I love having a variety of spreads, nut butters, and dips to have on hand. A simple spoonful of almond butter makes oatmeal deeply satisfying instead of bland, while a dipping sauce of tahini and miso elevates any pan of roasted vegetables into something complex.
While I was perusing the aisles of the grocery store the other day, I became intrigued by a jar of coconut butter. However, one glance at the price tag had me ruefully putting it back in its place on the shelf. But because I hold the belief that you can make most things that you buy at the store in your very kitchen, I looked up how to make coconut butter when I got home. It was almost deceivingly simple (and cheap!).
For those confused about the difference between coconut butter and coconut oil – coconut oil is pressed from the kernel, while coconut butter is made from blending the meat. Coconut butter, like the oil, has a number of benefits. For example, it’s high in lauric acid, boosts metabolism, and is full of amino acids and healthy fats.
While I was making the coconut butter, I decided to take it one step further and amp up the nutritional profile with the ‘superfoods’ I had on hand. Tinker with it as you like – I’m imagining a cacao/cinnamon coconut butter would be delicious as well. You could also add medicinal mushroom powders, if you have those on hand! Spread it on toast, melt it onto roasted sweet potato, add it to smoothies, or perhaps try stirring a spoonful into your next curry dish. I’ve also just eaten it straight from the jar.
1 8.8 oz bag of shredded, unsweetened, full-fat coconut (or around 3 cups)
2 teaspoon of maca powder
1 – 1½ teaspoon of matcha powder
½-1 teaspoon of chlorella (this has quite a strong taste, so if you’re wary of the flavor, start with a small amount and then adjust to your liking! I used Sunpotion chlorella. )
¼ cup of cocoa butter (optional)*
Makes about 1 cup of coconut butter
1. Pour the shredded coconut into your food processor and blend until smooth. Depending on your machine, this will take anywhere from 5-10 minutes. Scrape down the sides every now and then. You’ll know it’s done when your coconut has processed into a smooth liquid. You can stop now if you want just plain coconut butter!
2. Chop up the cocoa butter roughly, and then add it to your food processor. Pulse until the cocoa butter has melted into the coconut butter (the heat from the machine will cause it to melt). *This is optional, but I found that it helps my coconut butter become very smooth. It also helps it set better at room temperature, remaining creamy and not grainy. If you don’t have cocoa butter, that’s okay – just know that the texture might be different from what you buy at the store.
3. Add in your other superfoods, and pulse until everything is combined. Feel free to add any other powders you have, if you’d like! You could also add some coconut sugar, if you want it to be a bit sweet. If you choose to add liquid sweeteners, add just a tiny bit because too much will cause your coconut butter to seize up.
4. Pour it into a jar and let it come to room temperature. Store it in a cool place for 2 to 3 weeks, and then move it to the refrigerator (if you haven’t finished it by then!). It will become hardened in the fridge, but to warm it up simply place it in a bowl of hot water for a couple of minutes. It will also become runny again once it hits a warm piece of toast…mmhm.