I saw coconut spread the very first time at the local health food store. I was interested but found it quite dear. I read the label - and put it back to the shelf. So easy!
With paleo banana bread
Ingredients
200g desiccated coconut
1 tsp vanilla bean paste
1 tbsp honey or light agave nectar
approx. 3-4 tbsp coconut oil, melted
Put desiccated coconut into a food processor and chop for about 5 minutes. Add coconut oil, vanilla paste, honey or agave and chop for another 1-2 minutes. It should be a smooth spread. You can add more coconut oil, if necessary.
Coconut spread can be use the same way as Nutella: you can put in cakes or eat with bread.
Or, you can make the most delicious, home made Bounty or Raffaello :)
Enjoy :)
Variations for wellbeing
Dairy intolerance: enjoy as is.Gluten intolerance: enjoy as is.
Paleo: enjoy as is.
5 comments:
Hi Alexandra, would you store this in the fridge or pantry?
@Lauren
If the house is not too hot (under 20 C), you can store it in the pantry. Otherwise definitely in the fridge. However, if you keep it in the fridge, you have to take it out half an hour before you want to eat.
It's because the coconut oil melts above 24 C, but in the fridge it becomes quite firm.
What is vanilla pasta??
@Eva
I misspelled the word, it's with an 'e'. That's what I mean:
Vanilla bean paste
Very interesting spread, but it looks delicious!
Post a Comment