Nut Butter

(COCO)NUT BUTTER 

 

Making your own nut butters is HEAPS cheaper than buying them already made and it's both fun and easy! This recipe works for coconut, almonds, walnuts, pecans, sunflower seeds, sesame seeds, etc. I've made butters at home for almost every nut and seed you can name. I love experimenting with foods and I encourage you to do the same! 

Ok, now here's a note about doing this with nuts and seeds. The cooking times will vary but the process is exactly the same...EXCEPT, if you want crunchy seed or nut butter, process about 75% of the batch until completely smooth, and then add the rest in and process until chopped and combined. Seeds roast quickly just as the shredded coconut does. Nuts take a little longer. Keep in mind that coconut has STABLE saturated fat which is ideal for cooking and heating. Seeds and other nuts contain different types of fat and are not great for heating. So, I recommend sticking to raw or only SLIGHTLY roasted nut and seed butters. Enjoy! 

 

WHAT YOU NEED

  • 1/2 lb unsweetened, dried coconut (shredded or flaked, doesn't matter) 

what to do

  1. Preheat your oven to 350F. If you want raw coconut butter, start at step 4. 
  2. Spread the coconut out flat on a baking sheet. It's OK if the layer is thick, just make sure it's level for even toasting!
  3.  Bake the coconut at 350F for about 3 minutes, then switch to broil and cook an additional 1-2 minutes. This process happens QUICK. A minute over and your coconut may start to burn so keep an eye on it!
  4. Add the coconut to your food processor with the standard blade in place. A quality, high powered blender may work as well!
  5.  Process until smooth. This takes just a few minutes when the coconut is hot, and possibly a few minuted more when it's raw. Depends on your machine. The longer you keep the blade running, the smoother it will be. So, if you want crunchier coconut butter, check it after a minute or two and test out the consistency. 
  6. Store butter in an airtight, glass container and let cool slightly before closing. Keep at room temperature, do not refrigerate! 
photo 2-2.JPG

Add-ins are a great way to have fun with homemade butters and create different flavor profiles! Recommended add-ins:

  • pecans 
  • cinnamon
  • cocoa powder
  • vanilla extract
  • dark chocolate (85% or higher)

Enter your email address to subscribe to my blog:

Chae Fields

Eat Suite, 812 San Pablo Avenue, Pinole, CA, 94564

?2015 Eat Suite | all rights reserved