Hi there! Here’s a quick little recipe for coconut peanut butter. Well, I don’t think I can even call it a recipe, but who cares? It’ll taste awesome!
All you’ll need is one jar of smooth peanut butter (500g) and a block of creamed coconut (200g), not coconut cream. Take the peanut butter and remove the lid and safety film (if there is) and pop it into the microwave for 1 minute, or until it becomes runny. Do the same for the creamed coconut but place it unwrapped in a large microwave safe bowl first. Heat it a little more if it takes a while to melt. Combine the peanut butter and the coconut and mix well. Get rid of any lumps and make sure everything is evenly mixed.
This can be used for so many things such as sauces or spreads. I like to smear a little (and I mean a little) on my bread if I’m feeling particularly anti-healthy. You can also use this as a warm dip, or as part of a satay sauce. Store unused sauce in the fridge in an airtight container and it’ll keep for about a week. Or, you can freeze them into smaller portions, such as in an ice cube tray. Pop them into the microwave and give it a good stir when you need to use it.
Please do be careful with this as it is absolutely unhealthy for you. Creamed coconut is almost completely fat/oil. Same with the peanut butter. But whatever it is, it’s a quick and delicious “sometimes food” that can used in a variety of ways. Let me know what you think, or if you’ve got any ideas for quick and simple snacks/dips/sauces, etc.
Happy eating!
I’m not sure if you can see the numbers clearly but in one block of creamed coconut, there are 700 calories! It’s insane. Remember, this is a “sometimes food”!
My Inner Foodie 