coconut butter

An easy 1-ingredient, 10-minute recipe for how to make coconut butter at home! No sweeteners or flavorings - just pure, creamy coconut butter! Perfect for topping desserts, baked sweet potatoes, or simply as a snack!

How to Make Coconut Butter

desiccated (or shredded) unsweetened coconut*

sea salt ((optional))

tsp pure vanilla extract ((optional))

stevia ((optional))

Add lesser amount of shredded coconut (3 cups or 240 g as original recipe is written // adjust if altering batch size) into a food processor. If your food processor is larger than 7 or 8 cups, you may have to add the additional&nbsp; shredded coconut (1 cup or 80 g as original recipe is written // or more // adjust if altering batch size) so there's enough content to grind and churn into "butter." In addition, we have tried using a blender and have to say it doesn't work because the blender kicks the coconut up and doesn't allow it to process. It's also important that you have a good quality food processor. We recommend the 7 or 8 cup Cuisinart Prep. We've heard mixed reviews on the Ninja blender / processor being able to churn the coconut into "butter." So for this reason, we highly recommend using the Cuisinart food processor, or a similar model.

Mix until a creamy butter forms - sometimes up to 10 minutes - scraping down sides as needed. Mine usually takes about 8-10 minutes, and I scrape down the sides 2-3 times to ensure the coconut is getting processed well.

Once it's gone liquid and creamy, you can add things such as salt, vanilla extract, or stevia. But it doesn't need anything at all in my experience! If you still don't have coconut butter at this point, it's likely you either a) didn't add enough coconut flakes to the food processor ,or b) your food processor likely isn't designed for this type of recipe or isn't powerful enough. The main issue with making coconut butter tends to be an issue of equipment rather than method.

Store at room temperature up to 2 weeks (sometimes more). Depending on the temperature of your home, it will likely harden once cooled. To use, you can either heat it up in the microwave, or place in a shallow pot of very hot water and it will soften. Alternatively, if placing on hot food, scoop out and it should melt quite easily on the food.

I love putting coconut butter on things like baked sweet potatoes, bananas, muffins, waffles, pancakes, smoothies,ice cream, and oats, and especially just eating it straight from the jar!

https://www.youtube.com/watch?v=jov2CflHMk8

An easy 1-ingredient, 10-minute recipe for how to make coconut butter at home! No sweeteners or flavorings - just pure, creamy coconut butter! Perfect for topping desserts, baked sweet potatoes, or simply as a snack!

Full Recipe: https://minimalistbaker.com/how-to-make-coconut-butter/
 
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How to Make Coconut Butter | Minimalist Baker Recipes

'Kerisik' is a condiment made of grated coconut which is toasted. It is the secret to the nutty caramelized flavour of a perfect rendang dish. Here is the only guide you need to making kerisik or coconut butter to get the best aroma and flavour.

Kerisik

g coconut

Heat pan over low temperature. Once the pan is fully heated, pan-fry shredded coconut until golden brown. Do not allow it to turn too dark because the colour of grated coconut will continue to darken.

When the shredded coconut is ready, blend it immediately or pound it using a pestle and mortar until oil is released. Add to dishes as recommended in recipes.

https://www.youtube.com/embed/ro9wo-EmHgQ

Creamy vanilla chip smoothie is naturally vegan, perfectly sweet, loaded with fragrant vanilla bean powder, cacao nibs, rich cashew and coconut butters, and is thickened with frozen pear instead of banana!

Creamy Vanilla Chip Smoothie

unsweetened non dairy milk ((I used oat))

Medjool date, pitted

cashew butter

vanilla powder

vanilla extract

sea salt

pear

cacao nibs,

In an upright blender, combine the non-dairy milk, pitted date, cashew butter, and coconut butter. Blend this mixture on high until completely smooth.

Open up the lid of the blender and to the non-dairy milk mixture, add the vanilla powder, vanilla extract, sea salt, and diced frozen pear. Blend this mixture on high until totally smooth. It will be thick!

Open up the lid of the blender one more time and add the cacao nibs. Blend on high for a few seconds until you have small cacao nib &quot;chips&quot; all through the smoothie. Pour the smoothie out into a glass, garnish the top with more cacao nibs and sea salt if you like, and enjoy!

An easy tutorial on how to make coconut butter at home. You’ll never need to buy another jar of coconut butter again.

How To Make Coconut Butter

12-16 oz shredded, (unsweetened coconut)

(2-4 tbsp coconut oil)

(sweetener of choice)

(cocoa powder if desired)

Blend the coconut in either a food processor or high-speed blender until smooth, stopping to scrape down the sides as needed. It can take anywhere from 3-18 minutes, depending on desired smoothness and your machine. If your coconut just doesn’t seem to want to turn into smooth butter for some reason (climate, elevation, or just a naturally-lower-fat bag of coconut), add a few tbsp coconut oil to the blender, and that should fix it! After it’s done, you can sweeten or add cocoa or other flavors as desired. Stored in a covered container, leftovers will last a few months and need no refrigeration. Coconut butter is solid at room temperature but will turn back to butter when heated – be sure to heat it gently so it does not burn.View Nutrition Facts

https://www.youtube.com/watch?v=Rl_MkUG6Tp0&feature=emb_title

All you need to make your own homemade coconut butter is a bag of shredded coconut and a blender or food processor. 

Making your own at home is super easy and can save you so much money in the long run.

For more about coconut butter and how to use it, be sure to visit the Coconut Butter FAQ Page: https://chocolatecoveredkatie.com/2012/06/30/coconut-butter-and-coconut-oil/

Follow Me On Instagram For More Healthy & Vegan Recipes: https://www.instagram.com/chocolatecoveredkatie/

How To Make Coconut Butter - The Easy Way!

