Coconut Butter
Other
Ingredients
2 cups dried shredded, unsweetened coconut (must not be sweetened)
salt to taste (optional — I used Tahitian vanilla salt to sprinkle on top of my coconut butter toast)
Directions
Put the dried coconut in the food processor or Vitamix blender.
Mix on high speed, scraping down the sides often (or use the tamper) for approximately 18 or 19 minutes, until a thick paste is formed.
• 3 Minutes - The coconut breaks down into clumps
• 5-8 Minutes - The coconut starts to look more sandy and paste-like. Scrape down the sides of the processor as often as necessary to continue processing the coconut.
• 11-15 Minutes - The coconut starts to pull together into a buttery paste. Continue to scrape down the sides of the processor regularly.
• Finished - The coconut has been ground to the consistency of peanut butter, thick and spreadable. Add salt to taste if desired, or leave plain and add salt when serving.
Store the Coconut Butter Store in a small jar in the fridge, scraping up spoonfuls and microwaving for 10-15 seconds to soften and serve.
Notes
I make a "clean out the container" recipe (that uses the the left overs) whenever I make nut butters, coconut butter, or thick recipes like hummus.