Warning, your toast, muffins and tea cakes will never be the same after tasting a slather these coconut oil-infused butters..
Continuing on my virgin coconut butter kick, I whipped up these Coconut Butter Spread recipes in my Vitamix. I literally made all three of them in about ten minutes and they were ready-to-serve in about another ten minutes. Easy, pretty and super yummy.
I can just see this trio of flavors set out at a spring brunch - slathered on toast or muffins in place of traditional "buttery" or "jammy" substances. Health-nuts, vegans and even those who shun "all things healthy" will love these flavorful spreads..
Trio. I started with three flavors, cinnamon coconut banana, espresso cacao chip and creamy spicy goji berry. Then at the last minute this morning I whipped up some strawberry coconut butter with some farmer's market organic berries.
The flavors are all very different and that makes for a fun tasting experience. Get my recipes and get inspired to craft your own coconut butter spread flavors!..
The trio..
Simple Strawberry..
After making my Peanut Butter Fudge Coconut Oil Bars, I knew coconut oil would be a new staple in my kitchen. So I bring you another insanely easy recipe using coconut butter...
Coconut Butter Spread Recipes
To Make: Add all ingredients to a blender or food processor and blend until creamy. Spoon mixture out into freezer-friendly container. Place in the freezer for at least ten minutes - longer for firmer spread - serve. The spread should be served firm yet spreadable. Place back in fridge to store. Use within a few days.
note: you can use refined or unrefined coconut oil. I like unrefined because it has a stronger coconut essence.
tips:
* Do not blend coconut oil with slightly cold or chilled liquids or you will be left with bead-y, clumpy butter. Room temperature to warm liquids work best.
* If you get stuck blending smoothly, add a few splashes of warm water.
* Always use coconut oil that has been warmed to room temperature - or slightly softer - for easiest blending.
* For a "lower in fat" spread - add in a few tablespoons of non-dairy milk (warm in microwave before adding.) The butter will still firm up nicely, but be a tad less "oily." You can also add in other "fillers" like silken tofu, soy cream cheese, nuts, nut butters, avocado, creamy fruits and more. So many options!!
* In place of banana - you could also use creamy avocado for all the recipes below.
* If making ahead of time - allow at least 10-20 minutes for coconut butter to soften to room temp before spreading .. this avoids "waxy" spread. Try warming in microwave if needed.
* I used my beloved Vitamix for an easy, ultra-creamy blend.
Cinna-Banana Coconut Spread
5 tablespoon virgin coconut oil
pinch salt
1 banana
2-3 dashes cinnamon
2 teaspoon maple or agave syrup
Banana Coconut Cinnamon..
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Espresso Cacao Chip Coconut Spread
5 tablespoon virgin coconut oil
1 shot espresso, warm (about room temperature)
1 teaspoon raw cacao nibs
½ banana
2 teaspoon cacao powder - or another teaspoon of nibs
dash cinnamon
2 teaspoon maple or agave syrup
pinch salt
note: you can easily make this with either cacao nibs OR cacao powder - you don't need both - although the double cacao flavor and texture is nice.
notes: I tried this with avocado instead of banana and it was just as tasty - meybe even more so! Try them both and see which you prefer. Also, you do not have to add the espresso. If you want just basic "cacao" spread - go for it. Maybe sub the espresso with warmed non-dairy milk.
creamy cacao espresso..
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Spicy Goji Coconut Spread
5 tablespoon virgin coconut oil
2 tablespoon goji berries, soaked in warm water for at least 20 minutes (drain water before adding)
1 banana
2 dashes cayenne (optional)
1-3 teaspoon maple or agave syrup
Spicy Goji Berry Coconut..
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Simple Strawberry
5 tablespoon virgin coconut oil
5-6 strawberries
pinch salt
2 teaspoon maple or agave syrup
yum: add in a few spoonfuls of peanut butter for PB&J spread!
Simple Strawberry..
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Also try:
Almond Butter Coconut Spread
2 tablespoon almond butter
3 tablespoon virgin coconut oil
1 banana
1-2 teaspoon maple or agave syrup
pinch salt
dash cinnamon
To end this post.. I had to reflect on where I first heard about the unique ingredient virgin coconut oil...
History. I first heard about "virgin coconut oil" as a "health superfood" about seven years ago at work. My co-worker came into the office with a big smile on her face, eager to tell all about her latest health discovery. She said she was eating spoonfuls of coconut oil every morning in order to help her lose weight.
In a flash, she popped out her opaque white jar of virgin coconut oil, unscrewed the lid and dug a silver spoon deeply into the thick creamy oil. Out came a heaping spoonful of a globular, white, shiny substance - and without flinching, she stuck it in her mouth. It was gone in a few seconds. She smirked in a "Oh yes I did!" sort of way.
My mental reaction was probably easy to read - I probably looked at her like she was crazy - I'm a really bad facial liar. I paused and calmly asked without staring directly at the now empty coconut spoon, "so, how does that work?" I faked a little excitement to hide my freaked-out-ed-ness.
In my mind I was secretly calculating the calories in one heaping spoonful of pure fat/oil - and I knew it was saturated fat from my studies in nutrition. My mind was spinning, How in the world could this stuff make someone lose weight??
She continued smiling as she explained the theory involving lauric acid and how it supposedly boosted metabolism. I don't think she was quite convinced herself of the "sounds to good to be true" science - but wanted to give it a shot for a few weeks. I wonder if she still enjoys her spoonful a day 🙂
I still giggle of that story because I have a picture in my head of her licking spoonfuls of coconut oil with a scrunched up face. The image just begs for a joke - wannabe "weight loss" dieters licking heaping spoonfuls of fat. Oh, field of nutrition, you always amaze me.
