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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 many different recipes.

Homemade Coconut Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Spreads
  • Method: Blender
  • Diet: Vegan

Description

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.


Ingredients

Scale
  • 24 cups unsweetened shredded coconut, sometimes also called desiccated coconut or flaked coconut

Instructions

  1. 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.
  2. 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.
  3. 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.