DIY Coconut Butter

Makes: approx. 1/2 cup
1 cup unsweetened shredded coconut

  1. In a food processor, blend shredded coconut for 10-15 minutes whilst scraping down sides with a spatula every few minutes until you have a satisfactory creamy consistency.
  2. Store at room temperature in a jar with a tightly fitting lid (keeps for a month or so). It is normal for the oil to separate, just stir before use.


For more, visit: moon and spoon and yum

<p>I never even thought of making coconut butter, but it absolutely makes sense because it has so much natural oil in it. Nice!</p>
<p>I have made this on several occasions and sometimes if too thick I add unrefined coconut oil a little at a time. Much cheaper and very good.</p>
<p>Nice tip! It is delicious and so much cheaper!</p>

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