*A coconut butter recipe that is so simple and so delicious, you won’t believe it.
If you saw my earlier post, you know that refined sugar and I are “on the outs”.
I have so many plans for amazing desserts that don’t contain a drop of white sugar and one of the ingredients that I plan on using frequently is Coconut Butter. Coconut butter is not the same as coconut oil. Think of it as a “nut butter”. It reminds me of peanut butter, but obviously with a strong coconut flavor. I can eat it by the spoonful, it is SO very good.
As it turns out, coconut butter is pretty expensive if you buy it in the store. I’m talking 12 to 14 dollars for a 15 ounce jar of this creamy goodness. Yeah….I’m not paying that. My intention is to spend more on good ingredients for healthier desserts, but make them less frequently. And coconut butter does not have to be one of those “more expensive” ingredients.
All it takes is one ingredient, a high speed blender, and about 5 minutes of your time.
So how does one go about making coconut butter?
Start with purchasing dried shredded coconut. Make sure that it is unsweetened. The only thing that should be listed under the ingredients is ‘coconut’. I used Bob’s Red Mill shredded coconut that comes in 12 ounce bags. My grocery store had them on sale for $2.39 a bag. I made three, 16 ounce jars of coconut butter and used four, 12 ounce bags of shredded coconut to do so. At $3.18 a jar (yes, I totally pulled out my phone calculator), you are basically saving 75% by making your own coconut butter at home.
And it is CRAZY easy.
All you need to do is place that shredded coconut in a high speed blender, like a Vitamix. I used a Vitamix to make this butter and it worked like a dream. It only took 5 minutes of blending to take the coarse little shreds of coconut to a smooth liquid. You’ll want to stop occasionally and scrape down the sides as you blend, so all of those coconut pieces get pulled into the mix.
Depending on the blender (or food processor) that you use, it may take up to 20 minutes for the coconut to become smooth and fluid. If that is the case, give your machine several breaks to cool down while turning that coconut to butter. It will start by chopping those coconut shreds into finer crumbles and after a little while you will see it start to become creamy and smooth, like a peanut butter. If you are using a heavy duty, high speed blender, like the Vitamix, the mixture will eventually heat up and become completely liquid.
Once you’ve made the butter, pour it into jars and seal tightly with a lid. You can store the coconut butter at room temperature or in the fridge for several months. Do note that once the butter cools down from blending it will turn to a solid, it’s hardness depending on how cool or warm your home is. If it is too firm to scoop you can place the jar in hot water to help it return to it’s liquid state, or microwave it for a short amount of time to soften it.
I wouldn’t try to make small batches of coconut butter, mainly because the more weight and volume there is in the blender, the easier it will be for the blender to ‘pull down’ the coconut and make it smooth. You can add a little bit of coconut oil to the shredded coconut to help it bind quicker, if you like.
Homemade (and insanely delicious) Coconut Butter
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Serves: 20-24 ounces coconut butter
Ingredients
24 ounces Shredded Coconut (unsweetened) (I used 2, 12 ounce bags)
High Speed Blender
glass jars with lids, for storage
Instructions
Place the coconut in a high speed blender or food processor and put on the lid.
Start at a lower speed and blend the coconut until it starts to break down into smaller pieces. Stop and scrape down the sides of the blender. Continue blending until the coconut starts to become paste-like. Up the speed of the blender and continue to blend until the coconut becomes creamy and smooth. This may take anywhere from 3-15 minutes, depending on the machine you use.
Pour the smooth coconut butter into glass jars, twist on the lids, and store in the refrigerator. You can also store it at room temperature, if desired.
Keep the coconut butter stored at room temperature in the pantry. It will keep for months. It will become very hard during storage. To use again, you will need to warm it first, so that it becomes a liquid again.
They're two distinct products, used for different purposes, so they can't really be substituted for one another. Coconut oil is best used for sautéting and roasting foods, and even baking. Coconut butter, on the other hand, is best used with foods that are already cooked.
A: Coconut oil and coconut butter hardens as the temperature drops, it will be soft and smooth when it warms up again. It does not effect the products flavor or usefulness.
If you're looking for a spread, then the best substitute for coconut butter is tahini or cashew butter or even simple plant-based butter will work well. They are both more neutral in flavor than say almond butter or peanut butter.
How do you tell if coconut butter is bad? Check for any signs of mold, which could appear as fuzzy, greenish-blue spots on the product. Unpleasant smells, like rancidity or mildew, and a noticeable change in flavor are also indicators that the coconut butter has spoiled.
What is the shelf life of coconut butter? Coconut butter is naturally stable and lasts for about 1 year to 15 months depending on the brand and if it contains preservatives or not. However, the consistency of coconut butter will vary according to the temperature while in storage.
Coconut oil is made entirely of fat, mostly saturated. One tablespoon has around 14 grams. Coconut butter is made from the whole coconut, so it also contains saturated fat, around 10 grams per tablespoon. It has nutrients coconut oil doesn't, most notably fiber.
How to Substitute Butter with Oil? When baking with coconut oil, it is generally substituted for other fats on a 1:1 basis. If a recipe calls for ½ cup butter, you can use ½ cup coconut oil.
Coconut oil is about 90% saturated fat, which is a higher percentage than butter (about 64% saturated fat), beef fat (40%), or even lard (also 40%). Too much saturated fat in the diet is unhealthy because it raises "bad" LDL cholesterol levels, which increases the risk of heart disease.
It does not need to be refrigerated and will not be spreadable if it is too cold. In the winter months, we store it in a warm place in the kitchen so it will stay smooth and spreadable.
Coconut butter can be stored in an airtight container for up to a month at room temperature, or for up to 3 months in the fridge. It will harden when chilled, but you can warm it up to make it pourable again. Storage Tip: Keep moisture out of your coconut butter jar for the longest shelf life.
Store coconut butter in an airtight jar at room temperature. It's shelf-stable and doesn't need to be stored in the fridge. Depending on the temperature of your house the coconut butter will likely harden up so you'll need to warm it up before using.
On the other hand, like coconut oil, coconut butter contains lauric acid that possesses anti-bacterial, anti-viral, anti-fungal, and anti-inflammatory properties. This will boost immunity and may help your body fight infections.
Creamed coconut, also known as coconut butter, is a coconut product made from the unsweetened dehydrated fresh pulp of a mature coconut, ground to a semi-solid white creamy paste. It is sold in the form of a hard white block which can be stored at room temperature.
Store homemade coconut butter in an airtight jar or container and keep it in a cool dry place; it will last for a few weeks. If it's summertime or you're in a warm environment, you can store it in the refrigerator if you want it to maintain a firmer consistency.
How to store flavored butter. You can choose to either use the butter as soon as you've made it or you can roll it in paper or plastic wrap and store it up to two weeks in the fridge.
Homemade butter's shelf life depends on how thoroughly you extract the buttermilk. If a substantial amount of buttermilk remains, it will sour within a week, otherwise homemade butter can keep for up to 2-3 weeks in the fridge.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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