Luscious and highly nutritious, coconut butter is an allergy-friendly twist on grass-fed butter or nut butters! And while you can buy it by the jar, this homemade version is much more economical than store-bought, and just as yummy. Eat it by the spoonful, make a glaze to drizzle over your favorite cakes, or spread on toast! Makes about 1 to 1-1/4 cups.
Place shredded coconut in your food processor.
Cover and blend. The coconut will slowly get creamy, then quickly get smooth and turn into a thick liquid. You may use a spatula to scrape down the sides as needed.
Transfer to an air-tight glass jar. Keeps at room temperature for a long time.
Try flavoring your homemade coconut butter with any of the following combinations of ingredients. Blend them in after the butter has gone smooth yet before you transfer it to a jar.
Homemade Coconut Butter https://traditionalcookingschool.com/food-preparation/recipes/spiced-honey-coconut-spread/