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Homemade Coconut Butter has just one ingredient: unsweetened shredded coconut! It’s easy to make at home in a food processor or high-powdered blender in under 5 minutes, and has a ton of uses! It’s great as a spread on its own, and can also be used as an ingredient in many different recipes.
Calling all my coconut lovers!! Around here, I love dessert recipes with coconut, and this DIY coconut butter tastes like dessert but is really just so simple. This coconut butter recipe can barely be called a recipe. Seriously…it has ONE ingredient.
This homemade coconut butter is 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. I’m a major nut butter lover and I absolutely love making homemade nut butter recipes. (I’ve even got an entire chapter dedicated to nut butter & sauces in my cookbook.) This coconut butter is no exception. But first…you may be wondering:
What is coconut butter?
Coconut butter is what happens when you blend up unsweetened shredded or flaked coconut so that it slowly breaks down into smooth, luscious coconut butter. It’s similar to coconut oil in that it has a low 77º melting point. When it’s all melty, it’s a fabulous spread on toast and perfect for drizzling over your bowl of oatmeal or yogurt. It’s essentially the same as peanut butter or almond butter but made with coconut instead. You can also make toasted coconut butter!
Coconut oil vs. coconut butter
They’re both derived from coconut, but these two ingredients are not the same and function differently in recipes. Coconut butter has added fiber from the coconut meat since it is made from the whole coconut (minus the husk) whereas coconut oil is just the oil that has been pressed out of the coconuts. Coconut butter is more nutrient-dense than coconut oil. You may also be wondering…
Can I substitute coconut butter for coconut oil?
The answer is…sometimes! You can’t use coconut butter in place of coconut oil for certain situations, like when sauteing something in coconut oil. However, in baking recipes, coconut butter can sometimes be substituted for coconut oil. Replacing coconut oil with coconut butter can add extra fiber and nutrients. They are different products though, so more delicate baking recipes will be affected by the change, and will not turn out the same way due to the differences between the two.
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 brands of raw unsweetened coconut should work, just be sure to avoid the stuff with sugar added.
How to make Coconut Butter
Now, let’s chat a bit about the recipe for coconut butter and the differences based on whether you use a food processor or a 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 I’m not sure if a lower-quality 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. Eventually, it will start to become pasty. 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 when using a food processor, but it takes a little bit longer. 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!
How to store coconut butter
Once it’s ready, pour your fresh coconut butter into a jar or small container and keep it at room temperature.
How long does coconut butter last?
Coconut butter is shelf-stable and will last at least a year at room temperature. You can keep it in the refrigerator to keep it for even longer, or if you want to keep it with a firmer texture.
Although realistically, I doubt it will last that long! It is so delicious, and I’m sure once you’ve tasted it, you’ll find lots of ways to use this treat. In case you don’t, here’s some inspiration.
Coconut butter uses:
- Stir into hot drinks: this adds an extra dose of healthy fats and can help keep you fuller for longer. It works great in coffee, tea, and hot chocolate!
- Add to your oatmeal: this is one of my favorite ways to use it! A spoonful will melt right on top of your morning oatmeal. It’s so good on this Almond Joy Oatmeal, but also on all of these oatmeal recipes.
- Use it as a spread: whether it’s on a simple slice of gluten-free bread or on a more decadent slice of vegan banana bread, it’s a top-notch choice to adorn all of your favorite loaves.
- Drizzle on pancakes or waffles: pair it with your favorite fruits. Add it to your favorite pancakes, waffles, and French toast. It pairs well with maple syrup or all on its own!
- Blend into your smoothies: it adds a delicious coconut flavor, and creamy texture, and will add extra fiber and thickness. Blend a tablespoon into your favorite smoothie recipe.
- Drizzle on ice cream: it’s like an all-natural magic shell! As soon as the warm coconut butter hits the cold ice cream, it will firm up into a delicious crunchy shell that breaks when you hit it with your spoon and melts in your mouth.
Ways to use coconut butter in recipes:
- Toasted Coconut Butter
- Raw Cookie Dough Slice
- Toasted Coconut Butter Cups
- Almond Coconut Butter Granola
- Peanut Butter Coconut Truffles
- Almond Joy Brownies (GF + Paleo)
- Paleo Magic Cookie Bars
Happy coconut butter making, and enjoy!
Homemade Coconut Butter
Ingredients
- 2-4 cups unsweetened shredded coconut, sometimes also called desiccated coconut or flaked coconut
Instructions
- Place the unsweetened shredded coconut in a high-powered blender (I used my Vitamix) or a food processor. In a blender, anywhere between 2-4 cups of coconut will work. For a food processor, I find 4 cups works best. If you don’t have enough coconut, it will have a hard time blending so don’t use a smaller amount.
- Turn the machine on high and process until a smooth butter forms. If you’re using a high-powered blender, use the tamper stick to push the coconut flakes down towards the blades until the butter gets creamy enough to blend without it. It should take 3-5 minutes. If you’re using a food processor, scrape down the sides frequently to ensure everything is evenly blended. It will take between 6-12 minutes in a food processor.
- Pour the mixture into a glass jar or container. The coconut butter will be solid if stored below 77ºF – heat for about 15 seconds in the microwave to re-liquify.
Hey Rachel! Do I need to soak the shredded coconut in water first?
Nope, just blend it dry! Enjoy :)
Can this be used in soap recipes/soap making?
No idea, I’ve never made soap before.
I finally got it liquid and perfect and added honey at the very end and it seized up. Boo hoo hoo. What can I use to sweeten it? And when do I add it?
Hi Leslie, I’ve never sweetened my coconut butter but all liquid sweeteners will make it seize, so I’d try coconut sugar. You could probably just blend it in with the coconut from the beginning, or add it towards the end while it’s blending. It shouldn’t make it seize since it’s not liquid. Sorry for your trouble!
I do a lot of nut butters with a bit of coconut but never thought about coconut butter! Definitely trying that :)
Any thoughts on toasting the coconut before processing it?
Thanks :)
I have another recipe for toasted coconut butter here – it’s so dang good!
Can coconut flour be used to make coconut butter?
Thank you
I don’t think so, it’s been dehydrated and much of the oil that allows it to turn into butter have been pressed out of coconut flour.
Just made my first batch of coconut butter. Put it in the Vitamix blender and magic!!!! Using it in a peppermint patty recipe I found. This is going to be amazing. Thank you so much for posting.
Sounds fabulous, thanks for the review Debra!
Can I use coconut butter instead of coconut oil to bake a cake? If so, do I use the same amount of butter as oil specified in the recipe? Thank you
Hi Kerri, they’re not 1:1 subs for each other, as coconut butter has a thicker texture and has a lot more fiber/bulk to it than the oil does.
I use a blender to make a coconut butter that isn’t smooth but still has small bits of coconut and use it as an exfoliant for face and body. After exfoliating I wash it off with no need for further oil, face and body are luxuriant and soft.
Sounds fabulous! Thanks so much for this idea.
I blended 4 cups of unsweetened coconut in my vitamix for 5 minutes, then switched to my Cuisinart food processor for 15 minutes and it never became a liquid. What am I doing wrong?
Hi Shannon, it’s hard to say without any other info but it definitely should have smoothed out by then. What was the texture after that amount of time? Any chance the coconut was low-fat? You can always try adding a little bit of coconut oil to help it break down.