How to Make Coconut Butter

Coconut butter is one of my favorite ingredients to use in raw dessert recipes.

coconut butter in a glass container

Unlike coconut oil, which is extracted from coconut meat, coconut butter is the result of pulverizing whole, dried coconut meat into a thick and (somewhat) smooth consistency, retaining the coconut’s high fiber content. Similar to coconut oil, coconut butter is solid at room temperature but becomes runny at temperatures higher than 76-degrees Fahrenheit.

The first time I ever made my own coconut butter was back when I was developing my Blonde Macaroon recipe, several years ago. I didn’t want to spend $15 on a jar of coconut butter for each of my recipe trials, so I attempted to make it myself using just a bag of shredded coconut and my Vitamix. In just a matter of minutes, the coconut turned into butter– all for half the price of buying it pre-made. I’ve never bought a jar since!

I know many of you don’t own a high-speed blender, like the Vitamix, so I was curious to find out how difficult it would be to make coconut butter using a standard food processor, instead. As it turns out, it’s quite quick and easy!

How to Make Coconut Butter
Makes one 16 oz. jar

Ingredients:

2 (8 oz.) bags shredded unsweetened coconut

Directions:

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.

making coconut butter in a food processor

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!

pouring coconut butter into a glass jarYou’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 week, or in the fridge for up to a month, keeping in mind that chilled coconut butter will solidify.

coconut butter in a glass jar

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.)

4.75 from 4 votes
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How to Make Coconut Butter
Prep Time
10 mins
Total Time
10 mins
 

A quick and affordable way to make coconut butter at home!

Course: Side Dish
Servings: 16 oz.
Calories: 198 kcal
Author: Detoxinista.com
Ingredients
  • 2 (8 oz.) bags shredded unsweetened coconut
Instructions
  1. 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.
  2. In just about 5 to 8 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!
  3. 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 week, or in the fridge for up to a month, keeping in mind that chilled coconut butter will solidify.
Recipe Notes

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.)

In terms of price, this homemade coconut butter can’t be beat. A 16-ounce jar of prepared organic coconut butter currently costs over $15, while each 8-ounce bag of organic shredded coconut is only about $3, making this homemade version quite a value at just $6.

That’s a savings of over 50% for each jar!

I hope you enjoy this homemade coconut butter for all of your future needs. It works great in my Blonde Macaroons!

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

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Comments

Arnie

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!

mojo

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.

    jo

    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.

Lindsey

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!!

Cristina

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!

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