Toasted coconut butter, tho...
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.. I wish I could tell you I’m stronger than that, but a well-lit photograph and sincere-seeming praise breaks my brain a little bit; especially when it comes to ingredients I’ve never tried before, an on-feed endorsement is often all it takes.
before I moved across the country and started wearing mostly black. Perhaps to bridge the physical distance between me and Northern California, I stock my pantry like an earthy-crunchy stereotype, with dried mushrooms, nutritional yeast, and too many types of . I had never heard of coconut butter, but it sounded exactly like the type of thing I’d want to have around, especially because I was already making matcha a few mornings a week. I didn’t realize that jar would hook me for the foreseeable future, but now Amazon prompts me to re-up once a month. I always do.
Coconut butter is pureed whole coconut flesh, solid at room temperature but spreadable and drizzle-able when heated. You can make your own by pulverizing unsweetened shredded coconut in a food processor, but I’m partial to the Nutiva brand, which is very thick and subtly flavored—just tropical enough. According to the label, the butter spreads easily at temperatures above 73°F.
I keep the browned butter in an airtight container in the fridge where it can last up to a month, but because it's so wildly versatile, it never makes it that long. In addition to taking spoonfuls straight to the dome whenever I walk through the kitchen, I find myself adding it to all sorts of recipes, both savory and sweet.
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