nutbutter - Coconut Butter- homemade

Photo by Tina T.
Adapted from includingcake.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from includingcake.com

Ingredients

  • 200

    g-500g Organic dessicated coconut (unsweetened and not defatted- just the usual stuff bagged up in health food stores/supermarkets).

  • Use an amount appropriate to the size of blender- don’t use too little as the volume reduces a lot when it liquefies and I find in my Thermomix that it is more difficult to work with a small amount as it just flings itself to the side of the jug.

Directions

The key here is to keep blending beyond the point you think it’s finished- I made this mistake the first time I tried as even though it looked ‘ready’ it still had a fairly grainy consistency. In my Thermomix I use 500g of desiccated coconut and blended this at high speed for 3 ½ minutes- stopping a couple of times to scrape down the sides of the bowl. My machine also has an independent temperature setting which I set at 37 degrees to help release the oils a little better. The temperature is by no means a necessity but it may simply take a little longer to blend. Taste test after 3 ½ minutes and keep going until you have the consistency of thick cream and no graininess. Once ready it should pour smoothly and effortlessly in a jar where it can be stored in the cupboard for use. I’d advise against storing this in the fridge as it will go very hard and will be more difficult to use. At room temperature coconut butter is typically solid but on a hot day it will liquefy, this is absolutely fine and in no way degrades the butter, it will solidify again when the temperature drops.

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