Butter: incase you were wondering… you’re made. Mangos are fruit butter, avocados are veggie butter (it’s a fruit! I know!). Bone marrow, meat butter. Lobster, sea butter, these leather pants, fashion butter and your skin after a super fancy sugar scrub, you guessed it. BUTTER.
Anything that is velvety, rich and smooth is butter and I am going to teach you how to turn a coconut into butter. Yup, extra luscious and creamy for you to spread on your toast and reapall the benefits.
Creamy Coconut Spread
Makes about 2/3 of a cup
Ingredients
2 Cups Dried, Shredded and Unsweetened Coconut
Pinch of Salt
Instructions
Put dried coconut in your food
processor. Mix on high speed, scraping down the sides often
for approximately 8 or 10 minutes, until a thick paste is formed. After one minute the coconut will break down into clumps and after about three minutes it will start to look sandy. Keep scraping down the sides. Process until the coconut is thick and spreadable. Add salt to taste or leave plain and salt when serving. An addition of vanilla or a little lime zest would take open up new doors to flavor. Store in a small jar in the fridge, allow to come to room temperature to soften before serving.
