Inspiration from this comes from my discovery in Amelia Freer’s new book ‘Cook. Nourish Glow’ that you can make coconut butter simply with dessicated coconut! I love anything deceptively simple yet unexpectedly delicious (see my Red Grape & Rosewater Sorbet recipe for a prime example!), so this led me to create my own version totally from scratch. Maple, pecan & cinnamon are amazing bedfellows, and all combined together makes something so incredibly more-ish that I sat and ate most of it in one sitting! But when you make this you must be patient! Accept that it will look like unpromising, brown sand for a while, but the released oils from the coconut and pecans, as well as the coconut oil itself will make the mixture magically thicken into a thick, spreadable consistency. It’s amazing spread on fresh fruit & toast, liberally spooned over porridge, or just eaten by itself with a spoon. I am very guilty of this, so I shan’t judge you if you’re so inclined to as well!
- Coconut flakes. 100g
- Pecans. 100g
- Ground cinnamon. 2 tsp
- Maple syrup. 2 tbsp
- Coconut oil. 1 tbsp
Heat a dry frying pan on a medium/high heat and add the pecans, pushing them round the pan occasionally for a few mins until fragrant and starting to darken. (Don’t let them burn though!) Remove to a plate, then add the coconut flakes to the pan. Stir regularly until starting to turn golden brown (this will happen quite quickly!) then remove to a plate as well.
Once the coconut flakes and pecans have cooled, add them to a food processor along with the cinnamon, maple syrup & coconut oil. Blend until the mixture resembles a buttercream/almond butter consistency, adding a little more coconut oil if it’s not combining together well. Taste and add more cinnamon or maple syrup if you fancy, then scrape into a bowl for serving!