Most of us have heard about the amazing benefits of coconut oil for health and wellness. But have you ever tried coconut butter before? Coconut butter still contains all the valuable fibers and its textures is silky and creamy. Like the frosting on a cake.
However, coconut butter, when bought commercially, can be quite pricey. The good news, it’s super easy to make. The only thing you need is unsweetened coconut flakes.
Health Benefits Of Coconut Butter In A Nutshell
The benefits of coconut butter are quite similar to coconut oil. Its healing properties range from moisturizing dry skin, killing bacteria, and slow down ageing to protecting your body from cardio-vascular issues, osteoporosis, and cancer.
While this is already impressive, when it comes to total nourishment, coconut butter takes it even further. Coconut butter actually contains the best of 2 worlds, the natural healing oils from the coconut as well as the fibers and other nutrients, such as potassium, magnesium, and iron, from the flesh.
Coconut Butter Recipe
What you’ll need
- 5-6 cups unsweetened desiccated raw coconut flakes
- Pinch sea salt
- High speed or powerful blender or food processor
- Jar with lid
- Blend the coconut flakes on medium till you have a creamy paste.
- Turn to high settings and blend again until smooth.
- Depending on the power of your blender the coconut butter may still be on the coarser side. If this is the case, pour the mixture in small batches through a fine mesh sieve. Use a rubber spatula to push the butter down into a serving bowl. You can repeat this step if necessary.
- Pour in a clean, glass jar and let set for about 24 hours (or speed up the process by placing it in the fridge).
Couldn’t be any easier!
Note: when you live in a warmer climate, you may need to store it in the fridge for 1 to 2 hours after a day, and give it a good stir afterwards to get the creamy consistency.
While coconut oil is great for stir-fries and sautés, coconut butter can’t handle high temperatures. It works great in smoothies, desserts, dips, on toast or pancakes, or as a spread on berries.
And don’t throw away the coconut leftovers if you used a sieve to make the butter. Use the coconut leftovers as a topping on smoothies, salads, or desserts.