Coconut Butter from Scratch-aka Coconut Manna

By SpartyGreenMom

Ingredients

• 1 lb unsweetened shredded coconut or coconut flakes
• Pinch of salt
• Melted coconut oil for adjusting the consistency

Details

Servings 1
Adapted from stupideasypaleo.com

Preparation

Step 1

Load the coconut flakes into the blender or food processor. Add a pinch of salt. Turn the machine on.

If using a blender like a Vitamix, you may want to use the tamper to push the flakes down. After a minute or so, the coconut will begin to liquefy. Stop the machine and scrape the sides down with a spatula. Continue until the coconut has turned to coconut butter and is liquefied and store it in an airtight container like a mason jar.

If using a food processor, this processor will take longer…somewhere in the range of 8-10 minutes. Patience is your friend. Stop the machine and scrape the sides down with a spatula a few times. Continue until the coconut has turned to coconut butter and is softened and store it in an airtight container like a mason jar.

Recipe Variations for Coconut Butter from Scratch-
Add a teaspoon of vanilla extract.
Try spices like cinnamon or cardamom.
Add cocoa powder for chocolate coconut butter.
Add a bit of honey or maple syrup.

Troubleshooting Making Coconut Butter from Scratch
What if….

…the coconut butter won’t seem to liquefy?
Try adding some melted coconut oil to the coconut flakes as it’s processing to loosen it up.

…the coconut butter is always hard when I go to use it?
Coconut oil solidifies around 77°F so in the cold months, it’s often in the solid form. You can store it at room temperature and not in the fridge to help it from being too hard. Also, if you’ve stored your coconut butter in a glass mason jar (recommended), you can warm some water in a pot on the stove and place the glass jar of coconut butter in to soften it.

…I can’t use a big batch?
This coconut butter recipe is easy to halve (or double if you want more).