Coconut butter is a fantastic alternative to regular butter and you can use it in cakes, pastries and biscuits as a vegan alternative to cow's milk butter. Coconut butter can be quite expensive, and this recipe is a great alternative. Don't want to use it in baking? Spread it on toast, biscuits or cakes - it works as a coconut spread too.
- 225g desiccated coconut
- 4 tbsp. icing sugar (optional)
Place coconut into a food processor. Blitz for about 10-12 minutes or until completely smooth, adding the sugar if you want a sweet spread, omitting it if not. Stop the processor every minute or so and scrape down the sides.
Pour the butter into an airtight jar and store in the fridge. The butter will solidify and room temperature and will keep in the fridge. To serve, leave out to sit for 10 minutes before spreading.