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Toasted Coconut Butter

Name: Toasted Coconut Butter
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 1
Cuisine: Vegan
Ingredients: 3 cups (12 ounces) unsweetened coconut flakes, divided; ½ cup macadamia nuts (optional); dash sea salt

Coconut butter is super simple to make in a food processor. You can make it with just unsweetened, raw coconut flakes and a pinch of sea salt, or toast some of the coconut and add nuts like I did for more toasty, nutty flavor. The addition of macadamia nuts also seems to help the mixture come together more quickly.

28 min total 8 min prep 20 min cook 1 140 cal

Ingredients

1 serv.

3 cups (12 ounces) unsweetened coconut flakes, divided
½ cup macadamia nuts (optional)
dash sea salt

Instructions

Tap a step to mark it done

1 In a large skillet over medium heat, toast 2 cups of the coconut flakes, stirring frequently, until golden and fragrant (about 3 minutes). Remove from heat and transfer the coconut to a bowl.
2 Again in a large skillet over medium heat, toast the macadamia nuts until lightly golden and fragrant (about 5 minutes). Transfer the toasted nuts to the bowl.
3 In a food processor or high-powered blender (like a Vitamix), combine the toasted coconut, 1 cup coconut flakes, toasted macadamia nuts and a dash of sea salt. Process the mixture, stopping occasionally to scrape down the sides, for about ten minutes or until the mixture is blended and as smooth as possible. Transfer to an air-tight, glass container (a pint-sized mason jar is perfect for this). Let the mixture cool to room temperature (the food processor warms the butter), screw on a lid and store at room temperature.