How to Make Coconut Butter

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A little persistence, a good high-speed blender or food processor, and you’ll have homemade coconut butter in a few minutes.

So why should you learn how to make coconut butter? It tastes wonderful and it’s a “good” fat. Spread it on warm pancakes or waffles, drizzle it over fresh fruit, use it in your coffee, make fudge or other healthier desserts, or mix equal amounts of coconut butter and chocolate chips and pour over ice cream to make a crunchy magic shell coating. Or make this scrumptious frosting to top your next cake or cupcake recipe. Find the frosting recipe here.

What’s the difference between coconut butter and coconut oil?

Coconut butter. Coconut oil. Not the same thing.

Coconut butter is like peanut butter or almond butter. It is made from the meat of a coconut. You can spread it on things or use it as an ingredient in baking. You can add other ingredients to it, like a sweetener or nuts and seeds. Or you can eat it straight from the jar with a spoon. 🙂

Coconut butter is not as creamy as a nut butter. If you’re familiar with coconut oil, you know that it is solid at room temperature and liquid above room temperature. Coconut butter will be solid, and much more so. I recommend heating it gently before use, either by sitting the jar in a bowl of hot water, or microwaving it for a short time. Whatever you do, don’t refrigerate it. I learned that the hard way a few weeks ago. It will last for a several weeks at room temperature, so just store it in an airtight jar in your pantry. If you find that it separates and has a layer of oil on the top, simply heat it and stir to emulsify it.

So why should you learn how to make coconut butter? It tastes wonderful and it’s a “good” fat. Spread it on warm pancakes or waffles, drizzle it over fresh fruit, use it in your coffee, make fudge or other healthier desserts, or mix equal amounts of coconut butter and chocolate chips and pour over ice cream to make a crunchy magic shell coating. Or make this scrumptious frosting to top your next cake or cupcake recipe. Find the Orange Coconut Butter Frosting recipe here.

I used this coconut, purchased at Costco.

How to Make Coconut Butter

A little persistence, a good blender or food processor, and you'll have homemade coconut butter in a few minutes.

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Course: Cakes and Cupcakes

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 1 cup

Author: Flavour & Savour

Ingredients

• 2 cups unsweetened shredded coconut (not dessicated as it has been dried, and it doesn't contain enough oil)
• 2 tbsp coconut oil
• 1 tsp pure vanilla extract
• 1 tsp honey or maple syrup optional

Instructions

• Put all ingredients in a high-speed blender. Begin on low, then gradually increase speed to 10, and then to high. Use the tamper for the first 2 minutes or so. Be sure to stop the machine every 2 minutes to scrape down the sides and loosen the butter that collects under the blades. It will take about 8 to 12 minutes to fully process the coconut into coconut butter.

Notes

Do not use desiccated coconut as it has been dried, and it doesn't contain enough moisture.

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I used my Vitamix to make this coconut butter.  I haven’t tried making it in a food processor yet, but if you do, I’d suggest doubling or tripling the recipe so that the coconut doesn’t simply fly to the edges of the bowl. Let me know how it works if you make it in a food processor.

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