Description

This pineapple cardamom and vanilla butter is a fragrant and exotic spread that preserves well, making it a delightful edible gift.

Ingredients

Scale

3 1/2 pounds chopped fresh pineapple (juices drained)
3 teaspoons good quality vanilla extract
1/2 teaspoon ground cardamom
*optional* 1 vanilla bean (seeds scraped out and used)
2 teaspoons coconut oil
1 tablespoon coconut sugar
1 tablespoon unflavored grass fed beef gelatin (regular unflavored Knox brand will work just as good, but with less health benefits)
2 tablespoons cold water

Instructions

Place the chopped pineapple, vanilla extract, ground cardamom, vanilla seeds, coconut oil, and coconut sugar into the bowl of your Instant Pot.
Turn on the Instant Pot, place the lid on, and slide to lock. Set to ‘Manual’ mode and adjust the time to 20 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid and use an immersion blender to puree the mixture until smooth.
Turn the Instant Pot to ‘Saute’ mode and cook the mixture, stirring frequently, for an additional 10-15 minutes or until it thickens to your desired consistency.
Once thickened, turn off the Instant Pot and let the butter cool slightly before transferring to sterilized jars.
Seal jars and store in the refrigerator for up to 3 weeks, or process in a water bath for longer shelf life.

Notes

This butter makes a great gift and can be stored in the refrigerator for up to 3 weeks. For longer storage, process the jars in a water bath. If you don’t have an immersion blender, a regular blender can be used, but be cautious with hot liquids. Adjust the sweetness by adding more or less coconut sugar according to your taste.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 11
Sodium: 1
Fat: 0
Carbohydrates: 13
Fiber: 1
Protein: 0
Cholesterol: 0