Rather than paying an absolute fortune for a jar of coconut butter, I decided to try my luck at making my own. It’s really very easy, all you need is desiccated coconut, a food processor and a lot of patience.
I’m a massive advocate for the health benefits of coconut butter, because it has all the wonderful properties of coconut oil, but it also contains extra fibre and small amounts of protein too. I discuss all the wonderful benefits in the ‘Top 7 Superfoods’ section of my blog, but I’ll quote myself here “Coconut oil is high in medium chain fatty acids which in moderation are thought to reduce the risk of heart disease, increase circulation, heal viruses such as influenza and manage cholesterol levels. Coconut oil is also known to assist with increasing metabolic rate, and is thought to help with managing a healthy weight and provide more energy to the brain for optimum mental clarity and physical muscle function. Coconut oil is also an antifungal, antibacterial and antiviral product due to lauric acid, so it’s wonderful for those with conditions such as IBS, as it also strengthens the intestines and helps to ease reflux. It boosts overall immune system function and also reduces joint and muscle inflammation, so it’s great for athletes too. “
As you can see, coconut is a true superfood, plus coconut butter is delicious, so it’s the perfect addition to a balanced plant based diet, used as a spread on toast, or on top of oatmeal. Similar to coconut oil, it’s a solid at room temperature, so can you can either store the jar in a warm place, submerge the jar in a hot water bath to melt it, or just scrape some out with a spoon and let it melt on top of your food.
Makes 1 jar
Simply place the coconut in the food processor and process for 15-20 minutes or until runny and smooth. You may need to scrape the sides of the food processor down a few times to make sure it is all blended up nicely beforehand! Then simply pour into a jar and store in a cupboard, and enjoy!