Homemade Coconut Butter! The post I should’ve written a long time ago!
Yesterday afternoon, I made a Single Lady Cupcake.
Not just any single lady cupcake. This one is covered with homemade coconut butter (and cacao nibs). Every time I post a recipe using coconut butter, bunches of coconuts people leave comments lamenting the lack of coconut butter in their areas (or lack of $, for coconut butter, in their wallets). Never fear; a remedy exists!
You can make your own homemade coconut butter to use any way you’d use Artisana Coconut Butter.
Just throw the shredded coconut into a blender or food processor and blend the heck out of it! Within minutes, you should have smooth and buttery homemade coconut butter! It could not be easier!
Depending on your climate and the fat content of the coconut you use, you may need to add a little virgin coconut oil to the blender as you work. If your homemade coconut butter looks dry, pour in some coconut oil–about a tbsp at a time–and it should be smooth sailing from there. Pun intended!
Homemade Coconut Butter
- Shredded, unsweetened coconut (full-fat)
- Oh wait, there aren't any other ingredients!
Homemade Coconut Butter: I took a bag of shredded coconut (Let’s Do Organic brand) and simply blended it in my Vita-Mix for about 3-5 minutes. (Note: If you use a food processor, blend for 10-ish minutes.) That’s all there is to it! Chocoholics can also make Homemade Chocolate Coconut Butter.
Side note: Depending on where you live–and the temperature/altitude–you might have trouble with this recipe. It works perfectly for me, and many of the commenters have also reported being wildly successful, but coconut butter reacts oddly in different climates. A few people have left comments saying they’ve encountered trouble – If it refuses to turn to butter for you, add some virgin coconut oil to the blender… usually that fixes things right up!
*For help and troubleshooting, click here: Coconut Butter FAQ Page.*
This recipe works great in Chocolate Peanut Butter Fudge.
Just a thought.