Sunday, September 14, 2014

How to Make Your Own Coconut Butter!

Hi all! I hope you all are enjoying your weekend. :) I was thinking of making a few posts on how to make some important ingredients that I use in some of my recipes. One of these ingredients is coconut butter, which is a little bit different than coconut oil.

Coconut oil is a product that is the extracted fat from older coconuts. This is a clear fat (at or above 75⁰F (23.8⁰C)) and is solid at temperatures below 75⁰F (23.8⁰C). This is pure fat from the coconut.

Coconut butter is a mix of the fiber and fat from the coconut and is thus a whole food product and has more nutrients than coconut oil. It is basically just dried 'meat' from old coconuts that have been ground into a butter-like consistency. It will turn solid at temperatures below 75 F but it can be gently warmed up to return back to a spreadable consistency.

Both of these products are so versatile to use in cooking, but I really enjoy using coconut butter instead because it is a whole food product and isn't just straight oil, like coconut oil. It also is a great replacement for some of the butter in baking recipes, as a butter substitute on toast, and is awesome added to a soup or stew at the end of cooking, to add that fattiness factor.

Fat helps the flavors of recipe to coat the tongue and come together to create a burst of flavor, and that's why I usually like to add just a little bit of fat in recipes to make the recipe taste its best. It's like a flavor enhancer and is surprisingly (at least to me it was a surprise :P) not considered one of the 6 tastes (if you include umami as one of the tastes).

Here goes the recipe!

Coconut Butter

Yield: ~3/4 cup
Prep Time: ~15 minutes
Servings: ~12, 1 tablespoon servings (~14 grams)

166 grams coconut flakes (2 cups)

Place the coconut flakes in a food processor and let the processing begin! Just let it keep processing for about 10 - 12 minutes, stopping the food processor at about the 3 and 7 minute marks to wipe down the sides of the processor (or as needed). The texture should be creamy and look like a whiter version of tahini. Store and enjoy!

1.) This is when the flakes first went into the processor. They're getting ready to be whirled around!
2.) This is at about the 3 minute mark. The flakes are starting to breakdown.
3.) This is at the 7 minute mark. The mixture is starting to get creamy and runny! Almost there!
4.) We finally made it! This is at about the 12 minute mark. It's the perfect texture and ready to be used! Yay! :D

  • Make sure the coconut flakes are at room temperature and are not used straight from the freezer (if you store your coconut flakes in the freezer). Being at room temperature helps the coconut flakes to release their oils much quicker than if they were frozen, making the coconut butter making process much faster. :)
  • Depending on how big your food processor is, you can double (or maybe even triple!) this recipe. Mine is an 11 cup Cuisinart food processor, so the recipe could have definitely been doubled for it. But if you have a 7 cup food processor, start at the amount the recipe says and then increase if you can. 
  • Coconut butter will sometimes separate (the fibrous content from the liquid fat), so just give it a good stir and it will be good to go! 
  • Coconut butter turn solid? No problem! To warm up coconut butter to a more spreadable consistency, just place the coconut butter in a tall glass container/cup and place that cup in another wider cup that is filled with hot water and gently stir (so as not to get the water in the coconut butter) until the butter gets to the consistency you prefer. Enjoy!
  • The coconut butter is not going to be completely smooth and will still have a slight grit to it, but it will still be super creamy and yummy tasting!
Here is the nutritional information for coconut butter from CRON-O-Meter. 

If you all think it is helpful to have some 'How to' posts, please let me know! I'm thinking of doing an almond milk, coconut milk, and kelp noodle paste 'How to' as well, since I know I promised the kelp noodle paste and the almond milk recipe a while ago. I'm so sorry about that! I do keep a mental note about it though! If there are any other 'How to' posts you would like, I would love to hear them! 

Thank you all so much for stopping by. I really appreciate it. :) I hope you all enjoy the recipe as well. Take care and wishing you awesomeness and happiness! :)

Rawnessa <3

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  1. I haven't tried this ingeniously simple and fiscally brilliant recipe, but fully intend to and will update you with the outcomings :)

  2. Thanks so much Ada! I hope you enjoy the recipe! And by the way, I love reading your comments! Thanks so much for taking the time to comment. It means a lot. :)