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Strawberry Coconut Butter

If you’ve purchased coconut butter at the store…you know it’s pricey! Usually 10+ dollars for just a small jar!

I’ve been making mine at home, from plain (no added sweetener), to chocolate (adding coconut oil + cacao powder) to berry varieties using fresh strawberries, raspberries, or blueberries!

I enjoy my homemade versions much better as I have complete control over what goes into them + the sweetness factor can be adjusted depending on what we’re using in for, which is always such a personal preference anyway!

I’m really excited for you guys to try this!

Let me know how it goes for you!

Serving size is about 2 Tablespoons

Ingredients:

2 1/4 cups regular unsweetened shredded coconut (I LOVE “let’s do Organic” brand) *NOT low-fat
1 1/4 cups fresh, sweet strawberries, hulled and halved
1 tsp vanilla, or almond extract
2 Tbsps maple syrup, or raw honey

Instructions:

Place the shredded coconut in a food processor and process by pulsing until powdery.

Add in your fresh strawberries, vanilla, and maple syrup and pulse just until smooth.

Taste test and adjust sweetness factor by adding a bit more maple syrup/honey, if you like.

Enjoy it with your favorite fruits as a dip, or on toast, rice cakes, use as jelly, or on top of your pancakes/waffles.

Lasts in the fridge for 5-7 days in an airtight container…just give it a little stir before using.

Enjoy!

❤Rachel

Enjoy and remember to tag me @CleanFoodCrush in your recipe creations!