Makes 3 cups / Prep time: 25 minutes
If you have ever picked your own strawberries, you will remember the heady sweet fragrance of ripe berries in the field and intense flavor of a berry warm from the sun. Strawberries are best picked organic or purchased organic because they top the Dirty Dozen list of pesticide-contaminated produce put out by the Environmental Working Group. If you cannot find organic berries, make sure you wash your fruit thoroughly to limit your exposure.
2 cups shredded unsweetened coconut
1 tablespoon coconut oil
¾ cup fresh strawberries
½ tablespoon freshly squeezed lemon juice
1 teaspoon alcohol-free pure vanilla extract
1. Put the coconut in a food processor and purée it until it is buttery and
smooth, about 15 minutes.
2. Add the coconut oil, strawberries, lemon juice, and vanilla to the coconut butter and process until very smooth, scraping down the sides of the bowl.
3. Pass the butter through a fine sieve to remove the strawberry seeds, using the back of a spoon to press the butter through.
4. Store the strawberry butter in an airtight container in the refrigerator for up to 2 weeks.
5. Serve chicken or fish with a spoon of this butter on top.
PER SERVING (1 TABLESPOON)
Calories: 23; Fat: 2g; Protein: 0g; Carbs: 1g;
Fiber: 0g; Net Carbs: 1g; Fat 80%/ Protein 5%/ Carbs 15%