How to Make Coconut Butter (Cheaper than Store-Bought!)

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Coconut butter is a creamy condiment that you can use in baking, or as a topping, but when you buy it in the store it can be quite expensive. Today I’m going to show you how to make it at home in just minutes, for a fraction of the price!

coconut butter recipe in a jar

What is the Difference Between Coconut Oil and Butter?

Coconut oil is the oil that has been extracted from coconut, while coconut butter is simply dried coconut that has been pureed into a paste, with all of the fiber included. Think of it like peanut oil (which is a liquid oil) and peanut butter (which is a paste of pureed peanuts.)

shredded coconut in food processor to make coconut butter

Coconut butter is similar to coconut oil in the fact that it’s solid at room temperature (below 76ºF) and is runny when warmed up. However, coconut butter is much thicker than the oil because it still retains the fiber from the whole coconut.

What is Coconut Butter Made Of?

Coconut butter has only 1 ingredient— unsweetened dried coconut! I use shredded unsweetened coconut because it’s affordable and easily available in the grocery stores near me, but dried coconut flakes should work well in this case, too. The key is that the coconut must be dried and unsweetened, with no other ingredients added.

Can Coconut Butter Go Bad?

Coconut butter seems to have a long shelf life. I have two jars sitting on my counter as we speak, and they are still going strong after a month! As long as you don’t introduce any moisture to the jar ( for example, don’t use a wet spoon or a utensil that has touched something else, and don’t eat it directly from the jar and then put the spoon back in it) it should last for several months, just like coconut oil does. If you store coconut oil in the fridge, it becomes so hard that it’s difficult to get it out of the jar.

runny coconut butter vs solid

For baking and easy measuring, I usually melt the coconut oil briefly in my oven as it’s warming up, so that the coconut butter will pour easily into a measuring cup.

How Do I Substitute Coconut Butter?

I’ve been interested in using coconut butter as a substitute for coconut oil in recipes lately. I love coconut butter because it’s a whole food, with the fiber included! You wouldn’t use coconut butter to sauté anything like you would coconut oil, but I have tested it as a substitute in my Vegan Fudge recipe, and it works adequately in that case.

homemade coconut butter in a jar

The result is definitely more fibrous in texture, so it’s not exactly something I would serve company, but my family gobbles it up!

If you’re looking for a substitute to replace coconut butter, another paste like peanut butter, almond butter, or sunflower seed butter would probably be most similar in consistency. I would not use coconut oil as a substitute in recipes that call for coconut butter, because it’s missing the fiber that provides structure.

How to Make Coconut Butter

Making coconut butter is as easy as pouring shredded coconut into your blender or food processor and turning it on! You might want to stop and scrape down the sides a couple times, but it should be creamy and relatively smooth in 5 minutes or less. (It only takes about one minute in a Vitamix!)

coconut butter in food processor

Keep in mind that the texture of coconut butter may look runny, but it does have a slightly grainy texture whether you buy it at the store or make it at home. This is totally normal, since there’s fiber included.

finished coconut butter in food processor

What is Coconut Butter Good For?

Coconut butter makes a great topping for sweet potatoes, toast, and waffles. You can use it as a substitute for coconut oil in certain no-bake desserts, like my Vegan Peanut Butter Fudge, and you can make Coconut Macaroons with it, too.

Is Homemade Coconut Butter Cheaper?

An 8 ounce bag of shredded coconut is roughly $3.50 in my area, making a 16 ounce jar of homemade coconut butter about $7.

coconut butter on toast

The coconut butter I usually buy at the store costs $11, and the cheapest one I can find online is $8.50, so the homemade version is definitely cheaper. (When I first wrote this post it was nearly a 50% savings, so coconut butter has become more affordable in the last 5 years!)

How to Make Coconut Butter (1-Minute Video):

coconut butter recipe in a jar
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How to Make Coconut Butter (Cheaper than Store-Bought!)

Here's how to make coconut butter, that is quick and affordable. All you need is 1 ingredient and about 5 minutes of time!
Course Side Dish
Cuisine gluten-free, vegan
Keyword Coconut Butter
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16 ounces
Calories 187kcal


  • 16 ounces shredded unsweetened coconut (dried coconut with no added ingredients)


  • Pour the shredded coconut into the bowl of a large food processor fitted with an "S" blade, and begin processing. After 1 to 2 minutes, scrape down the bowl of the processor and continue processing again.
  • In just about 5 minutes, the coconut should become quite runny and you'll hear a "sloshing" sound from the food processor, like it's suddenly blending liquid. That's when the coconut butter is ready!
  • You'll notice that coconut butter looks very smooth, but it actually has a slightly grainy texture when you taste it. This is totally normal! Store the coconut butter in a sealed glass jar at room temperature for up to a month. Be sure to avoid adding any moisture to the jar for best shelf life.



