How to Make Coconut Butter! (And what to do with it!)

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Gorgeous Natural Coconut Butter

I recently came across an article about Healthy Coconut Butter. I’d been curious about it since I went on my Home Made Nut Butters kick, but never tried it. This week, I had a bunch of Coconut Shreds leftover from making my delicious Caye Lime Butter Cream Candies, so I thought now is as good a time as any to try making Coconut Butter.

Here is what I learned. It is not hard, and although the basic premise is the same, it is a bit trickier than making peanut butter. Let’s get Cookin’ and Make Some Nuttah Buttah!

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Dried Coconut

Home Made Coconut Butter

* You will need:

  • Shredded or Flaked DRIED & UNSWEETENED Coconut
  • A food Processor or Ninja type Blender, with a good, strong motor & blades.
  • A rubber spatula

* Method:

Place coconut in processor or blender. Process until the fine coconut sticks to the sides of container. Scrape down sides so the mix touches the blades, and process some more. It will keep sticking to the sides. Scrape down & mix again, over and over, repeating these steps until finally it becomes smooth. It will take a good 15 minutes of scraping & mixing, so don’t get frustrated or think you aren’t doing it right. Once it is a smooth, even consistency, you’re there.

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Scrape & Blend Smooth

Pour the butter into a clean jar or ceramic dish, and set aside, uncovered, to cool.

That’s it! Fresh, home made Coconut Butter. So… Now that we have it, what do we do with it?

Mark’s Daily Apple Says: ” Enjoy the flavor and health benefits of coconut butter a million different ways. Eat it with a spoon or blend it into coffee and smoothies. Add it to curries. Mash it into roasted vegetables. Spread onto pancakes. Dip dark chocolate into coconut butter for dessert. Combine it with almond butter.  Flavor it with sea salt, cinnamon or vanilla.” ~ Sounds good!

Coconut Mama offers these 25 tempting recipes using Coconut Butter, including Coconut Blueberry Pudding, Gingerbread Fudge, Coconut Butter Cake, Coconut Cream Truffles, and even Strawberry Mousse! Click here for her Recipes: 25 Ways to Use Coconut Butter

25 Ways to use Coconut Butter

So There you have it!

How to make Healthy, Natural, Versatile, Inexpensive

Home Made Coconut Butter

and 25 delicious ways to use it!

Cheers, and Happy Eating!

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How to Make Pecan Coconut Butter!

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I love to make my own Nut Butters, which we eat often for Breakfast.

This week, I made TWO flavors! 🙂

Pecan Coconut Butter on the Left, and good ole Peanut Butter on the Right.

All natural with no added oils or emulsifiers. And the cost? Literally, Peanuts!

Method:

~ Put any random quantity of nuts of your choice in small processor. For this recipe I used Chopped Pecans and Organic Unsweetened Coconut, in a roughly 50/50 ratio. To this, I added about 1/4 tsp of organic raw sugar. [May substitute honey, or omit altogether if you don’t use sugars. I did not add sugar to the Peanuts]. Add a pinch of sea salt. If you are using salted nuts, omit the salt.

 

~ Pulse till mixed. Grind for approx one minute. Mixture will get crumbly, then form a ball, then become smooth. Taste. Adjust salt, nuts or sweetness, Grind till sooth enough to spread. Mixture gets a little warm, so leave in container uncovered for at least one hour. Will keep in covered container for weeks.

Boom! That’s it! So easy!

Now you have Delicious Home Made Nut Butter!

Cheers, and Happy Eating!

Seared Ginger Soy Ahi Tuna with Asian Style Slaw ~ TWO Recipes in One!

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Seared Asian Style Ahi Tuna

Many people think “Ahi Tuna? That’s expensive, I can’t make that.”  But with portion sizes like this, it is no more money than serving steak. Probably  even less, actually – and healthier for you! Bruce made this for my Mom’s Birthday Brunch.  Mom was impressed, and felt like we really made a big fuss for her (even though, secretly, it wasn’t that hard to make!)

Had he taken the 5 of us out to eat, even to an mid-range eatery, it would have been 3-5 x the total cost! SO, it is actually much more economical than you think! And…Mmm, It’s Divine!

Seared Ginger-Soy Marinated AHI TUNA

Serves 4

* Ingredients:
2 Tuna Filets, one inch thick. [Total weight should be 16-24 ounces of tuna filets]
1 tsp lite soy sauce
Pinch salt
1 tsp chopped or grated fresh ginger
½ tsp of honey
Ground black pepper

* Method:
1. Mix the ingredients together, and rub on the raw tuna.
2. Let marinate 20 minutes.
3. Take fish out of marinade and pat dry.
4. Heat 1 tsp sunflower or peanut oil in non-stick 12 inch skillet or wok until the oil begins to smoke a little
5. Place tuna in hot pan.
6. Assuming each tuna filet is about 1” thick, sear no more than 45 seconds on each side.
7. Remove Tuna from pan to a cutting board. Using a very sharp knife, slice tuna into 1/4 inch slices (thinner is ok too), but not so thin it falls apart. The tuna should have a beautiful pink center.

