This is a bit like a concentrated “nut milk”, made with coconut butter. I add some grass-fed butter to it too, since it’s synergistic with the cod liver oil we have every day (butter increases the absorption of the CLO’s nutrients).
Oh wait—I add the butter ‘cause it tastes so good! (OK, maybe for both reasons.)
The beauty of a concentrated mix like this is: it keeps much better than the average nut milk. I did try making my own nut milk… alas, I couldn’t make a big batch, as it would spoil before we consumed all of it. But this recipe keeps for a month or two!
Just a note as to why I make this particular recipe: because that concentrated coconut manna stuff I get is pretty tough to get out of the jar. (It’s almost always cool in my Bay Area kitchen.) By melting that jar of solid paste, and mixing it with some honey, butter, and vanilla, it becomes a semi-solid. Then I can easily take a hunk of it out for various purposes. Perfect!
Add a couple tablespoons of to this Turmeric Golden Milk Drink. Or use for smoothies–I blend with a splash of warm water to make it creamy, then add other ingredients.
OR, make easy Chia Pudding out of it!
Makes 1 1/2 qt. or so
- 1 jar (15 oz.) coconut manna (AKA “coconut spread”, “coconut butter”, “coconut cream concentrate”)
- 1 c. butter
- Scant 1 c. honey (.65 lb.)
- 1/4 c. vanilla
- Optional: 1/2 c. macadamias or Brazil nuts (or other favorites)
Melt the coconut manna by setting the jar in a pot of simmering water (with a towel at the bottom of the pot to keep the jar from breaking). Use: > 1 jar (15 oz.) coconut manna
When the manna’s melted enough to remove from jar, add to small pot along with: > 1 c. butter > Scant 1 c. honey > 1/4 c. vanilla
Gently warm the mix until butter’s melted, then stir until blended.
Pour into glass container and store in refrigerator.