It sounds crazy that you can make butter out of dry, shredded coconut, but trust me, it’s not only possible. It’s delicious.
I’m a big fan of simple recipes that pack a big flavor punch, and this one is no exception.
With just one ingredient (dry, shredded coconut) and minimal processing, you can create a spreadable butter that will up your breakfast game.
I’ve used it as a topping on oatmeal, toasted rye, yogurt, and pancakes, and it’s amazing.
Not only is it delicious, but it’s also nutritious and packed with healthy fats.
I find new ways to use it and reach for it at least once daily.
This homemade coconut butter proves that sometimes the most delicious foods are made with simple ingredients, like banana ice cream, nut butter, and amazing date caramel.
So give it a try, and let me know what you think!
Easy Coconut Nutella
Ingredients
- 200 g dried and grated coconut desiccated
- 2 tbsp cocoa
- 2.5 tbsp coconut sugar or granulated sweetener of your choice
- 1.5 tbsp cold pressed virgin coconut oil soft
- ½ tsp ground vanilla or beans from 1 pod
- A pinch of salt
Instructions
- In a food processor or very effective high speed blender add the coconut and blend – and keep blending until the coconut starts to crumble up (this will be at least 2-3 min). Scrape down the sides and keep on blending until the coconut sloooowly becomes a smooth paste. Add cocoa, vanilla, sugar, salt and keep on blending until you think the coconut has the right smooth texture.
- Depending on how smooth and liquid the texture gets, you can add your coconut oil. After a day in the cupboard my nutella became stiff and hard again, and I had to blend in a couple spoons of coconut oil, to avoid this add a few while making it – since the coconut fibers does tend to re-soak a bit of the oil.
- Transfer to a jar and store in your cupboard for up to 4 weeks.