RAW COCONUT BUTTER

RAW COCONUT BUTTER

Makes: 1.5 cups

Vegan / Raw / Paleo / Sugar-free / Gluten-free / Dairy-free

Deliciously creamy and sweet coconut butter, this stuff is divine, and so versatile. I'm always amazed at how such a dry flakey substance magically turns into a creamy liquid goodness. It's a very satisfying thing to make yourself. You can use this to replace regular butter, or if you are following an oil-free diet then this can be a wonderful replacement. This butter is also used in my raw bounty bar recipe, found here.

This is something I always teach my lovely workshop goers how to make as it's not available anywhere here. You can buy this online by a brand called "Artsana" but it is very expensive, upwards of $20 a jar, much cheaper to make your own! Here's how to do it -


RAW COCONUT BUTTER

Ingredients:

3 cups organic desiccated coconut
1/4 cup organic virgin coconut oil

Directions: 

  1. Pop the desiccated coconut in your high powered blender/food processor for 30 seconds.
  2. Stop and scrape the sides down. Repeat three or four more times.
  3. Add 1/4 cup of coconut oil and blend again until a smooth, pourable consistency is reached. The natural oil from the coconut will start to release very quickly and will magically turn from a dry coconut to liquid. The coconut oil is added so that when the butter settles at room temperature again, it will not be rock hard but instead a spreadable butter like consistency. 
  4. Transfer to a glass jar and you’ve got yourself some very delicious and healthful butter you can use in smoothies, chocolate making, a butter replacement in recipes, slathering on bread, making icing for cakes, slices & much more. Easy Peasey! 

Notes:

Fine, dessicated coconut will magically turn into butter a lot easier than if you buy the shredded kind. Also, you must buy organic for this recipe, regular coconut has been totally de-fated so no matter how hard you try, it just will not make butter!  Try looking in the bulk bin at your local health shop or green grocer for the cheapest option.

I like to use at least 3 cups of coconut when making this recipe, the less you use the more often you will have to stop and scrape down the sides of your processor or blender. 3 cups is a good starting point but there are no rules here, use more or less depending on the yield you require*, making 3 cups coconut to 1/4 cup oil the rule for doubling.


*Vegan
*Raw
*Paleo
*Sugar-free
*Gluten-free
*Dairy-free

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Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.