So the point to this story is.. if you are going to increase your consumption of virgin coconut oil - why not do it with a delicious spread (recipes above) rather than just straight up oil.
So what do I think now? Culinary-wise, this stuff is amazing. Vegan desserts love it. So on the cooking end of things, I'm all in. And on the "health claims side, I still want to follow the latest research. Personally, I'm more interested in the immune system and brain health effects of coconut oil. The research in this area is still quite new - but still something to watch and listen for.
The Coconut Oil Conversation Continues.. I continued the "coconut oil for health" conversation over on Babble's Family Kitchen.
SInclair says
This post is so delicious! Although, I am allergic to banana and I wanted to know what would work best to substitute that ingredient for the Spicy Goji Berry, Espresso Coca, and Cinna Banana spread.
saniel says
Typical coconut butter calls for unsweetened coconut flakes blended 10-15 minutes to get a thick butter spread. Is this the same but with using coconut oil? Would love this as a carob cinnamon flavor.
Anne LikesTurtles says
I made the Goji Coconut Spread but without the cayenne or sweetener. It's really really good. =3
Michelle says
i just came across this post and love it! although I must admit I just used the recipe as a guideline ( I'm terrible at following recipes exactly) anyways i used coconut oil, soaked cashews, soaked coconut flakes, fresh blueberries, salt and maple syrup! Yummy! delicous on toast.... would also be good on crepes.... once I find a good vegan recipe. thanks for all your delicious recipe ideas Kathy, I've been having lots of fun in the kitchen lately! can't wait to try more!
Raesikora says
I found this page when looking for recipes for coconut butter.....these recipes use coconut oil...but, wondering if you have ideas for what to do with coconut butter. Very different than the coconut oil. Thanks!
Allyson says
I'm definitely trying this. While shopping at my local healthy market the other day, there was a vendor passing out little spoons of coconut oil topped with hemp seeds and a touch of acai powder. Oh my goodness it was soooo good. Who would have thought? I'm going to try your butters asap! 🙂
Dawn says
I just bought my first jar of coconut oil. I made your banana cinnamon spread, as well as a peanut butter chocolate one. Since I was on a roll, and the kids were watching, i told them the butter will not be replenished when it runs out, so prepare. Then, I whipped the last cube with an equal amount of coconut oil. Really super yummy transition, I must say!
Nikki says
This is all amazing! If i was to make these as gifts how long is the life span on the spread?
Kathleen Richardson says
Love your photographs. Using Coconut Oil has got to give these the most wonderful taste. It's my new favorite.
Jennifer Stott says
Yum, I'm definitely trying this! Especially the strawberry one!
Melissa says
LOL I had toast this morning with earth balance, pear, apricot jam, cinnamon and sunflower seeds...it was good but these would have been really awesome! =D
Angiegallagher612 says
For the simple strawberry, should the first ingredient be coconut oil rather than butter?
Kathy Patalsky says
thnx!! fixed 🙂
Lydia says
Can all of these recipes use a coconut 'butter' or spread...where its made of coconut meat rather than using Coconut oil?? They look so amazing!
Kathy Patalsky says
good question! probably .. but i have not tried. if you try let us know!
Elamorea says
yum!!! i can't decide which one to make! which one is your favorite??
Katrina @ Warm Vanilla Sugar says
Mmm now I want one of each!
Erin Haslag says
My food processor and I are bonding this weekend. This needs to be in my breakfast rapport... and what a cool gift idea, too!
Gabby @ the veggie nook says
Just magical. I LOOOOVE coconut oil and use i every chance I get. Great idea! I can't wait to experiement 🙂
Healthyjalapeno says
That strawberry looks heavenly!!!! So healthy and delicious
lysa jordan says
This is such a nice idea!! I have to try this.
Dynamia1 says
Mmmm, lovely photos! I'm just wondering if you could you could use homemade coconut butter (i.e from flakes) and use that as the base. I know its not the same as the coconut oil as it includes the flesh but i'd be interested to know whether anyone has tried?
Kristy says
I'm obsessed with coconut oil-based butters right now. I actually just made a batch! These look delicious, and I'm definitely going to have to try out the strawberry flavor- can you imagine it melted on a toasty english muffin?! Yum!
Kathy Patalsky says
I know! yum. I am obsessed too.
Rachel @ Eat, Learn, Discover! says
Wow, these spreads look amazing! Coconut oil is magical. Although eating it straight up definitely seems a bit overkill...
I cannot wait to experiment with these butters!
Kathy Patalsky says
thnx Rachel! I'd love to hear about the other flavors everyone else creates!
beelitenaturally.com.au says
Hmm,, I like the spreads too. Coconut oil is healthy and we can use it regularly. It plays a good role in losing weight.
Kristen @ notsodomesticated says
Wow. I want all of them ... but the strawberry looks particularly amazing. And so simple (hence the name 'simple strawberry' right haha?!)!
Kathy Patalsky says
too easy right? Just toss some berries and coconut oil in a blender and enjoy! I imagine most any variety of fruit would work. The strawberries didn't "cream" together as perfectly as the banana - I'm guessing that is because of their acidity and texture. Or maybe I just didn't blend long enough - but still very delish. Try in place of jam on a pb&j!