There are two ways to make coconut butter: the easy way and the hard way.
I’ll explain the hard (and expensive) way and then share a recipe that is EASY as can be.
The first time I tried to make coconut butter I figured raw chunks of coconut would be the best way to go, right? Wrong! They’re super moist, so they won’t create a buttery texture when you blend them. So after spending over $7 on a measly container of chopped raw coconut at Whole Foods I was determined to make it work (Tim Gunn voice). First step, blend it up into little bits in the Vitamix. Then you need to get out all the moisture, if you had a dehydrator this would be pretty easy. I don’t. I baked my coconut in the oven at the lowest temperature alllllll day long. Then when it was finally dry enough I put it all back in the vitamix to blend into the coconut butter. Many, many hours later, the result: a delicious 1/3 cup of coconut butter….
The easy way goes like this:
Step 1 – buy shredded coconut
Step 2 – put shredded coconut in blender/food processor
Step 3 – blend
Step 4 – DONE
Way easier, way cheaper.
This fall twist on homemade coconut butter is delish and so versatile. Spread spiced pumpkin coconut butter on toast, waffles, add to pancakes, ice cream, you name it! Pumpkin spice-ify all the things, tis the season! You can even blend it with coffee and make a healthy, additive and sugar-free pumpkin spice latte.
spiced pumpkin coconut butter
- 4 cups shredded coconut
- 1/2 can pumpkin
- 1 tbsp chai spice
Add shredded coconut to a high powered blender or food processor. Blend on high for about one minute if using a blender. If using a food processor, scrape down the sides and continue blending until paste has formed. Add in the pumpkin and spice and mix to combine. Store in the fridge for up to one week.