Since the Coconut Cheese Post, people have been asking me where to get coconut butter. In the States, it’s easy…it’s in the health food store. But here, not so easy. But this recipe is!
2 c. shredded coconut or coconut flakes
Juice of one lemon
Pinch of salt
A little extra coconut oil if you need it for the right consistency
- Add the shredded coconut or flakes to the blender of food processor with a pinch of salt.
- Scrape the sides down every minute or so with a spatula. Continue until the coconut has turned to coconut butter and is liquefied. Store it in an airtight container like a mason jar. The blender is fast, but the food processor could take up to 10 minutes, if you’ve got a little one, like mine. Worth the wait, though! You’ll use this for everything!
Word/Phrase of the Day – Vale la pena – it’s worth it
Tip of the Day – Use coconut butter for anything you would use butter for. Great in gluten-free brownies, cookies and other baked goods, popcorn, potatoes, and as a spread for your breads!