Easy.  Delicious.  Nutritious.  Affordable.   Skip those $10 – $15 jars of expensive coconut butter and DIY it!  I bought a 5-pound bag of organic unsweetened shredded coconut for $13 and made my own jar of coconut butter for about 60 cents!  It’s easy and you can add all kinds of flavorings to suit your condiment needs.  I made a Vanilla Cinnamon version and a Yellow Curry version.  Sweet.  Savory.

I love having these flavored coconut butters on hand.  I use the Vanilla Cinnamon for spreading on toast, bagels, and pancakes or spooning over oatmeal, ice cream or angel food cake!  I use the Yellow Curry for topping baked sweet potatoes or spreading on naan.  You could also add a spoonful to sauces or vegetable dishes that you want to give a coconut-curry flavor to.

Heads up – coconut butter can be kept at room temperature for several months, but keep in mind that it does solidify.  To make it soft and spreadable, just scoop out the amount you need and heat it in the microwave for 15 – 20 seconds or stick the jar in a warm oven for 5 – 10 minutes.

Coconut is healthy, really!  It’s an excellent source of the mineral manganese, which aids in healthy bone structure, bone metabolism, and creates enzymes that are essential for building bones.  It also helps with the absorption of calcium, regulation of blood sugar level, and metabolism of fats and carbohydrates.  However, it is high in saturated fat – so don’t overdo it – but it’s also low in cholesterol.

To whip up a batch, just add the shredded coconut to a food processor and process for 6 – 8 minutes, scraping down the sides of the bowl as needed.  The coconut will go through a few stages, from dry and crumbly to wet and sandy and then to a near liquid state.  At this stage, add your flavorings and process to combine.  That’s all!