Homemade Coconut Butter

Ingredients

• Shredded, unsweetened coconut (full-fat)
• Oh wait, there aren't any other ingredients!

Total Time: 10m

Instructions

Homemade Coconut Butter: I took a bag of shredded coconut (Let’s Do Organic brand) and simply blended it in my Vita-Mix for about 3-5 minutes. (Note: If you use a food processor, blend for 10-ish minutes.) That’s all there is to it! Chocoholics can also make Homemade Chocolate Coconut Butter.

Side note: Depending on where you live–and the temperature/altitude–you might have trouble with this recipe. It works perfectly for me, and many of the commenters have also reported being wildly successful, but coconut butter reacts oddly in different climates. A few people have left comments saying they’ve encountered trouble – If it refuses to turn to butter for you, add some virgin coconut oil to the blender… usually that fixes things right up!

not mine.credit and owner: CHOCOLATE COVERED KATIE

SMOOTH & CREAMY HOMEMADE COCONUT BUTTER

INGREDIENTS

• 6 cups unsweetened shredded coconut
• 1/2 cup coconut oil
• 1/4 tsp Himalayan salt

INSTRUCTIONS

1. 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.
2. Force the coconut butter through a fine mesh sieve by pushing it down with a ladle or rubber spatula.
3. 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.
4. 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.
5. Pour the smooth butter into a glass jar and put it away to give it time to set, at least 24 hours.
6. 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!

Notes

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

Matcha & Coconut Mochi Cake

by Kendra Vaculin • April 2, 2015

Author Notes: To embark on this chewy cake journey with me, you need to first assure me that you are down with your baked good being green, and then affirm that you are on board with a cake texture unlike any cake in your past (unless you've made this before). Dense and gummy in a good way—the kind of cake you can really sink your teeth into and entirely without "crumb"— this is a block of coconut-y, green tea goodness that I couldn't get enough of. —Kendra Vaculin

Makes about 2 dozen squares

1 stick butter, softened

4 eggs

One 12-ounce can evaporated milk

One 13 1/2-ounce can coconut milk

1 1/2  teaspoons vanilla extract

3c ups  glutinous rice flour, like Mochiko (available at Japanese markets)

2 cups  sugar

2 teaspoons  baking powder

1 tablespoon  matcha powder

1 big handful of shredded coconut (I used a sweetened variety because I love that stuff—and this dessert, despite the 2 cups of sugar, is not innately that sweet — but you do you!), for sprinkling 

1.Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.

2. In a large bowl, beat butter and eggs together with a whisk until smooth. Then add the milks and the vanilla, stirring to combine. 

3.In a separate bowl, mix the rice flour, sugar, baking powder, and matcha together in a separate bowl. 

4.Add the dry mixture to the wet, and mix until you have a thick-ish, almost pancake-like batter—except, you know, it's green and smells like tea and loveliness. 

5.Pour the batter into prepared pan and baked for 60 to 70 minutes, or until a fork stuck into the center comes out clean (it will still be jiggly-ish though! It’s mochi) and the edges have browned slightly and are peeling away from the sides of the pan. 

6.Allow to cool slightly before removing cake from pan (pull it out by the parchment paper overhang). Top with a liberal sprinkling of shredded coconut. Allow to cool completely, then cut up into 24 small squares. You may need to flour the sides of your knife to be able to cut though, especially right after the cake has cooled. 

7.Mochi cake freezes super well! Store it in an airtight container with layers separated by parchment paper.

not mine.credit and owner: FOOD52