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If you’ve ever had coconut butter before you know it’s quite the experience. It’s basically shredded coconut that’s blended up until it’s rich and creamy and oh so delicious. No one ever imagined that coconut butter could ever get any better, right? It just did! Golden coconut butter has arrived!
Golden milk, AKA turmeric milk has been a popular trend for quite a while. The popular, warming, comforting drink of dairy free milk and turmeric has stole my heart. My favorite version is my Chai spiced golden milk. One day it hit me, why not turn coconut butter into a tasty golden treat?
Coconut butter meet turmeric. Turmeric meet coconut butter.
My friends, it was a glorious moment to behold.
This golden coconut butter is rich and creamy. It’s packed with warming, nutritious turmeric, a hint of spice from black pepper, and a hint of sweetness from honey (or agave).
I have to tell you that if you are used to store bought coconut butter your homemade version won’t be as smooth and creamy, it will be a little gritty. BUT the freshness of the coconut butter makes up for the creaminess. Trust me, it’s worth it! Besides it only takes 15 minutes and 5 ingredients to make!
Turmeric is all the rage, and with good reason. It’s packed with anti-inflammatory properties and  antioxidants. It may help prevent heart disease and Alzheimer’s, plus it’s pretty darn tasty! Studies have shown that turmeric is fat soluble, meaning for our body to absorb it’s nutrients it needs to be ingested with some kind of healthy fat. Coconut butter, CHECK. It also needs to be ingested with black pepper, sounds weird I know, but it can’t hurt anything.  Besides I enjoy the slight kick of the spicy black pepper added in there. Really this coconut butter should be called golden GODDESS coconut butter because it is pretty much like a goddess for your body….(<-umm too weird?!)
Okay so now that I’ve convinced you why you should make a huge batch of this golden coconut butter, what should you do with it? It’s delicious spread on toast, swirled into yogurt or oatmeal, spread on chocolate, or just eaten straight from the jar. It’s even good with my Peach lavender chia jam! But honestly the sky is the limit. Let me know in the comments below how you enjoy your golden coconut butter! I can’t wait for you to make this recipe!
P.S. Be sure to also try my golden milk frozen yogurt bark for more turmeric goodness.
Golden Coconut Butter (5 Ingredients)
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 1 cup 1x
- Category: Dips and sauces, Breakfast, Snack, Appetizer, Dessert
- Cuisine: Vegan, Gluten Free, Dairy Free, Refined Sugar Free
Description
Rich creamy coconut butter with a hint of warming, turmeric and honey for sweetness. Inspired by the amazing turmeric milk. This recipe is easy to make, only requires 5 ingredients and 15 minutes. Spread it on toast, swirl it into yogurt or oatmeal, spread it on chocolate, or just eat it plain – So YUM!
Ingredients
- 3 cups unsweetened shredded coconut butter*
- 3/4 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- pinch salt
- 1 1/2 teaspoons honey or agave nectar (optional/to taste)
Instructions
- Make Coconut Butter: To the bowl of a food processor add the shredded coconut. Process for about 10 to 15 minutes depending on the speed of your food processor. The coconut butter will go through 3 stages. 1) it will look like small crumbles. 2) it will look chunky runny and kind of chunky. 3) it will become even smoother and pretty runny, this is the results we are looking for. The texture will be a little grainy, but mostly smooth and the consistency of a thick, grainy peanut butter. Make sure to scrape the sides every few minutes so ensure all the coconut gets incorporated.
- Stir in the flavors: Either transfer the coconut butter to a medium mixing bowl or remove the blade of your food processor and mix in there. Add the remaining ingredients. Stir them in with a spatula until well incorporated.**
- Store/eat: Serve immediately on toast, with oatmeal, with yogurt, with chocolate, or pretty much anything you can imagine. Store the coconut butter in a mason jar or air tight container at room temperature. If its’ warm it will stay mostly runny, the oil may separate from the meat, you may need to stir it before using. If the coconut butter gets cool it will harden, to soften either microwave for a few minutes or run under hot water. Will keep at for a month, maybe longer if stored in the fridge.
Notes
*For shredded coconut you want it to be really fine, small shreds, not long shreds. I use the brand Let’s do Organic.
**The reason that I stir the flavorings into the coconut butter instead of blending them using the food processor is because I found that by adding the flavorings in with the food processor made the coconut butter seize up an became lumpy and not the texture of coconut butter at all. I’m not sure why it did this but it happened twice to me. When I stirred the ingredients in by hand it worked great.
Do not add water or any additional oils to the coconut butter, it will change the texture and you won’t get the results you are looking for. Be patient with the coconut butter process.
Keep in mind that turmeric stains everything. Be sure to wash kitchen tools right away and wipe up any spills on the counter.
This sounds really ? yummy.
Thanks Hazel, it is real tasty! 🙂