For the most accurate results in recipes, be sure to measure the coconut butter when it is runny and at room temperature. (I like to quickly warm it by placing the sealed glass jar in a bowl of hot tap water.)


Calories: 187kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 10mg | Potassium: 154mg | Fiber: 5g | Sugar: 2g | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.9mg
Coconut Butter Nutrition (per tablespoon): Calories: 94, Fat: 9g, Carbohydrates: 4g, Fiber: 3g, Protein: 1 g

Reader Feedback: Have you ever tried making coconut butter before? What’s your favorite way to use it?

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I’m happy you reminded me of this, as I was just running out of my expensive, store-bought variety. 🙂 The savings are incredible! Have a great weekend girl!


Why did this not work for me?? I just tried to make my own butter this past weekend and my Cuisinart did not get it looking like this at all. It was like it wanted to get there but couldn’t get past the very pulverized stage. I even tried adding some coconut oil but nope, still wouldn’t work. I then moved it to the Vitamix. I was very frustrated, any tips/ideas??


    Hmm… did you use the brand of coconut pictured above? (The green bag by Let’s Do Organic?) It’s important that the coconut you use is very dry and unsweetened, not the moist and sweetened type that is often used in baking. Other than added moisture, I’m not sure what would make the coconut butter not work. Hope you have better luck in the future!



Cindy S.

God Bless You Megan! I always thought the butter was so high priced & it never fit the budget but, this is more palatable. Thank you! Do you find a difference in whether you use the Larger coconut flakes or the small shredded coconut by Let’s Do Organic??? I have an older (25+ yrs.)food processor so I’m not sure if it would be strong enough – I’ll try. I do have a vitamix – does it work better in it – what about not having any liquid with it? Any tips for vitamix? Thanks Megan for this -love it!


    I always use the small shredded coconut by Let’s Do Organic– it’s the brand that is easiest for me to find. When using the Vitamix, I’ve only worked with 8 oz. at a time, and I have to consistently use the tamper to keep things moving. Definitely do NOT add liquid when making coconut butter in either machine, as moisture will change the texture and will most likely make it spoil quickly.


Erin, Make sure the coconut flakes are the small shredded and MOST important – make sure it’s the full fat kind. Let’s Do Organic also comes in a Low fat version and that won’t work. Also make sure that you put enough in the Cuisinart. I use my Bullet Blender (goes much quicker than in my food processor) but it’s so small I have to do multiple batches. Hope any of these tips help!


Hi Megan,
Just to clarify, can coconut butter replace coconut oil in all recipes??


    No, coconut butter shouldn’t be used to replace coconut oil in most recipes. (In raw recipes it might work, but not for baked goods)


I’m really excited to try this out I’ve always wanted to make coconut butter because its easier to work with than coconut oil. Just wondering though, is frozen coconut ok? Oh, and I found a bag of frozen shredded coconut for about 3 dollars and it was 16 ounces!!! Yay so cheap!! How long does this coconut butter last? Thanks for the recipe!!


    I’ve never seen frozen dried coconut before, but assuming it’s dried and unsweetened (not the moist sweetened type used in baking) I assume it would work. Coconut butter should last for at least a month in the fridge, but I like to bring it to room temperature for measuring in recipes.



You are awesome. Been following you for a while now and I feel so empowered


Hi Megan,

I have the dry container for the Vitamix as well as the regular one, would that be more ideal for this? Also can I sub coconut butter for regular butter when baking?

Penny O

I used my $200 Bremer to make the coconut butter. Easy. Just takes a little scraping down.


I used Bob’s Red Mill flaked coconut. It has 10 grams of fat, but doesn’t say full fat.


my butter came out just fine apparently… i stored it away in a glass jar because i wanted to try the cadbury creme eggs recipe. unfortunately the day after the butter had gone completely solid! how come? i tried scooping some and blend it with the peanut butter but there was no use. any ideas? 🙁 (i didn’t store the jar in the fridge)


    Coconut products are solid at temperatures lower than 76-degrees Fahrenheit, so that probably just means your air conditioning is on! You can make the coconut butter liquid again by placing the sealed jar in a bowl of hot tap water for 15 minutes or so.


