I cooked in the wrong order today. I should have made this margarine before I made waffles. Anyway, my new eating plan is very strict when it comes to commercially made foods, especially margarine. The plan recommends butter but I’m still leery of dairy products. I figured it couldn’t be too hard to make margarine, especially if I used a solid oil like coconut. I found several recipes online and used them as a jump off point for my own recipe. I heated the oil in a Pyrex measuring cup in the microwave and then mixed and cooled it in the glass cup of my blender. I put it in half pint canning jars to store it in the fridge. Turmeric tends to dye plastic so I used glass.

I haven’t used the margarine on anything yet but I love the flavor on its own. I used a good fruity olive oil to increase the flavor and decrease the coconut undertones. A lighter flavored oil can be used instead if you don’t want the olive oil taste. The turmeric is more for color than anything else and can be omitted.

Update: this recipe is even easier to make using an immersion blender. I’ve used it as a butter substitute in baking and it worked better than plain coconut oil, which tends to get too hard once chilled.

1 cup solid coconut oil
1/2 cup canned coconut milk
1/2 cup avocado oil
1/4 cup extra virgin olive oil
1 tsp salt
1 tsp turmeric

In a 4 cup or larger microwave safe bowl, add coconut oil, avocado oil and olive oil. Heat on high in the microwave for one minute or until the coconut oil is melted. Add the rest of the ingredients and stir well. Return to microwave and heat for another two minutes or until you see bubbles and foam on the top. Stir well and transfer to a blender or food processor. Pulse on low until combined. Keeping it in the blender or food processor cup, cool it in the refrigerator. After ten minutes, pulse it again to combine, scraping down the sides if needed. Continue to cool and pulse the margarine until it solidifies. Transfer into air tight container and store in the refrigerator.