It’s strawberry season! Summer came a bit late to the northeast this year so we are just now enjoying the first crop of sweet strawberries. It is impossible to pass by this fruit without snatching up at least two cartons so I end up with more than my stomach can handle. I raided my kitchen last night to what I could possibly create. And since it was 10pm, I wanted to make something quick. I grabbed the food processor, some coconut flakes, strawberries and sea salt. Five minutes later I had this incredible fruit butter! Sometimes the recipes that take the least amount of time have the greatest reward.
Makes 1 cup
1 cup unsweetened flaked coconut
1/2 cup fresh strawberries
dash of pink Himalayan sea salt
►Pour coconut in a food processor and pulse for five to ten minutes. If you have a Vitamix or other high-powered blender you will only need to process for a minute. The consistency should be creamy.
►Add the strawberries and sea salt then pulse until well combined.
►Voila! Store in a glass jar in the fridge. Use as topping for grain-free pancakes or just enjoy with a spoon right from the jar.