Nature just blows my mind. Think about it for a minute. A plant, or tree, with only sunlight, water, and soil, produces everything any human has ever eaten. From fish tacos on fresh corn masa tortillas with mahi-mahi, pico de gallo, and avocado, to potato gnocchi in red sauce with fresh basil. It all originally came from sun, soil, and H2O. Plants can turn sun into sugar that makes a fresh fig irresistible right off the tree, and turn sugar into fat that makes a coconut curry so satisfying and delicious.
One thing that draws me to cooking so much is the opportunity it offers to be creative and make things, especially things you get to eat and enjoy! I feel like a craftsman when in the kitchen and every craftsman has special tools that make the job possible. One of those tools for me is my Kitchen Aid food processor. There is just no replacement for that guy. I’ve had mine for over 20 years now and I make it work harder than math SAT’s after a drunk night of partying.
This weeks recipe uses only two ingredients, shredded coconut, and salt, a food processor makes it happen. That’s all you need to make your own coconut butter at home. It won’t be quite as smooth as what you find in the store because that is crushed with a rolling process, but I like the crunchy texture this produces and it’s so much cheaper this way. Let’s cook
Coconut Butter
- 3 cups shredded coconut
- Pinch of sea salt
- Food processor
Method
- Put the coconut in the food processor with the salt and hit go
- The whole process to break it down and extract the fat takes about 12 minutes. You will have to stop it from time to time to scrape the sides down
- Store in a sealed glass jar at room temp
- Here is a play by play
