Coconut Butter Recipes

Yummy! Coconut Butter !

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Flourless Chocolae Coconut Butter Cake

Ingredients: 1 pound soy free chocolate chips, 1/2 cup coconut butter, room temperature, 1/2 cup coconut oil, room temperature, 8 eggs, Shredded coconut (optional)

Instructions

Pre heat oven to 325 degrees. Lightly coat an 8-inch spring form pan with coconut oil. Melt chocolate in a medium saucepan over low heat. Mix coconut butter and coconut oil into chocolate and continue to heat the ingredients until the coconut butter is completely melted. Take chocolate coconut mixture off the heat and set it aside. Whip eggs with an electric mixer until doubled in volume. This will take 8-10 minutes. Carefully pour chocolate mixture into whipped eggs. Fold the ingredients together until they’re combined. Pour cake batter into greased spring form pan. Bake for 25-30 minutes. Let cool for 30 minutes. Sprinkle cake with shredded coconut before serving.

Coconut Blueberry Pudding

Ingredients: 1.5 cups frozen or fresh blueberries with water to fill out the spaces, 6 tablespoon coconut butter, 6 tablespoon coconut oil, 2 large banana, well spotted, Equipment:

Blender: 2 quart pot

Instructions

Place the coconut oil and butter in a 2 quart pot and on a low heat gently melt, stirring occasionally If the temperature is too high the coconut will burn, so be careful When this is melted to a liquid add the blueberries — if they are frozen keep stirring them in so they warm up You just want to be able to blend everything when it is warm so that the coconut does not harden into tiny pieces When all is combined place in a blender with the bananas and blend until very smooth Pour into a bowl and place in the refrigerator for 1 hour until firm Enjoy with sliced banana or other fresh fruit This is a great breakfast or snack

Strawberry Butter Truffles

Ingredients For the filling: 1 cup coconut butter, 1 cup sliced strawberries, 2 T maple syrup.

Ingredients For the chocolate: 1 cup dark chocolate chips or my 3 ingredient chocolate recipe, 3 T almond milk or milk of choice

Instructions: In a food processor, mix the filling ingredients together very well. Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems to soft, stick it in the fridge for 15 minutes. Stick the baking sheet, with all the formed balls in the freezer to firm up. While the balls are firming up, melt the chocolate. Using a double boiler method, melt the chocolate chips and the milk. Stir constantly until all the chips are melted and the mixture is smooth. Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet. Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes. These can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two though. Enjoy!

YIELD: 12 truffles

Coconut & lime cake

Ingredients For the cake: 200g caster sugar, 200g softened butter, 4 eggs, beaten, 200g self-raising flour, 1 tsp baking powder, 2 tbsp milk, 200g block of coconut butter.
Ingredients For the frosting: zest and juice of 2 limes, 100g butter, softened, 140g icing sugar, sifted, tbsp Malibu (optional), 100g toasted desiccated coconut
Instructions: Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of coconut butter and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of coconut butter) together until you have a smooth, soft batter. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely. For the frosting, mix together the remaining coconut butter, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts. Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy. Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.

Coconut Angel Food Cake

Ingredients Cake: 1 1/4 cups egg whites (from about 9 large eggs), at room temperature, 1/4 teaspoon salt, 1 teaspoon cream of tartar, 1 cup superfine sugar, 3 teaspoons coconut butter, 2 teaspoons fresh lemon juice, 1 cup sifted cake flour, 1/3 cup dry unsweetened shredded coconut, 1/3 cup fresh coconut shavings

Ingredients Sauce: 1 bag (12 ounces) cranberries, fresh or frozen and thawed, 2/3 cup granulated sugar, 1 tablespoon grated orange zest, 2/3 cup fresh orange juice, 2 tablespoons orange-flavored liqueur, 1/2 teaspoon cinnamon

Instructions:

 Cake: Heat oven to 325°F. Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes. Add cream of tartar. Beat until soft peaks form, about 5 minutes. Increase speed to high. Add 1/2 cup sugar, 1 tablespoon at a time, until whites form soft, glossy peaks. Beat in coconut butter and lemon juice. In another bowl, mix remaining 1/2 cup sugar with flour. Sift 1/2 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula. Repeat twice with remaining sugar-flour mixture. Fold in dry coconut in 2 batches. Scrape batter into an ungreased 10-inch angel food tube pan with a removable bottom. Smooth top into even layer. Bake 35 minutes or until top is lightly browned & cake springs back when you press it. Turn pan upside down & rest on the neck of a glass bottle to cool. Run a knife against insides of pan to loosen cake; remove pan. Loosen cake from bottom of pan; invert onto a plate. Cover with plastic wrap. Store at room temperature or in the refrigerator.

Sauce: Boil all ingredients in a medium saucepan 1 minute, until lightly thickened. Let cool. Cover; refrigerate 1 hour. Before serving, sprinkle top of cake with coconut shavings. Serve slices with 3 tablespoons sauce.

 YIELD: Makes 12 servings