Ever since getting my beloved Blendtec, I have been making nut butters like crazy. It’s just so gratifying to be able to pour in a pound of peanuts, and five minutes later have rich, creamy peanut butter. I think we’ve been going though about a jar a week, eek!
Then we *gasp* ran out of peanuts. How would I survive without my peanut butter and banana sandwich?!? Luckily I found a bag of unsweetened coconut in the back of my fridge, and a new love was born.
Seriously, why did no one tell me it was this good? If I had known you could literally spread coconut onto your food, I would have looked into this sooner! And making it is easy as pie. Actually, much, much easier than pie…
Place about 4 cups of coconut flakes or 3 cups shredded coconut in your blender or food processor.
Begin blending on low speed, scraping the sides as you go. At first, the coconut will start to look more like coconut flour. As you keep blending, the oils will warm and the coconut will start to stick together. If this isn’t happened, you may need to add some coconut oil to facilitate the process.
Continue to scrape the sides, and increase the speed as you go. After about 10-15 minutes of blending, the coconut butter should be extremely runny. Pour into a glass container and store at room temperature.
The coconut butter will solidify as it cools down to room temperature. If you keep your place chilly, you may need to warm it up a bit to make it spreadable.
So what do I use coconut butter on? So far I’ve made coconut butter and banana sandwiches, melted or massaged it into kale salads, made a ‘fudge’ and added it to smoothies. Poor Mr. Peanut Butter hasn’t seen any action all week. Ha!