I use coconut butter in most of my raw vegan dessert recipes. It’s a really handy ingredient. Not only is it delicious but it helps to solidify and give texture to recipes that would otherwise be too liquidy and soft.
Many people use cashews in a similar way for their raw recipes, but I far prefer the flavour and texture of coconut butter which holds it’s shape better and doesn’t interfere with the flavour of the recipes. I’ve been to potlucks where people’s dishes have completely melted and collapsed into a pool of goo. I’ve never ever had that problem and it’s because of the coconut butter that I use as a foundation for my desserts.
You can buy coconut butter in a jar but it gets expensive very quickly. If you have good equipment of your own, I really recommend making it yourself. I bough one or two jars a few years ago several years ago but have been making my own ever since I realized that it’s possible to do at home with a food processor.
I always use my Cuisnart food processor for this. You can also use a Vitamix but it’s fussier because it’s so deep, so you need to use more coconut oil and scrape the sides over and over again. I prefer the wide blade of the food processor.
HOW TO MAKE YOUR OWN COCONUT BUTTER
To make the equivalent to one 450g jar of coconut butter, you’ll need to use approximately 5 cups of fine raw dehydrated coconut. Make sure you don’t accidentally buy sweetened coconut! Unsweetened shredded coconut only.
You’ll also need some high quality coconut oil, about 1 to 4 tbsps.
Start with 2 cups of dehydrated coconut and approximately 1 tbsp of coconut oil and blitz in the food processor.
This may take a few minutes. After about 2 minutes, stop and check on your coconut. If it hasn’t started to produce any moisture, add more coconut oil. Scrape the sides and blitz again.
Once the coconut starts to “cream” and become smooth, add the rest of your dried coconut and a bit more coconut oil. Blitz again. The use of the coconut oil will depend on how quickly your coconut takes to creaming.
It may take up to 10 minutes to make smooth, liquified coconut butter.
You may pour your freshly made, soft coconut butter (currently more of a cream) into a jar and keep it on a shelf at room temperature and it will solidify into a solid form that you can use in recipes, or add it directly to your recipes immediately.
**Your equipment must be completely DRY for this to work. Even a drop of water in your food processor can prevent your coconut from creaming. Water in your jar/storage container will also cause the coconut butter to spoil. If there’s no water in the jar, the coconut butter should keep on a shelf at room temperature for a long time.
Create single servings of your coconut butter by pouring the fresh liquifide cream in to small silicone molds or an ice cube tray for individual servings that you can pop out once solidified, at need.
Whenever I’m making a recipe that requires coconut butter, I make the coconut butter first before proceeding with the rest of the recipe. There’s no need to clean the food processor before moving on to the rest of the recipe so it saves me from washing the equipment multiple times.
Here’s a handy blog post from Oh She Glows about making your own coconut butter.