Roasted Coconut Butter

Making your own coconut butter is a lot cheaper than buying it from the store.  It's also super easy!  For instance, all it takes to make this Roasted Coconut Butter is placing the ingredients in a food process and letting it blend!

This unsweetened Roasted Coconut Butter recipe is composed of shredded coconut, macadamia nuts, Brazil nuts and a pinch of salt.  The end product is silky, smooth and flavorful.  Of course, the nut add-ins are optional, but highly recommended.

The Easiest Paleo Recipe

One of the best things about this recipe is that you can throw everything in your food processor and let it do all of the work.  The ingredients don't even need to be measured precisely.  Yes, roasting coconut butter takes a little extra time.  But overall, coconut butter is one of the easiest Paleo recipes to make. 

How To Make Roasted Coconut Butter

Making Roasted Coconut Butter is super simple.

First, roast shredded coconut in the oven for 5-10 minutes until it is golden brown in color.

Slightly cool the roasted coconut.  Next, add all ingredients to your food processor or high powdered blender.

Lastly, blend until the mixture is a smooth, silky liquid.  Store in a glass jar.

How To Use Coconut Butter

Coconut butter is excellent as a Whole 30 approved snack.  I've often eaten it straight from the jar.  It is filling on it's own, but can also be paired with many sides or used in recipes.

My favorite ways to consume coconut butter are: as a smoothie topping, on ice cream (it becomes a hard shell), drizzled on muffins and pancakes or simply eaten straight from the jar.  Coconut butter is naturally sweet and is a great source of fat.

A few of my favorite recipes that use coconut butter include:

• Coconut Butter Bars
• Spicy Coconut Butter Cups
• Almond Ice Cream Bars

Enjoy!

Roasted Coconut Butter

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• Author: Katie
• Prep Time: 5 min
• Cook Time: 5-10 min
• Total Time: 10-15 min

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Description

Delicious, nutty Paleo Roasted Coconut Butter.  This recipe is Whole 30 approved, Paleo, Vegan and can be made allergy free.

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Ingredients

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• 3 cups shredded coconut
• ¼ cup dry roasted, unsalted macadamia nuts* (optional)
• ¼ cup raw Brazil nuts (optional)
• ¼ tsp pink salt* (optional)

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Instructions

1. Preheat oven to 350 degrees F.
2. Spread shredded coconut on a large baking pan.
3. Place coconut in the oven and bake at 350 degrees for 5-10 minutes or until a light golden brown in color.
4. Remove baked coconut from oven and let cool for a few minutes.
5. Combine all ingredients in food processor and blend until smooth, stopping to scrape the sides every so often.
6. Remove from food processor and store in glass jar at room temperature.

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Notes

*If using salted macadamia nuts, then do not add ¼ tsp salt

**Coconut butter hardens at room temperature.  To melt, simply warm it in the microwave for a few seconds.  Be careful not to microwave it too long or it will burn.  Another option is placing the jar of coconut butter in hot water (but this takes longer).