We all need a healthy guilty pleasure. That unicorn treat that dazzles our taste buds but that also nourishes our bodies. A faithful and old friend, of sorts. Homemade coconut butter is my unicorn food.
Why is it my unicorn? Because, folks, I have a mega sweet tooth. Seriously. Some people have a weakness for beautiful shoes or a really nice bottle of wine, but my weakness is sweets. If I’m put alone in a room with cookies, pastries, and candies, all of the things I know and have internalized about nutrition go right out of my mind and I will lose control. This isn’t something I’m proud of, but it is the truth. However, I’ve also learned to take control by limiting my sugar intake and having better options to turn to when a sugar craving hits, like coconut butter.
Just one little bite of this homemade coconut butter, and my sugar craving is smushed. I love to stir it in a hot cup of tea, dollop on a bowl of oatmeal or just enjoy a spoonful when the desire for something sweet hits.
While it has no added sugar, coconut has a natural sweetness that appeases the growling sugar dragon in me without feeding it enough to make me looking for more sugary goodies. Plus, I get a beautiful dose of healthy fat along with the sweet fix I need.
Store-bought coconut butter can be quite pricy, but the homemade version is very budget friendly! All it requires is a food processor or high-speed blender, a little shredded coconut, and about 20-25 minutes of your time.
Makes about 1 cup of coconut butter
- 2 cups unsweetened shredded coconut
1. Pour the coconut into your food processor or high-speed blender.
2. Run, scraping down sides as needed. Repeat. And repeat. And repeat. Yep, still repeat. You are going to keep repeating until it has a smooth texture. This recipe is simple (like the title says(, but it takes a bit. However, I promise that if you stick with it, that shredded coconut WILL turn to coconut butter.
3. Once it (finally) does turn to coconut butter, store your lovely creation in an air tight container at room temperature.
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thanks for sharing the lovely idea…i will sure try it out some time.
How long will it last stored at room temp (given we don’t eat it all first!)?