I just love coconut. Adding coconut milk to any soups or curries immediately imparts a sweetness and fragrance. Apart from butter, I think this is one of my (not so) secret tricks to elevating any dish. And if you're worried about saturated fat, you really ought not to be, because our body needs saturated fat in order to be healthy. Coconut oil is also high in lauric acid, which is the only other source of which is found in mother's breast milk, and the medium-chain fatty acids actually BOOST your metabolism, so contrary to popular belief, coconut does not make you fat nor does it cause disease.
So, when I chanced upon Heather's recipe for coconut butter, I just had to try it! It's really easy and requires nothing that you can't get from the supermarket.
Homemade Coconut Butter
unsweetened dried coconut flakes (try to look for those without added preservatives or anti-caking agents)
1. Blend until you get it to pouring consistency. Be patient.
If you have a food processor, just leave it on to do its work.
If you only have a hand blender like me, well, flex your thumb.
This is not going to work.
It's working, it's working..I think?
It worked, It worked!
Refrigerate for a few hours to let it set and solidify. Coconut butter will be solid at room temperature, you can warm it up a bit by running hot water over it (closed!), but it will never be like butter. It's more like...all-natural nut butters you get, which can be a bit dry. I might add some unrefined coconut oil the next time while blending, to get a smoother spread.
Oh and it's not for cooking. I thought at first I created virgin coconut oil that I can use for cooking with and save myself some money, but when I added it to a hot pan, it toasted (very very yummy smell though). So, think peanut butter vs peanut oil. Coconut butter has the oil plus the..actual body? fibre? of the coconut, so use it for spreads (albeit a rather tough one) instead, or you can blend it with dates etc to make desserts or bars. I just eat it straight from the jar (: