One of joys of an ingredient surplus is that it frees you up to experiment. I have been working my way through my very large bag of shredded coconut. Even after a few batches of both my 3-ingredient apricot and almond, and chocolate coconut bliss balls, I still had half a bag of the coconut left. Cue experimentation time. The rest of the bag is now a large jar of oh-so-very-good Toasted Coconut Butter.
The hardest part about making Toasted Coconut Butter is toasting the shredded coconut. Coconut goes from white to burnt the moment you turn your back. The best way to achieve an even golden colour is to toast it at a low temperature, which allows for more control. Whilst this is slightly more time consuming, it is far preferable to having to toss an entire batch of burnt coconut in the bin.
Filling the food processor bowl with shredded coconut is the key to smooth coconut butter. When I first started making coconut butter, I would use a minimum of four cups of shredded or dessicated coconut. I have discovered over time, however, that larger amounts produce better results. With less coconut in the bowl, the shreds do not seem to blend properly and the end product seems grainier, although still perfectly edible. Now I fill my food processor bowl to the brim before I start.
Coconut butter keeps for ages in the cupboard, so make a large batch and throw it into everything. Bliss balls are but one use for this Toasted Coconut Butter. I add large dollops to smoothies, and mix coconut butter with nut butter to spread over toast and crumpets. I also eat it by the spoonful when I need a fast energy boost. Don’t store coconut butter in the fridge though as it becomes rock hard, making it very difficult to scoop it out with the aforementioned spoon.
I have now used this Toasted Coconut Butter in place of normal coconut butter in both my bliss ball recipes. It’s like choosing between children; I don’t know which I prefer more. One thing is for sure though, in my kitchen Toasted Coconut Butter is here to stay.
Kitchen Basics: Toasted Coconut Butter
Ingredients
- 4 cups shredded coconut minimum
Instructions
- Preheat the oven to 160C (140C fan forced).
- Spread the shredded coconut evenly over two large baking trays.
- Toast the coconut for 4 minutes, then stir the shredded coconut thoroughly to evenly distribute the toasted shreds.
- Continue to bake, stirring every 2 - 3 minutes, until the coconut is evenly browned. I went for a medium brown colour, but feel free to take it darker if you prefer. Just make sure to keep a close eye on the trays towards the end of the baking time as coconut burns very quickly.
- Remove the trays from the oven, and allow to cool slightly.
- Fill your food processor bowl, and process for at least 5 - 8 minutes, until the shreds become liquid.
- Pour into a glass jar, and allow to cool. The butter will harden on cooling.
- Store in a dark cupboard for up to six months.
Notes
P.S. Wondering what to do with Toasted Coconut Butter besides eating it off the spoon? Try using it in Chocolate Coconut Bliss Balls or 3 Ingredient Apricot, Almond & Coconut Bliss Balls.
Nancy @ Plus Ate Six
OMG this sounds amazing! I eat spoonfuls of salted tahini caramel and it goes on porridge, in chocolate and on toast but I think this may become my new addiction. Will be trying this out this week.
tania
Let me know what you think Nancy. The Princess has discovered my jar, and has managed to eat a third of it in just two days. She did a side-by-side taste test of normal vs toasted coconut butter. Apparently toasted wins hands down 🙂 I think I might need to make a lot more.
Maikki // Maikin mokomin
I guess sometimes simplest things are the best 🙂
tania
Absolutely Maikki 🙂
Glenda
Tania, that looks great. I never knew it was that simple. I am gunna try this.
tania
It is so very simple Glenda. Straight coconut butter is even easier as you don’t have to toast the coconut, but the toasted version tastes better 😉
Linda Elizabeth
Hi! I have been dying to make toasted coconut butter , but i have a huge doubt. . do you use fresh shredded coconut ??
tania
Hi Linda. I used dried shredded coconut to make coconut butter. The coconut we get here is all unsweetened, so if you have an option go with unsweetened varieties. I have never used fresh coconut to make coconut butter so cannot tell you how it would turn out.
Sam - Journo and the Joker
Oh wow. This looks delicious. Despite a lack of baking trays and a bench top oven I’ve never used, I’d like to give this a go. Will it work in a blender or do you need a food processor?
I just found your blog and it looks beautiful. Lovely pics and some awesome recipes.
I love cooking real food and making things from scratch, but I’m living in a new country and I’m challenged with limited kitchen utensils and not being able to find all the ingredients I’m used to. It’s all part of the fun but it’s great to get some new inspiration.
tania
Thanks for the kind words Sam. I do know what it is like to live in a new country with new ingredients & lack of utensils, but as frustrating as it is I do think I am a better cook because of the challenges.
I haven’t tried it in a blender, but my friend has and says it clogged his up. If you were to try it, maybe start with smaller amounts of coconut until you work out what your blender can handle. You may also have trouble getting it quite as smooth, although I find toasted coconut blend better than raw for some reason. It will still be delicious though. Good luck!
Sandra reynolds
Can you tell me the fat content and can sweetened coconut be used.
tania
Hi Sandra. Sorry, but I never worry about the fat content so I can’t tell you what it might be. You may be able to find an online nutrition calculator that can give you that information.
We don’t have sweetened coconut in Australia (that I am aware of) so I am unsure what this actually is. You may have to try a small amount in the oven first. If the coconut is high in added sugar, this may cause the exterior of the threads to burn before the coconut is properly toasted. It might work if you lowered the oven temperature and cooked it for longer, but I would keep a very close eye on it to make sure it doesn’t burn.