By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Today’s focus is on: COCONUT BUTTER
There are a lot of ways to use a coconut, let me tell you. I’ve written about coconut oil, coconut vinegar, coconut aminos, coconut milk, and so on and so forth! And today, we’re going to talk about coconut butter. You’re even going to get a trick, a tip, and a recipe to help you use this wonderful condiment.
A lot of folks think that coconut butter and coconut oil are the same thing, but they would be wrong! Coconut butter is essentially the pureed meat of a coconut whereas coconut oil is just the pure oil.
You can find coconut butter in glass jars, like coconut oil, and it looks the same, but when you put it in your mouth, that’s where you’ll see the difference. Coconut butter is absolutely delicious. And because it does also contain the oil of the coconut, coconut butter has complete coconut nutrition and is full of fiber, protein and good fats. But even better, it has the beautiful full taste and aroma of coconut. Mmmm!
You can use coconut butter in Paleo fudges and truffles, or spread it on a sweet potato for a delicious treat. Trust me, y’all. This stuff is goood! But a little warning…it burns fast, so if you’re cooking with it, keep your eye on it. I personally think it’s quite delicious just eaten off the spoon 🙂
Now that you’re hungry for coconut butter, it’s time for your Trick:
Look for a good organic coconut butter. I like Artisana brand. When you bring it home, go ahead and store it in the cupboard. It doesn’t need to be refrigerated after opening.
If you can’t find coconut butter, you can make your own by blending unsweetened shredded coconut with some coconut oil in your blender. Warning: This can be an arduous process!
And your Recipe:
Coconut Butter Squash
1 acorn (or other winter) squash
2 Tablespoons coconut butter
ground cinnamon – sprinkle to taste
sea salt – to taste
Preheat your oven to 375. Cut the squash in half and scoop out the seeds. Place each half cut-side down in a roasting pan and cook until the flesh of the squash is soft. The cooking time will vary depending on the size of the squash, usually about 30-60 minutes. When the squash is done, remove it from the oven and top it with coconut butter, a sprinkle of cinnamon and a dash of sea salt while it’s still warm.
Those of us who live the good Paleo life adore our coconut butter. Honestly. Food that tastes as good as coconut butter should not be as healthy as it is! If you’re ready to see what all the Paleo fuss is about, this is a great time to join us for the 30 Day Paleo Challenge. Just $15 will get you 30 days worth of to-die-for Paleo dinner recipes as well as breakfast, lunch, and snack ideas. We’ll also send you a Paleo how-to guide AND we’ll give you access to our top secret Facebook group where you’ll find tons of support and bonus meal ideas. Click here for more info!