11 April, 2012

Coconella - coconut spread with vanilla

I always read product labels. Not only because of the ingredients I want to avoid but also because I might be able to make it at home myself.
I saw coconut spread the very first time at the local health food store. I was interested but found it quite dear. I read the label - and put it back to the shelf. So easy!


With paleo banana bread


Ingredients
200g desiccated coconut
1 tsp vanilla bean paste
1 tbsp honey or light agave nectar 
approx. 3-4 tbsp coconut oil, melted


Put desiccated coconut into a food processor and chop for about 5 minutes. Add coconut oil, vanilla paste, honey or agave and chop for another 1-2 minutes. It should be a smooth spread. You can add more coconut oil, if necessary. 


Coconut spread can be use the same way as Nutella: you can put in cakes or eat with bread. 
Or, you can make the most delicious, home made Bounty or Raffaello :)


Enjoy :)




Variations for wellbeing
Dairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.

5 comments:

Lauren Mackay said...

Hi Alexandra, would you store this in the fridge or pantry?

Alexandra said...

@Lauren

If the house is not too hot (under 20 C), you can store it in the pantry. Otherwise definitely in the fridge. However, if you keep it in the fridge, you have to take it out half an hour before you want to eat.

It's because the coconut oil melts above 24 C, but in the fridge it becomes quite firm.

Eva Lagudi said...

What is vanilla pasta??

Alexandra said...

@Eva

I misspelled the word, it's with an 'e'. That's what I mean:
Vanilla bean paste

OCFoodBlogger said...

Very interesting spread, but it looks delicious!