Banana-Berry Coconut Butter

This has been the first morning in a while where I haven’t been hungry just after getting out of bed – or woken up from hunger pangs and gurgles.

Does anyone else experience this?

I always awake with a hefty appetite, for breakfast is my favorite meal of the day. I love all the fruit, yogurt, orange juice, bagels, waffles, eggs, and even cottage cheese!

A little background story on the cottage cheese: cottage cheese has always been one of the few foods that I haven’t liked but I’ve finally come to enjoy. I tricked myself into it too. I started by mixing it with an equal amount of vanilla yogurt and dousing it with cinnamon and then gradually adding less and less yogurt until, poof – no need for yogurt! I’m too smart for my own taste buds, I really am.

But anyways, I’ve gotten pretty creative with cottage cheese: blending it up into a smoothie, savory cottage cheese muffins, cottage cheese pancakes, cottage cheese with berries and granola, and piled onto a toasted blueberry bagel with sliced bananas, honey, and cinnamon. I honestly do believe that anything can be healed with honey, cinnamon, and bananas – including a bland meal or facial scrub.

You know what’s delicious on a crispy, crunchy, soft, chewy blueberry bagel? Nope, not cream cheese; no way, not butter; not peanut butter; not Nutella, but nice idea, kiddo; pfff flavored cream cheese – oh no. No, no. This is what’s delicious on that pillowy just-toasted bagel: coconut butter whipped with berries. And cinnamon! {and a banana}


As you may or may not know should know, I have a minor infatuation with coconut oil. I asked for a coconut cake for my birthday; I have immediate plans of making coconut ice cream, coconut pop sickles, and coconut pancakes; I use coconut oil instead of butter; I use it as a base for facial scrubs and masks, lip scrubs, body scrubs, and hand scrub; and I rub the stuff all over my body in place of lotion or deodorant. I’ll go ahead and say it: I love the stuff.

My favorite thing to make with coconut oil though is coconut butter.

Besides being 100,000x better tasting (and healthier) than butter, coconut butter is soo easy to make. It’s so easy that I made it in my dorm room which lacks a sink, oven, toaster, and dishwasher. If I can do it there, you can do it anywhere!

Banana-berry coconut butter spread
inspired by Amber Shea Crawley, Almost Vegan Chef
yielded about 1/2 cup

equipment needed: blender or food processor

6-8 T coconut oil
1/2 banana
1/3 c fresh or thawed frozen berries (I used a combination of raspberries, blackberries, and blueberries)
1/2 t lemon juice
1/4 t lemon zest
hefty dash of cinnamon
pinch of salt

Place everything in blender and pulse until incorporated. Store in a glass jar. It will last for a few days at room temperature and a few weeks in the refrigerator. After being chilled, just be sure to leave it at room temperature for 10 minutes or so before serving.

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2 thoughts on “Banana-Berry Coconut Butter

  1. After I cooked dinner tonight, pullled pork that seriously cooked all day. The best part was the amazing smell of it cooking when I walked in the door.. I felt this need to find reciepes. So, I ventured over to pinterest and then found my way on over to your blog.. :)…
    The first weekend I was home, I told my mom that I wanted to go grocery shopping. So, We went to Trader Joe’s and SaveMart (or Safeway…I always get them confused)… Though, While at trader joe’s the last thing I saw there was Coconut oil… I just had to pick a jar up…I have cooked with it a few times, like when frying eggs and such.. though, I had completely forgotten about the “butter” that you had made with it… I will have to try making that. :)

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