The best thing about this recipe is not only its delicious hydration but also its shelf life. This body butter will last up to 12 months, by which time you should have finished the whole jar and be ready to make a new batch.
Makes about 2 cups
Shelf life: 6 - 12 months
100g coconut oil
100g mango butter
100g shea butter
100g cocoa butter
1/3 cup jojoba oil
1 tsp extra virgin olive oil
2 drops peppermint essential oil
2 drops rosemary essential oil
Make a double boiler by placing a glass bowl over a pan of simmering water. Allow the water to lap at the bowl, but not flow over the edges of the pan.
Add the coconut oil, mango, shea and cocoa butters to the bowl and allow the ingredients to melt.
Remove the bowl from the pan and allow to cool a little.
Add the jojoba oil, olive oil and the essential oils, and stir to combine thoroughly.
Allow the mixture to cool thoroughly in the bowl, then place the bowl in the fridge for about 45 - 60 minutes to chill until it becomes the consistency of dairy butter.
Remove the butter from the fridge and use a hand held electric whisk to whip it until fluffy and light, like whipped cream.
Transfer the body butter to a jar or other sealable container and store at room temperature.
You may need to store this in the fridge during a hot Aussie summer.
Learn more at our next Beauty Cook Workshop.