The story of the desicated coconut.
My love for desicated coconut comes and goes. Last summer I was in this experimentational cooking mood and the love for desicated coconut was very real.
The thing is, I often go shopping in this Moroccan store. They sell a lot of special spices, intersting nuts and seeds, ripe(!) fruit, … and desicated coconut. In bags of 700 grams.
700 grams of desicated coconut. Now I don’t know about you, but I don’t use d.c. in those kinds of amounts. Needless to say, the bag lasted a while. It went to live with me in Italy for half a year, where I used it especially around Christmas time for the snow-y effect, and it came back to Belgium with me, where I put it in my own little part of the cupboard. That’s right, since I’m back I claimed a part of our cupboard for myself. Because I need my space now after having had my own kitchen.
But now it’s summer again, which means the 700 gram bag of desicated coconut has been with me for almost a year now (we’ve shared a lot of moments) and so I figured it was time to finish the bag and make something with it.
As a nut butter fan, I was intrigued by the idea of coconut butter. I’ve seen it a lot on the Gram but never irl. The coconut butter turned into a late night kitchen experiment on a hot summer night, which is kind of unfortunate bc it took a long time to turn into actual butter but oh well.
Here ya go, darlings. The recipe. Easy as A B Coconut butter (bad pun).
1-ingredient creamy coconut butter
Just one: 200 grams desicated coconut
- Put the desicated coconut in a food processor.
- Turn the food processor to a low speed and see how the coconut *very* slowly turns into coconut butter. Mine took up to almost 2 hours before becoming butter, so patience is key!
- If necessary, scrape the coconut down the sides once in a while. Make sure to not put the speed on too high, because that’ll make the coconut crawl up the sides of the food processor.
- When the coconut butter has your desired consitency, pour it into a jar.