5 Ingredients or Fewer
Toasted Coconut and Almond Butter
Popular on Food52
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 .
bluejeangourmet
August 27, 2015
I added cardamom to this and it is so so delicious! my new favorite thing :)
http://bluejeangourmet.com/2015/08/27/coconut-cardamom-almond-butter/
http://bluejeangourmet.com/2015/08/27/coconut-cardamom-almond-butter/
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!
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!
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