Description
Learn how to make creamy, homemade coconut butter (also known as coconut manna) using just unsweetened dried coconut flakes and a food processor. This simple method transforms coconut flakes into a rich, smooth butter perfect for spreading, baking, or adding to smoothies and recipes.
Ingredients
Scale
Ingredients
- 300 g unsweetened dried coconut flakes
Instructions
- Process Initial Coconut Flakes: Add 200 g (â…”) of the coconut flakes to your food processor and blend for about 1 minute. This will grind the flakes down to a shredded consistency. If your food processor is large (3 liters or more), you can add all the flakes at once, but for smaller processors, start with â…” to allow space for blending.
- Add Remaining Flakes: Add the remaining 100 g of coconut flakes and continue blending. After a couple of minutes, the mixture will resemble sand in texture. Use a spatula to scrape down the sides of the bowl to ensure even processing.
- Blend to Creamy Consistency: Keep blending, turning off the processor occasionally to scrape down the sides. The coconut will break down further and gradually turn into a creamy butter over approximately 10 minutes.
- Store Properly: Transfer the coconut butter to a sealed airtight jar. Store it at room temperature in a dark cupboard for up to 2 weeks or refrigerate for up to a couple of months. Note that in warmer climates, the butter will stay runny, while it solidifies when cooled. To return it to a runny state, gently warm it using a double boiler or microwave on low heat.
Notes
- Use unsweetened dried coconut flakes for the best taste and texture.
- If your food processor is small, add the coconut flakes in batches for optimal blending.
- The blending process takes about 10 minutes in total, with periodic scraping to ensure smoothness.
- Storage time varies by temperature: room temperature for 2 weeks, refrigerated for a few months.
- To soften solidified coconut butter, warm gently using a bain-marie or microwave on low power.
