Blueberry-Vanilla Coconut Butter (raw & sugar-free)
I originally shared this recipe on One Green Planet a couple months ago, and it just occurred to me that I haven’t yet blogged it here! If you’re a fan of my Sugar-Free Strawberry Coconut Butter, you will go ga-ga for this recipe too.
It’s no secret that I am utterly addicted to coconut butter. The melt-in-your-mouth smoothness, the rich texture, and the naturally sweet taste combine to make the perfect straight-off-the-spoon experience. I used to buy jarred coconut butter at the store, but my wallet didn’t appreciate the habit—so I figured out how to make it at home from scratch. (I even put the recipe in my cookbook, Practically Raw.) My world has never been the same!
It didn’t take long for me to start creating new, adventuresome varieties of coconut butter in my own kitchen, and I truly hit the jackpot with this flavor combo. The wild blueberries turn the coconut butter into a fruity treat, and when topped off with a whisper of vanilla and a kiss of sea salt, you’ll think you’ve died and gone to coconut heaven.
If you’d prefer to use storebought or pre-made coconut butter instead of making your own here, simply replace the unsweetened shredded coconut with 1 cup softened coconut butter, and skip the initial blending step.
Blueberry-Vanilla Coconut Butter
dairy-free, egg-free, gluten-free, grain-free, soy-free, nut-free, sugar-free, raw
3 cups unsweetened shredded coconut
1 cup fresh (or thawed frozen) wild blueberries (preferably organic)
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
1 packet stevia (or 1 tablespoon sweetener of choice)
Place the unsweetened shredded coconut in a high-speed blender or food processor and blend until completely smooth and buttery. In a Vitamix or Blendtec, this will only take about a minute (use the tamper to move the mixture downward). In a food processor, this will take 5 to 10 minutes; be patient!
When the coconut has turned smooth and buttery, add the blueberries, lemon juice, vanilla, and salt and blend until completely smooth.
Taste for sweetness, and if desired, add the stevia (or other sweetener, if you prefer) and blend again until smooth.
Transfer to a glass jar to store. The butter will keep at room temperature for up to two days; for longer storage, keep in the refrigerator and let soften at room temperature before enjoying.
Yield: about 1 1/2 cups
Per tablespoon: 79 calories, 7.3g fat (6g sat), 3.8g carbs, 2g fiber, .8g protein