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vegan
Vegan
lactose free
Lactose Free

Sugar Free
A substitute for regular butter, to spread on toast during breakfast, is easy to make and adapt to your own taste.
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Coconut butter by spiceupsoul
Course Breakfast
Cuisine dairy free, vegan
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Equipment

  • stand mixer

Ingredients
  

  • 250 ml coconut cream (cool)
  • 1/2 tbsp salt flakes

Instructions
 

  • keep the coconut cream in the fridge and when is totally cool, open the can and take only the creamy part and place it into the bowl of the stand mixer. Reserve the water for other preparation.
  • start to whisk at medium speed for a few minutes you will notice that the cream starts to release the water and solids start to deposit at the bottom of the bowl. continue whisking for a few more minutes
  • after 6 - 7 minutes of whisking at medium/high speed, more water is released, and the solids(butter) will be attached to the whisk. you can stop whisking and use a strainer to separate the solids (butter) from the liquid.
  • place the solid in a shallow bowl and using a spoon press and give it a flat shape. now your coconut butter is ready to enjoy.
  • keep refrigerated and remove from the fridge a few minutes before using it to have a spreadable texture.