I discovered coconut butter at the same time my fear of healthy fat fell away. Unfortunately, coconut gets a bad rap because of its saturated fat content, which is controversial in the nutrition world. However, it is a medium-chain triglyceride which gets uniquely processed, and therefore can be beneficial for energy and metabolism.
I have always bought jars of coconut butter, but recently learned how to make it at home. I was amazed at how easy it is! All you need is 5 to 6 cups of unsweetened shredded coconut and a high-speed blender!
Homemade Coconut Butter
Easier than you might think to make at home! Use as a topping or spread, or convert into the carob cups below.
Equipment
- High-speed Blender
Ingredients
- 5-6 cups unsweetened shredded coconut
Instructions
- Place shredded coconut in a high-speed blender.
- Process on medium speed, gradually increasing the speed to high. Use the tamper as you need to get everything going. Process until smooth and creamy
Notes
Coconut butter will solidify at room temperature. Keep in a warm place or liquify by heating via double-broiler on the stove top.
Two Ingredient Carob Cups
A low-sugar sweet treat that can also serve as a snack. Make in a silicone mold or mini muffin liners. The carob powder makes them naturally caffeine-free, so a good option to cure an after-dinner sweet tooth.
Equipment
- High-speed Blender
- Silicone mold or mini muffin liners
Ingredients
- 5-6 cups unsweetened shredded coconut
- 1/3 cup carob powder
Instructions
- Place unsweetened shredded coconut in the high-speed blender.
- Process on medium speed, gradually increasing the speed to high. Use the tamper as you need to get everything going. Process until smooth and creamy.
- Add carob powder and process again until blended.
- Transfer mixture to the silicone mold or mini muffin liners. Place in the refrigerator to set, at least 1 hour. Keep in the refrigerator.
