Coconut butter and black sesame butter toast

2-Ingredient Coconut Butter

Coconut butter made Copra's organic young Thai coconut meat
Ingredients

Instructions

Step 1. Defrost your coconut meat.
Step 2. In a blender at, the defrosted coconut and coconut milk.
Step 3. Blend it at high speed until smooth.
Step 4. To a pot over medium-high heat, the coconut paste.
Step 5. Continuously stir the mixture until it gets thicker and looks like a pâte à choux dough. It should take about 5 minutes.
Step 6. Once the dough detaches from the bottom of the pot, it’s ready.

 

Ivy’s Tip

The coconut milk will start breaking, aka caramelizing, creating delicious light brown spots on the bough. Don’t worry; it’s totally fine :)

Watch the step-by-step video 

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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