Tip the shredded coconut into your blender and blitz for between 5 - 20 minutes depending on your machine, scraping down the sides as required until the coconut turns into coconut butter
It's that easy! Store in a lidded container at room temperature. It is solid in it's natural state and doesn't require chilling
Use in cakes, desserts, as a sweet spread for sandwiches and rice cakes or melt and drizzle over fruit for a tasty treat!
You'll need at least 400g / 5 cups to form butter. Any less and the mixture may not reach the blades of your machine. However much coconut you use, this recipe will yield half as much butter
FYI, making coconut milk is much the same. Soak the shredded coconut in twice as much it's volume warm water in a blender, then blitz until creamy. Strain through a muslin cloth and ta-da, homemade coconut milk. Using less water makes thicker milk/cream
Keep the pulp leftover, spread it on a lined baking tray and bake on a low heat until touch dry. Jar it and label it 'coconut flour' ;)
This will make enough coconut butter to fill a 300g jar
