Go Back

Coconut Mango & Lime Butter

Author: Juli


  • 2 cups shredded coconut
  • 1 cup dried mango
  • zests of 1 lime


  • Spread the shredded coconut on a baking tray lined with baking parchment and let roast in the oven until slightly brown - stir occasionally
  • Set aside and let cool completely
  • Once cooled down to room temperature give the coconut and mango into a food processor and blend until smooth - from time to time you might have to remove the nut paste from the sides and the lid in order to get it all equally blended and smooth
  • Now add the lime zests and blend again for about 1 minute


Don't store the butter in the fridge! It will firm up and will become unspreadable.
If you like your butter a little chunkier, just stop blending a little earlier. Chunky suits this combo really nicely.
The nutbutter is vegan, gluten-free and paleo - and I feel silly to even write this because: obviously!
Oh yeah and might see some granola utilizing this lovely!