Kitchen Basics: Toasted Coconut Butter
I made this Toasted Coconut Butter in my Thermomix, but have also had success making coconut butter in a food processor. I have not, however, made coconut butter using a hand held blender or normal blender, so cannot advise whether it is possible to make coconut butter with these appliances.
Calories:
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
I made this in the Thermomix on Speed 8 for 5 minutes. It produced a lovely smooth, dark butter.