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.
So give it a try, and let me know what you think!
Coconut Nutella – as simple as that
- 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
- 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.