Ok, so I wasn’t sure where to put this coconut spread because it’s not a typical sweet treat, but it doesn’t really fit into any of the other categories either. But because I eat it by the spoonful like I had eaten Nutella (LMAO, it was in the past: don’t judge 🙂 ), I classify it as a “treat”. My “normal” recommended method of eating it would be to spread it on whole grain toast – or by the spoonful (LOL).
I prefer the natural sweetness of coconut and don’t find it too bland –> some people might disagree, so I gave the option of using sucanat.
- Dried unsweetened shredded coconut (as much or as little as you’d like. I’d put at least 1 cup)
- Sucanat organic cane sugar (if desired)
- In a food processor, toss in dried coconut and optional sweetener.
- Blend until smooth.
- Scoop into a clean mason jar and store at room temperature.