Toasted Coconut Butter (Substitute for Peanut Butter)
The first time I tried toasted coconut butter, I was caught off guard—I expected a strong coconut flavor, but instead it reminded me so much of peanut butter.
The golden color, creamy texture, and rich, roasted taste make it feel like you’re eating a nut butter, only it’s made entirely from toasted coconut flakes. For anyone who’s looking for a nut-free alternative, it’s a delicious and all-natural option.
It’s a great dip for making whole food snacks without added sugar or preservatives.
Here are some foods you can put cococnut butter on:
Apple Slices
Bananas
Celery
Crackers
Toast
Blueberries
Strawberries
Prep time: 1 minute
Cook time: 10 minutes
Yield: 1 cup
Ingredients
1 1/2 cup coconut, shredded or flaked
Supplies
food processor
baking sheet
unbleached parchment paper
oven
spatula
glass jar with lid (I reuse ghee jars)
Instructions
Preheat oven to 350°F. Note: for plain coconut butter do not toast first, just follow the method below starting at step 4.
Spread the coconut out evenly on the baking sheet lined with parchment paper.
Bake for 8-10 minutes until lightly brown. Be sure to take it out of the oven right away, burnt coconut butter is really gross.
Let the coconut cool a little bit and then add it to the food processor.
Process for 3-5 minutes until smooth and creamy.
Use a spatula to clean all the coconut butter from the food processor into the glass jar.
Eat immediately. You can store in the pantry or at room temperature. It will stay creamy for a few days but may harden after that.
Flavored Coconut Butter
Cardamom Cocounut Butter - Add 1/4 teaspoon cardamom to the food processor with the toasted coconut.
Maple Pecan Coconut Butter - Add 1/2 cup of pecans with the coconut before you put it in the oven. Then add the pecans, coconut, and 2 tablespoons maple syrup to the food processor.
Let Us Know
Have you tried coconut butter? Have you tried a flavor I didn’t mention? Share your thoughts in the comments below—I’d love to hear your experience!
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