Did you know that you could make a “butter” with coconut the same way that you can make nut butter? Well, you can, and it is delicious.
And it is relatively inexpensive. A bag of coconut (about 6 ounces) cost me less than $2 and made about 3/4 cup of coconut butter.
Making it in a Cuisinart mini prep machine took very little time, too.
You can bake with it (although I haven’t tried that yet), but it is not the same as coconut oil. While coconut oil is pure oil, coconut butter has coconut fiber in it. Although some pure coconut oil will eventually rise to the top (as with all homemade nut butters), I don’t know how to completely separate the fiber from the oil.
Heather Loves Almond Butter has a how-to: basically you just process dried coconut in a blender or food processor until it turns into a creamy paste. She has other posts with more tips, and links to Ooh May who has a chocolate version of coconut butter (!). Oh, She Glows also explains how to make coconut butter and has a recipe for coconut macaroons made with the butter plus extra grated coconut which she got from Healthy Hoggin (with yet another coconut butter how-to). This recipe gets a thumbs up from the discriminating Cake or Death (who adds cinnamon and chocolate chunks), and they are KFP, so they are a must try.
Over at Eggbeater, guest poster Anastasia Kellow says that she favors coconut oil over coconut butter or baking, but that she has successfully used coconut butter in pie crust. She observes that when you bake with coconut butter, you might need more moisture added. Take a good look at this whole post–it is full of great ideas for vegan baking.
I think the coconut butter would be delicious in these granola nuggets.