Add in 3 c. shredded, unsweetened coconut, set your timer for 10 minutes, start your food processor, and walk away. You may need to stop the machine once or twice to scrape down the sides of the container (use a butter knife for this), but you’ll know when the coconut butter has reached the right consistency when you hear it. That’s right, the sound will change from a dull and difficult whirring to something more liquid-y, sloppy, like waves sloshing up against a sea wall. That’s when your coconut butter has reached the most beautiful, pourable, drizzle-able consistency. Scrape every last drop into a glass jar and let cool before sealing tightly. Store in the refrigerator.
I love anything and everything coconut, but it’s the velvety texture and concentrated flavor of coconut butter that puts it at the top of my “favorites” list. So silky and smooth, so naturally sweet and creamy, I use coconut butter on everything from desserts to sweet potatoes, in smoothies, or as a snack straight from the jar with a spoon. There is one ingredient – shredded, unsweetened dried coconut – and from that single ingredient comes the perfect condiment for a healthy lifestyle.
The most important thing is to use a large food processor, like a Cuisinart 11-cup processor. It is big enough to handle a high volume of coconut butter and has enough power to grind the shredded coconut into a smooth, buttery sauce in under 10 minutes.
If you want, you can make a batch of candy cups out of pure coconut butter, hardened in the freezer for a few minutes until firm. They would be delicious with a little added honey, some scraped vanilla bean, coconut flakes or, like mine above, some chia and hemp seeds. These make a great pre-workout energy source, or a satiating afternoon snack with a cup of coffee. Or, if you’re like me, you’ll eat three at 10 p.m. and then hide the wrappers in the deep recesses of the trash can. This is a regret-free food, so chow down.