People seem to be still be going crazy for coconut butter. For good reason though. It’s delicious and healthy but also comes with a hefty price tag. That’s why it seems bizarre to me that so many still choose to buy it, when you can make your own for less than half the price.

The consistency of coconut butter will depend on the temperature. It can be anywhere from thin and runny to “hard as a rock” solid. There is no need to keep coconut butter in the fridge. However if it’s really hot out and you prefer a harder coconut butter then pop it in there. On the other hand, if it is so hard that it’s preventing you from eating it, then heat the coconut butter in the microwave for a few seconds or in a water bath.

My favorite way to use coconut butter is to spread it on toast or just eat a spoonful of it here and there. Careful, it’s really addicting! You can also use it in baking. It tastes delicious in cookies or vegan fudge. When coconut butter is in its liquid form, you can drizzle it over ice cream, granola, fruit, or cereal.

Ingredients

• 2 cups shredded and unsweetened full fat Coconut

 Preparation

1. Pulse shredded coconut in food processor for 10 minutes until smooth.
2. Scrape down sides when needed and pause occasionally to prevent food processor from overheating.
3. Store coconut butter in an air tight container.