What I used:
Cuisinart Food Processor
Freeze Dried Strawberries from ALDI
(also available at Target, Whole Foods, Sprouts, Trader Joes, Amazon
and other stores)
Silicone Mold from TJ Maxx - similar on Amazon
How to make Coconut Butter:
Place 2 cups of unsweetened coconut shreds in a food processor and blend for 10-15 minutes, stopping occasionally to scrape down the sides. Keep blending until liquefied. Yields 2/3 cup butter (enough for 2 flavors)
(You may need pause to give your food processor a break to prevent overheating if it is having trouble) Note- older shreds take much longer to blend. Best to use a freshly opened package.
Store at room temp for 1 month. Refrigeration causes it to harden. Place in a bowl of warm water to soften.
Note about store bought coconut butter: You MUST melt it down and STIR, or there will be a layer of oil on top of the jar. Place the jar in a bowl of warm water to melt, then stir and let cool back down.
Recipe for Lemon Starburst:
1/3 cup coconut butter
1 1/2 Tbs coconut oil
1 1/2 Tbs lemon juice
1 tsp lemon zest
Pinch of turmeric, for color
Dash of salt
To make: Melt together all ingredients and mix well (I used a food processor). Pour into molds. Freeze for 30 minutes. Enjoy!
To make Raspberry Starburst:
Use the same recipe as Strawberry, but swap in Freeze Dried Raspberries! I have gotten these from Sprouts. Whole Foods should carry them, too.
To store homemade starburst: Keep refrigerated for 7-10 days, or frozen 3-4 weeks, tightly wrapped. Set out at room temp to soften to desired consistency.