There is a company called Nikki’s Coconut Butter that makes, you guessed it, coconut butter. Y’all know I’m a big fan of making my own coconut butter, but the people over at Nikki’s Coconut Butter don’t just make plain coconut butter. They make flavored coconut butter. Delicious flavors like vanilla cake batter, macadamia nut cookie, dark chocolate fudge, honey pecan pie, chocolate hazelnut brownie, and pumpkin spiced donut (pause to wipe your drool)!
I’ve deemed October the month of “Pumpkin All the Things” because frankly, I want to pumpkin all the things. And yes, “pumpkin” is a verb. Or at least it is now. You’re welcome. And yes, I know today is September 30th but it’s close enough.
I don’t know if you know this but coconut butter is pretty much the best thing ever! Especially if you’re someone who doesn’t eat nuts but enjoys a delicious creamy butter like spread. And of course if you like coconut.
There is some confusion out there over what the different coconut products are because there are several names for things. Coconut butter, also called coconut manna or coconut concentrate, is different than coconut cream. Coconut cream is what you get when the coconut water separates from the cream in a can of coconut milk. This can be used to make coconut whipped cream or in any other situation that calls for a heavy cream-type of product. Coconut butter is simply shredded coconut that has been blended to form a spread. I typically just eat it by the spoonful but it also serves as a delicious topping for pancakes and waffles and it can be used in recipes as well like this garlic mayo recipe or this recipe for coconut fudge.
So apparently I’m on a taco kick lately with the tacos de lengua and now these more traditional ground beef tacos. Apparently summer time to me means tacos. Not grilling, or ice cream, but tacos. Hey I’ve always been a little weird, what can I say? And I also had some more Pinkie’s Paleotillas to use up from the stash I bought at Picnik to use for the tacos de lengua.