Coconut Butter 3 Ways

April 27, 2017
by Melinda Gross for Thrive Market

If you’re a frequent reader of this blog, you’re well aware of our love affair with coconut oil. And while our devotion to this extremely versatile, heart-healthy ingredient will never fade, we’ve made some room on our shelves for its decadent cousin: coconut butter. Artisana Organic Raw Coconut Butter is made from 100% raw, pureéd coconut meat, giving it a melt-in-your-mouth texture that lends itself to creamy spreads and rich sauces. Like coconut oil, it contains healthy fats and lauric acid—but delivers an additional five grams of fiber per serving.

Blend it into smoothies or use as a 1:1 swap for butter, or better yet, try it in some of our favorite recipes shown here. From a gooey, chocolate spread to a tropical shrimp sauce, clearly deliciousness runs in the family!

Chocolate Hard Shell Topping Recipe

All you need is a tablespoon of coconut butter and a little dark chocolate to make this decadent take on the classic “magic” ice cream topping.

Yield: 4 to 5 servings
Active Time: 10 minutes
Total Time: 15 minutes

Ingredients

1 tablespoon Artisana Organic Raw Vegan Coconut Butter
¾ cup dark chocolate, finely chopped

Instructions

In a small sauce pot over low heat, add dark chocolate and coconut butter. Stir until melted. Spoon over or dip with ice cream.

Coconut Chocolate Spread Recipe

This creamy spread is made with honey, cocoa, sea salt, and vanilla extract and tastes fantastic on French toast, cakes, or muffins.

Yield: 4 to 5 servings
Active Time: 5 minutes

Ingredients

½ cup Artisana Organic Raw Vegan Coconut Butter
2 teaspoons cacao powder
½ teaspoon sea salt
1 tablespoon honey
⅛ teaspoon vanilla extract (optional)

Instructions

In a food processor, add coconut butter and purée until smooth. Add honey, cocoa, sea salt, and vanilla extract. Pulse until well blended.

Coconut Lime Compound Butter Recipe

Paired with fresh herbs, garlic, lime, and spices, coconut butter becomes an ideal cooking fat for shrimp, veggies, chicken, and other meats.

Yield: 4 to 5 servings, as appetizers
Active Time: 10 minutes
Total Time: 15 minutes

Ingredients

½ cup Artisana Organic Raw Vegan Coconut Butter
½ teaspoon sea salt
1 teaspoon garlic powder
¼ teaspoon fresh black pepper
¼ teaspoon crushed red chili pepper
2 tablespoons parsley, chopped
1 lime, zested and juiced
1 pound (21 to 25 count) shrimp, deveined and cleaned, tail-on

Instructions

In a food processor, add coconut butter and purée until smooth. Add remaining ingredients, except for shrimp, and purée until fully incorporated. Set aside.

In a large nonstick skillet over medium-high heat, add shrimp. Cook until pink (about 2 minutes), flip and add 2 tablespoons compound butter. Toss until shrimp are coated and cooked, about 1 minute more. Remove from heat and serve. Refrigerate any unused butter.

Recipe by: Angela Gaines
Photo credit: Paul Delmont

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Organic Raw Vegan Coconut Butter

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Organic Cacao Powder
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Sea Salt
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Organic, Raw, Unstrained Honey

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This article is related to: Breakfast, Dessert, Gluten-Free, Lunch, Dinner

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