Vegan Coconut Butter
If you have ever struggled with baking because its either hard to find vegan butter or its too expensive to use up in baking a batch of cookies, you need to try this vegan coconut butter. Not only is it easy to make, and works well in recipes but you have total control over what goes in it. Forget all those additives that you can’t pronounce and have no idea what they are. This coconut butter only has 7 ingredients!
This butter is intended for baking. It remains solid at room temperature and mimics the texture and qualities of regular butter. It doesn’t taste a lot like regular butter though as it does have a flavor of coconut so I would only use it in recipes that can be enhanced with coconut. (almost all in my opinion) This vegan butter is more solid then a tub of butter and isn’t as spreadable.
When I started making vegan butter I was looking for something to make shortbread cookies with. Looking around the grocery stores I found that most vegan butters contained soy and was on the expensive side. I needed a pound of butter for the cookies and that would be the entire container so I thought there must be a better way. That is when I found veganbaking.net they have several recipes for vegan butter but they are using soy milk to try and mimic the flavors of butter. I suggest you check it out they have a lot of great vegan butters. I basically follow their recipe but use coconut milk instead of the soy milk and just apple cider vinegar instead of the combination of apple cider vinegar and coconut vinegar as I found it hard to find coconut vinegar.
I wanted something soy free so I decided to use coconut milk. Coconut milk doesn’t curdle and therefore doesn’t have the same butter flavor that soy might have. Nevertheless it baked well in cookies and in muffins and I like the taste of coconut. Check out the Gluten free Vegan Muffin recipe here.
To make 1 pound of butter I used 1/2c and 4 tsp of coconut milk. I poured this into a glass bowl and added 1/2 tsp salt and 2 tsp Apple cider vinegar and let it sit for 10 minutes.
Meanwhile I measure out my coconut oil and melt it a bit in the microwave just until its room temperature. A bit watery with some chunky parts as well not completely liquid. I put this into the food processor and add 2 tbsp canola oil, 4 1/2 tsp soy lecithin granules and 1/2 tsp xanthan gum. Most of the lecithin dissolves in the oil mixture but not all. There is a liquid lecithin you can purchase as well.
Once this is mixed well I add the coconut milk and vinegar to the food processor and mix it for 2 minutes. When I open it up It has already started to set and is a thick creamy composition. I measure out 1/2 cup portions and pour them into a silicon muffin pan. The butter comes out easily from the silicon. Then I put it into the freezer to set. It takes about a half an hour.
According to Mattie at Veganbaking.net it should be stored in an airtight container in the refrigerator for up to 1 month or it can be frozen for up to 1 year. Again I want to thank Mattie at Vegan Baking for such a great recipe.
- 1/2 c + 4 tsp Coconut Milk
- 2 tsp Apple Cider Vinager
- 1/2 tsp Sea Salt
- 1c 4 tbsp Coconut Oil
- 2 tbsp Canola Oil
- 4 1/2 tsp Soy Lecithin Granules
- 1/2 tsp Xanthan Gum
- Add Vinegar and salt to coconut milk in a small glass bowl and let sit 10 minutes.
- Melt coconut oil to room temperature and then add to food processor. Add canola oil, lecithin and xanthan gum and blend thoroughly. Add coconut milk to the food processor and blend for 2 minutes.
- Measure out 1/2 cup portions and pour into silicon mold. Put in freezer to set about 1/2 hour.