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Toasted Coconut Butter

If you like coconut butter, you're going to love this toasted coconut butter from http://meatified.com. It's richer, nuttier & less sweet and best when made with a pinch or two of salt.

Ingredients

Scale

Instructions

  1. TOAST: Preheat the oven to 350 F / 175 C. Spread the coconut in an even layer, divided between two baking sheets if necessary. Place the baking tray(s) in the oven and bake, stirring every few minutes, for 8 – 12 minutes, until the coconut is a deep golden color, but not beginning to brown or burn.
  2. PROCESS: Allow the toasted coconut to cool for a few minutes, then transfer it to a food processor or high powered blender. You may need to add half of the toasted coconut and then pulse it to reduce it in volume enough to fit the remaining half of the toasted coconut into the food processor or blender, depending on how large their capacity is. Process or blend, scraping down the sides a few times, until the toasted coconut goes from a sand like texture, to a paste and finally to a thin liquid consistency. Add salt, to taste, and blend once again to combine.
  3. STORE: Transfer the liquid toasted coconut butter to jars and store at room temperature. It will take some time for the coconut butter to solidify, depending on the temperature of your kitchen or pantry. The melting point for coconut butter is approximately 76 F / 24 C, so if it’s warmer than that your toasted coconut butter will become liquid again. When your toasted coconut butter is solid, it will form a thin layer of fat on the top — this is totally normal! Just gently warm and stir to soften if needed.

Notes

Please, pretty please, measure your coconut flakes by weight if at all possible. Depending on the different thickness and size of the coconut pieces you use, as well as how densely you pack the coconut, a single cup of coconut flakes or chips can vary from as much as 40 – 80 g in weight, which will make a huge difference to the total volume of coconut butter!

The coconut flakes I used weighed a little over 40 g per cup, when scooped lightly into the cup rather than packed down, which is why it took 12 cups of coconut to make about 2 cups / 16 oz of finished toasted coconut butter.