5 Ingredients or Fewer

Toasted Coconut and Almond Butter

July 27, 2015
5 Ratings
Photo by Alpha Smoot
  • Makes about 1 cup
Author Notes

You'll find excuses to put this spread on everything and anything. I love it on toast or swirled into oatmeal. —Emily

Test Kitchen Notes

Excuse me while I dig straight into this jar with a spoon. The nut butter's a standout and certainly my newest pantry staple in lieu of store-bought varieties. When you marry roasted almonds with toasted coconut, it's nut butter umami. Dial it up with raw manuka honey and achieve pure, wholesome bliss. I suggest adding a tablespoon of coconut oil as you're grinding the ingredients in a food processor: It speeds up the process a bit and adds a more robust coconut flavor. —Allison Walton

What You'll Need
  • 2 cups raw almonds
  • 1 cup unsweetened shredded coconut
  • 2 pinches sea salt
  • 2 1/2 teaspoons local honey (or maple syrup, if vegan)
  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Place the almonds in a single layer on the sheet, then toast in the oven for 8 to 10 minutes, or until lightly golden. Remove from pan immediately so that they do not continue to toast.
  2. Sprinkle the coconut over the same pan, place in the oven, and toast for about 3 minutes. The coconut will start to toast as soon as it comes into contact with the pan, so watch it carefully. You want it a very light golden color. Remove from the pan immediately when done.
  3. Add the toasted almonds coconut to a food processor. Add the sea salt, and pulse to blend. Scrape down the sides every minute or so, but it will take about 5 to 7 minutes total to get to nut butter consistency. When the desired consistency is reached, add the honey and pulse a few times to incorporate it. (If you add the honey sooner, the mixture tends to be a bit gluey.) Enjoy!
  4. Editor's note: If the butter seems crumbly, stir in coconut or a neutral oil until it's spreadable.

See what other Food52ers are saying.

  • J
  • bluejeangourmet
  • AntoniaJames
  • super grover
    super grover
  • Emily

11 Reviews

J August 15, 2021
Wonderful! I was looking for a nut butter to help power through my teaching day when there is no time to eat. I added two teaspoons of bee pollen along with the tablespoon of coconut oil, and plan to try some cinnamon or cocoa powder next time. Thank you~!
porchapples April 23, 2019
Sometimes it's nice to have a nut butter that isn't totally homogeneous -- I think this might be achieved by staging the grinding -- scooping out a portion of crunchy size grounds and then continuing to grind perhaps scooping out more at different sizes along the way -- so at the end the texture is a nice blend of graduated chunks . Ingredients like the coconut could be added in the later stages .
Oaklandpat October 9, 2018
Is it best to cool the nuts and coconut before processing?
bluejeangourmet August 27, 2015
I added cardamom to this and it is so so delicious! my new favorite thing :)

Emily August 27, 2015
That sounds like an amazing addition! So happy you liked it! Loved that you served it with pear, too:)
Andrew August 22, 2015
I'm assuming that you're using blanched skinless almonds since when toasted the color is supposed to be golden.
Emily August 22, 2015
Hi Andrew! Good question- you could certainly use blanched almonds and come up with an even smoother result, but I used regular, unblanched almonds. By golden I meant more golden than their original color. A good judge of color change if you can't tell from the skin alone is to look at the inside of any split or broken almonds on the pan and see if their inside has begun to turn a little toasty. Hope this helps!
AntoniaJames August 17, 2015
Very nice. Definitely going to make some of this . . . . soon! ;o)
Emily August 22, 2015
Let me know if you give it a whirl!
super G. August 16, 2015
Heretofore, I have only dared dream of such lusciousness!!! Now you've got me thinking about this for Christmas gifts. Wondering what the expected shelf-life might be. Also, does it need to be refrigerated?
Emily August 17, 2015
Hi super grover! Fantastic Christmas gift idea! So in all honesty, I've never had a jar that lasts very long because it gets eaten so quickly. I've kept mine at room temperature for up to 2 weeks, but I would recommend refrigerating it if it is around for any longer just because of the potential for it to start to go rancid because of the nut oils. It will stiffen up in the fridge and be a little more challenging to spread, so keep that in mind. I hope you enjoy!