Kokosov puter (Coconut butter)

Sastojci (oko 150-170 g putera): 200 g nezaslađenih kokosovih listića ili kokosovih pahuljica (može i sitno seckani suvi kokos).

Priprema:

Izbor aparata

0a. Najbolje je koristiti moćan blender ili multipraktik (najmanje 500 W).

0b. Ako koristiš stariji blender, najbolje je raditi u kratkim intervalima sa pauzama, da se motor ne pregreje.

Prženje (opciono, za intenzivniji ukus)

1. Kokos možeš lagano prepržiti u suvom tiganju 2–3 minute dok ne zamiriše, ali pazi da ne potamni.

Ovo pojačava aromu, ali nije obavezno.

Blendanje

2. Stavi kokos u blender. Počni sa pulsiranjem. 

Nakon nekoliko minuta, kokos će postati prah, zatim će početi da otpusta ulje, postepeno formirajući gustu, kremastu pastu.

3. Povremeno sastruži smesu sa stranica blendera da sve bude ujednačeno.

Ukupno blendanje traje 10–15 minuta, zavisno od jačine aparata.

Čuvanje:

- Prebaci kokosov puter u staklenu teglu sa poklopcem.

- Može se čuvati 2–3 meseca na sobnoj temperaturi ili duže u frižideru*.

- Pri nižim temperaturama može se stvrdnuti, ali se lako razmekša na sobnoj temperaturi ili kratkim zagrevanjem*.

Saveti:

- Za glatkiji puter: koristi sitne kokosove pahuljice ili ih samelji u prah pre blendanja.

- Ne dodavati vodu — kokosov puter treba biti 100% kokos.

- Možeš dodati malo biljnog ulja (kokosovog ili neutralnog) ako želiš mekšu, lakšu teksturu.

Napomena za cuvanje u frižideru:

Koliko dugo traje kokosov puter u frižideru?

U frižideru kokosov puter traje 6 do 12 meseci, ako je:

- napravljen od potpuno suvog kokosa

- čuvan u čistoj, suvoj staklenoj tegli

- bez dodavanja vode ili drugih sastojaka

Ako primetiš užegao miris ili gorčinu, tada se baca (ali to se retko dešava jer je kokos stabilna masnoća).

Napomena za zagrevanjem kokosovog putera:

Zagrevanje – temperatura i trajanje

Najbolje i najsigurnije opcije:

1. Sobna temperatura (najbolja varijanta)

- Temperatura: oko 22–25 °C

- Vreme: 30–60 minuta

- Sam će omekšati do mazive teksture

- Idealno ako ti treba za namaze, kremove, filove.

2. Vodeno kupatilo

- Temperatura vode: 40–50 °C (ne ključala)

- Vreme: 5–10 minuta

- Teglu drži zatvorenu, povremeno promućkaj

- Ovo je najbezbedniji način ako je baš tvrd.

3. Direktno zagrevanje (ako baš mora)

- Temperatura: do 45 °C

- Vreme: 1–3 minuta, uz stalno mešanje

- Ne ići preko ovoga jer se gubi aroma i deo nutritivnih vrednosti.

Važna napomena:

- Kokosov puter se topi već oko 24–26 °C

- Preko 50–55 °C počinje degradacija ukusa i hranljivih sastojaka

- Nikad ne pregrevaj u mikrotalasnoj bez pauza i mešanja

Upotreba:

Idealno za veganski krem sir, kolače, dezertne kreme ili kao namaz na hleb.

Ingredients (for 150-170 g butter): 200 g of unsweetened coconut flakes or desiccated coconut (shredded coconut) or finely chopped dry coconut can also be used.

Preparation:

Choice of device

0a. It is best to use a powerful blender or food processor (at least 500 W).

0b. If you use an older blender, it is best to work in short intervals with breaks, so that the motor does not overheat.

Frying (optional, for a more intense taste)

1. You can lightly fry the coconut in a dry pan for 2-3 minutes until fragrant, but make sure it doesn't darken.

This enhances the aroma, but is optional.

Blending

2. Put the coconut in a blender. Start pulsing.

After a few minutes, the coconut will turn into a powder, then begin to release oil, gradually forming a thick, creamy paste.

3. Occasionally scrape the mixture from the sides of the blender so that everything is uniform.

Total blending time is 10–15 minutes, depending on the power of the appliance.

Storage:

- Transfer the coconut butter to a glass jar with a lid.

- Can be stored for 2–3 months at room temperature or longer in the refrigerator*.

- May harden at lower temperatures, but softens easily at room temperature or with brief heating*.

Tips:

- For a smoother butter: use fine coconut flakes or grind them into a powder before blending.

- Do not add water — coconut butter should be 100% coconut.

- You can add a little plant-based oil (coconut or neutral) if you want a softer, lighter texture.

Note for storing in the refrigerator:

How long does coconut butter last in the refrigerator?

In the refrigerator, coconut butter lasts 6 to 12 months, if:

- made from completely dry coconut

- stored in a clean, dry glass jar

- without adding water or other ingredients

If you notice a rancid smell or bitterness, then throw it away (but this rarely happens because coconut is a stable fat).

Note for heating coconut butter:

Warm-up – temperature and duration

The best and safest options:

1. Room temperature (best option)

- Temperature: around 22–25 °C

- Time: 30–60 minutes

- It will soften itself to a smooth texture

- Ideal if you need it for spreads, creams, fillings.

2. Water bath

- Water temperature: 40–50 °C (not boiling)

- Time: 5–10 minutes

- Keep the jar closed, shake occasionally

- This is the safest way if it is really hard.

3. Direct heating (if absolutely necessary)

- Temperature: up to 45 °C

- Time: 1–3 minutes, with constant mixing

- Do not go beyond this because the aroma and part of the nutritional values ​​are lost.

Important note:

- Coconut butter melts already at around 24–26 °C

- Above 50–55 °C, the degradation of taste and nutrients begins

- Never overheat in the microwave without pausing and stirring

Using:

Ideal for vegan cream cheese, cakes, dessert creams or as a spread on bread.