I am back in Oaxaca from a trip to the Riviera Maya with my boyfriend and it feels good to be home. I’m always ready to come home towards the end of a vacation and get back into my routine. Do you have that same feeling at the end of a trip? That being said, I still miss the beach.
I was really looking forward to getting in a tough workout today at the gym, but I think I’m coming down with a cold, so I decided to rest and drink lots of liquids instead.
I started my morning with a mocha protein shake and Blueberry Coffee Cake with this coconut butter drizzled on top. To. Die. For.
I’ve been a coconut fan for a while now (I used to HATE coconut), so it’s hard to believe that I tried coconut butter for the first time just a few months ago. It’s safe to say that I’m officially hooked.
This was my third time trying to make coconut butter on my own. Third time was a charm, and I learned some helpful tips for making coconut butter at home that I thought I would share with you:
- Use fresh dried coconut, if it seems hard and too dry then it will be very difficult to process into butter without a ton of added oil
- Add any add-ins when you are starting, rather than at the end
- I always have a hard time adding honey to nut butters since it usually seizes up turning the nut butter into a thick mess and the same thing happened with this coconut butter, so I don’t recommend using honey or if you do try stirring it in with a spoon at the end
After my third try turned out great, I actually did a happy dance and was ecstatic for the rest of the day. Amazing what cooking victories will do to you.
This coconut butter
-Tastes like vanilla icing or birthday cake batter
-Has no preservatives
-Is way cheaper than buying coconut butter at the store
-Is great on top of toast, muffins or quick breads, or eaten with a spoon!
Are you a coconut butter fan? Have you tried making it at home yet?
- 2 cups unsweetened dried shredded coconut
- 1 tablespoon truvia
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon of sea salt
- 1/2-2 tablespoons coconut oil (optional)
- Add all ingredients (except coconut oil) to a food processor or high speed blender and blend until smooth. For a high speed blender this may only take about a minute, but could take up to ten minutes with a food processor, so be patient.
- If your coconut is very dry, add coconut oil 1/2 tablespoon at a time until smooth. I used about 2 tablespoons because my coconut was on the dry side.
- Store in an airtight container at room temperature.
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