I needed coconut butter for a recipe for the Essential Vegan Desserts course I am taking. It is an online baking course through Rouxbe.com with the queen of chocolate Fran Costigan! I usually like to make everything myself and coconut butter is no exception. It is stupidly easy and a lot less expensive than buying it.
Just use organic shredded coconut. With nothing added.
I like to use my processor for this just like for nut butters. It takes 7 to 10 minutes to get to an oil texture. It will solidify in the refrigerator, so if it doesn’t get soft enough at room temperature, for when you need it, place the jar in a bath of boiling water for a few minutes. Stir the coconut butter around and then use as you desire.
2 cups shredded coconut
Process in the processor until creamy and as smooth as possible, about 10 minutes.
Pour into a jar and store in the refrigerator. Use in recipes or spread it on toast. Enjoy!
P.S. This is what I had to make for my class. It is a mini raw chocolate ganache tart. The crust is crushed pecans, coconut sugar, cinnamon and coconut butter. The filling is homemade almond butter, homemade date paste, maple syrup, coconut butter, cacao powder, tamari and ground vanilla. Thats a little dollop of vanilla cashew cream with a strawberry!