Earlier, I posted that I add coconut manna/cream to my version of “bulletproof” tea. This weekend, I made a super simple version from scratch, which is way less expensive than buying it in the store. The one caveat: you need a powerful food processor to make this recipe – an immersion blender will leave the coconut very grainy and will not produce a creamy version like the one you buy in the store.
Servings: 3 cPrep Time: N/a
Cook Time: 15 min
- 5 c organic unsweetened shredded coconut (I used this brand)
- Pinch sea salt
- 1/2 tsp alcohol-free, sugar-free vanilla (I use this brand)
(1) Add coconut to food processor using S-Blade attachment and blend for 5 minutes.
(2) The coconut will begin to stick to the sides. Use a spoon or spatula to scrape it from the sides. Add salt and vanilla and blend for another 5-10 minutes, until the coconut cream reaches your desired creaminess.
The coconut cream will last in the pantry for ~2 weeks. If you stick the coconut cream in the refrigerator, it will become rock hard, but will keep for longer. Once thawed, it will return to a creamy consistency. I divide mine into two containers and leave one out and one in the refrigerator.