Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30
Coconut butter goes well with pretty much anything and is a great source of healthy fats. I like to blend it into hot drinks to make them extra frothy and satisfying, and I also love dipping freshly picked strawberries into the creamy butter in the summer. This version is a tad grittier than store-bought coconut butter, but it is delicious nonetheless. Store at room temperature to keep its soft texture; it will completely solidify when refrigerated.
Makes 2 cups
Combine the coconut and a pinch salt in a large food processor or high-powered blender. Process or blend, scraping down the sides when necessary. After a couple minutes, the coconut will start to form a thin, smooth paste. To ensure the smoothest consistency possible, continue to process for an additional 3 to 5 minutes.
Using a spatula, transfer the coconut butter to an airtight glass jar and store at room temperature for up to 2 months.