How to Make Coconut Butter

Learn how to make coconut butter at home in your blender or food processor! Once you figure out how easy, inexpensive and delicious it is you’re going to want to spread coconut butter on everything. 

I was first introduced to coconut butter a few years ago when I stumbled upon a raw dessert recipe that called for it. I searched my local grocery stores for coconut butter without much success and ultimately just ended up figuring out how to make my own. Now you can find coconut butter at almost any natural grocery store (or order it online). That said, one jar can set you back around $15 so making your own is an easy and inexpensive alternative.

Before we get started with how to make coconut butter I just want to point out that there is a BIG difference between coconut butter and coconut oil and they’re used for different things.

Coconut butter is made by grinding dried coconut meat into a paste. So a jar of coconut butter is the pureed meat but it has some coconut oil in there too — just like almond butter has a little almond oil in it.

Coconut oil on the other hand is JUST the oil that’s been extracted from the coconut meat.

When you think of it like almond butter and almond oil or tahini and sesame seed oil it makes a ton of sense!

Like coconut oil, coconut butter is solid at room temperature so in order to use it as a spread or drizzle you have to warm it up. I like using the water bath method — placing the sealed jar in hot water for 5-10 minutes until it’s melted and you’re able to stir it. If you’re in a rush the microwave also works.

Once melted, you can use coconut butter to replace cream, cream cheese and butter or blend it into smoothies, sauces, dressings, desserts and baked goods. I’ll do a roundup post soon with lots of coconut butter ideas. For now, let’s make some!

Homemade Coconut Butter

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Preparation 0:00 2017-05-22T00:00:00+00:00

Cook Time 15 mins 2017-05-22T00:15:00+00:00

5 1

Nutrition Facts
Serving Size
Amount Per Serving
Calories 140 Calories from fat 123
Total Fat 14g	22%
Saturated Fat 12g	60%
Sodium 8	0%
Carbohydrate 5g	2%
Dietary Fiber 3g	12%
Sugars 2g
Protein 1g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Serves 16     adjust servings

Ingredients

• 4 cups unsweetened flaked coconut or unsweetened shredded coconut

Instructions

1. Place coconut in a food processor or high powdered blender and process until a smooth, runny butter forms. It will take about 15 minutes in a food processor and about 3-5 minutes in high powered blender. You may need to scrape the sides of your food processor or blender mid-way through the processing.

by Brittany Mullins

Recipe Notes

Store coconut butter in an airtight jar at room temperature. It’s shelf-stable and doesn’t need to be stored in the fridge. Depending on the temperature of your house the coconut butter will likely harden up so you’ll need to warm it up before using. The water bath method works great or you can scrape a chunk off the top and place it on something warm to melt (like pancakes, waffles or toasted bread) or simply pop it in the microwave for a few seconds.

5 1

Nutrition Facts
Serving Size
Amount Per Serving
Calories 140 Calories from fat 123
Total Fat 14g	22%
Saturated Fat 12g	60%
Sodium 8	0%
Carbohydrate 5g	2%
Dietary Fiber 3g	12%
Sugars 2g
Protein 1g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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