Pistachio Coconut Butter.
When trying to grocery shop on a budget, it is probably not wise to buy a $12 bag of pistachios.
That is why I married a guy who is good with numbers.
But it still didn’t stop me from buying the pistachios.
I barely put a dent in the bag when I used them for the lime angel food cake. And while I probably could have just eaten the rest of the bag, I wanted to be a bit more creative.
However, eating a pound of pistachios in one sitting does sound nice.
And fattening. I just heard a belt loop pop.
Even though this pistachio butter looks like swamp mud, I promise it is delicious.
Three cheers for, perhaps, the most asthetically unappealing items I have ever made.
Even though I knew exactly what went into it, I was still afraid to taste it.
I mean, it does resemble something you’d find in murky waters or a baby’s diaper.
Or even somewhere deep down inside my crisper drawer where all the veggies that I intended on trying to eat have rotted.
I would never post something so ugly if it was not incredible delicious.
Sweet and salty, with a hint of tropical coconut.
Pistachio Coconut Butter
- 1/2 cup shelled, roasted pistachios
- 3 tablespoons shredded, unsweetened coconut
- 1/2 teaspoon vanilla
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
- Add pistachios to a food processor and pulse until they become crumbs. Add in coconut and process until smooth. You may need to turn the food processor off and scrap down the sides a few times. Add in vanilla and maple syrup. Add in coconut oil 1 teaspoon at a time until desired consistency is reached.
- Garnish with addition coconut.
Poor Mr. How Sweet is home sick today. Like, the-room-is-spinning sick. Thankfully, I am out of the house so he doesn’t have to hear my whiney voice asking if he is ok every 2 minutes.
I promise, it is not because he ate the swampy pistachio butter.