If your kids are like mine, they get hungry often, especially during a growth spurt. Since most snack foods are sugar laden or chemical laced, snacks can be one of the tougher things to adapt to real food options.
Though slightly unconventional, this coconut cream recipe (also called coconut butter) is a favorite with my kids. It has a texture somewhat like peanut butter, but contains more nutrients. It is filling due to its beneficial fats and protein/fiber content from the coconut. This recipe is also typically a safe option, even if your child attends a school where nuts are not allowed.
Coconut Cream Recipe
We use this in many ways, but here are some of our favorites:
- A big spoonful by itself for a quick snack
- Whipped with a little extra coconut oil, some vanilla, and some freeze dried strawberries for a healthy “icing”
- 1 tablespoon blended into a cup of water for instant coconut milk or chocolate coconut milk
- Spread on homemade pancakes
- In between homemade pancakes with some banana slices (similar to PB and banana)
My favorite part… it is an inexpensive and delicious snack and the kids love it because they think it is like eating PB or frosting from the jar! We typically add some flavors to the basic recipe, most often a little cocoa powder and honey or vanilla and honey.
Coconut Cream Recipe
Ingredients
- 2 cups unsweetened shredded coconut
- 3-4 TBSP coconut oil (slightly melted)
- 2-3 TBSP cocoa powder (optional)
- 1 tsp vanilla extract (optional)
- 2 tsp honey or maple syrup (optional)
Instructions
- Pulse the shredded coconut in a food processor or high powered blender. It will be powdered at first, but will start to get thicker and stick together.
- Slowly add the coconut oil and it will form a thick, but moveable texture.
- Add optional ingredients if desired.
- Blend to incorporate and store at room temperature in a glass mason jar.
- Enjoy!
Notes
Nutrition
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Do you have any unconventional snacks that you make for your kids? Would they eat this? Let me know below!
Once made, does it have to be refrigerated?
Thanks for the recipe! I typically make coconut butter in food processor and it works great, but does take at least 10 minutes, so be patient!
I couldn’t get this to work out in my Vitamix. I tried the wet blade first and I needed SO much coconut oil and was still getting nowhere. Then I tried the dry blade (I’m new to the Vitamix, just got one, thought I had nothing to lose lol.) Still didn’t get the right consistency. What could I have done wrong? I think if I attempt this again I’m going to put the shredded coconut in the dry blade then add the stuff to it in the wet blade.
I just do it all at once. I should clarify, in case it didn’t make sense above, that this is more the consistency of natural peanut butter than cream or whipped cream…
I hate to beg you for more, but could you add on a picture of it that shows the texture better? Regardless, I love your recipes and what I ended up with tastes delicious!
Good idea, I will try to get a better picture up soon.
this sounds really yummy!
Do you use your wet or dry blade on the Vitamix? I’ve had trouble getting a smooth consistency in our coconut butter.
I use the wet blade… it is definitely more the consistency of a natural peanut butter than smooth butter…
Another healthy snack, freeze a ripe banana, run under hot water until skin can be removed and eat…it’s like banana ice-cream.
If you peel them before freezing them, they still remain a good color/texture, but you don’t have to deal with the frozen peel. I hope this makes your life a little easier and saves water! 🙂
My favorite recipe to use coconut butter with is this one: https://freshbitesdaily.com/coconut-pineapple-candy/
I tried making this but mine didn’t end up with a peanut butter texture. It’s more coarse. Perhaps I the oil needed to be more liquid? Or I needed to use more of it? Despite it’s crumblier texture, my 3-year old son still loves it. 🙂
I have tried making this before using the recipe from theclothesmakethegirl. I can’t get the texture to be the same as the store-bought Arianas. Any tips?
I haven’t tried that brand… is your version thinner or thicker?
storebought is smoother. Possibly a little thicker.
one of our favorites is a dip/spread made from cream cheese, vanilla yogurt, (or any flavor you prefer). I blend them together, add honey, agave, or maple syrup if extra sweetening is needed, and optionally sprinkle chopped nuts on the serving portion on the plate. We eat this with sweeter crackers, on toast, or with sliced fruit. the options are endless. Lemon yogurt is awesome with softer fruits too.
I’d love to see your recipe! 🙂