Homemade Coconut Butter

Homemade Coconut Butter

Make your own Homemade Coconut Butter in 10 minutes! Just 1 ingredient! Use for cakes, toast, muffins, fudge. All recipes using it on my blog. So easy and so delicious!

Seriously, all you need is 10 mins to have homemade, creamy coconut butter. Well, that and a bag of this dried shredded unsweetened coconut...

You don't technically need to use Bob's Red Mill. I just really like this brand because it is very fresh and finely ground and it worked absolutely perfectly.

Make sure you know that if you choose to make your own, that climate can affect it from turning into butter.

Spread it on toast, use in smoothies, bake with it or in my opinion, use it in one of these amazing recipes:

Homemade Coconut Butter

Make your own Homemade Coconut Butter in 10 minutes! Just 1 ingredient! Use for cakes, toast, muffins, fudge. All recipes using it on my blog. So easy and so delicious!

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Ingredients

  • 3 cups of unsweetened, shredded coconut (use the whole 12oz bag if you have an extra large food processor)

Instructions

  1. Just add to a food processor and let it run 4-5 minutes and voila, coconut butter! That's how fast it goes for me in the summer. If your climate is cooler, you may need to let it run twice as long. Scrape the sides as necessary. It will seem as though nothing is happening the first 2 minutes, but let it keep going. It will start to thicken as a paste, keep going, and before you know it, it will turn into silky smooth coconut butter. Please note that depending on the size of your food processor, it may require more or less coconut to process properly and the time may take longer. I have a 7 cup food processor, so the recipe reflects that.
6.8

34 Comments

  1. it’s amazing what the mighty food processor can do. i just bought my first jar of coconut oil (love the stuff so far!) so it’s pretty awesome that i can make my own coconut butter at home this easily. thanks for the tip, brandi!

    • brandi.doming@yahoo.com

      YEAH, I WAS IN BEWILDERMENT AS IT TURNED FROM DRY COCONUT TO SMOOTH, SILKY BUTTER!

  2. AHHHHH my absolute fAVORITE!! LOVE your new blog!

    • brandi.doming@yahoo.com

      Thank you so much Kelly!! ๐Ÿ™‚

  3. Your recipe is so wonderful for this and your new blog looks absolutely gorgeous my friend ๐Ÿ˜€

    Cheers
    CCU

  4. amazing!! I love this idea! Love your blog too; I like to keep things simple, have few ingredients on hand – and then, turn those ingredients into something wonderful, just like this!! I’m heading to the kitchen right now to try this out!!

    • brandi.doming@yahoo.com

      Thank you so much Linda! Let me know how it turns out! You may need to scrape the sides down several times..especially depending on the size of your processor. But let it keep going and even if it takes several minutes ( humidity can affect the time and result) alas, you should have coconut butter. ๐Ÿ™‚

  5. […] make my own coconut butterย for my recipes too. Super easy. You can do this if you have a food processor, or just use store […]

  6. […] No cashews, oil or tofuย in this baby, like you typically see in vegan cheesecakes/desserts. If you love tofu, great, if you don’t, this cheesecake is for you. Coconut butter is the secret ingredient to this wonderful creation. Note, it is NOT the same thing as coconut oil. Coconut butter is the whole coconut meat shredded and processed into silky smooth butter, whereas coconut oil is just the fat separated and just taste like greasy oil. Do not use oil in this, it will not give the same result, at all. I make my own coconut butter, super easy and fast. Follow how I make it here. […]

  7. Do you know if this will work in a high speed blender such as a vita-mix instead of a food processor? Looks delicious. Thanks.

    • brandi.doming@yahoo.com

      Hi Allan! Actually, it won’t work in a blender because there isn’t enough space and room for it to whirl around like in a food processor, it would just get clumpy and stuck in the blades. It works brilliantly in a food processor in just a few minutes…especially in a warm climate. Sorry! Hope you have a food processor too!

  8. Hi Brandi,

    I was wondering if you can use the coconut meat/flesh instead of the undesiccated coconut? I’m in a small regional town in Australia and the health food store doesn’t have it but the oriental store does have tinned coconut meat….

    Wanting to make your spicy carmel lemon bars for all my super health conscious friends- they look AMAZE-balls!

    • brandi.doming@yahoo.com

      Hi Christina! I am not sure, I’ve only tried it with the dried coconut shreds. The coconut meat/flesh might have too much liquid in it and not sure it would reharden afterwards. I think it would work, but you would first have to dehydrate the coconut meat I believe….from everything I’ve seen online.

  9. I’m anxious to make the fudgy coconut butter brownies, but would love suggestions to substitute for the maple syrup. One cup of maple syrup is alot and I need to use a low glycemic sugar instead. Honey won’t work and agave is”ok” but I think it adds a funny taste. Any ideas?

