How many times have you bought a precious $12.00 bottle of coconut butter, savored one little spoonful at a time or perhaps even used some for a recipe taking little nibbles of the heavenly manna as you went?
Coconut butter can be used for so many wonderful treats, including the luxurious pleasure of eating it right out of the bottle. For those of you who don’t know what coconut butter is or perhaps are confusing coconut oil for coconut butter; Coconut Butter is the whole matured coconut pulverized into a butter. Just like almond butter. Coconut oil is the oil extracted from the mature coconut and melts into a liquid. Coconut butter does melt, but it remains thick and spreadable.
I have been told that it is SO easy to make your own precious Coconut Butter, but I had never tried it until the darling Heather Pace of SweetlyRaw.com made a post for these coconut butter cups. They looked WAY to good not to finally try it out! And let me tell you, making coconut butter is WAY to easy to EVER, EVER buy another bottle again!!!
Here’s the Skinny on making your own Coconut Butter:
You need a high speed blender to do this, I use a Vitamix.
Start with 3 or more cups of pure, unsweetened, preferably organic shredded coconut – no preservatives, or additives of any kind or this most likely will not work.
Place in your High speed Blender and BLEND, BLEND, BLEND. You will need to use your tamper to push the coconut down.
The coconut will get thick and creamy, keep going and it will finally turn liquid.
Once you have a silky smooth liquid you are DONE!!!!
If you want to fill a 16oz. jar, start with 6 cups of shredded coconut, as I have found that 3 cups of shredded coconut turns into 1 cup of coconut butter. Therefore 6 cups of shredded coconut should turn into 2 cups or 16 oz. of coconut butter.
That was easy right??? 😆
I have to say THANK YOU Heather Pace for your inspiration!!!! I will most likely NEVER buy a jar of coconut butter again. This was SO good and SO, SO, SO easy! (Can you tell I’m excited?)
Onto the Low Glycemic Rosemary Rock Candy.
Herein lies the BEAUTY of taking a kitchen catastrophe and turning it into a tantalizing triumph!!!
I was set to make my own version of Heather’s coconut butter cups which are no-glycemic tempting little beauties in a cup. Although I commend Heather for going ‘0’ on the sugar index I wanted just a hint of sweetness in mine. So, I made the liquid coconut butter and added the slightest amount of maple syrup (1.5 tsp. to be exact), and any guesses on what happened next? The gorgeous, thick, white liquid seized right up into a thick paste! While this left me with a paste that would not pour into the cups and molds I had ready, I did not give up. The butter didn’t “break” which is what happens when the oil separates from the more fibrous part of your mixture. If that happens there’s not much you can do except for adding a liquid and creating a mousse, cream, milk, or other such soft and creamy creation.
In this case, because it didn’t break I went on with my vision, working the ingredients into the thick paste. Once I LOVED my flavor I just poured it into a mini cheesecake mold , let it set, and then chunked the brick into rock like pieces – hence the title “Rosemary Coconut Rock Candy”.
This dessert is extremely low-glycemic, with a mildly sweet and soft aromatic flavor that leaves a fresh feeling on your palate and a deep satisfaction in your belly.
Onto the recipe:
- 1 cup coconut butter, fresh made or liquified in a bath of warm water - see recipe above.
- 3 drops Medicine Flower vanilla flavor extract or half a vanilla bean scraped
- 15 fresh rosemary leaves
- pinch high mineral sea salt
- Blend to incorporate all above ingredients.
- Blend just enough to break rosemary down, like a fine dice, not a green butter.
- 2 tsp. maple syrup
- You will need to use your tamper once the mixture gets thick.
- Blend just enough to incorporate the maple syrup.
- 10-15 rosemary leaves, diced
- Set aside.
- Use a 4.5 inch springform pan, and pour your rosemary cream into the pan.
- Sprinkle the top of your cream with the diced rosemary leaves.
- Sprinkle the top of your cream with a pinch or two of course sea salt.
- Drip 1-2 tsp. of maple syrup over the top, so that you have little dots scattered over the top of your cream.
- Set the pan in your fridge to firm up for 2 hours or until it is completely firm.
- Remove your block from the pan onto a cutting board.
- Use a pointed paring knife to break your brick into many small rock-like pieces.
- Store in the fridge in an airtight container.
- It will last for a really long time, but they will probably get eaten up too quickly to worry about that!