Mango Coconut Butter

Condiments | June 5, 2017 | By

I didn’t fancy coconut anything growing up with an exception to coconut water (must have in Bombay, especially by the beach…oh not to forget scraping fresh coconut cream after drinking the water ). This perception changed when I first tasted coconut butter, its very smooth with a hint of sweetness, I like to spread it on toast or even over sweet potatoes. So yummy!

After spending way too much money on jars of store bought organic coconut butter, I decided to try making it at home and trust me this is the easiest thing to make. The good part about homemade coco-butter is you can play around with different add-in’s and who doesn’t like mango!? This mango flavored coconut butter is so refreshing and reminds me of mango-centric Bombay summers!

I use store bought organic coconut flakes with no added ingredients, this is available in most grocery stores.

The flavoring ingredients are organic dried mango sliced (unsweetened) and vanilla bean. Dried mango is available in the bulk section at Whole Foods. You could use any other dried fruit – raisins, figs, apricots or dates.

This recipe doesn’t require any prep work but a good food processor is the key, I made this in my vitamix dry jar. The first step is to pulse the mango slices in a food processor.

The mango is very dry so it might take a bit to get it to look like the picture below.

Then add the dried shredded coconut, scraped vanilla bean and blend in the food processor until it turns into butter. Keep scrapping the sides of the jar with a spatula, this requires some patience but a good food processor certainly helps.

This is what the coconut butter should look like, smooth, drippy and oh so luscious! I usually spread this on toast or drizzle on slices of banana…so yummy!

 

Mango Coconut Butter
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Ingredients
  1. 2 Cups Shredded Coconut
  2. 1/2 Cup Dried Mango Slices
  3. 1/4 Tsp Scraped Vanilla Bean
  4. Pinch of Sea Salt
Instructions
  1. Pulse the dried mango slices in a food processor.
  2. When the mango is almost in a powder like consistency, add the coconut, vanilla and sea salt.
  3. Blend until the mixture turns into smooth butter.
  4. Store in a glass container.
Bake, Brew and Stew http://www.bakebrewandstew.com/

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