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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!

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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
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

Lauren

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!

Erin

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??

    Megan

    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!

    RACH

    NEVER WORKED FOR ME EITHER ,,

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!

    Megan

    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.

Randi

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!

Suz

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

    Megan

    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)

Abby

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!!

    Megan

    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.

Lany

Megan

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

Jenna

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.

Teresa

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

naima

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)

    Megan

    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.

Laura

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!

vanessa

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?

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!

cindy LAROCQUE

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

Deirdre

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.

    Deirdre

    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?

Linda

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. 🙂

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