Let’s Make Coconut Pistachio Butter!

in Breakfast, Desserts, DIY

Coconut Pistachio Paste

A few months ago I made this Italian Plum Pistachio Cake and it was bomb dot com but really the part that I loved the most was the pistachio paste. IT WAS SO GOOD. When I made it I had to use all of it for the cake but I kept thinking, this should really be put on toast and consumed as a snack.

So, here I am, pushing this onto you all.

Coconut Pistachio Paste

I should be fired because I’m about to mention the holidays in September…

…but this would be great to make for the holidays as gifts because it’s SO simple and easy…minus the peeling of pistachios.

Do yourself a gigantic favor and buy shelled pistachios. Treat ur self!

Coconut Pistachio Paste

Do not be like me and spend 30 minutes shelling pistachios. There’s this very known trick that if you want to peel the skins off pistachios, you can cover them in boiling water and then rub them in a towel. I can tell you that it is 100% not worth the extra step.

If you want to get the purest of green color, then feel free to just rub the pistachios in between two towels when they’re dry and shelled. Some of the skins should fall off.

Coconut Pistachio Paste

Let’s be honest, pistachio paste is not a beauty queen. It’s not the belle of the ball so just do what you need to do to make it look cute – put sprankles all over it.

I bought these pretty sprinkles in Denmark. I love them so much.

Coconut Pistachio Paste

I’m super excited because tomorrow I’m going to The Hollywood Bowl to see Flying Lotus + Thundercat–V V EXCITED.

I’m contemplating whipping this stuff up again and serving it on some Ritz crackers. I can’t think anything more snack-worthy!

Coconut Pistachio Paste

Coconut Pistachio Paste

Coconut Pistachio Paste

Let’s Make Coconut Pistachio Butter!

Prep Time: 7 minutes

Cook Time: 5 minutes

Total Time: 12 minutes

Yield: 3/4 cup pistachio butter

Let’s Make Coconut Pistachio Butter!

Ingredients

  • 1 cup shelled pistachios
  • 1/4 cup sugar
  • 1 1/2 tablespoons water
  • 4 to 5 tablespoons melted coconut oil
  • Pinch of salt

Directions

  1. To make the pistachio paste: To a high-powered blender or food processor, add the pistachios. Pulse until roughly ground. Transfer to a small bowl. In a small saucepan, combine the sugar and water.
  2. Cook over high heat until it reaches 220 degrees and is bubbling. Pour over the pistachios and mix immediately with a silicon spatula. This is hot sugar so do not try and get the pistachios off the spatula (I did this and burned my finger).
  3. Transfer the pistachio/sugar mixture to the blender and pulse until finely ground. While the machine is running, pour in the oil and salt. Blend until it resembles a soft nut butter, about 2 minutes. Give it a taste and add more salt if you like. Serve on anything: toast, fruit, carbs...whatever you like. This is best stored in the fridge. Just a heads up, when this nut-butter is cold, it'll be super firm (because of the coconut oil), simply bring it to room temperature and it'll be easily spreadable.
http://acozykitchen.com/coconut-pistachio-butter/

Coconut Pistachio Paste

{ 16 comments… read them below or add one }

Miranda | Miranda's Notebook September 16, 2016 at 1:13 am

I love the sound of this! yum! The sprinkles really add a lot too 😉 xxx

Reply

Tori//Gringalicious September 16, 2016 at 4:12 am

Omg, yes!!! This butter sounds as if you designed it for me! I have to make!

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Allison September 16, 2016 at 11:07 am

How long will this keep?

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Adrianna Adarme September 16, 2016 at 11:24 am

In the fridge, it’ll keep for 1 to 2 weeks. I’ll add that to the recipe thanks!

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Allison September 16, 2016 at 11:28 am

Awesome. Looks delicious. Can’t wait to give it a try.

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Mary September 16, 2016 at 11:41 am

This sounds so delicious! What a fantastic idea! Can’t wait to make some!

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Tom September 17, 2016 at 2:43 am

I’ll make that next week!!!

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heather (delicious not gorgeous) September 17, 2016 at 8:49 pm

who cares if it’s a beauty queen as long as it’s delicious?! and i kind of love that you didn’t try to dye it; bright green pistachio ice cream gives me the heebie jeebies.

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Adrianna Adarme September 18, 2016 at 2:02 pm

right! it’s always like neon green when actually it should probably be an olive green. :/

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Kelly September 17, 2016 at 10:12 pm

What type of shelled pistachios did you use? Raw or Roasted (Salted/Unsalted)? Thanks

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Adrianna Adarme September 18, 2016 at 2:02 pm

i used roasted unsalted. you can use raw tho or salted. i would just eliminate the salt if using salted! :)

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Allison September 19, 2016 at 9:21 am

When I added the sugar mixture to the pistachios, the mixture quickly cooled and basically turned into a giant pistachio rock. When I put it back in the blender, my blender really struggled with it. It eventually became relatively smooth, but it never really achieved the consistency of nut butter. Is my blender not strong enough? Did that happen to anyone else?

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Adrianna Adarme September 19, 2016 at 9:25 am

The clumping is pretty normal when you add the sugar but it should smooth out with the coconut oil in the blender. What kind of blender do you have? I have a Vitamix.

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Lori September 20, 2016 at 9:45 pm

I agree thst the color is strange, but it still sounds delicious! I’ll have to make this!

Reply

Kate September 28, 2016 at 2:49 pm

I adore pistachio anything so I’m pretty sure I would inhale this butter. I’m not sure if that’s good or bad?

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Adrianna Adarme September 28, 2016 at 3:22 pm

NOT BAD!

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