Coconut butter with special guest Mocha
Coconut is not only yummy it is good for you. It contains anti-bacterial, anti-viral and anti-fungal properties. I usually take a heaping tablespoon of oil when I feel a cold coming. I have also put coconut oil on my cold sore to heal it faster. Coconut oil is great as a moisturizer and can even help with Candida overgrowth.
This recipe is a an easy way to have a spread ready for various recipes. It is easy enough even for a dog! You can use it as a spread on toast, add it to your smoothies, as fruit topping, or add to your waffle batter. Once you make it, there is no need to refrigerate. It will last a couple months at room temperature.
Start off with 1 cup of shredded unsweetened coconut. Mocha was around in the kitchen helping out.
Put the shredded coconut into a food processor and blend.
Keep blending until the shredded coconut changes consistency from dry to liquid.
Trust me. This is pretty fun to watch. It will take about 10-15 minutes. Once the mixture has reached its liquid state, pour your coconut butter into tiny jars.
Coconut butter will change consistency depending on the temperature. Some times it is liquid, sometimes it is crumbly and hard, but either way it is delicious. Next time I will add a little bit of honey and cocoa powder to make a delicious chocolate spread.
- 1 cup of unsweetened shredded coconut
Blend in food processor until the mixture turns to liquid. This should take 10-15 minutes.
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