Toasted Coconut Butter
This Toasted Coconut Butter is a one-ingredient treat that only takes minutes to make! It’s a smooth and creamy spread that’s full of flavor and naturally paleo, vegan, and gluten-free.
I really feel like I shouldn’t be posting this because it is barely a recipe, but I need to spread the gospel about how easy and delicious homemade toasted coconut butter is! Actually though – it’s pretty much 1 ingredient, maybe 2 or 3 depending if you want to add salt and/or some kind of sweetener. I love homemade nut butter recipes, and this is one of the simplest and most delicious around.
While coconut butter made with raw coconut is super awesome, I have an obsession with toasted coconut. I needed toasted coconut butter to happen in my life. It worked amazingly and turned into a spread that I love on toast, sliced banana bread, added to smoothies, or with fruit.
It’s not so much a recipe, but rather a technique. You can customize it to make as much (or as little) as you want. I wish I had made more because this stuff goes fast, so I would recommend starting with at least 2 cups of unsweetened flaked coconut, but feel free to use as much as your Vitamix/food processor can handle.
It’s also possible to use part toasted coconut and part untoasted coconut if you want the toasty flavor to be a little more subtle. The most important ingredient in this coconut butter is obviously, the coconut flakes you start with. They must be unsweetened, or it won’t work. Besides that, both flakes and finely shredded coconut will work.
How to make homemade Toasted Coconut Butter
Now, let’s chat a bit about the recipe for toasted coconut butter. It’s pretty simple, but there are a few 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.
Either way, you’ll start by toasting the coconut until golden. You can do this in the oven for 3 to 5 minutes (keep an eye on it, because it can burn quickly) or in a saute pan, stirring frequently to toast evenly.
In the blender, I like to use about 3 cups of unsweetened shredded coconut. You can do it while the coconut is still warm from the toasting. 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 toasted coconut butter
Once it’s ready, pour your fresh toasted coconut butter into a jar or small container. Store it at room temperature or in the refrigerator.
How long does toasted 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 help it last even longer.
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.
If you’re a nut butter fan or a coconut fan, or both, you’ll probably love this new and different sort of spread. I definitely do :) Enjoy!
Loving this toasted coconut butter?
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This Toasted Coconut Butter is a one-ingredient treat that only takes minutes to make! It’s a smooth and creamy spread that’s full of flavor and naturally paleo, vegan, and gluten-free. Perfect gift for coconut lovers!
- 2 cups or more unsweetened, flaked coconut
- Coconut sugar, optional, to taste
- Sea salt, optional, to taste
- Preheat the oven to 350 degrees F. Toast the coconut in the preheated oven for 5-7 minutes, or until lightly golden brown. Let cool for about 10 minutes.
- Add the coconut into a food processor or high-powered blender (like a Vitamix). Turn it up to high speed and let the mixture process for 5-7 minutes, scraping down as necessary, until it turns into a thin, liquidy texture. Salt and add sweetener to taste, and transfer into a small jar. Coconut butter will harden as it cools down.
- Store at room temperature for up to 2 months, or in the refrigerator indefinitely.
Keywords: homemade toasted coconut butter