Coconut Butter

 
When I was searching for some ketogenic diet friendly snacks, I came across this dark chocolate bark recipe that requires coconut butter. I didn’t see any coconut butter in the supermarket, so decided to google and see whether can I make the coconut butter myself. When I saw the YouTube how easy it is to make this butter, I went to get the only ingredient that you needed to make this butter – desiccated coconut.  
This coconut butter is delicious and it keeps for ages and does not need to be kept in the fridge as it will gets very hard if is in the fridge. It does harden and soften depending on temperature, so you may need to warm it to liquify it during cold weather. This butter is also a great substitute for copha. But you do need to use a powerful blender if you don’t have a Thermomix to make this butter

Serving size: about 230g

Ingredients:
250g desiccated Coconut

Direction:

Put the desiccated coconut into the TM bowl


Process 3 mins / 50°C / speed 8. Use a spatula and scrape down the sides after each minute. 


Process at 37 degrees to make suitable for raw foodies.

 

Homemade Sambal Belacan

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Ingredients:
200g red chillies
5 red Chili padi
8 (about 90g) shallots, peeled
120g Belacan
2 tsp sugar (or to taste)
1/2 tsp salt (or to taste)

Method:
Wash and de-seed the red chillies and leave under the sun for 1-2 days to dry
Red chili padi, wash and leave under the sun for 1-2 days to dry
In a non-stick pan, use medium-low heat, lightly toast the Belacan till dry and crumbly
Pound all ingredients in a stone mortar or grind all ingredients in a food processor