This past weekend, two of my friends and me taught a class to middle- and high-school students through a program called Splash. We showed them how to extract DNA from strawberries!
Did you know that strawberries are octoploid?! (Meaning, they have 8 copies of each chromosome.) I didn’t either, until I started teaching this class 😉 Humans, of course, are diploid – they only have two copies of their DNA (one from Mom and one from Dad :))
Ok, enough of the science lesson, let’s get on to the food! I recently saw a recipe for Strawberry Coconut Butter on Amber Shea’s blog, and so in the spirit of my strawberry DNA extraction class, decided now would be a good time to make it!
Strawberry Coconut Butter (adapted from this recipe)
- 1 cup coconut butter
- 1 1/2 cup sliced fresh (or thawed frozen) strawberries
- Big pinch of sea salt
- Optional: white granulated sugar to taste
To make, simply put all of the ingredients in a food processor or a blender and blend until the mixture is smooth. Add sugar as desired. The full recipe makes about 2 cups, and I’m not sure how long it will last in the fridge – maybe 1-2 weeks. I ended up halving the recipe because I wasn’t sure if I could finish eating two cups in that amount of time.
Well now you might be thinking, ‘I’ve never even heard of Strawberry Coconut Butter, so what exactly would I do with 1-2 cups of it?!’
Well, you can jazz up your peanut butter sandwich…
…or spread it on a dessert pancake for one, as shown here with some blueberries and brown sugar sprinkled on top…
(Side-note: these pancakes are really awesome with spelt flour!)
…or if you don’t feel like making anything at all, just eat it with a spoon. 🙂 I won’t tell anybody!
I’m sure there are many more yummy possibilities. If you end up making this luscious strawberry coconut butter, let me know how you decided to consume it!