The internet is great place, especially if you are stalking an ex-boyfriend or love food. Luckily, my ex-boyfriend stalking days are long over (and I will go to my grave swearing that) so I get to spend more time looking at food.

Today's interweb food find: Coconut butter. No, not cocoa butter like the stuff for your skin. And surprisingly not the fancy coconut jam that celebrity chef Susan Feniger made famous on Top Chef: Masters. Coconut butter, which also, by the way, has no butter.

Think peanut butter, only more Latino.

The good news is this might be the easiest thing to make next to boiling water and is perfect for Easter.

All you need is a food processor and some dried, shredded, unsweetened coconut and 15 minutes. I found this recipe on ApartmentTherapy.com but further investigation found very similar recipes all over the food universe.

Ingredients
2 cups dried, shredded, unsweetened coconut
salt to taste (optional — I used Tahitian vanilla salt from The Meadow to sprinkle on top of my coconut butter toast)

Equipment
Food processor or Vitamix blender

Instructions

1. Process the Coconut - Put the dried coconut in the food processor or blender. Mix on high speed, scraping down the sides often for approximately 18 or 19 minutes, until a thick paste is formed.

• 3 Minutes - The coconut breaks down into clumps

• 5-8 Minutes - The coconut starts to look more sandy and paste-like. Scrape down the sides of the processor as often as necessary to continue processing the coconut.

• 11-15 Minutes - The coconut starts to pull together into a buttery paste. Continue to scrape down the sides of the processor regularly.

• Finished - The coconut has been ground to the consistency of peanut butter, thick and spreadable. Add salt to taste if desired, or leave plain and add salt when serving.

2. Store the Coconut Butter Store in a small jar in the fridge, scraping up spoonfuls and microwaving for 10-15 seconds to soften and serve.

I am sure this would be good on any kind of toast but since I like to bake, I wonder how it would be a cake filling...

Have you tried coconut butter?

Image via Vitacost.com

About the author

Stacey C. Rivera is a frustrated pastry chef in a working mom's body. She's the kind of person who cuts off all her hair on a whim and who uses a rice pot to cook Goya instant rice, so that her abuela isn't mad at her.

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