Optional dipping sauce for the Tuna:
1. After removing tuna from the pan, turn the flame very low. Add 1 Tblsp Shaohsing rice wine, 2 Tblsp water, 1 tsp soy sauce, dash sesame oil, handful sliced scallions, 1 tsp chopped fresh ginger and a few grinds black pepper. Allow to cook for only about one minute, stirring well. I suggest you serve the sauce on the side in a small dipping bowl.

Suggestions: Serve your tuna with rice, quinoa, or couscous.  It would go great with our Tropical Mango Salsa Recipe, too. In the photo, we are serving our Ahi Tuna with Pineapple Quinoa, Asian Style Slaw (recipe below),  and ** Crispy Fried “Noodles”.

To make the Asian Style Slaw:

In a metal or glass mixing bowl, toss 2 cups of mixed julienne vegetables (Any combination of carrots, cabbage, jicama, fennel, fresh sweet peppers, red onion, etc) with 1 Tblsp rice wine vinegar, 1 Tblsp sugar, and a pinch of salt. For those cilantro lovers, add 1 Tblsp of fresh chopped cilantro.

** TIP! ~ To make the crispy “noodles”: The “crispy noodles” are store-bought wonton skins, deep fried at 350 F (176.6 C) until golden. You can also cut them in half into two rectangles, or diagonally into triangles before frying. **

That’s It! We hope you give this one a try. It is Fabulous!  

Enjoy, and Happy Eating!!

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Ginger-Soy SEARED AHI TUNA ~ A Recipe Simple to Make yet is ‘Taste’-Fully Elegant to Serve!

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Seared Asian Style Ahi Tuna

Many people think “Ahi Tuna? That is expensive, I can’t make it.”  But with portion sizes like this is no more money than serving steak.  Maybe even less, and healthier for you.  Bruce made this for my Mom’s Birthday.  Mom was impressed, and felt we treated her special (even though it wasn’t THAT hard to make!)

Had we taken the 5 of us out to eat, even to a ‘dive’, it would have been 3-5 x the total cost! SO, it is actually more economical than you think! And…Mmm, Divine!

Ginger-Soy SEARED AHI TUNA

Serves 4

* Ingredients:
2 Tuna Filets, one inch thick. [Total weight should be 16-24 ounces of tuna filets]
1 tsp lite soy sauce
Pinch salt
1 tsp chopped or grated fresh ginger
½ tsp of honey
Ground black pepper

* Method:
1. Mix the ingredients together, and rub on the raw tuna.
2. Let marinate 20 minutes.
3. Take fish out of marinade and pat dry.
4. Heat 1 tsp sunflower or peanut oil in non-stick 12 inch skillet or wok until the oil begins to smoke a little
5. Place tuna in hot pan.
6. Assuming each tuna filet is about 1” thick, sear no more than 45 seconds on each side.
7. Remove Tuna from pan to a cutting board. Using a very sharp knife, slice tuna into 1/4 inch slices (thinner is ok too), but not so thin it falls apart. The tuna should have a beautiful pink center.

Optional dipping sauce for the Tuna:
1. After removing tuna from the pan, turn the flame very low. Add 1 Tblsp Shaohsing rice wine, 2 Tblsp water, 1 tsp soy sauce, dash sesame oil, handful sliced scallions, 1 tsp chopped fresh ginger and a few grinds black pepper. Allow to cook for only about one minute, stirring well. I suggest you serve the sauce on the side in a small dipping bowl.

Suggestions: Serve your tuna with rice, quinoa, or couscous. (ours is pineapple quiniao) We love serving tuna with Asian Style Slaw, & Crispy Fried “Noodles”.

To make the Asian Style Slaw:

In a metal or glass mixing bowl, toss 2 cups of mixed julienne vegetables (Carrots, cabbage, jicama, fennel, fresh sweet peppers, red onion, etc) with 1 Tblsp rice wine vinegar, 1 Tblsp sugar, and a pinch of salt. For those cilantro lovers, add 1 Tblsp of fresh chopped cilantro.

To make the crispy “noodles”: The “crispy noodles” are store-bought wonton skins, deep fried at 350 F until golden. You can also cut them in half into two rectangles, or diagonally into triangles before frying.

That’s It! Enjoy!

If you decide to give it a go, please check back and let us know how it comes out!