STRAWBERRY COCONUT BUTTER

STRAWBERRY COCONUT BUTTER 10 ounces unsweetened flaked coconut 1 cup freeze dried strawberries In the bowl of a food processor or blender, add the coconut flakes and blend until they turn into a butter, approximately 10 minutes. Add the strawberries and blend for an additional 1-2 minutes or until thoroughly combined. Transfer to an airtight container and store at room temperature for up to 30 days. Note: The butter may be runny because it's warm, when it cools to room temperature it will be the consistency of natural peanut butter. If you want it firmer, you can refrigerate for up to 20 minutes.