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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


  • 24 cups unsweetened shredded coconut (sometimes also called desiccated coconut)


  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.
  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.