Tropical Cashew Coconut Spread
Try this Tropical Cashew Coconut Spread recipe, or contribute your own.
Try this Tropical Cashew Coconut Spread recipe, or contribute your own.
- 1/2 tsp salt (i use himalayan salt)
- 2 cups (180g | 6.35oz) finely shredded unsweetened coconu
- 3 cups (375g | 13.2oz) dry roasted cashews
- 1/4 cup (60ml) ghee melted (storebought or homemade)
- the seeds from one fresh vanilla bean (optional)
- 1/2 cup (50g | 1.75oz) bananas chips finely crushed
- 1/2 cup (20g | 0.7oz) organic toasted unswseetened coconut finely crushed
- 1/2 cup (100g | 3.5oz) dried apricots finely chopped
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 ½ cup (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In the bowl of your High-Speed Blender or food processor, combine the shredded coconut and ghee and process until the coconut starts to release some of its oil about 1 minute.
- Add half the cashews and process on low speed for about 30 seconds while pushing down with the tamper to force the cashews into the blades.
- Add the rest of the cashews, salt and vanilla seeds, if using.
- Resume processing, pushing the nuts down into the blades once again with the help of the tamper. If using a regular food processor, you'll have to stop the motor and scrape the sides a few times.
- Slowly increase the speed to 5-6 and continue processing until the butter starts to become creamy, about 30 seconds to a minute.
- Remove the lid and scrape the sides with a rubber spatula, and then resume processing, progressively increasing the speed all the way up to 10.
- Let her rip for about 60 to 90 seconds, until the nut butter becomes really warm and has the consistency of pancake batter.
- Throw in the chopped banana chips, toasted coconut and dried apricots and pulse a few times just to incorporate them.
- Transfer your nut butter into hinged lid or Mason type glass jars and allow it to rest in a cool dry place for at least 24 hours. This will allow the nut butter to return to its rightful creamy texture and give the flavors a chance to fully develop.
- Store in the pantry for up to several weeks, or in the refrigerator for up to a few months.
My Tropical Escape: A Homemade Cashew Coconut Spread Adventure
As a busy working mom, finding time for myself feels like a luxury. But lately, I've rediscovered the simple joy of creating things in the kitchen—it's my little escape from the daily grind. This Tropical Cashew Coconut Spread isn't just a recipe; it's my personal slice of paradise, a reminder that even amidst the chaos, I can carve out moments of peace and deliciousness. The aroma alone transports me to a sunny beach, and the taste? Pure bliss. It's far more rewarding than any store-bought spread, and the sense of accomplishment makes it even sweeter.
The process itself is a meditative experience. The rhythmic whirring of the food processor, the gradual transformation of raw ingredients into a smooth, creamy spread—it's calming and incredibly satisfying. I find myself completely absorbed in the task, forgetting the to-do lists and emails piling up. This is more than just making nut butter; it's about mindfulness, connecting with the process, and appreciating the simple pleasures in life. And, of course, the end result is a truly decadent treat, perfect for spreading on toast, crackers, or even enjoying straight from the jar (don't judge, I've been known to do that!).
The ingredients are surprisingly simple. I love using high-quality ingredients whenever possible; it makes a noticeable difference in the final product. The creamy cashews, the sweet coconut, the hint of salt – it all works together to create a perfectly balanced flavor profile. And the dried apricots and banana chips? They add a touch of unexpected sweetness and texture, creating a truly unique spread. It's a healthy and delicious alternative to store-bought spreads, loaded with natural goodness and free from artificial ingredients.
Making the spread is also a great way to involve the kids. My daughter loves helping with the simpler steps, like crushing the banana chips or adding the final ingredients. It's a wonderful opportunity to teach her about healthy eating and the joy of cooking. And, let's be honest, getting a little extra help in the kitchen is always a welcome bonus!
Beyond its deliciousness, this Tropical Cashew Coconut Spread holds a special place in my heart. It symbolizes self-care, creativity, and the simple pleasures found in the everyday moments. It's a testament to the fact that even amidst a busy life, there's always room for a little bit of sunshine, and a whole lot of deliciousness. So, grab your food processor, gather your ingredients, and treat yourself to a tropical escape – you deserve it.
Beyond the recipe: This spread isn't just for breakfast. It's incredibly versatile. Try it as a filling for crepes, a topping for yogurt parfaits, or as a decadent addition to smoothies. The possibilities are endless! I've even been known to use it as a dipping sauce for fruit. Its unique flavor profile makes it a perfect accompaniment to a variety of dishes.
Storing the spread: Once made, the spread will last for several weeks in the pantry or a few months in the refrigerator. I like to store mine in small glass jars, which not only keep it fresh but also look pretty on my kitchen counter. It's a constant reminder of my little slice of tropical paradise.
Sharing the joy: This recipe is a gift that keeps on giving. I love making extra batches and sharing them with friends and family. It's a wonderful way to spread a little bit of sunshine (and deliciousness) to those around me. It's always a conversation starter and has become a treasured treat among my loved ones.
So, there you have it. More than just a recipe; it's an experience. A moment of mindful creation, a taste of the tropics, and a reminder to always make time for the things that bring joy and peace. Give it a try. I promise, you won't regret it.
