Creamy COCONUT BUTTER recipe — from dry flakes!
First, let’s be clear. Coconut butter that is made from dried flaked coconut flesh (desiccated coconut) is super easy to make at home because of the natural oils contained in that “meat”. It differs from coconut oil because the oil product contains no coconut fibre, only oil. This coconut butter recipe results in a super versatile ingredient that can be used by vegans, vegetarians, and might even qualify as a raw food, depending on how the coconut is dried. It is not however, intended for use as a cooking oil. Coconut butter is just so darned easy to make, it might qualify as kitchen magic.
In less than four minutes Thermomix turns a single simple ingredient (dry/dessicated coconut) into a thick pasty yet smooth butter. (And then poof (!) a few minutes later, it settles into a highly usable blended solid state.) It’s both oily and dry at the same time and distinctive in texture, with slight coconut tones. Some people swoon as they eat it by the spoonful. (Not me!) I think coconut butter begs to be blended with whatever you like best — sweets or savouries. Since starting to make coconut butter with Thermomix I’ve found many ways to use it: as an emulsifier in raw sweet treats, and as a substitute for dairy in some recipes.
Creative Thermomix cooks will quickly see the benefits of keeping coconut butter handy at all times. It’s best warmed first before using, so it becomes easier to blend. Consider sweetening your butter by blending it with maple syrup, agave, honey, or fruit. Think about melting a dollop on hot porridge, making raw chocolate treats, icing for baked goods, adding it to curries, stews, soups, and desserts. Thermomix cooks can go crazy thinking of ways to use this healthy ingredient while saving money. That’s right — check the price of coconut butter at your local health food store and I predict you’ll save the equivalent of at least four dollars in the three to four minutes it takes to literally “whip this up”! (At a dollar per minute, coconut butter is a great way for Thermomix to pay for itself…)
Inspiration: Full credit for this Thermomix tip goes to someone who has probably never heard about the super kitchen machine. Her name is Katie, and she lives in USA (where Thermomix is not even sold!) I learned about making Coconut Butter from Katie’s website and ran straight to the kitchen to try it before reading to the end of her article. (Thank you Katie!)
- 400 g dried/desiccated coconut (I prefer organic & unsweetened, but I did test the recipe using a variety of dried coconut products and it worked well with all)
- Put coconut into Thermomix and set to grind for 3 minutes/37°/speed 8. (That’s it, you don’t need to add anything but the coconut.)
- After about one minute, stop to remove lid and push food down from the lid and sides. Continue processing. You will notice the sound change a bit as the coconut starts to become moist and turn to butter. It’s completely possible to turn dried coconut into butter without using any heat, but I find the heat makes for a smoother consistency that is easier to process. Also, when warmed like this, it transfers more easily to jars and containers. You may want to peek again and clear the coconut from the lid, sides, and from under the blades before finishing off the process. For the smoothest coconut butter, you can crank up to speed 9 for the last 30 seconds.
- Pour into a jar immediately. The butter will be almost liquid when done, but hardens as it cools. This is a stable butter that does not need refrigeration. In fact, if you do keep it in the fridge you will likely use it less, as it will get very hard — too hard for spooning. Even when stored at room temp the butter is solid and will require warming first, for certain applications. Play with it to decide what you like best.
- I do! This is such fun to make, I’d like to be inspired to do it again. How do other Thermomix fans use coconut butter?
- update March 21: Quirky Jo used the coconut butter in her hazelnut-chocolate spread, much to the delight of her daughter who, just like the rest of us was shocked to see how ‘dry’ flakes can turn buttery.