Coconut butter is a creamy coconut spread, made from only 1 ingredient– dried coconut! It can be quite expensive to buy at the store, so today you’ll learn how to make it at home in just minutes, for a fraction of the price.
What is coconut butter? Just like peanut butter is made from ground peanuts, and almond butter is made from ground almonds, coconut butter is made from ground coconut. Be sure to use shredded, unsweetened coconut for the best results.
You don’t want to use the sweetened coconut that is used in traditional baking, as it’s too moist and has added sugar.
What You Need to Know About Coconut Butter
- What’s the difference between coconut oil and coconut butter? Coconut oil is extracted from the plant, so it has no fiber and is in liquid form when melted. Just like almond oil or peanut oil are extracted from their respective nuts, with a liquid consistency. Coconut butter is made from pulverized coconut, so it includes the fiber, and has a thicker texture, similar to a nut or seed butter.
- It will change with the temperature. Coconut butter has a runny, drippy consistency when it’s warm, and is very thick and firm when it’s stored in a cooler temperature.
- It has a gritty texture. Despite how drippy and runny it looks, coconut butter has a gritty texture from all of the fiber it contains. The mouthfeel can be surprising, if you’re not prepared for it.
- Homemade is 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. A 16 ounce store-bought jar runs between $11-15 at my local stores, so it’s definitely a significant savings!
- How long does it last? You can store coconut butter in an airtight container at room temperature for at least a month, as long as you don’t introduce any moisture into the jar. (Make sure the utensils you use in the jar are very dry and clean!) To be on the safe side, you can store it in the fridge, but just keep in mind that the coconut butter will turn rock-solid when chilled. I usually melt a portion of it in order to use it in recipes again. Coconut butter can last in an airtight container in the fridge for up to 3 months, when you keep the moisture out.
- How to measure it. Since coconut butter firms up just like coconut oil, I recommend melting it in order to measure it for recipes. You can do this by sticking the jar in a bowl of very hot tap water for 10 to 15 minutes, or you can remove a portion of the solid coconut butter and melt it over a double boiler on the stove.
What does coconut butter taste like? Coconut butter tastes like straight coconut. It’s lightly sweet and nutty, and I find it to be very pleasant! But, if you’re not a coconut fan, this recipe probably isn’t for you.
How to Make It
- Start with dried coconut. Make sure you’re using a brand with no other added ingredients. The only item on the label should be dried coconut, with no added sugar or flavors. For the best results, use 16 ounces of dried coconut, so the machine will have enough volume to keep everything moving. (Don’t use less, unless your machine’s capacity is less than 12 cups.)
- Process. Pour the shredded coconut into a food processor fitted with an “S” blade. In my experience, it’s easier to make nut butters in a food processor, rather than a blender, but in this case you can probably use a blender, too, as long as you don’t mind stopping to scrape down the sides a lot. Start processing, and let the machine run for 5 minutes or so.
- Scrape & Keep Processing. Stop and scrape down the sides, once you see that the coconut is starting to change into more of a paste consistency. You don’t want to miss any coconut pieces that are stuck on the sides. Then secure the lid and keep processing, until the coconut butter is very runny in texture. This shouldn’t take more than 10 minutes in total.
- Enjoy! Once the coconut butter has a drippy consistency, it’s ready to use. You can use this as a spread on toast or waffles, or in your favorite recipes to add more fiber. Store in an airtight container for up to a month at room temperature, or for up to 3 months in the fridge.
As a reminder, it’s important to keep moisture out of your coconut butter jar for best storage results. I don’t recommend adding in any flavorings here, and always use a clean, dry utensil to remove the coconut butter, so you don’t introduce any moisture or bacteria into the jar.
How to Use it in Baking
If you’re interested in oil-free recipes, coconut butter can be used as a substitute for coconut oil in certain situations. I wouldn’t use it as an oil substitute for sautéing anything, but you can swap it for butter or oil in baking, for more fiber in each bite.
The results will be slightly different, so you might want to ease into things by replacing only half of the oil or butter in a recipe with coconut butter, to see how you like it. And I certainly wouldn’t test this on company for the first time!
I have tested it as a substitute in my Vegan Fudge recipe, and it works adequately in that case. The result is definitely more fibrous in texture, so it’s not something I would serve dinner guests, but my family gobbles it up!
Recipes that Use Coconut Butter
Wondering how to make the most of your homemade coconut butter? Here are some ideas!
- Use it in Coconut Macaroons.
- Or in Chocolate Coconut Macaroons instead of almond butter.
- Try it on top of Almond Flour Waffles.
- Or on a slice of Banana Bread.
- Add a dollop to your steel cut oats in the morning.
I’d love to hear how else you might use it, too!
How to Make Coconut Butter
Equipment
Ingredients
- 16 ounces shredded unsweetened coconut (about 4 1/2 cups)
Instructions
- Pour the shredded coconut into the bowl of a large food processor fitted with an "S" blade, and begin processing. After 5 minutes, stop and scrape down the sides of the bowl, to make sure everything is incorporated evenly.
- Continue processing, until the coconut becomes more runny. After 2 to 3 more minutes, it should be much more drippy in consistency, with a slightly grainy appearance.
- Continue processing the coconut, until you hear a "sloshing" sound. This is a sign that the coconut butter is much smoother. The grainy texture should only be noticeable when a thin layer is left on your spoon. It should take 10 minutes or less to achieve this texture, from start to finish.
- 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, and you can store it for up to 3 months in the fridge, if you prefer. Please note that it will turn solid if stored in a cool place. You can set the jar in a bowl of hot water or melt it over a double-boiler to use it again.
Video
Notes
Nutrition
If you try this coconut butter recipe, please leave a comment below letting me know how it works out for you!
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Reader Feedback: Let me know if you have any specific recipe requests for coconut butter, and I’ll see what I can do.
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!
NEVER WORKED FOR ME EITHER ,,
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.
Megan
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?
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?
Thanks!
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.
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
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.
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 add it to my coffee! So delicious and filling. I love Bulletproof coffee but I like variety so I use coconut butter several times a week. This recipe has saved me hundreds of dollars per year.
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 (https://tierrafarm.com/all-products/organic-shredded-coconut/) 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.
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
It should last at least a month in the fridge. Since it doesn’t have any moisture added, it keeps better than other things. 🙂
Hi
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.
Thanks!
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!
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?