When you’re grocery shopping on a budget, buying a $12 bag of pistachios probably isn’t the smartest choice.
Lucky for me, I married someone who’s good with numbers.
That didn’t stop me from buying the pistachios, though.
I barely used any of the bag when I made a lime angel food cake, and while I could have just snacked the rest away, I wanted something more creative.
Eating a pound of pistachios in one sitting did sound tempting — and a bit indulgent.
Even though the pistachio butter looks like swamp mud, it really is delicious.
This might be one of the most aesthetically unappealing things I’ve ever made, but it surprised me.
Even knowing every ingredient, I hesitated to taste it at first.
It really does resemble something from murky waters or a forgotten drawer of wilted produce.
But I would never share something so unattractive if it wasn’t incredibly tasty.
Sweet and salty with a subtle tropical coconut note — it’s addictive.
Pistachio Coconut Butter
1
cup or less
Ingredients
- 1/2 cup shelled, roasted pistachios
- 3 tablespoons shredded, unsweetened coconut
- 1/2 teaspoon vanilla
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
Instructions
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Add pistachios to a food processor and pulse until they become fine crumbs. Add the shredded coconut and process until the mixture becomes smooth, stopping to scrape down the sides as needed. Add the vanilla and maple syrup. Add the coconut oil, 1 teaspoon at a time, until you reach your desired consistency.
-
Garnish with additional shredded coconut if desired.
Did you make this recipe?
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Poor Mr. How Sweet is home sick today — the room is even spinning. I’m grateful to be out of the house so he doesn’t have to hear me fussing every few minutes.
And no, his illness is not because he ate the swampy-looking pistachio butter.