With just one ingredient and around 10 minutes, you can learn how to make coconut butter that is smooth &amp; creamy. Dairy-free, refined sugar-free, vegan &amp; perfect for baked goods!

How to make coconut butter

Add the coconut to your blender and blend**. As the blender works to break down the coconut, oils from within the coconut will be released and will contribute to making a coconut paste, which eventually becomes a smooth coconut butter. The entire process took around 7 minutes for me. 

During the process, you may need to stop your blender and scrape down the sides a few times. The whole process should take between 5-10 minutes.

https://content.jwplatform.com/videos/LKvdDCaW.mp4

1 ingredient coconut butter DIY to spread on bread, in smoothies or just to eat on its own! Quick and easy to make in 10 minutes.

HOW TO MAKE COCONUT BUTTER

Have you ever wondered how to make coconut butter at home? Creamy, rich, coconutty... It&#39;s easier than you may think, and the entire process takes less than a minute. Watch the video below to see how quickly it comes together!

Coconut Butter

unsweetened desiccated coconut*

Blend the coconut. Add the desiccated coconut to a Vitamix blender and blend on high until creamy, for about 1 minute. The coconut will go from ground to pasty to creamy. Use the tamper to push the coconut down into the blade as you’re blending. The finished coconut butter will be creamy but slightly grainy. This is completely normal and characteristic of store-bought coconut butter as well.

Store. Leftover coconut butter keeps well in an airtight container at room temperature for 1 month. For longer-term storage, refrigerate for up to 3 months or freeze for up to 6 months.

This healthy chocolate fudge recipe is so smooth, rich, decadent, delicious, and refined sugar free at the same time!

Healthy Chocolate Fudge

cocoa powder

coconut butter (or almond butter)

bananas (or additional cup coconut butter)

tbsp pure maple syrup (or honey,

tsp salt

cinnamon (or other

Make sure the bananas are overripe (at least partially brown) and the coconut butter is soft before starting. Blend all ingredients in a food processor until completely smooth. If not using banana, increase sweetener as desired. Spread into an 8x8 pan lined with parchment or wax paper. Refrigerate or freeze until firm, then cut as desired. Refrigerate leftovers, or freeze for up to a month and thaw before serving.View Nutrition Facts

https://www.youtube.com/watch?v=5o8MQIJmx5A&embeds_referring_euri=https%3A%2F%2Fchocolatecoveredkatie.com%2F&source_ve_path=MjM4NTE

This healthy chocolate fudge is so smooth, rich, decadent, and ultra chocolatey, you will never believe it could possibly be vegan and refined sugar free!

Here's the full recipe: https://chocolatecoveredkatie.com/healthy-chocolate-fudge/

While many traditional chocolate fudge recipes call for butter, sugar, corn syrup, chocolate chips, and condensed milk or marshmallow fluff, this healthier vegan treat uses only natural ingredients. Yet it tastes just like the classic!

{Secret HEALTHY Recipe!} - Healthy Chocolate Fudge

These creamy lemon truffles are a quick and easy dessert recipe for lemon lovers!

Lemon Truffles

oz cream cheese or coconut butter

tbsp butter (or additional coconut butter)

tbsp powdered sugar (or erythritol)

lemon

oz white chocolate chips ((optional))

drop natural food coloring

Bring the first two ingredients to room temperature if they are not already soft. Blend all ingredients except optional white chocolate. Using a hand mixer yields the smoothest results, but stirring with a fork technically works and will still taste good. Either spread into a container, or freeze a few minutes until firm enough to scoop balls with a mini cookie scoop onto a plate lined with parchment paper. Freeze until firm. For the container method, cut into bars or squares. If desired, dip in melted white chocolate or coconut butter. (For a smoother sauce that makes coating more even, I stir half a teaspoon of oil into the white chocolate after melting. This is not required.) To make truffles like the ones in the photos, cut each in half as soon as the chocolate sets. Refrigerate or freeze leftovers for freshness.View Nutrition Facts

https://www.youtube.com/watch?v=YD1mZZd7jKU&embeds_referring_euri=https%3A%2F%2Fchocolatecoveredkatie.com%2F&source_ve_path=MjM4NTE&feature=emb_title

Whip up this creamy lemon truffles recipe with no baking and just three ingredients required. It's a quick and simple party dessert that all your guests will love!

Here's the full recipe: https://chocolatecoveredkatie.com/lemon-truffles/

With a classic lemon cheesecake texture, these melt-in-your-mouth white chocolate lemon balls are an absolute delight. Plus there's no heavy cream, no sweetened condensed milk, and no cake mix. Just a few basic ingredients to one of the best lemon desserts you will ever try!

For more healthy dessert ideas, be sure to follow us on Instagram: https://www.instagram.com/chocolatecoveredkatie/

Top 9 coconut butter recipes from across the web

The most viewed coconut butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make Coconut Butter

Kerisik

Creamy Vanilla Chip Smoothie

How To Make Coconut Butter

How to make coconut butter

Creamy Vanilla Chip Smoothie

Coconut Butter

Healthy Chocolate Fudge

Lemon Truffles

Top 9 coconut butter recipes from across the web

The most viewed coconut butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Coconut Butter

Kerisik

Creamy Vanilla Chip Smoothie

How To Make Coconut Butter

How to make coconut butter

Creamy Vanilla Chip Smoothie

Coconut Butter

Healthy Chocolate Fudge

Lemon Truffles

The most viewed coconut butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine