Homemade Coconut Butter
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Coconut Butter is a fantastic addition to virtually any diet. It's high in healthy saturated fats and MCTs, a good source of fiber, and is incredibly versatile, working well in both savory and sweet recipes. Plus, it's paleo-, keto-, and AIP-friendly! Perhaps the only downfall is its price, it's usually $10-13 per jar in the grocery store, so if you use it often (as folks following a low-carb, high-fat lifestyle probably are), you might save yourself a couple bucks by making your own at home. It's very simple and I think it tastes better than the store bought stuff anyway!
It's a great addition to curries and works well as a nut butter replacement in desserts (like this AIP-friendly fudge) or baking recipes. Personally I love to drizzle a couple tablespoons over my steamed veggies (or just directly into my mouth).
All you need is some shredded or flaked coconut and a food processor. I like to toast the coconut first at around 300 degrees, stirring every few minutes until it just starts to turn light brown. This adds a nice nutty flavor that you don't get with the raw stuff, plus the heat helps speed up the next step. Dump your coconut into your food processor and blend until creamy -- if you toast the coconut, this should only take a few minutes. you'll need to stop occasionally to push down the coconut that builds up on the sides. And -- that's it, it's coconut butter now.
P.S. I wouldn't blame anyone for adding a bit of cacao/chocolate (or carob for the AIP folks) to the mix, it makes a great snack on it's own or drizzled over berries!