1½ cups (112 g/4 oz) unsweetened
desiccated, shredded, or flaked coconut
¼ cup (55 g/1.9 oz) further virgin
coconut oil, at room temperature
¼ cup (56 g/2 oz) unsalted butter, or extra coconut oil, at room temperature
¼ teaspoon floor cinnamon or vanilla powder
Pinch salt
Few drops liquid stevia, to style, or 2 tablespoons (0.7 ounce, or 20 g) erythritol or Swerve, powdered (optionally available)
Instructions:
1. Preheat the oven to 350°F (175°C, or fuel mark 4). Unfold the coconut on a
baking sheet. Place it within the oven and toast for five to eight minutes, or till flippantly
golden. Stir a few times to stop burning. Take away from the oven and
cool for five minutes. Switch to a meals processor and pulse till easy. This
might take time. At first, the combination will likely be dry. Scrape down the perimeters of your
processor a number of occasions with a rubber spatula if the combination sticks. The ultimate
consistency needs to be easy and runny.
2. Add the coconut oil. Then add the butter, 2 tablespoons (28 g) at a time,
pulsing after every addition. Add the cinnamon and salt. Pulse to combine properly.
If you need a sweeter style, add the stevia and pulse once more.
3. Fill a mini muffin tin or ice dice tray with 2 tablespoon (20 g/0.7 oz) parts.
It ought to yield twelve servings. Refrigerate for not less than half-hour, or till
stable. Preserve refrigerated for as much as 1 week, because the coconut oil and butter change into
very mushy at room temperature, or freeze for as much as 3 months.
