Winnie has some weird eating habits. At least I think so. You hear of kids only eating chicken fingers and hot dogs but not Winnie. The girl loves pickles, black beans, and coconut oil. Every night I grease her up with coconut oil and she dips her fingers in the jar and goes to town. At first I was all, no, no, no!! But then I thought, is it really so bad? Is this a battle I want to fight? I’m pretty sure there is more nutritional value in coconut oil than there is in a hot dog, so i’m going with it.
When Kelly suggested making coconut butter, I thought great! I knew Winnie would love it and she does. I usually make her toast every morning and I alternate between peanut butter, cashew butter, and almond butter. Now I throw coconut butter in there too and she loves it! This was a really simple recipe to make. All you need is a food processor and a little bit of patience. I like to store mine at room temperature so that it is easy to spread.
Here is what you’ll need
Add the coconut to the food processor
Add the honey and transfer to a jar
Serve on toast, bagels, or straight out of the jar!
Coconut Butter
Ingredients
- 3 cup shredded unsweetened coconut
- 1 tsp honey
Instructions
- Add the coconut to the food processor.
- Process for 8-10 minutes of until smooth.
- Add the honey.
- Scrape down the sides every few minutes.
- Transfer the coconut butter into a jar.
- You can store it in the refrigerator or at room temp.
Notes
Adapted from Shutter Bean
