All you need is one ingredient and about 10 minutes to make rich, drippy coconut butter at home. Skip the store-bought jars and extra sweeteners for this simple, creamy homemade coconut butter.
Table of Contents
- Make Your Own Coconut Butter!
- Ingredients Needed
- How to Make Coconut Butter
- FAQs
- Storage Instructions
- How to Use Coconut Butter
- How to Make Coconut Butter Recipe
Make Your Own Coconut Butter!
I love making kitchen staples at home, and coconut butter is one of the easiest and most satisfying. Store-bought jars can be expensive, but homemade coconut butter is economical and fast. Two bags of unsweetened shredded coconut cost far less than a jar from the store, and the flavor and texture are fantastic when you make it yourself.
Coconut butter is naturally:
- Gluten-free
- Vegan
- A source of vitamins, minerals and fiber
Ingredients Needed
Unsweetened shredded coconut — that’s it. You can use shredded, desiccated, or flaked coconut; flakes may take a bit longer to process but will work. Just be sure the coconut is unsweetened and has no added ingredients.
You’ll also need a food processor for the smoothest, most consistent texture. A high-capacity food processor makes the job quicker, but any sturdy food processor will do the trick.
How to Make Coconut Butter
This recipe is extremely simple. Add the shredded coconut to a food processor and blend until it becomes smooth and creamy. Stop every 1–2 minutes to scrape down the bowl and blades so everything processes evenly. Depending on the size and dryness of your coconut, the total time is usually 5–10 minutes.
FAQs
Stored at room temperature in a tightly sealed jar, homemade coconut butter will keep for up to six months. Refrigeration extends shelf life but will firm the texture; gently warm it to return it to a spreadable consistency.
Make sure you used unsweetened coconut. Sweetened coconut tends to clump. If you used unsweetened coconut, simply process for longer — give it more time and scrape the bowl frequently until oils release and it turns creamy.
A high-powered blender can work, but it typically takes longer than a food processor. If you only have a blender, choose a robust model and be patient while it breaks down the coconut.
This recipe uses only coconut, so it’s free from added sugars and additives. Coconut provides fiber and medium-chain triglycerides (MCTs). As with all fats, enjoy coconut butter in moderation as part of a balanced diet.
No. Coconut butter is made from the whole coconut meat, which naturally contains coconut oil plus fiber. Using coconut oil alone won’t produce coconut butter.
Yes—if you prefer a toasty flavor, spread the flakes on a baking sheet and toast in a 350°F (175°C) oven for about 5 minutes before processing. Watch closely so they don’t burn.
Absolutely. After the coconut turns to a smooth butter, stir in spices like cinnamon, ginger, cardamom, nutmeg, or a pinch of salt. You can also mix in small amounts of vanilla or cocoa powder to suit your taste.
Storage Instructions
Store coconut butter in a sealed jar at room temperature for up to six months. If refrigerated, it will firm up; to soften, place the jar in a bowl of warm water or gently warm it on the stove until spreadable.
How to Use Coconut Butter
Yes, eating it by the spoonful definitely counts. Coconut butter is versatile—here are some delicious ways to enjoy it:
- As a spread – spread on toast or crackers for a nut-free alternative to nut butter.
- On oatmeal or pancakes – drizzle over warm oatmeal, pancakes or waffles for a tropical, creamy topping.
- In smoothies – blend into smoothies or use as a topping on smoothie bowls for extra richness and flavor.
- On ice cream – warm slightly and drizzle over ice cream for a decadent finish.
- On baked goods – drizzle over brownies, muffins, or quick breads for a coconutty glaze.
How to Make Coconut Butter
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All you need is one ingredient and about 10 minutes to make delicious, drippy coconut butter at home. Ditch added sweeteners and enjoy creamy, homemade coconut butter.
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups
- Category: Nut Butter
- Method: Blend
- Diet: Vegan
Ingredients
Scale
- 4 cups unsweetened shredded/flaked/desiccated coconut
Instructions
- Place the shredded coconut in a food processor and process until smooth, scraping down the bowl and blades every 1–2 minutes. Total time will be about 5–10 minutes depending on the coconut.
- Store at room temperature in a sealed jar for up to six months. Refrigerate for longer storage; warm gently to soften before using.