We’re doing something wonderfully simple today.
Start by buying unsweetened flaked coconut. Toss about one and a half cups into a food processor — or a high-powered blender if you have one.
Blend continuously for a long stretch. Seriously: plan on roughly 12 to 20 minutes depending on your appliance. Pause occasionally to scrape the sides and give the motor a break if it’s overheating; the machine will get warm as the coconut releases its oils and transforms into a creamy paste.
The noise can be loud, so you might want to step away for a moment. When the coconut has fully pureed and feels smooth, you’ll have homemade coconut butter — the same rich, spreadable stuff you can buy in expensive jars.
Coconut butter is delicious on its own, but to make this version extra indulgent, we’re stirring in mini chocolate chips. Before you add them, let the coconut butter cool to room temperature so the chips don’t melt. While it’s still warm right after blending you’ll be tempted to taste a few spoonfuls — go ahead, it’s irresistible.
Once cooled, stir in about three tablespoons of mini chocolate chips. The chips hold their shape in the slightly firm coconut butter, so you get little pockets of melty chocolate when you spread it on warm toast or pancakes.
At room temperature coconut butter can be solid or semi-solid — it softens when warmed and firms up in cooler conditions. If you live somewhere very hot, it may remain softer; otherwise it will set and become spoonable like a firm nut butter.
This base is incredibly flexible. Add a pinch of salt, a splash of vanilla, a little sweetener, or stir in spices, nuts or other mix-ins while the butter is still warm if you prefer them melted through. You can also melt chocolate and blend it in for a smoother chocolate flavor, or combine with another nut butter for a new twist.
How to enjoy it: spread coconut butter on toast, English muffins, waffles, biscuits or pancakes. Melt it slightly to drizzle over ice cream where it will form a shell-like coating. It’s wonderful on roasted squash, sweet potatoes, and even tossed with roasted vegetables like Brussels sprouts. You can also pair it with grilled chicken or fish for an unexpected, flavorful finish.
Chocolate Chip Coconut Butter
1 cup (or a little less)
25 mins
Ingredients
- 1 1/2 cups unsweetened flaked coconut
- a pinch of salt
- 3 tablespoons mini chocolate chips
Instructions
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Place the flaked coconut in a food processor and blend continuously until it becomes a smooth, spreadable butter. This usually takes about 12 to 15 minutes but can take longer depending on your appliance. Scrape down the bowl occasionally and rest the machine if it becomes too hot.
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Allow the coconut butter to cool to room temperature, then stir in the mini chocolate chips so they remain intact. Store the finished coconut butter in the refrigerator; it will firm up as it cools.
That was fun. Try it again with different mix-ins — a pinch of cinnamon, a swirl of peanut butter, or melted dark chocolate — and enjoy.