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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! 
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.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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