Coconut butter

Did you spend the holidays lounging around in your pyjamas, eating lots of hot toast and drinking tea? Me too! This incredibly complex recipe kept the toast company on many a morning (and afternoon, if I'm honest). Who knew that such a thing as coconut butter existed? And better still, that it's a breeze to make? All you need is some unsweetened coconut, and about 10 minutes. Seriously! Here's how....

Start by dumping your coconut in the food processor. Easy, right?

Blend for about two minutes, and the mix starts to get a bit sticky. You'll have to scrape down the sides at this point.

Blend blend blend again. This is what it looks like at the 7 minute mark. Scrape down and blend again. Put on some Beyonce while you wait. Try to come up with names for her new baby (Lil' Z, Zeyonce, Destiny's Child child etc.) while you dance to Single Ladies.

After about 10 minutes, the mixture completely liquifies and all you need to do it pour it into a jar. (And skip the "take a blurry picture" step.)

Coconut Butter
makes 1 cup
(recipe found on Shutterbean)

-3 cups shredded unsweetened coconut

Place coconut in a food processor and process for 8-10 minutes until the coconut liquefies. Be sure to scrape down the sides at least 3 times while processing. If you want to add sweetness, put a tablespoon of honey in your mixture while processing. A pinch of salt is a nice addition too.

Coconut butter will remain semi-hard at room temperature and will easily melt on hot toast. Keep it in the fridge, and slightly heat it up before using.