This simple homemade coconut butter is a great way to add a naturally sweet flavor and healthy fat to your diet. Unlike coconut oil, coconut butter is made from the blended meat of the coconut. I love adding coconut butter in morning morning cup of coffee with cinnamon and vanilla extract or blended in a matcha latte with collagen powder and adaptogens. I also enjoy coconut butter as an alternative to my grass fed butter when cooking. I also highly recommend adding coconut butter to smoothies or desserts or homemade protein bites. Making your own coconut butter is so simple and inexpensive!
— Alexandra Catalano, @eatcute
3-4 cups shredded unsweetened coconut
1/2 teaspoon of your favorite adaptogenic mushroom blend (I love Lifehouse Tonics & Elixirs powders)
1/2 tsp pure vanilla extract (optional)
Pour shredded coconut into a high speed blender or food processor. Process until a creamy butter forms. It normally takes me about 10 minutes so just be patient. Scrape down the sides as you go to ensure the coconut is getting processed well. Once it’s becomes creamy, you can add vanilla extract and your adaptogen powder. Store at room temperature up to 2 weeks. Depending on the temperature of your home, it will likely harden once cooled. Enjoy this creamy coconut butter in desserts, smoothies, toast and more!