Coconut butter is SO easy and cheap to make with your thermo mixer. It’s simply dried coconut, whizzed up! This is the recipe that we use for the coconut butter used in our Not-Cream Eggs. It has been contributed by Helene Meurer from Super Kitchen Machine. You can see that she goes the extra mile with her recipes, making sure that they are easy to follow!
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 5 minutes
Makes one jar
Can be kept on the shelf
- desiccated coconut - 400g, dried, unsweetened (works best when using regular small-size desiccated, NOT fancy large flakes)
- Add coconut (400g) to the bowl. Program 3 minutes / 37C / Speed 8.
- After about one minute, stop to remove lid and scrape down sides. Continue processing.
- You may want to peek again and clear the coconut from the lid, sides, and from under the blades before finishing off the process.
- For the smoothest coconut butter, you can crank up to speed 9 for the last 30 seconds.
- If your coconut butter hasn't liquified, alternate between 1 minute / Speed 8 and scraping down sides until it has.
- Pour into a jar immediately. The butter will be almost liquid when done, but hardens as it cools. This is a stable butter that does not need refrigeration. In fact, if you do keep it in the fridge you will likely use it less, as it will get very hard — too hard for spooning. Even when stored at room temp the butter is solid and will require warming first, for certain applications. Play with it to decide what you like best.
Note: You can make coconut butter with any amount of desiccated coconut, but it’s best to have at least 200g in the bowl.