{Make coconut butter in a food processor and reserve half for another flavor (see notes), or use store-bought}
Blend freeze dried strawberries in a small blender for 10 seconds to make strawberry powder.
Melt together all ingredients and mix well (I just threw everything a food processor)
Pour into silicone molds (makes about 7 large candies). Stir each well to release bubbles.
Freeze for 20 minutes to set.
Enjoy!
To make Orange Starburst:
Blend all ingredients in a food processor until smooth.
Taste and adjust for orange flavor and sweetness.
Pour into silicone molds. (makes about 7 large candies) Stir each well to release bubbles.
Freeze for 20 minutes to set.
Enjoy! (See notes for lemon and raspberry recipes!)
Notes
What I used:Shredded Unsweetened CoconutCuisinart Food ProcessorFreeze Dried Strawberries from ALDI (also available at Target, Whole Foods, Sprouts, Trader Joes, Amazon and other stores)Nutiva Organic Virgin Coconut OilOptional -- Coconut Butter aka Coconut Manna Silicone Mold from TJ Maxx - similar on AmazonHow 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 ⅔ 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:
⅓ cup coconut butter
1 ½ Tbs coconut oil
1 Tbs maple syrup
1 ½ Tbs lemon juice
1 teaspoon 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.