You may have heard some buzz around coconut oil, so it’s about time I shared a bit about why here on this blog. Beyond tasting and smelling delicious, coconut oil is a go-to for DIY-ers inclined to make their own home remedies: balms, deodorants, hair repair products, etc. For me, coconut oil is mostly an easy way to add a little more flavor in my daily cooking and baking, and I love the aroma it spreads across my kitchen as it melts.
It’s texture might throw you–it’s not liquid like other cooking oils, making it even more multipurpose in non-edible uses. Most common in South Asian cuisines and cultures, Pacific Islanders used this oil for its medicinal properties and it has since gained popularity in the United States because of its low-cholesterol content after first being declared a dangerously fatty food back in the 1960’s.
Whatever your reason for consuming coconut oil, a simple way I have recently used it is in peanut butter. I eat peanut butter practically everyday, and discovered that peanuts and coconut oil seamlessly combine to make a perfect spread.
Peanut Butter with Coconut Oil
*N.B: You could substitute peanuts for any other kind of nut you’d prefer to make butter out of and I imagine it’d be just as good.
1 cup peanuts (shelled and roasted)
2-3 tablespoons melted coconut oil
salt, to taste (optional)
In a food processor blend the peanuts until you reach desired smoothness. I left it going for about 8 minutes and it was still slightly crunchy. Melt the coconut oil in a skillet over low heat then carefully add to the peanuts and continue to blend together. Add salt if desired, though I found it was unnecessary. Transfer peanut butter to a resealable jar and keep refrigerated.
I put the peanut butter on this homemade banana bread for an extra coconut-oil-y filled snack. Enjoy!