There are few things more rewarding in the kitchen than discovering how easy (and delicious) it is to make things from scratch. So much of what we have available to us on grocery store shelves can be simply, and oftentimes quickly, whipped up in the kitchen by hand, we just need to take the time. After discovering how to make fresh pasta, nut butters, almond milk, marshmallows… you name it… from scratch, I’ll never go back.
Over the past couple of years, I’ve become kind of obsessed with all things coconut, including coconut butter. Melted and drizzled over fruit, spread on apple slices, added to smoothies… it’s incredible. But I got to thinking that I could probably make it at home, and make it even better. And you know what? I was right. With the addition of vanilla and sea salt, and the added step of toasting the coconut flakes, this recipe takes simple coconut butter and elevates it. Make a batch, and just try not to put it on everything. Even better, it’s fast and just so easy… you’ll be asking yourself why you didn’t make it sooner:
Toasted Coconut Butter with Vanilla
makes about 1.5 cups
3 cups unsweetened coconut flakes
1 tbsp vanilla extract
Pinch of sea salt
Tools: Baking sheet, food processor
First, toast the coconut. To do this, preheat your oven to 350 degrees and evenly spread 2 cups of the coconut on a baking sheet. Place the baking sheet in the oven for 5 to 10 minutes, stirring often, until the coconut is lightly toasted and golden brown. Remove from the heat and allow to cool.
Place untoasted coconut, toasted coconut, vanilla, and sea salt in the food processor and process for about ten minutes, stopping to scrape down the canister as needed.
Continue to process the coconut until the mixture is smooth. Pour into a seal-able glass container and allow to cool. Cover and store at room temperature (similar to coconut oil, coconut butter solidifies below 76 degrees).
Spread on toast or baked goods
Spread on sliced apples and top with honey
Make a parfait with yogurt and fruit
Use in place of nut butter in recipes
+ If you make this, be sure to let me know how it turns out! I’d love to know your favorite way to use it!
More recipe ideas from the BLDG 25 blog