Who doesn’t love coconut butter? It Is rich, decadent & delicious.
Are you one of those people spending a fortune on gourmet brand coconut butter? Then let me show you how you can save yourself a fortune and make your own in under a minute or so for under $4.00!
WHAT YOU NEED
All you are going to need is a high speed blender
3 cups of dried coconut (or more– this will make approximately 1 cup of coconut butter.)
~Pour at least 3 cups of dried coconut into your high speed blender
~Turn on and start blending. My vitamix blends it down in 30 sec on high speed.
~Then turn it off for about 20 sec to rest and blend it again for another 30 sec.
Done! Its that easy. Depending on how good your blender is what will determine the time it takes to get the consistency you like. Make sure to give your blender a little rest in between if you feel like its struggling a bit.
Now you can pour your coconut butter into a cute little glass bottle and store in the fridge or in your cupboard depending on how hot it is at your place.
Or… you can do what I love to do and pour it into cute little chocolate moulds and keep them in the freezer. I eat them striaght from the freezer, just like a little white chocolate treat. No guilt, all I’m eating is coconut. Delicious, good- for- you healthy fat. Remember, good-quality healthy fats are nothing to be afraid of.
Coconut butter can be used to spread on toast or pancakes or add to your cooking.
I hope you start making your own and have fun doing so!
And that, my friends, is why I sometimes really love the internet. I always think about housewives back in “the day” and wonder what they did without new recipes at their finger tips every day.
I love trying new things, I love coconut, and who DOESN’T love anything with “butter” in the title, so I just had to whip this up. All you need…. is…. drumroll…… COCONUT.
Unsweetened shredded coconut, which you can find in the bulk section of health food stores. You can use any amount you like–for this I used 2 cups.
Dump it into your food processor and go and go and go. Every few minutes you’ll want to stop and scrape down the sides. After about 10 minutes you’ll have silky smooth coconut butter!
Coconut butter sets up quickly and is solid at room temperature. It can be flaked off easily, or microwaved for just a few seconds for the perfect drizzle.
And what better to drizzle it on, than muffins.
I don’t make a lot of muffins….. you see, when I think about muffins, they remind me of cupcakes, and I would much rather make cupcakes than muffins–wouldn’t you? So I usually get distracted while thinking about cupcakes and forget I ever wanted to make muffins. That was a long explanation, but it is all very true.
But these muffins are a great little snack, and one hundred times better for you than a cupcake at snack time. They are lightly sweetened with maple syrup, and nice and filling with whole wheat flour and oats.
Whole Wheat Banana and Oat Muffins makes 12 muffins
1/2 cup coconut oil, melted
1/2c pure maple syrup
4 very ripe bananas
1 tsp vanilla
2c whole wheat flour
1c whole oats (not instant)
1/4 c ground flax seed
1/4 almond meal (you can make your own after you make youralmond milk)
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
in separate bowl mix together flour, oats, flax, almond meal, baking soda, baking powder and salt, set aside.
mix coconut oil and maple syrup on high speed for a few minutes.
add eggs, one at a time until mixed in.
add vanilla, bananas, and buttermilk until well mixed.
slowly add in flour mixture, mix just until blended.
spoon batter into muffin tins lined with wrappers or greased.
place on bottom rack in oven and bake at 350° for 22-25 minutes, until toothpick inserted into center comes out clean.
“I live in a little red house with my best friend (aaaahhhh), a little boy, a little girl, and a crazy yellow dog. I like to eat, I like to trail run, I like to yoga, I like old things, I like to explore mountains, I like to play, I like to laugh, I like to create, and I photograph it all.”