All you need is 1 ingredient and 10 minutes to make delicious, drippy coconut butter at home! Ditch the sweeteners and skip the store-bought for this creamy, homemade coconut butter recipe.
Make Your Own Coconut Butter!
Over the years I’ve shared plenty of healthy how-tos so you can learn to make your own healthy kitchen staples and ingredients at home. Coconut butter is no exception. I absolutely love coconut butter, but the only thing I don’t love about it? The price.
One jar of coconut butter is almost $12! Two bags of unsweetened shredded coconut (enough to make an equivalent jar of coconut butter) is $7. That’s a huge savings!
Coconut butter is also:
- Gluten-free
- Vegan
- Great source of vitamins and minerals
Ingredients Needed
Unsweetened shredded coconut – that’s it! You can use desiccated coconut, flakes or shredded coconut. The flakes will take a bit longer but they work. Just make sure your coconut has no sugar or added ingredients.
You’ll also need a food processor for this recipe. I find that I get the consistency I like with a food processor. I use this Cuisinart 14 cup food processor.
How to Make Coconut Butter
This recipe couldn’t be any simpler! Add your shredded coconut to your food processor and process until smooth. You’ll need to scrape down the bowl and blades of your food processor every 1-2 minutes. In total this will take 5-10 minutes depending on the size of your coconut.
FAQs
Coconut butter will last up to 6 months if stored at room temperature in a tightly sealed container or jar. It will last longer in the fridge but the texture may harden in the fridge.
First, have you used unsweetened coconut flakes? If you’ve used sweetened it will clump up and won’t get drippy. If you have used unsweetened coconut flakes you likely just need to process your coconut butter for longer.
Technically you can use a blender instead of a food processor but I find it takes much longer for the coconut flakes to break down. If you are using a blender I’d recommend using a high-powered blender like a Vitamix.
Yes – this coconut butter recipe contains only one ingredient: coconuts! Coconuts are a great source of MCT oils which are great though should be consumed in moderation. Coconut butter is also a great source of fiber and other vitamins + minerals (source).
Unfortunately no. Coconut butter is made from coconut meat which contains the fibrous coconut meat and includes coconut oil. Do not try to make coconut butter with coconut oil.
Yes you can! For a toasted coconut butter toast your coconut flakes in the oven for roughly 5 minutes (at 350 degrees F). Continue the recipe as directed.
If you’d like you can stir in some spices AFTER processing your coconut. Cinnamon, ginger, cloves, nutmeg and cardamom are all delicious.
Storage Instructions
Keep your coconut butter at room temperature for up to 6 months. Store in a sealed jar or airtight container.
For longer storage you can keep it in the fridge but note that it will harden in the fridge. To melt again you can do so on the stove top or place jar directly into a bowl of hot water.
How to Use Coconut Butter
Does eating it with a spoon count? Absolutely! Coconut butter is delicious by the spoonful but if you’re looking for some recipes you can top with coconut butter here are my suggestions.
How to Make Coconut Butter
All you need is 1 ingredient and 10 minutes to make delicious, drippy coconut butter at home! Ditch the sweeteners and skip the store-bought for this creamy, homemade coconut butter recipe.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Nut Butter
- Method: Blend
- Diet: Vegan
- 4 cups unsweetened shredded/flaked/desiccated coconut
- Add your shredded coconut to your food processor and process until smooth. You’ll need to scrape down the bowl and blades of your food processor every 1-2 minutes. In total this will take 5-10 minutes depending on the size of your coconut.
- Keep your coconut butter at room temperature for up to 6 months. Store in a sealed jar or airtight container. See note above for longer storage in fridge.
