Why coconut butter
Some weeks ago, I posted a few recipes for various nut butters, from macadamia to almond butter, plus a couple of variants. Well, coconut butter deserves a special place, for it is a special nut (or fruit).
If you take a look at the amounts of fat and carbs of shredded coconut, you can notice that net carb count is not the lowest among nuts, and fat count not the highest. But, and that’s an important “but”, the quality of its fat is very likely among the highest. Where does this come from? Coconut fat is extremely low in polyunsaturated fatty acids. That means that by consuming coconut fat we avoid taking in Omega 6 fatty acids, which have been found to be associated with many health issues.
I invite you to read Chris Kresser’s article on how too much Omega 6 and not enough Omega 3 is supposedly making us sick. It’s a short article, and Chris is a paleo guy, so you might get interested in more of his stuff and work.
How and where to use it coconut butter
Coconut butter is relatively easy to make. All you need is unsweetened dried shredded coconut (or coconut chips). But what to do with it once you’re left with your own homemade jar?
First, you can eat it straight out of the jar. Take the jar out of the fridge for a while first, because it tends to get rock hard in there. It’s really sweet and filling, just try it!
You can also use it instead of other nut butters when baking stuff, especially if you or people around you have tree nuts allergies.
There are so many options! Now go and make your own coconut butter!
- Place the shredded coconut into a bowl of an "s" blade food processor. Start processing. Pause every now and then to scrape the inside of the bowl. Process until desired consistency is reached. Pour the butter into a jar and refrigerate to set.
Related: Macadamia Nut Butter, Homemade Almond Butter, Cinnamon Almond Butter, Vanilla & Macadamia Butter, Jaffa Chocolate Butter, Sunbutter