Sous Vide Browned Coconut Butter
Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit www.feedmecreative.com or find us on Instagram @feedmecreative.
This recipe is about as simple as it gets: Buy a jar of coconut butter. Set Anova Sous Vide Precision Cooker to 185°F. Place jar in water. Wait 24 hours. Stir. Eat. The result is a satisfying nut-free spread with the texture and mouthfeel of almond butter and the deep flavor of toasted coconut. You could use this browned coconut butter in place of nut butter in almost any case, though our favorite use is simple: spread on whole wheat toast with a drizzle of honey and sprinkle of sea salt. It also makes a great PB&J. Or rather, BCB&J.
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Perfect results in a few simple steps.
Ingredients for 12
1 glass jar of coconut butter
Set Anova Sous Vide Precision Cooker to 185°F (85°C).
Place jar in water bath. Cook for 24 hours.
Remove from the water, stir, and store in a sealed jar at room temperature for up to six months.
185 F / 85 C Recipe Temp