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Homemade coconut butter!
Place the coconut shreds in your food processor or blender. Turn it on and allow it to process the coconut until it forms a thick paste, while scraping the inside bowl a couple times. To reach the stage shown in the picture (looks like a delicious frosting, doesn’t it?), it took me about 5 minutes. But if you continue to mix for another 5 or 6 minutes, it can become a lot more liquid-like. I wanted something a little more firm this time, so I stopped once the mixture was smooth and glossy but still nice and firm. And that’s it! This recipe will make about 3/4 cup of coconut butter.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!