Almond and peanut butters are likely part of your food repertoire—and coconut oil probably has a home in your kitchen, if not your beauty routine. But what about coconut butter?
According to journalist-wellness star Sarah Wilson, “coconut butter is super satisfying, slightly sweet, and the cheapest, easiest, most nutritious thing in my I Quit Sugar cookbook,” she explains. Wilson says coconut’s great for auto-immune sufferers (like herself), and for its high levels of good saturated fat, which can keep you satiated for hours between meals.
And shockingly, the recipe calls for just one ingredient—shredded coconut—which just needs a date with your food processor.
So how can you eat it? The same way as almost any other butter. (Yes!) “I’ll often spread a dollop of it on gluten-free toast or a healthy muffin. It’s also delicious when melted and drizzled on pancakes with berries. But my favorite way to eat it is straight out of the jar,” say Wilson, basically giving you permission.
Wilson stores the butter in a jar or pours it into an ice-cube tray for single serving portions, and keeps it in the fridge to have on hand as a chocolate truffle-like treat. Um, yum. —Molly Gallagher
Makes 1 jar
1 large packet of unsweetened shredded coconut
Using a food processor, process whole packet of shredded coconut for about 15 minutes (or, if you have a high-powered blender, about 2 minutes) until a runny butter forms. Scrape the sides of the bowl as necessary. Store in a jar either at room temperature or in the fridge, depending on the season and climate (the coconut butter will go hard in cooler weather). Use as a soft spreadable paste on toast and sprinkle with salt. If you store the coconut butter in the fridge, you’ll need to cut out a chunk and soften it at room temperature before using.
Recipe reprinted from I Quit Sugar. Copyright © 2014 by Sarah Wilson. Photographs copyright © 2014 by Marija Ivkovic. Published by Clarkson Potter, an imprint of Random House LLC.
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