Oh my dear friends, have I got another amazing non-recipe for you!
After making Raw Cashew Butter the other day, I decided to try my hand at making Toasted Coconut Butter. Talk about a totally different experience: this one came together in minutes, if not seconds.
And THAT might very well make it the most dangerous “condiment” to have in your cupboard!
Because it’s so easy to make, you won’t mind going through batches, like, super quickly… as quickly as you can make it!
Because it’s so good that once you had a taste of it, it’s hard to stop… and despite being super healthy and good for you, it SHOULD still be consumed in moderation.
The thing is, it’s almost impossible to control yourself when in presence of this evil little chunk of heaven.
Trust me, I speak from experience: I had made this coconut butter with the intention of using it in recipes, but you see, my jar is pretty much all gone now. Apparently, I ate the whole thing by the spoonful! Well, almost…
Looks like I’ll have to make some more soon!
Want to make some too?
Alright, let’s get started, shall we? This will be super easy, I swear. All you need to get the job done is a good food processor and a pile of unsweetened, good quality, organic, toasted coconut shavings.
Trust me on this one. GET the organic.
There is a WORLD of difference between the organic and the regular stuff, not only in terms of taste, but also in terms of texture. The organic is so super tasty and crunchy, yet it sort of melts in your mouth at the same time. Just wait ’til you taste it, you’ll see what I mean.
Another great advantage of the organic is that you can be absolutely confident that it will not contain any added sulfites, like most of the regular stuff…
And I mean, who wants sulfites in their food? I know I don’t.
So… once you got your hand on some of that beautiful organic toasted coconut, throw it in your food processor… For the record, I used about 500g, or a little over a pound, which yielded just a bit under 2 cups of butter.
Crank her up full speed and in a matter of seconds, you will go through all the stages pictured above.
Give it another minute or so and your coconut will turn into this fragrant, syrupy mixture…
Fear not, it will not remain that liquidy forever!
Transfer your precious concoction into a glass Mason type jar and let it sit for at least 24 hours.
While this is happening, I dare you not to go back every hour or so to see if it has solidified yet and check for taste, er, I mean consistency with a spoon…
It will solidify, I swear, and eventually turn into that creamy slash crunchy butter that you see in the pictures.
There is a good chance that it will eventually solidify even more after sitting for a few days, depending on the temperature of your home and cupboards. Don’t worry though… it will not lose an iota of its deliciousness and, just like a good piece of chocolate, will melt so delightfully in your mouth that you might even prefer it in that stage…
I told you this was dangerous stuff!
If you ever wanted or needed to bring it back to its luscious creamy stage, all you’d need to do is pop it in the microwave for A FEW seconds.
Go like 3 or 4 at a time. If you overdo it, it will become liquid again.
And you’ll have to wait another 24 hours for it to get to that creamy consistency.
And you’ll have to get that spoon out again, to check on progress…
Whatever you do, don’t EVER sit your self down with a cute little jarfull like that.
It’ll be gone before you can say “coconut”…
Seriously guys, the only thing I could think of that would be better than this right about now, is, well, THIS, dipped in dark chocolate.
Uh oh… this gives me ideas!!!!
I think I better set that spoon down…
Gotta focus on something else, now.
Free my mind of those visions of toasted coconut and chocolate!