Homemade Coconut Butter – Regular and Chocolate

I’m almost to the bottom of my coconut butter jar. Which is a problem. So when I learned how silly easy it is to make my own, I got very excited. And, to be honest, a little skeptical. It sounded way too easy. But, folks, it’s the real deal.

And it’s AWESOME. 

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All you need to do is grind unsweetened, non-toasted shredded or flaked coconut. That’s it! You could stop there and be very happy with the results. But while I was lying in bed this morning I thought "Holy cow. What if I mixed in some cocoa??" And of course it turned out super yummy. Perfect on bananas, toast, ice cream, apples, pancakes, smoothies... spoons.

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What you’ll need:

• 2 cups unsweetened coconut shreds or flakes, not toasted

• Unsweetened cocoa powder – 1 part cocoa to 5 parts coconut butter. So wait till you’ve already made the butter to add it, because volume changes in the process of blending.

• Food processor or powerful blender

Yields approximately 1 cup. If you want to add cocoa to the entire cup, it’ll take 3 heaping tablespoons.

First up, blend your coconut.

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Be patient because this takes some time. It took me about ten minutes, taking little breaks to scrape down the sides. This is what it looked like a couple minutes in. The oils are starting to release.

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And done!

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Oh goodness, this is good stuff.

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Once it’s good and buttery, just stir in your cocoa if you’d like. I left some regular too, because there’s just no beating the original.

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Store at room temperature. And just warm it up a bit first to make is nice and spreadable.

Enjoy!

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Note: Excessive consumption of coconut products may send you to the loo in a hurry. Different bodies can tolerate different amounts, so there’s no set “too much” limit. Just pay attention to your tummy as you munch.

(adapted from source)