Raw banana cake with coconut and granola gluten free
single courses from Chile
Coconut Butter
Coconut Butter
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
Many of my recipes carry coconut butter, and I try to occupy one as natural as possible, that's why I do it. I leave my tips and how I do!
preparation
step 1
To make coconut butter you only need grated coconut, it can be the one that sells in the super or organic, that is your decision. You have to keep in mind that it is WITHOUT sugar, for it to be the most natural.
step 2
Another tip is; That you occupy at least 200 grams of grated coconut when making your butter so that it fits me correctly in your blender / processor, otherwise it will cost that the butter is formed.
step 3
Then take your blender and pour the grated coconut and licualo in pulsations, it also rises and lowers the intensity and walks from time to time to form homogeneously and faster!
step 4
If you do it this way you should not be delaying more than 10 minutes, in fact I delay about 5 maybe. The key is in the pulsations, not to burn the blender.
step 5
Just like when making the mani butter you have to go massaging the pasta therefore the pulsations are important, and no, please do not liquify continuously in a single speed. Your machine will hurt !!
step 6
Once ready, carefully rake a glass jar (it does not come out very much) and go. Once the butter is cold, it solidifies at room temperature.