Want something to spread on your toast or bread that’s a) different from the usual, b) way easier to make than jam or jelly, and c) full of spring deliciousness?
How about some strawberry-coconut butter?
This spread is creamy and pink (who doesn’t love that?) and packs a lovely, not-too-sweet punch of strawberry flavor. It takes just minutes to make and is completely dairy and gluten-free. Just throw the ingredients in the food processor, blitz to your heart’s content, and voila! Strawberry-coconut butter for all your spreading pleasures.
Put it on toast, put it on biscuits, or even just spoon it into your mouth. Throw it in your smoothie. When chilled, it’s smooth and scoops almost like ice cream, and is just as delectable. This little spread is the perfect springtime condiment.
Won’t you make some?
Strawberry-Coconut Butter (gluten-free, vegan)
3/4 c coconut butter
3/4 c sliced fresh strawberries (you can also use frozen, simply thaw first – you don’t want cold strawberries hardening the coconut butter)
2 1/2 T maple syrup, agave nectar, honey, or golden syrup (whatever liquid sweetener you prefer)
Place all ingredients in a food processor fitted with a steel blade. Process until smooth, stopping to scrape down sides.
Store in a sealed container in the refrigerator for up to 2 weeks.