Creamy Coconut Butter

This is my all-time favorite snack OBSESSION. I pretty much can’t get through the day without at least one luscious bite. Though I’m not a big fan of shredded coconut, something magical happens when it is blended at a high speed for several minutes. It is creamy at first, but like coconut oil it solidifies as it cools. At room temp, it is hard enough to break into chunks yet still soft enough to melt in your mouth. Dreamy. When liquefied, it absolutely amazing drizzled over berries or other sweet fruit. And if the fruit is cold or frozen, the butter will harden turning the mixture into a fancy “brittle” of sorts that you can pick up and eat with your fingers. So yummy. I think it’s tasty enough to eat alone, but I also absolutely love it as a garnish for everything from ice cream to sweet potatoes! It also makes a great addition to smoothies. You can find versions of it at the store or online, but making your own is much cheaper and super easy to do! If plain coconut isn’t sweet enough for you, try enhancing your version with natural flavorings such as organic vanilla extract, ceylon cinnamon, raw berry juice and/or wholesome sweeteners like raw honey or monkfruit. However, I love it plain and simple. High-quality coconut is key, so be sure to use organic and dehydrated with no additives or preservatives.

Creamy Coconut Butter

4 c. organic unsweetened shredded coconut (I use Let’s Do Organic brand, or buy it in bulk at a health food store)

Using a food processor or heavy duty high-speed blender, process coconut until whirling smoothly in a liquid texture. At this point, add optional flavorings and mix until well-combined. Store in a mason jar or repurposed nut butter jar. Makes about 2 cups.

**I like to make large batches so tend to double this recipe each time 😋

*** If using this for Paleo Pumpkin Fudge, be sure to keep it plain! 😉