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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sugar-Free Strawberry Coconut Butter Recipe

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This recipe for Sugar-Free Strawberry Coconut Butter is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
1 cup coconut butter (or 3 cups unsweetened shredded coconut*)
1 1/2 cups sliced fresh (or thawed frozen) strawberries
1 to 2 packets stevia (preferably NuNaturals)
Big pinch of sea salt
Directions:
Directions:
*If you don't have coconut butter on hand, place 3 cups unsweetened shredded coconut in a high-speed blender or food processor and blend until completely smooth and buttery. In a Vitamix or Blendtec, this will only take about a minute (use the tamper to move the mixture downward). In a food processor, this will take 5 to 10 minutes; be patient!
Combine the coconut butter, strawberries, stevia (I used two packets, but if you have less of a sweet tooth, you may want to start with just one), and salt in a high-speed blender or food processor. (Or, if you made coconut butter from scratch as directed above, simply add the strawberries, stevia, and salt to the blender/food processor.)
Blend until completely smooth; taste for sweetness and adjust as desired.
Transfer to a glass jar to store—the butter will keep at room temperature for up to two days; for longer storage, keep in the refrigerator.
Notes

Substitution option: If you don't have (or don't like) stevia, you can use coconut palm sugar, xylitol, or organic granulated white sugar in its place; start with 1 tablespoon, then sweeten to taste.

 

 

 

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