I think it’s the texture of dried coconut that doesn’t sit well with me. I’ve always felt like I was eating sweetened sawdust, wood chips, or something. So I have never been a big fan of coconut. Although recently I saw a recipe that called for it as its base ingredient and figured I’d give it a try.
I had never heard of this strange new treat called coconut butter that I read was rich in lauric acid, which boosts your immunity too and destroys funguses and harmful bacteria. It also increases energy levels, which boosts your metabolism, aids in weight loss and is full of essential amino acids. So why am I just hearing about it recently, I haven’t been under a rock?
In researching this I found out a few more things. Please take note that coconut butter and coconut oil are two completely different food items and are NOT interchangeable! Where coconut oil is an edible, extracted oil from the meat of the coconut and is high in saturated fats, coconut butter is made from the meat of the coconut. They may look alike on the shelf if buying it and not making the butter yourself, but they aren’t. Both look like a thick, solid white mass in the clear jar so beware what you might quickly pick!
My guess is with the increase of the Paleo diets, raw food diets and other new ways to eat raw, organic foods it may be why coconut butter is becoming more available and used in recipes and entering into the food and baking consciousness. My thinking is it will be great spread on toast or muffins – maybe with Nutella? Maybe in pancakes or waffles? I will definitely try this in Thai curry dishes, Indian cooking, smoothies… who knows what else?
When I went to the market I found it in small jars and extremely expensive. So the next step was figuring out how to make it myself. I mean its just one ingredient and patience!
Different food blog posts I read claimed to use a food processor, others said use the Vitamix or blender. I tried both and to tell you the truth I think the food processor was best for speed and consistency because it has a wider area to work with, more real-estate so to speak instead of the tall vertical space of the Vitamix. But that is just my experience.
I saw a video that the cook claimed she made it in 90 seconds. I just wish she video taped the entire 90 seconds continuously and showed us her results because to be truthful with you, that was not my experience at all. Nope, not in my case at all. It was more like 15, closer to 20 MINUTES of processing. I was wondering if I had indeed purchased shredded coconut!
Just make sure you don’t get desiccated, sweetened, reduced fat or fresh coconut. Somehow I got one bag of regular shredded and the other one was Light/Reduced Fat and after 20 minutes it still looked like it did after 5 minutes. No need to burn out your food processor like I did at the 38 minute mark. Yes I burned out my KitchenAid food processor so you don’t have to. BUT, the silver lining in all of this is I just ordered my Wishlist Magimix by Robot-Coupe 3200XL, 12-Cup Food Processor with 2 day delivery and I’ll be back in action! Now onward…
I added the unsweetened, dried and shredded coconut flakes to the Vitamix blender and powered that sucker on HIGH. You have to scrape down the sides/push the flakes down often. It slowly got really hot and I was worried it would burn out due to too much coconut in the blender all at once. I didn’t fill it over the fill line and it was crunching down, but butter was not what I got right away. So basically in this simple recipe for coconut butter it’s 1 part coconut and 1 part patience.
It’s harder to remove the finished butter from the Vitamix blender than scraping out the food processor, too. My 5 cups of coconut flakes got me almost 2 cups of coconut butter. It is amazing how this breaks down.
First it was like disintegrated coconut and as I lifted the lid to take a peak I was accosted by coconut smoke and dust! The finely shredded coconut then turned into a grainy paste, which after 20 minutes was a thick purée that reminded me of white, sticky condensed milk.
This was after my trial in the food processor. After processing in the Vitamix I had a thick paste, which was not as loose in consistency as the processor version, but I was a little worried about over heating my Vitamix and the mixture was quite warm to the touch and thicker. The coconut butter does turn to a hardened version of butter when it cools down and back to a syrupy, thick consistency when heated.
I allowed the coconut butter to come to room temperature and used it in a recipe for Strawberry Creme Dark Chocolate Truffles. The consistency and taste was superior to what I had imagined and I was quite happy that my dislike of coconut did not stop me from trying something new. If you have never tried eating or making coconut butter give it a try!