Toasted Coconut Butter AKA Crack In A Jar
This recipe is quickly becoming one of my signatures... What can I say I love anything coconut! Especially when toasted!
So you'd be amazed at how quickly I can finish a jar of coconut butter... Some of my friends think I am insane because it's so rich and sticks to your mouth, but I just absolutely love it. Anything coconut for that matter.
I've had this long standing love with coconut butter, but when I went to the states and took an inevitable trip to Wholefoods where I disappeared into the isles for hours looking at all the food products they have... I discovered TOASTED coconut butter. Honestly I didn't think there would ever be a way to make coconut butter better, yet here I am. I have not been able to find it in Australia so naturally I thought I'd just make my own! It's unbelievably easy and cheap!
- A heap of coconut flakes or shredded coconut - as much as you can fit in your food processor... I use roughly 6–8 cups. It only yields a small jar when processed.
- Preheat the oven to 180 and line a baking tray with baking paper.
- Spread coconut on to the tray in a single layer if possible, place in the oven to toast for 10–15 minutes, turning every 5 minutes. It's really important you watch it here as it burns extremely easily.
- Place into a food processor and blend until liquid! It's best done while the coconut is still hot.
- Transfer to a jar and store at room temperature, not in the fridge!
Note: You'll find some parts of the tray brown much easier, just be sure to mix these bits up when you turn the flakes every 5 minutes. Don't worry if some parts are still white, they still have a toasty flavour, I actually think it makes the end product better when you have variations in "toastiness".
The baking paper is not an essential step, BUT trust me you will thank yourself when you have to transfer hot coconut into the bowl of the food processor. Just pick up the paper and funnel it in... so much easier and you won't end up with coconut all over the kitchen floor.