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Sweet & Salty Toasted Coconut Butter
Simple + Delicious!
Full disclosure, I used to be super addicted to sugar and I definitely suffered the consequences of it. Foggy brain, stiff joints, low energy—you name it, I had it! I still enjoy sweet treats, but I’m much more mindful of the amount and type of sugar I’m consuming.
I am however, crazy for coconut and if you love it as much as I do then you are in for a reeeal treat!
Years ago I discovered Coconut Butter, also known as Coconut Manna. Naturally sweet, low in carbs and high in fiber. It's essentially pureed dried coconut meat from whole coconut with the water removed. Its ideal for smoothies, lattes, and can be used as a spread when warmed. Sometimes I would even take a spoonful for a quick sweet treat to enjoy without sabotaging health goals.
Then . . .
I discovered Toasted Coconut Butter. Total gamechanger.
The perfect nut + seed free alternative to peanut, almond butter and sunbutter. One thing I can say is, even if you are not a fan of coconut - - this recipe may just be the one that sways you.
This toasted coconut butter only takes minutes to make and all you need is a food processor and shredded coconut! Gotta love 1-ingredient recipes!
Until recently, I would buy my Toasted Coconut Butter, but at $16 a jar (yikes!) I decided why not make my own?
Super easy. Cost effective.
I decided to toast my organic unsweetened shredded coconut in my instapot. I set it on saute and add it to a dry pot. No oil needed. You will want to stay close and not walk away as it will burn. It takes about 10 minutes and you will need to stir it to ensure it toasts up evenly. If you don't have an instapot, simply use a large saute pan, preferably stainless steel.
SWEET & SALTY TOASTED COCONUT BUTTER
Ingredients:
- 4 cups unsweetened shredded coconut
- 1 tsp sea salt, optional
Directions:
- Using an Instapot, set it to saute. Add in 3 cups (reserving 1 cup) of shredded coconut. Toast the coconut for 10 minutes, stirring after every minute until golden brown. Keep a close eye on it as it can go from untoasted to burned in seconds. Alternatively, use a dry stainless steel saute pan.
- Transfer the toasted coconut to a food processor fitted with an S-blade. The coconut should fill the bowl at least halfway. Add in remaining untoasted shredded coconut. If it's less than halfway full, it'll be more difficult to process and it'll take longer.
- Process until very runny - even runnier than homemade natural peanut butter. Within 5-6 minutes, it was almost as thin as water. Depending on your food processor, it may take longer up to 10 minutes. You could also use a high powered blender, such as a Blendtec.
- Pour into a 500ml mason jar and stir every 30 minutes or so. If you don't stir, the coconut butter may separate a little.
- It'll gradually harden and after about 12 hours (more or less, depending on the size of your container and your kitchen's temperature), it'll completely firm up.
Storing: Store at room temperature for up to 1 year.
Serve With: Spread on celery sticks, dip with apples, drizzle over pancakes / waffles, spread on toast or crackers
Enjoy!
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