Makes: 1 8oz jar
Total Time: 20 minutes
- 2 cups shredded coconut, unsweetened, (not flaked)
- 2 tablespoons coconut sugar, unrefined
- 1 teaspoon unrefined sea salt
- Preheat oven to 350 degrees F.
- Spread the coconut out on a baking sheet, toss in the sugar and salt, and redistribute in an even layer.
- Toast the coconut until just golden brown, about 5-7 minutes.
- Transfer to a food processor and spin for about 2 minutes, until the paste begins to stick to the sides of the bowl and the blades are no longer making contact. Scrape down the sides and repeat, processing and scraping, for 7-10 minutes, until you have a shiny, buttery consistency. The coconut butter will not be completely smooth, but the oils will release and you will achieve a texture similar to a crunchy, natural nut butter. Add more salt to taste.
- Transfer to a small jar and store in the fridge. To enjoy, spoon out small amounts and let warm on the kitchen counter before use.
While coconut oil is a great alternative cooking oil, this butter is a new and exciting minimally-processed alternative to any nut butter. Simply blending up the dried shreds extracts the oil to yield a beautiful, buttery consistency, but it also leaves the fibers intact and provides a lovely texture. The fiber levels in coconut actually rival that in psyllium! A high fiber diet is great for those struggling with maintaining blood sugar levels. Additionally, coconut is packed with short chain fatty acids, which are beneficial for heart health and do not contribute to bad cholesterol levels.