Raw coconut butter is one of my favorite foods! It is often called Creamed Coconut, or Coconut Cream. It is pure coconut meat that is ground into nut butter. This is a pure whole food, 100% Paleo, and so delicious it’s practically candy in the raw. Coconut Butter is not to be confused with coconut oil. My favorite brand is Artisana Coconut Butter. There are other good sources, such as Let’s Do Organic Creamed Coconut, Tropical Traditions, and Coconut Manna by Nutiva, all available in any whole foods grocery or online.
How to Make Homemade Coconut Butter
Coconut Butter can be expensive. You can save a lot of money by making it yourself. You need:
A high-speed blender, either a Blendtec or a Vitamix
2 to 7 cups of shredded unsweetened coconut flakes
1 glass jar
Fill your blender at least halfway with flakes (that’s a lot!) so it can stir properly. If your blender is small, start with 2 cups. If it is large, you can use up to 7 cups. It should be quite full. If your high-speed blender has a tamper tool, this may be useful.
Blend the coconut meat on high speed. The coconut will begin to break up. Have patience and keep going. After 30 seconds it will begin to liquefy. Slowly it will turn to butter. Blend until smooth and fine, at least a minute. Then pour the butter into a jar. This butter is highly condensed coconut meat. Just to give you an idea: 5 cups of shredded coconut will yield 2 cups coconut butter. It’s really delicious!
To use coconut butter
I use coconut butter in sauces, dressings, frostings, puddings and cheesecakes. You can soften it by putting the jar or container in a bowl of lukewarm water. This just takes a few minutes and makes it easier to measure. Coconut Butter is highly temperature sensitive. It softens to a thick liquid at 76 degrees F. At cooler temperatures it is solid, something like hard cheese.