You know how I’d been dreaming of getting my hands on a Vitamix for years, but never seemed to be able to justify the expense to myself. Try as I might to convince them, my brains would just brush off any and all of my arguments, no matter how valid.
That was until one day I got to borrow my mom’s machine. AH! Now that did the trick. There was simply no way I could go back to being Vitamixless after I got to try one. I was instantly addicted. And now that I am the proud owner of one of those dream high-speed blenders, I wonder how I ever managed without it… A day rarely goes by without me using my precious Vitamix.
As luck would have it, I had the opportunity to test both models of Vitamix’s new generation of blenders: the G-Series. I opted to go with the Professional Series 750 because frankly, for the price difference, if you are going to invest in a Vitamix, I think it’s very well worth paying a little more for the higher-end model. Why? Because first, it comes in Brushed Stainless, whereas the Vitamix 7500 is only available in black, white or red.
Also too, the Professional Series 750 offers 5 pre-programmed settings, including a self-cleaning option. That alone is worth dishing out a few extra bucks. You simply choose the program you want, i.e. smoothie, frozen dessert, soup, purée or self-clean, hit start button and let the machine do all the work. It’s quite fascinating to look at, too!
Both the G-Series blenders are equipped with an ultra-responsive variable speed button, as well as a handy pulse feature. Oh, and the folks at Vitamix finally redesigned their container to make it wider and shorter, so it can fit under most kitchen cabinets and it’s so much easier to scrape clean, too!
Honestly, I use my Vitamix all the time now. I use it to grind my coffee beans, a task that gets taken care of in mere seconds; I use it to make silky smooth nut milks (I can even skip soaking the nuts if I’m in a pinch); I use it to grind my coarse Himalayan rock salt; I use it to make hot soups and sauces, and even whip up the occasional smoothie…
But, as you probably guessed knowing me, what I appreciate it most for is to make velvety smooth nut butters, and ESPECIALLY, smooth and creamy coconut butter.
That alone, is very well worth the investment, if you ask me!
The Vitamix yields even better results in a fraction of the time, and requires only fraction of the effort. Even the clean-up will be a cinch thanks to that handy self-clean setting (oh yeah, i really do love that feature!)
Think I’m exaggerating? Not at all. Take a look at my initial post, and then look at how easy the process is with the vitamix.
I used the exact same recipe and the exact same ingredients, in the exact same amounts.
Alright, let’s get started so you can see for yourself how much easier this is…
The shredded coconut, coconut oil and salt got added to the container, all at once.
Notice how that container is filled almost all the way to the top…
Process on medium speed for about 30 seconds to a minute, then slowly increase the speed all the way up to the highest setting.
Here I chose to stop the motor and remove the lid just to show you where I was at after about 1 minute of blending. I took the opportunity to scrape the sides. That’s that only time I did that…
So, you too might want to remove that lid and scrape the sides once or twice during the blending process, just to be certain that you have every last bit in there, but frankly, that should hardly be necessary.
Keep processing until the coconut becomes smooth and has the consistency of heavy cream, about 3 or 4 minutes total.
THIS, is what you’re looking for: a beautiful coconut mixture that’s white as milk and thick as heavy cream.
Take a second and stick your nose in there: the smell is D-R-E-A-M-Y.
Now just for the hell of it, I decided to pour my freshly blended coconut butter into a fine mesh sieve, just like I had when I made the “high maintenance” version.
See how fluid that is? Not a particle in sight.
And THIS is what got left behind, without me touching or forcing anything down that sieve, after all the coconut butter had gone through.
Quite the contrast with the other version, wouldn’t you say?
And this is what was left at the bottom of the container, without me even scraping it… can you say easy clean-up? And don’t forget that self-clean feature on the high-end model!
At this point, you could pour the coconut butter directly into an airtight glass container and store it in a cool, dry place. Then you’d want to let it set, cool down and give it time to get back to its natural consistency, which would take about 24 hours.
But, if you wanted a really smooth, fluffy and creamy butter, instead of storing your coconut butter immediately, you could transfer it to a large mixing bowl and place it in the refrigerator for about 30 minutes, until it starts to solidify around the edges while remaining fairly soft in the center.
Then, you would need to take your chilled coconut butter out of the refrigerator and break it down with a spoon. You would then have to beat it with an electric mixer, starting on low speed and moving up to high, until well combined, soft and creamy.
Return to the refrigerator once more for 10 to 15 minutes to firm up, then beat again on high speed for about 30 seconds to a minute, until the coconut butter becomes really fluffy.
Now transfer the butter to an airtight glass jar and store in a cool, dry place.
Unlike the other version, this butter won’t need time to set and can be enjoyed right away…
Yeah, you can go get a spoon, I’ll wait!
Now does that look creamy and fluffy and smooth enough for you?
I say making your own coconut butter at home and never having to buy the overpriced ready made stuff ever again is worth investing in one of those dream machines…
Oh, and to be able to make all kinds of other nut butters, too. Just wait until I start sharing recipes, you’ll see what I mean.
I’m sure you’ll find a few good arguments there…
- Add all the ingredients to your high speed blender and process on medium speed for about 30 seconds to a minute, then slowly increase the speed all the way up to the highest setting. Keep processing until the coconut becomes smooth and fairly liquid in consistency, about 3 or 4 minutes total. You might want to remove the lid and scrape the sides once or twice with a rubber spatula just to be certain that you have every last bit in there, but that should be hardly necessary.
- Pour the smooth butter into an airtight glass container and store in a cool, dry place. Note that this coconut butter will need time to set, cool down and get back to its natural consistency, which will take about 24 hours.
- For a really smooth, fluffy and creamy nut butter, instead of storing your coconut butter immediately, transfer it to a large mixing bowl and place it in the refrigerator for about 30 minutes, until it starts to solidify around the edges while remaining fairly soft in the center.
- Take this out of the refrigerator and break it down with a spoon, then beat it with an electric mixer, starting on low speed and moving up to high, until well combined, soft and creamy. Return to the refrigerator for 10-15 minutes to firm up, then beat again on high speed for about 30 seconds to a minute, until fluffy.
- Transfer to an airtight glass jar and store in a cool, dry place. Unlike the other version, this butter doesn’t need time to set and can be enjoyed right away.