While coconut butter made with raw coconut is super awesome, I have an obsession with toasted coconut, and I needed toasted coconut butter to happen in my life. It worked amazingly, and turned into a spread that I love on toast, sliced banana bread, added to smoothies, or with fruit.
Because it’s not a real recipe, but rather a technique, you can customize it to make as much (or as little) as you want. I wish I had made more, because this stuff goes fast, so I would recommend starting with at least 2 cups of unsweetened flaked coconut, but feel free to use as much as your Vitamix/food processor can handle.
It’s also possible to use part toasted coconut and part untoasted coconut, if you want the toasty flavor to be a little more subtle. The most important ingredient in this coconut butter is obviously, the coconut flakes you start with. They must be unsweetened, or it won’t work, and I’ve only had success with the flakes of coconut (I used this brand but Bob’s Red Mill also makes them) so I can’t guarantee how a more shredded texture would go.
How this recipe goes is simple: toast the coconut for 5-7 minutes or until light golden brown. Let cool for about 10 minutes, or until it’s just warm (not burning hot). Put it in the food processor/Vitamix, and let it rip. Let the coconut grind for about 5-7 minutes, scraping down the sides as necessary, or until it’s buttery and smooth and liquid-y. You’ll know when you get there…but if not, here’s some pics of the process :)
If you’re a nut butter fan, or a coconut fan, or both, you’ll probably love this new and different sort of spread. I definitely do :) Enjoy!
- 2 cups (or more) unsweetened, flaked coconut
- Sea salt, to taste
- Preheat the oven to 350 degrees F. Toast the coconut in the preheated oven for 5-7 minutes, or until lightly golden brown. Let cool for about 10 minutes.
- Add the coconut into a food processor or high-powered blender (like a Vitamix). Turn it up to high speed and let the mixture process for 5-7 minutes, scraping down as necessary, until it turns into a thin, liquidy texture. Salt to taste, and transfer into a small jar. Coconut butter will harden as it cools down.