At a recent class one of the girls asked me where I got my coconut butter from … if you have bought it yourself, you will know that it is very expensive. There is also lots of confusion, as many brands state on their labels “coconut butter / coconut oil” but they are completely different animals.
Here is an extract from “The Kitchn” which explains the difference really well:
“THE DIFFERENCE BETWEEN COCONUT BUTTER AND COCONUT OIL
It can be easy to confuse the two, especially when coconut oil solidifies, but these are two different products. Think of coconut oil and coconut butter like peanut oil and peanut butter — two distinct products used for very different purposes.
Coconut oil is oil that has been extracted from coconut meat. It has a mellow, sweet, nutty flavor that sticks around even after cooking. The consistency of coconut oil varies depending on temperature. At room temperature, coconut oil is typically solid and semi-soft, although if you live in a hot climate it will likely be softer or even melted. You can find coconut oil at specialty markets, health food stores, and most grocery stores.
Coconut butter is coconut flesh that’s been ground into a spreadable paste. Unlike oil, it includes all the fat, fiber, and nutrients from the coconut. The flavor is pure, in-your-face coconut. It’s intense in a good way (as along as you like coconut), and not too sweet. You can find coconut butter at specialty markets, health food stores, and larger grocery stores. And if you’re up for a project, you can also make your own at home.”
It is so easy to make coconut butter yourself, but like everything, it is important to start with a good quality, preferably organic, desiccated or shredded coconut. Check the label and ensure it is 100 percent coconut and does not have added sugar, preservatives or sulphates (which some people are sensitive to).
Once made store in the pantry where it will keep for well up to two years … it will go solid so don’t put it in the fridge otherwise you will not be able to get the mix out of the jar … believe me … I have tried!
In general, coconut butter tends to be added to smoothies, energy balls, raw slices and treats. When you need some, dig into the mix with a spoon, take out what you need, cover and put back into the pantry.
There are lots of recipes for making coconut butter, but for the TM31 I use the method from SuperKitchenMachine which never misses a beat … I have also made the coconut butter in the TM5 (which does not allow heat to be applied over speed 6) and I have included that process too.
Ingredients
Method
- Add coconut to TM bowl and heat 1 minute / 37 / speed 8
- Scrape around sides and lid and repeat 1 minute / 37 / speed 8
- Scrape around sides and lid again and repeat 1 minute / 37 / speed 8
- You have now been blending for 3 minutes and the coconut will have slowly turned into butter
- Scrape around sides and lid again and blend for a final 30 seconds / 37 / speed 9
- NB: Increasing the speed in the final step will assist in getting a smooth consistency
- Pour into a glass jar, and when cool place lid on top and store in pantry
- Add coconut to TM bowl and blend 1 minute / speed 9.5 (it will make a churning sound which is what it should do as it starts to break down the coconut)
- Scrape around sides and lid and repeat 1 minute / speed 9
- Scrape around sides and lid again and repeat 1 minute / speed 9
- You have now been blending for 3 minutes and the coconut will have slowly turned into butter
- Scrape around sides and lid again and blend for a final 1 minute / speed 8 to get a smooth consistency
- Pour into a glass jar, and when cool place lid on top and store in pantry
Notes
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