I use coconut butter in most of my raw vegan dessert recipes. It’s a really handy ingredient. Not only is it delicious but it helps to solidify and give texture to recipes that would otherwise be too liquid and soft. Many people use cashews in a similar way for their raw recipes, but I far prefer the flavour and texture of coconut butter which holds it’s shape better and doesn’t interfere with the flavours of the recipe.
I’ve been to potlucks where people’s dishes have completely melted and collapsed in to goo. I’ve never ever had that problem and it’s because of the coconut butter that I use as a foundation for my desserts.
You can buy coconut butter in a jar but it does get rather expensive. If you have good equipment of your own, I really recommend making it yourself. I bough one or two jars a few years ago but have been making my own since I realized it was possible to do at home. A really excellent food processor or Vitamix is required. I always use my Cuisnart food processor for this, though I do have a Vitamix, it’s fussier for this because it’s so deep.
HOW TO MAKE YOUR OWN COCONUT BUTTER
To make the equivalent to one 450g jar of coconut butter, you’ll need to use approximately 5 cups of fine raw dehydrated coconut. You’ll also need some high quality coconut oil, about 1 to 4 tbsps.
Add 2 cups of dehydrated coconut flour and approximately 1 tbsp of coconut oil and blitz in the food processor.
This may take a few minutes. After about 2 minutes, stop and check on your coconut. Scrape the edges and blitz again. If it hasn’t started to produce any moisture, add more coconut oil. It may take 5 to 10 minutes to make smooth, liquified coconut butter.
Once the coconut starts to “cream” and become smooth, add the rest of your dried coconut and a bit more coconut oil. Blitz again. The use of the coconut oil will depend on how quickly your coconut takes to creaming.
You may pour your freshly made, soft coconut butter (currently more of a cream) into a jar and keep it on a shelf at room temperature and it will solidify into a solid form that you can use in recipes, or add it directly to your recipes immediately.
**Your equipment must be completely DRY for this to work. Even a drop of water can prevent your coconut from creaming.
Create single servings of your coconut butter by pouring the fresh liquifide cream in to small silicone molds or an ice cube tray for individual servings that you can pop out once solidified, later.
Whenever I’m making a recipe that requires coconut butter, I make the coconut butter first before proceeding with the rest of the recipe. No need to clean the food processor before moving on to the rest of the recipe.
Here’s a handy blog post from Oh She Glows about making your own coconut butter.