07 Aug Coconut Butter Spreads
By Shima Shimizu at Sesame Kitchen
When I tell people I make coconut butter, many people say, “That’s great, I love coconut oil.” Coconut oils have become very popular recently, especially for those looking for weight loss, as well as pregnant women and breastfeeding mothers. But while coconut oil is an extract taken from the coconut seed, coconut butter is ground sun dried coconut, and retains the sweetness and creaminess of the coconut.
Coconut butter is packed with benefits: lauric acid to boost the immunity, metabolism and energy, as well as amino acids, calcium and magnesium. And it also helps you feel satiated. To make coconut butter simply put dried coconut into your food processor and process until it’s a butter consistency.
Use coconut butter as a spread, as below, or mix it into smoothies, add it to curries, drizzle on baked sweet potatoes, and replace dairy butter with it when baking. It tends to have a rich flavour but here I use it in two refreshing summer recipes that are super easy to make.
Honey Lemon Coconut Spread
Ingredients
2 tablespoons coconut butter
1 tablespoon lemon juice
1 tablespoon raw honey
Method
Combine all ingredients and mix well.
Keep in an airtight jar and store in refrigerator for up to one week.
Good on toast and plain crackers (our gluten-free crackers are a perfect match!).
Add one teaspoon of the Honey Lemon Coconut Spread to your hot mint tea and mix well for a nice creamy color with beautiful fresh flavors.
Fresh Mint Tea
Add 800ml of hot water to 4-5 stalks of fresh mint and let it simmer for 5 minutes. Serve.
Mint promotes digestion and soothes the stomach in cases of indigestion or inflammation. A cup of mint tea can do wonders on a hot summer day.
Savory Minty Coconut Spread
Ingredients
2 tablespoons coconut butter
1 tablespoon lemon juice
1 tablespoon minced fresh mint leaves
1/4 teaspoon Himalayan Crystal Salt
Method
Combine all ingredients and mix well.
Keep in an airtight jar and store in refrigerator for up to one week.
It makes a good dip for vegetable sticks or scoop out the seeds of a cucumber halved lengthwise and fill the cavity with the spread, topping with an olive if desired.
Sesame Kitchen was founded in 2010 by Shima Shimizu, who wanted to provide info and resources for healthy, holistic cooking in the home. From cooking classes and demos to selling their delicious products, Sesame Kitchen’s range spans raw, living and fermented foods, gluten-free and grain-free dishes, foods ideal for babies and toddlers and those that adhere to the GAPS diet. In addition if you’d like to clean up the green way, you could learn how to make their soaps.
www.sesamekitchen.com