    • brandi.doming@yahoo.com

      Hi Robyn! 1 cup sounds like a lot overall, but that is for the entire pan, so when you calculate it down to one brownie, it’s only 1 tablespoon per brownie. ๐Ÿ™‚ However, if you still want an alternative and don’t want to use the other liquid sweeteners of agave or honey, then that really only leaves coconut nectar which should work I’m assuming since it is sweet. It definitely needs to be a liquid sweetener, since that is how I wrote the recipe and the liquid is needed to achieve the right texture. You shouldn’t notice an off taste of agave after it’s baked and with all the other chocolate and ingredients, if you wanted to try that too. Those are my best suggestions, as those are all the major liquid sweeteners. If you try it with coconut nectar, let me know how it turns out. I know it is stickier than maple syrup, so I’m unsure exactly the texture, but I’m assuming it would still work!

  10. It took me sooo long but I made it!!! It’s creamy, tasty and smells very nice!! I have it in a jar! Where do you suggest keep it? In the fringe or not?

    • Not sure if you got an an answer, but it can be stored in the pantry. ๐Ÿ˜‰

    • brandi.doming@yahoo.com

      Oh Dana! I apologize, I saw your comment in my admin panel and it cut off your last sentence (your question). You can store it in the pantry. It would get very hard in the fridge!

      • Thank you Brandi!!!

  11. I truly wish you had a ‘like’ button so that I won’t crowd you inbox with comments…this is fantastic! Could it be any simpler????

    • brandi.doming@yahoo.com

      Thanks so much Tonette!! Yes, it is so easy, yet so delicious and wonderful in my brownie recipe!!

  12. Do you think it will work with dried desiccated coconut?

    • brandi.doming@yahoo.com

      A couple of readers have said it worked for them, but I haven’t tried. You just definitely want to make sure it isn’t sweetened coconut.

  13. So, I’ve been wanting to experiment with coconut butter and after looking into buying some, I though there has to be an easy way to just make it right? Of course there is and you would know! Lol! I’m going to start playing around with some recipes, I’ll tag you when something works out yummy and link to your coconut butter when I post! Lots of love your way!

  14. amy

    Hi, thanks for sharing this recipe. My question is….it states on bob’s red mills packet that it is “dried and shredded coconut” but I saw you mention that you advised against desiccated coconut as it’s dried…
    Wasn’t sure what the difference was?

    • brandi.doming@yahoo.com

      Hi Amy! When I first created this recipe, I think I was confused at the actual definition of desiccated since I had read so many different definitions and different types of flakes and shreds of coconut out there, lol! I have updated the recipe above. As long as you use a dried, shredded, unsweetened coconut, you should be fine. I always use Bob’s Red Mill and have made it dozens of times with no problems ever! Hope that helps! ๐Ÿ™‚

  15. THANK YOU! You are gem.
    Any idea for how long it would store? can it be frozen for later use?

  16. Amy

    Can you make this butter with the low fat shredded coconut?

    • brandi.doming@yahoo.com

      Hi Amy, I doubt that would work because it is the fat that makes it moist enough to turn creamy and into a butter. I just think it would become more like a powder and never into a butter that way.

  17. Kri

    Just tried this for the first time and it worked great! However, am making it so that I can make your raw vegan cinnamon coconut New York style cheesecake, and that recipe says to melt it into liquid. I am trying to melt it but not having success. Put it in a pan over low heat and it started to brown almost at once. Then I put the smaller pan inside a larger pan with water in it, to make a double-boiler set up. Same result– browning, but not melting.

    So how am I supposed to melt coconut butter??

    • brandi.doming@yahoo.com

      Oh yes, don’t melt it in a pan! I always warm the coconut butter in the microwave maybe 30 seconds or just until it’s melty and liquidy. Stir really well until it’s all mixed and smooth and the consistency similar to an oil. However, if you just made the coconut butter in a food processor, it should already be in the liquid state, in which case you don’t need to heat it up. It is only needed to heat up if it has hardened, as coconut butter will harden once it cools in most environments, especially in colder weather. Hope that helps!

      • brandi.doming@yahoo.com

        I just updated that cheesecake with melting directions as well. Comment there after you make it letting me know how it turned out, thank you!

  18. I made your cake this weekend as a test run run to bring to an upcoming dinner party. It turned out great! It was delicious and my husband gave it a 10 out of 10. I did have a jar of coconut butter that had hardened up a bit so I tried your trick of melting the butter in microwave. It didn’t work so great, but I added it in anyway and it still worked. I am going to try the homemade way next time. Love, love, love your recipes. I also made your double chocolate muffins and they were super easy and scrumptious. Making your enchilada fingerling potatoes for Super Bowl party. Keep the recipes coming. You’re my newest go to site!

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