How To Make Homemade Coconut Butter With Vanilla Bean1

Did you ever hear of coconut butter? Well if you haven’t, it’s just a ‘butter’ created from floor coconut shreds! There are a few brands that currently sell it entirely Foods, but general it can be fairly difficult to acquire in most grocery stores. Plus, coconut butter is commonly pretty expensive (over $10!). THEREFORE I thought I’d educate you on ways to make it in the home.
First you are going to focus on UNSWEETENED coconut flakes or shreds. Either one will work; remember to have the flakes that are not sweetened. I buy mine at Investor Joe’s; they’re just $1.99!
So the annoying thing about making your own coconut butter is that you will need to work with a food processor to approach it so that it’s creamy that may take a pretty very long time (we’re talking 20 a few minutes)! The best part is that it is addictive, creamy and amazing in A great deal of recipes… or simply on toast using a sprinkle of cinnamon and coconut glucose. And it’s specifically delicious with those small spots of vanilla bean. YAAASSSS.
Coconut butter hardens at room heat: Unless it’s summer months, then you’re coconut butter is going to be ridiculously running because it’ll be warmer in your own home. Whether it’s hard and you would like to use it, it is possible to spoon the amount you’d like to make use of into a microwave secure bowl and reheat for 15-30 secs. Another option would be to reheat over the stove inside a saucepan.
Coconut butter cannot be used in host to coconut essential oil: It’s just not the same thus don’t try to do it.
The mix-ins are endless: I mean really endless. When the coconut butter cools off a bit from processing, mix in vanilla coffee beans, mini chocolate potato chips, chopped dried schedules or figs, etc.
How to utilize it: Pass on it over toast, vegetables, baked nice potatoes, or use it in recipes that call for coconut butter – I have one coming soon!
Food processor chip recommendation: I get yourself a lot of emails asking which food processor I take advantage of or recommend. I love that one from Cusinart and HIGHLY recommend it (amazon . com affiliate link!). Although it’s relatively expensive, it will last you for many years.
Enjoy! xo.
Prep time:
20 mins
Total time:
20 mins
2 cups unsweetened flaked coconut or shredded coconut (either will continue to work)
seeds from 1 vanilla bean
Optional for the creamy consistency: 1-2 teaspoons coconut oil
Place coconut shreds/flakes within a meals processor and process, scraping down the sides every 2-3 moments. This should take about 20 mins to reach the required regularity. If you’d like a more creamy regularity, feel absolve to add a teaspoon or two of coconut essential oil and process until easy and creamy. Stir in vanilla bean once coconut butter is completely smooth after that transfer to a mason jar or an airtight pot and shop at room temp.
Once ready to use again, you can spoon the amount you’d like to use right into a microwave safe and sound bowl and reheat for 15-30 seconds. Another option is to reheat over the stove inside a saucepan.