This looks great. I don’t have a food processor, do you you think a nutribullet is strong enough?

Also, where do you get the glass jars?



Hello, I made it yesterday and left it out of the fridge but it became solid and it’s not cold at all in my house..
Why did it happend?


    Can coconut butter be used as a substitute for nut butters such as almond butter or peanut butter? I’d like to try it in homemade granola bars.

      Megan Gilmore

      Possibly? I haven’t tested that myself, but I’ve used coconut butter in other recipes that call for nut butter, so I bet it’s worth a shot. Let me know if you give it a try!


Hello, I am going to make coconut butter, and I noticed you say it does not keep long. I have bought some premade, and the lady that owns this business claims it will keep up to a year, or possibly longer. She does not use any preservatives, and she adds a lot of flavors, sugar, stevia, but no other ingredients. It is shelf stable, and does not need to be refrigerated. Could you please let me know why you are saying a shorter life span on this.
Thank you

    Megan Gilmore

    It probably does last a lot longer than a week, I just always like to err on the side of caution when providing shelf life information. If people don’t sanitize their food processor properly, they could be introducing bacteria or excess moisture to the homemade version, and that would cause it to spoil much more quickly than a bottle that is manufactured and jarred in a properly sanitized environment. As long as it smells good and looks good, it probably is, so just use your best judgement!


Worthless! I tried everything to make it a runny consistency in the Vitamix, but it remained fluffy and dry. I put the whole 1 lb bag in, and trashed it all.


    Furious? Really? I’m trying this right now and it’s not working for me either. But surely there are still ways to use it. How is it trashed? It’s still coconut, right? You could make milk. Or just use it as coconut if you like coconut, which I don’t. It’s the texture. But the milk is good.


Worked perfect! Soexcited to try it! I used Trader Joes Organic flake coconut and I didn’t even have to scrape down the sides. Not sure what I will do with it but excited to explore ideas! $4 for 16 oz!!


I’m excited to try this! Could you give me ideas of what to put it on, I’ve never had it before. I just hear that it’s healthy for you, thanks!


I followed this to the letter and it did not work.I used a food processor and unsweetened coconut


This didn’t work for me. I used dried shredded coconut from Tierra Farms ( in my cuisinart pro food processor for over 20 minutes, scraping down the sides occasionally, and it turned into a paste after about 5 minutes and stayed that way. Definitely not butter — more like the inside of an oreo cookie.


    Adding — I think the problem is that it is *dehydrated* coconut. It seems like for this to work one would need fresher coconut. I am confused how this would have worked for anyone else unless perhaps they had less dehydrated coconut than I did.

    Megan Gilmore

    Coconut butter is has the texture a paste, similar to peanut butter or other nut butters. Sounds like you did it right! If you want it without the fiber, coconut oil might have more of the texture you’re looking for?


How long does this homemade butter last

    Megan Gilmore

    It should last at least a month in the fridge. Since it doesn’t have any moisture added, it keeps better than other things. 🙂


      I’m just wondering what you eat it with,like peanut butter on bread? I came across your website when Googling to see if one can replace coconut oil with shredded coconut in recipes.I have a scones recipe that requires fat & am wondering if the shredded coconut would work as a substitution.


I made this tonight in my black and decker food processor and it turned out awesome. It took a good 30 minutes to turn to liquid. I scraped down the sides every 5 mins and mixed the softened coconut from the bottom of the bowl in with the rest of the dry coconut each time I stopped it. I didn’t think it was going to turn but I know when I make nut butter in the food processor it takes a long time also. I was going to add a little melted coconut oil to add some moisture but I decided to wait it out. It is a bit gritty but very fine. I poured it through a sieve and I at least got out a few pieces before I put it in the jar. I took a bit of the Nutiva brand coconut manna that I have and it was more gritty than mine. 🙂 I’, going to try and make a batch in my nutri bullet tomorrow and will report back on how it goes. Thanks for the instructions and for all the time you spend with all the info and recipes you give us. May you be Blessed today and always.


I have a Vitamix and have always wondered if it could be a substitute for a food processor or if I needed both. You would think I would have tried it, but I have not! I’m going Keto now, so I will be trying this in the Vitamix. Thanks for the recipe!


Just curious if you’ve tried this in your Instant Pot Ace blender, I’m wondering if it would be worth trying in mine!

David Heath

The unsweetened coconut I have bought is so dry that it never liquifies in the food processor. It just becomes finer pieces of dry coconut. Is there a specific brand of coconut that I need to buy?

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