One of my favorite YayYay’s Kitchen Facebook page Recipes of the Day is Andrea’s totally scrumptious script for Cranberry Almond Snack Bars on Cooking with a Wallflower. I made them, and they were delightful! Andrea’s recipe calls for a tablespoon of coconut butter, which I do not buy or keep on hand, so at first, I thought I might have to sub in butter.
Thankfully, a guy named Mark shared 10 Tips for Making Coconut Butter on his site Mark’s Daily Apple. Following Mark’s advice that day, in less than thirty minutes I had a beautiful cup of coconut butter, ready to dip into for my almond bars.
Here’s how it works
Start with about four cups of dried coconut flakes. I use organic, pre-shaved coconut as I haven’t had the courage to buy a raw coconut and hack it to pieces yet.
Just as Mark shows on his site, pile those flakes on top of the chopping blade in your food processor, or put them in a blender, and let it whirl. That’s all there is to it!
In no time at all, my food processor turned those crumbly, dry flakes into a creamy, thin, smooth butter. Overall time, less than ten minutes with my food processor! I poured the butter into a small Le Parfait jar for safe keeping, dipping out one tablespoon for my cranberry bars right away.
As you can see here, the butter came out rather thin, as expected, but after a few hours sitting on the counter top at room temperature, it solidified into a nice buttery consistency. Guess what? My sweetheart loves the stuff! Me, not so much as a condiment, but I’m happy to use it in recipes. Incredibly easy to make.
So why did I mention a sharing world in my title up there? Because I’m passing along what I learned from someone else, and that thing–that fact that we can learn from one another and share tons of information with people we’ve never met, never even heard of before–gives me hope for a better world–a world where peace and harmony are the norm. We can do this!