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Blueberry-Vanilla Coconut Butter
[Vegan]

Author Bio

Amber Shea Crawley is a classically trained chef, linguist, and writer in Kansas City, Missouri. ... Read More

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Recipe: Blueberry-Vanilla Coconut Butter

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Blueberry-Vanilla Coconut Butter [Vegan]

79
1 1/2 cups
Dairy Free

I am utterly addicted to coconut butter. The melt-in-your-mouth smoothness, the rich texture, and the naturally sweet taste combine to make the perfect straight-off-the-spoon experience. I used to buy jarred coconut butter at the store, but my wallet didn’t appreciate the habit—so I figured out how to make... Read More

Ingredients You Need for Blueberry-Vanilla Coconut Butter [Vegan]

  • 3 cups unsweetened shredded coconut
  • 1 cup fresh (or thawed frozen) wild blueberries (preferably organic)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 packet stevia or 1 tablespoon sweetener of choice (optional)
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How to Prepare Blueberry-Vanilla Coconut Butter [Vegan]

  1. Place the unsweetened shredded coconut in a high-speed blender or food processor and blend until completely smooth and buttery. In a Vitamix or Blendtec, this will only take about a minute (use the tamper to move the mixture downward). In a food processor, this will take 5 to 10 minutes; be patient!
  2. When the coconut has turned smooth and buttery, add the blueberries, lemon juice, vanilla, and salt and blend until completely smooth.
  3. Taste for sweetness, and if desired, add the stevia or other sweetener and blend again until smooth.
  4. Transfer to a glass jar to store.  The butter will keep at room temperature for up to two days; for longer storage, keep in the refrigerator and let soften at room temperature before enjoying.

Nutritional Information

Fat - 7.3g (Saturated - 6g) Carbs - 3.8g Fiber - 2g Protein 8g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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