HOMEMADE ANIMAL-FREE BUTTER THAT MELTS
Requires only 3 widely available ingredients: Roland Classic Coconut Milk, extra virgin olive oil and salt! Melts and tastes like dairy butter!
Makes a little over 2 cups
2, 14 oz. can Roland Classic Coconut Milk
1/3 c. extra virgin olive oil
1/2 t. salt
Before you start you need to chill the coconut milk. This is important now, in order to separate the solids from the liquid in the can.
When you bring the can(s) home from the grocery, set out at room temperature a couple days in the pantry, so the solids will rise to the top.
Then, without shaking or jostling the can, refrigerate it in the back of refrigerator for at least a day. When you’re ready to make the butter, remove from refrigerator, open can(s), then spoon out the top solids. Or do as I do and slide the whole piece of solid out sideways by pushing a small spoon down into the center and easing it out of the can.
With Roland brand, you’ll have a lot of solids, which is what we want. Reserve the liquid in bottom of can for other use.
Place coconut solids from 2 cans coconut milk in food processor – I used a small processor. Begin to process, then continue till smooth.
Add olive oil and salt. Resume processing. It will look curdled. Go beyond the curdle by processing longer. Start and stop the machine, so it doesn’t overheat. It will take a few minutes. When the mixture starts pulling away from the bowl you’re nearly finished.
Process till all liquid from edges incorporates into the mixture and it’s equally creamy throughout.
Transfer to covered containers and refrigerate.
Use as you would any other butter or margarine.
Notes: This recipe is for those of you who live in areas where animal-free margarine, or coconut oil margarine are not readily available in the grocery. This way you can make your own without much effort.
CHEF DAVIES-TIGHT™ 