Homemade Coconut Butter

Homemade Coconut Butter has just one ingredient: coconut! It’s easy to make at home in a food processor or high-powdered blender and can be used in TONS of ways – it’s great as a spread on it’s own and can also be used in many different recipes.

I’m almost embarrassed to post this because it can barely be called a recipe. Seriously…it has ONE ingredient. It’s less a recipe and more just a post full of me telling you why you should put some unsweetened coconut flakes in your blender or food processor.

And I have a lot of good reasons. See, what happens when you blend up that unsweetened shredded or flaked coconut is that it slowly breaks down into a smooth, luscious coconut butter. It’s similar to coconut oil in that it has a low 77º melting point, and when it’s all melty, it’s a fabulous spread on toast and perfect for drizzling over your bowl of oatmeal or yogurt. 

Coconut butter is also an amazing ingredient to be used in other delectable treats, like my Almond Joy Brownies and these Paleo Magic Cookie Bars – just to tease you a bit with the possibilities. Whip up a jar of the stuff, and I promise you’ll find lots of ways to use it up.

The type of coconut that you use is important. I pretty much always use this unsweetened shredded coconut from Bob’s Red Mill – it’s super fine, high quality, and blends into coconut butter super quickly! You can also use unsweetened coconut flakes. Most pure unsweetened coconut should work, just be sure to avoid the stuff with sugar added.

Now, let’s chat a bit about how to make it, and the differences based on whether you use a food processor or high powered blender. I personally use my Vitamix blender and it does the job in about 3 minutes, no problem. I would expect that other high powered blenders would perform similarly, but unfortunately, I don’t think a cheap-y blender would be strong enough to fully break the coconut down.

In the blender, I like to use about 3 cups of unsweetened shredded coconut. I use the tamper stick to push the coconut down as it begins to break down, but eventually it will start to become pastey. Continue processing on medium-high and it will liquify. Once I see it start to liquify, I crank the speed to high and process for another 10 seconds or so to make sure it’s super smooth. That’s it!

The process is pretty similar in a food processor, but it takes a little bit longer and you’ll have to stop the machine occasionally to scrape down the sides. In a food processor, I’d expect it to take about 8-10 minutes, compared to 3-5 in a high powered blender. When the coconut is smooth, liquid-y, and pourable, it’s ready!

Just pour your fresh coconut butter into a jar or small container and keep it at room temperature. I’m sure once you’ve tasted it, you’ll find lots of ways to use this treat…and in case you don’t, here’s some of my favorite recipes using coconut butter from myself and my food blogger friends:

• Toasted Coconut Butter
• Raw Cookie Dough Slice
• Chocolate Coconut Butter Cups
• Maple Cashew Coconut Fudge Squares
• Almond Joy Brownies (GF + Paleo)
• Vanilla Bean Coconut Butter Cups with Chocolate Peanut Butter
• Paleo Magic Cookie Bars

Happy coconut butter making, and enjoy!

Facebook | Instagram | Twitter | Pinterest | Snapchat

Remember to #bakerita if you try the recipe!

Print

This is not a sponsored post, but there are affiliate links.