Creamy Coconut Spread

Vegetarian. Dairy Free. Gluten Free. 
You know that you have it made when people use your name to describe how AMAZING someone is at a particular obscure thing. Case in Point: 

"He's like the Michael Jordan of Table Tennis."
Michael Jordan. MADE. 

"She's pretty much the Martha Stewart of Pot Holders."
Martha Stewart. MADE

"He's the Oprah of Gay Day Time TV."
Oprah. MADE. 

"She's the Bollywood Beyonce."
Beyonce. MADE. 

Butter: incase you were wondering... you're made. Mangos are fruit butter, avocados are veggie butter (it's a fruit! I know!). Bone marrow, meat butter. Lobster, sea butter, these leather pants, fashion butter and your skin after a super fancy sugar scrub, you guessed it. BUTTER.

Anything that is velvety, rich and smooth is butter and I am going to teach you how to turn a coconut into butter. Yup, extra luscious and creamy for you to spread on your toast and reap all the benefits.

Creamy Coconut Spread
Makes about 2/3 of a cup

2 Cups Dried, Shredded and Unsweetened Coconut 
Pinch of Salt

Put dried coconut in your food processor. Mix on high speed, scraping down the sides often for approximately 8 or 10 minutes, until a thick paste is formed. After one minute the coconut will break down into clumps and after about three minutes it will start to look sandy. Keep scraping down the sides. Process until the coconut is thick and spreadable. Add salt to taste or leave plain and salt when serving. An addition of vanilla or a little lime zest would take open up new doors to flavor. Store in a small jar in the fridge, allow to come to room temperature to soften before serving.

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