Coconut butter is made with whole coconut flesh, not just oil. It's creamy, slightly sweet, and an alternative to extra-virgin olive oil, butter, and coconut oil. I love to use it in stir-fries, incorporated into muffins and breads, and drizzled on sweet potato fries. Coconut butter is also wonderful spread on toast, stirred into a creamy hot oatmeal and incorporated into smoothies. While coconut butter has a high fat content, it's in the form of a good quality raw fat. When enjoyed in moderation, these healthy fats, including avocados, extra-virgin olive oil, and coconuts, will actually store in your body as energy--not fat--and help you lose weight.
This Blueberry Coconut Butter Smoothie celebrates creamy coconut goodness with a bold antioxidant punch.
Blueberry Coconut Butter Smoothie
1 cup blueberries, frozen
1 cup almond milk
1/2–3/4 cup coconut water
1 Tbsp coconut butter
Blend blueberries, almond milk, 1/2 cup coconut water, and coconut butter in a powerful blender until smooth and creamy. Add additional 1/4 cup of coconut water to thin, if desired.
Noelle Twiggs is the creator of GreenLemonade. Born from both the lessons of successes (detox 101: yes!) and failures (gym-rat diet: no!), the lifestyle website provides practical—and palatable—tips, tricks, and recipes to help everyone feel more happy, energetic, and well nourished.