Coconut Butter

Have you ever tasted coconut butter? It’s a slightly gritty ‘butter’ or paste in the same sense that peanut butter and almond butter are ‘butters’. My youngest grandson has a dairy allergy, so at my daughter’s request, I created this recipe as a natural alternative to dairy butter for spreading on his toast or making into little cookie treats, and I like it too. Actually, you might find me eating it with a spoon out of the jar on occasion!

Many of the ‘dairy free spreads’ widely sold in supermarkets contain various additives and refined vegetable oils that my daughter and I want to avoid, so homemade organic coconut butter is a perfect alternative. It can also be used in many recipes such as raw coconut fudge, chocolate coconut butter, cookie bites (see 4th tip), and cakes, as well as stews, soups or curries. I even use it as a substitute for cheese in my recipe for Kai’s Biscuits.

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 5 MINUTES

TOTAL TIME 5 MINUTES

MAKES 300g

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Ingredients

  • 350 g organic unsweetened dessicated (dried shredded) coconut
  • 35 g organic cold-pressed (virgin) coconut oil, if needed

Method

  1. Taste your dessicated coconut before making coconut butter. It should taste like fresh coconut and slightly sweet. If it smells or tastes stale or rancid, do not use it, buy a fresh supply. Grind coconut 30 sec/speed 10.
  2. Scrape down sides of TM bowl with spatula, then blend 1 min/37°C/speed 3-4, gradually increasing to speed 4 over the first 5 seconds.
  3. Scrape down sides of TM bowl with spatula again, then blend 3 min/37°C/speed 3-4.5 gradually increasing to speed 4.5 over the first 5 seconds, pausing occasionally to scrape down sides of TM bowl if the sound of the TM changes and indicates the mixture is all on the sides.
  4. Remove TM lid and have a look – it should look like a slightly rough buttery paste with an oily sheen – if it still looks very dry, add optional coconut oil now. Blend 1 min/37°C/speed 6 then transfer to a sterilised jar and cover with a sterilised lid. The coconut butter will thicken as it cools.

 

Janie’s Tips

  1. Coconut butter can look oily, soft, smooth or gritty depending on your coconut and the room temperature/humidity when you make it. Blending with a little warmth definitely helps it become a ‘butter’ – thank you Thermomix for having a 37°C setting!
  2. Different batches of coconut butter may vary in their oil content, which is why the coconut oil may be needed.
  3. Homemade coconut butter keeps at room temperature up to 1 month or in the fridge up to 3 months – if cold and/or hard, place closed jar in hot water for 5-10 moments to soften so it’s easier to spoon out. If preferred, freeze coconut butter in an ice cube tray then transfer the frozen cubes to a freezer container – frozen cubes will keep up to 6 months.
  4. For Coconut Butter Cookie Bites, use the coconut oil in step 4 then scrape down lid and sides of TM bowl with spatula, add ½ tsp real vanilla extract and 50 g maple syrup and mix 20 sec/37°C/speed 3. Place teaspoon sized spoonfuls onto a tray lined with baking paper and freeze 1 hour to set, then transfer to a freezer container – these make great after school or after workout high energy snacks.
  5. For Chocolate Coconut Butter or Chocolate Coconut Butter Cookie Bites, in step 4 add the coconut oil, ½ tsp real vanilla extract, 50 g maple syrup and 30 g raw cacao powder or carob powder then mix 20 sec/37°C/speed 3. Scrape down sides of TM bowl with spatula, then mix again 20 sec/37°C/speed 3. Transfer chocolate coconut butter to a sterilised jar, or to make cookies place teaspoon sized spoonfuls onto a tray lined with baking paper and freeze 1 hour to set, then transfer to a freezer container.
  6. Many thanks for various hints on making coconut butter from Tenina Holder, Chocolate Covered Katie, Quirky Jo and SuperKitchenMachine’s Hélène Meurer.
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