The most delicious things are often the easiest. And I finally understand what all this coconut fuss is all about… Homemade coconut butter. Yum on toast, great for baking and making spreads or even using it as a scrub. It’s done in less than 5 mins.
What about coconut??
- coconut butter: mixing shredded coconut using a food processor, or even better a blender, you will obtain a nut butter, as you would for example with almonds or hazelnuts. Coconut butter has the same nutritional properties as shredded coconut, meaning it is rich in fibre and healthy fats. Same as coconut oil, it will harden at around 24ºc.
- virgin coconut oil and extra virgin coconut oil: there is actually no difference between the two, it’s just a market trick. The process starts with fresh coconuts and there are two ways of extracting the oil. The first one consist of drying coconut flesh and cold extraction by mechanical means without any chemicals. The second is a “wet-milling” process without drying: coconut milk is expressed out of the wet coconut meat and oil is then further separated from the water by different means.
- refined coconut oil or coconut fat: most commercial grade coconut oil is made from copra. Copra is dried meat of the coconut. It can be made by smoke drying, sun drying or kiln drying. The way most copra is dried is not sanitary, so the unrefined oil from copra must be purified, that is refined. That’s how in short you will get refined, bleached and deodorized coconut oil. You can also find certified organic refined coconut oil which is higher quality and presumably untreated like the rest of the coconuts in mass production.
- coconut water: clear liquid inside young green coconuts, rich in minerals, low fat, low carb. As coconut continues to grow it will disappear.
- coconut milk: pressed out of fresh coconut meat. It contains water and oils. Depending on the recipe, you can use two kinds: un-emulsified, where fats and water will clearly separate, and emulsified, to which emulsifiers (like guar gumi) are added to form an even mixture. Coconut milk can also be made by simmering equal parts of water and shredded coconut meat.
- coconut cream: has less water than coconut milk. Coconut cream can also be made by simmering 1 part of water and 4 parts of shredded coconut meat.
- coconut flour: after extracting oil from shredded coconut, what’s left is coconut fiber or coconut flour. That’s why it has low fat content and high fiber, and is also rich in protein and low-carb.
- coconut flakes, coconut chips, shredded coconut: are made from dried coconuts. Most dried coconut on the market is often treated with sulfites to keep them white, so check the label. Coconut flakes are bigger than shredded coconut. Coconut chips can be dried or lightly roasted (brown).
As you will blend shredded coconut, it will eventually start getting hotter, the oils will extract and you will get a pretty liquid ream in the end. Coconut butter will harden at room temperature, so put the jar in hot water or use a microwave to heat it up (this might not be the best thing to do, but if in a hurry, that’s the best solution. Check often as coconut oil melts really fast).
Once you have your coconut butter done, you can mix in some melted chocolate or some cocoa, or make a cashew, almond or macadamia spread, as I did.
- 500 g shredded coconut
Macadamia coconut butter
- 2/3 macadamia nuts
- 1/3 coconut butter (if starting with shredded coconut use 1/3 weight of macadamia)
- Put shredded coconut in a blender and pulse. Occasionally you will have to scrap down coconut from the edges towards the middle. Keep doing that until you get a liquid cream. In a blender it takes around 5 mins, in a food processor up to 20 mins.
- For macadamia spread mix together macadamia nuts and shredded coconut or make coconut butter first and than blend with macadamia.