- 6 cups unsweetened shredded coconut
- 1/2 cup coconut oil
- 1/4 tsp Himalayan salt
INSTRUCTIONS
- Add all the ingredients to the bowl of your food processor and process for a total of 8-10 minutes until creamy and fairly liquidy. You will have to stop and scrape the sides a few times, but it shouldn't be too all that often.
- Force the coconut butter through a fine mesh sieve by pushing it down with a ladle or rubber spatula.
- Place the coarser butter that stayed in the sieve back it the food processor and process it for a few more minutes until it becomes liquidy again.
- Force through the fine mesh sieve once again. You can repeat this process one or two more times, just to make sure you get the most out of your coconut.
- Pour the smooth butter into a glass jar and put it away to give it time to set, at least 24 hours.
- By all means, do not discard the grainy butter; Keep it in a separate jar and use it as a garnish for pancakes, muffins, scrambled eggs, salads... let your imagination run wild!
During the warmer months of summer, your coconut might remain liquidy even after sitting for a while. If that happens, simply place it in the fridge for an hour or two and give it a good stir. This should give it a nice spreadable consistency.
not mine.credit and owner: THE HEALTHY FOODIE
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