HOME MADE COCONUT BUTTER

OH the things you can do with coconut! The versatility of it never ceases to amaze me. If you weren't already obsessed, coconut butter is sure to tip you over the edge. Not only is it awesome in baking, but it's one up on coconut oil because it can also be used as a topping, a spread and as a sort of white chocolate substitute.  While coconut oil is clear when melted, coconut butter comes from the meat of the coconut, which gives it a thicker texture, a whiter colour, extra fiber and nutrients, and a more intense coconut flavor.

Here's the thing - it can be rather expensive and sometimes hard to track down. The good news is, you can make it yourself, and all you need is a food processor, some patience and unsweetened shredded coconut.

Make's one cup:

Place 3 cups in a food processor, then turn on and process until it's buttery smooth. This takes anywhere from 7 to 15 minutes. Gradually the dry shredded coconut will take on a lustrous shine as the processor warms it up and draws the oil out. You may need to pause your processor at times to scrape down the sides and ensure it's all getting a real good whipping.

After 10 to 15 minutes, or once its warm, buttery and silky, transfer it to a sealed glass container and store in the pantry for two months or your fridge for up to four months. It'll solidify under 20 degrees, so just melt it when you need it!


So now that you’ve made it, what can you do with it?

• Use it in pies and tarts
  
• Pour melted coconut butter over ice cream (it'll form a hard shell)
• Serve as a topping on oatmeal, muffins, waffles, or pancakes
• Use it in place of nut butter and spread on toast
  
• Make coconut butter bites filled with nuts and dried fruit (will be trying this!)