Coconut butter has become a staple in my daily diet. It’s the perfect snack to just eat a few tablespoons when I’m at work and don’t want to sit down to eat. It keeps me feeling satisfied and energized and usually powers me through my workouts. I’ve been buying the jars but at $8/jar it starts to add up. I decided to try and make my own of the version I love the most which is the toasted kind. It turned out AMAZING, give it a try!
Toasted Coconut Butter
- 3 cups unsweetened, shredded coconut
- 1/2 tsp Himalayan pink sea salt
Toast the coconut on low heat until fragrant or a golden brown color. Transfer to a food processor or very powerful blender (I have a Vitamix and it worked perfectly). Blend on high speed until consistency is runny, this may take a while depending on what blender you use, and you may need to stop and scrape down the sides. Add the seat salt and blend to combine. Store in an air tight container or jar. Does not require refrigeration.