Vickys Homemade Coconut Spread/Butter or Creamed Coconut, Gluten, Dairy, Egg & Soy-Free

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   Tip the shredded coconut into your blender and blitz for between 5 - 20 minutes depending on your machine, scraping down the sides as required until the coconut turns into coconut butter

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   It's that easy!

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   Store in a lidded container at room temperature.

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   It is solid in it's natural state and doesn't require chilling

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   Use in cakes, desserts, as a nut spread for sandwiches or rice cakes or melt and drizzle over fruit for a tasty treat!

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   You'll need at least 400g / 5 cups to form butter.

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   Any less and the mixture may not reach the blades of your machine.

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   However much coconut you use, this recipe will yield half as much butter

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   FYI, making coconut milk is much the same.

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    Soak the shredded coconut in twice as much it's volume warm water in a blender, then blitz until creamy.

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    Strain through a muslin cloth and ta-da, homemade coconut milk.

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    Using less water makes thicker milk/cream

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    Keep the pulp leftover, spread it on a lined baking tray and bake on a low heat until touch dry.

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    Jar it and label it 'coconut flour' ;)

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    This will make enough coconut butter to fill a pint/ 450g jar

No additional tips available.