Learn how to make coconut butter at home in your blender or food processor (affiliate link)! Once you figure out how easy, inexpensive and delicious it is you’re going to want to spread coconut butter on everything.Â
Ohh coconut butter! This delicious spread made from coconut meat. You’re likely familiar with peanut butter and coconut butter is basically the same sort of thing, just made with coconut instead of peanuts. You can enjoy it the same way you’d enjoy any nut butter: as a spread for bread, as a dip for your favorite fruit, in smoothies, protein balls or simply by the spoonful.
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 without much success and ultimately just ended up figuring out how to make my own coconut butter at home.
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.
Coconut Butter vs. Coconut Oil
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!
How to Make Coconut Butter
Making coconut butter couldn’t be easier. All you need is a bag of dried shredded coconut or coconut flakes and a food processor (affiliate link) or blender.
Place coconut shreds or flakes in a food processor (affiliate link) or high powdered blender and process until a smooth, runny butter forms.
It takes about 15 minutes in a food processor (affiliate link) and about 2 minutes in high powered blender. (I’ve found that my Vitamix works best for this.) You may need to scrape the sides of your food processor (affiliate link) or blender mid-way through the processing, but that’s it. The process is so simple!
How to Soften/Melt Coconut Butter
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!
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Making coconut butter at home is so easy and inexpensive! All you need is one ingredient (shredded coconut) and a food processor (affiliate link) or blender.
Ingredients
- 4 cups unsweetened shredded or flaked coconut
Instructions
- Place coconut shreds or flakes in a food processor (affiliate link) or high powdered blender and process until a smooth, runny butter forms. It will take about 15 minutes in a food processor (affiliate link) and about 2 minutes in high powered blender. (I’ve found that my Vitamix works best for this.) You may need to scrape the sides of your food processor (affiliate link) or blender mid-way through the processing.
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.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 99
- Sugar: 2g
- Sodium: 6mg
- Fat: 9g
- Saturated Fat: 8g
- Trans Fat: 0
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0
Keywords: coconut butter
Kelly | Eat Yourself Skinny says
May 8, 2017 at 11:33 amCan’t believe how easy this is! Definitely will be trying this soon! 🙂
Juliette | Namastay Traveling says
May 8, 2017 at 11:37 amI love coconut butter, especially all by itself on some toast! But you’re right, it’s so expensive to by. This is the perfect alternative (and along with some fancy jars, makes a great gift!).
Emily @ Pizza and Pull-ups says
May 8, 2017 at 2:18 pmI have never thought to make my own coconut butter. Thanks for the great idea!
Brittany Mullins says
May 8, 2017 at 10:29 pmOf course, Emily!! I hope you love it.
Danielle says
May 8, 2017 at 4:14 pmIs the serving size 140 calories per 1 tablespoon?
Brittany Mullins says
May 8, 2017 at 5:06 pmCoconut butter is usually about 100 cals for 1 Tablespoon so the serving size here is a little less than 1 1/2 Tablespoons. Hope this helps!
Tara | Treble in the Kitchen says
May 9, 2017 at 11:58 amI had no idea you could use coconut butter to replace cream cheese in recipes!! I’m intrigued!!!
Brittany Mullins says
May 9, 2017 at 3:59 pmI haven’t really tried using it as sub for cream cheese in recipes. I was more meaning using it as a replacement spread instead of cream cheese on bagels, toast and the like. You’ll have to let me know if you experiment. 🙂
Melissa @ Insider The Kitchen says
May 10, 2017 at 11:29 pmLove homemade coconut butter! I have a recipe on my site as well =)
It’s easy to make and SO very versatile! I love, love, love it
Katy says
May 15, 2017 at 2:44 amThis looks so good. A little store bought hack if you ever need to buy it is to by creamed coconut which comes in the little cardboard packs, it’s the same thing but WAY cheaper!
Marion says
May 16, 2017 at 5:29 pmThanks for this post. I just saw a recipe today that called for coconut butter. Definitely giving this a try. What high speed blender do you have/use?
Brittany Mullins says
May 17, 2017 at 4:41 pmAwesome. You’ll have to let me know what you think of the coconut butter. I have a Vitamix (the 5200 series) and love it.
Aaiyn Foster says
May 24, 2017 at 2:07 pmLove the thought of this ! Bravo ~ *
Noting that you mentioned adding in a little bit of coconut oil. . . .not seeing quantity in recipe. A dite ?! Is there a certain point when you find it best to add it in ? At the beginning ? Just when all becomes work for the blender or cuisinart ?
Thanks !
Aaiyn
Brittany Mullins says
May 24, 2017 at 4:50 pmThere’s no need to add any coconut oil to the recipe. Just blend the shredded coconut until it’s creamy.
Audra says
September 15, 2017 at 10:13 pmYum! How long does this keep?
Michelle says
January 15, 2018 at 11:06 amI made this yesterday. Super easy and I’m sure it’s a fraction of the cost compared to buying premade. I purchased the shredded coconut in bulk and reused an 8-ounce mason jar.
Brittany Mullins says
January 15, 2018 at 4:11 pmHooray!! I’m so glad to hear that the recipe worked well for you! Enjoy your butter!
T. Lozano says
February 6, 2019 at 1:44 pmCan I use fresh coconut?
Chelsie says
May 20, 2019 at 11:12 pmJust gave this a try tonight. I have been buying coconut butter for years and never knew how easy it would be to make my own. It is delicious and easy! Thank you so much for yet another wonderful recipe.
★★★★★