Coconut butter is a creamy coconut spread made from dried coconut. It can be quite expensive to buy at the store, but you can make it at home in just minutes!
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. (Not the flaked sweetened coconut commonly used in baking.) This spread is naturally gluten-free and dairy-free, and since it has no added sugar, it’s also Paleo and Keto-friendly.
How to Make Coconut Butter
Add 16 ounces of shredded unsweetened coconut to a large food processor fitted with an “S” blade. (I use a 12-cup machine.) Don’t use less than this amount unless you have a smaller machine, as there won’t be enough quantity to keep everything blending smoothly.
Secure the lid on the machine and start processing. It will take 5 to 10 minutes of blending for the coconut to change into a butter-like consistency.
Stop and scrape down the sides with a spatula as needed, to make sure no coconut flakes are missed.
Once the coconut butter looks smooth and will drip off of a spoon, it’s ready to use. Don’t be surprised if it has a slightly fibrous texture when you taste it; this is simply the nature of coconut butter.
Transfer the homemade coconut butter to a jar with a lid. Coconut butter can be stored in an airtight container for up to a month at room temperature, or for up to 3 months in the fridge. It will harden when chilled, but you can warm it up to make it pourable again.
Storage Tip: Keep moisture out of your coconut butter jar for the longest shelf life. Don’t add any additional flavorings and always use a clean, dry utensil to remove the coconut butter, so you won’t introduce any moisture or bacteria into the jar.
Note: If you don’t have a food processor, you can use a high-powered blender (like a Vitamix) to make coconut butter instead. Be sure to use a machine with a tamper, so the coconut will be pushed towards the blades often when you blend it.
How to Use Coconut Butter
Coconut butter can be used as a spread on toast, waffles, and pancakes. Drizzle it over a bowl of oatmeal to make it more filling or over your favorite desserts.
It can also be used as a swap for nut butters in many cases! I don’t recommend adding it to smoothies, however, as the coconut butter will harden when chilled and may make the texture unappealing.
To reduce the oil or butter in a recipe, you can replace up to half the amount called for with coconut butter. This will add extra fiber to the recipe, so it may taste slightly “healthier” in that case.
If you’d like to use coconut butter in a recipe, start with Coconut Macaroons or swap it for almond butter in Chocolate Coconut Macaroons.
Note: I’ve replaced the coconut oil in my Vegan Fudge recipe with coconut butter, and results were not bad! (It’s a little less melt-in-your mouth with the extra fiber added.) While I might not make it this way for guests, my family devoured it.
Frequently Asked Questions
Coconut oil is extracted from the plant, so it has no fiber and is in liquid form when melted. Coconut butter is made from pulverized coconut, so it includes the fiber and has a thicker texture, similar to a nut or seed butter.
Yes, just like coconut oil, coconut butter is solid when it’s cooler than 78ºF. You can warm it up again for easier measuring and mixing.
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.
Looking for more coconut flavor? Try Coconut Flour Brownies, Chocolate Coconut Milk Ice Cream, and Coconut Panna Cotta.
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 (I use a 12-cup machine) fitted with an "S" blade. Secure the lid and begin processing. After 5 minutes, stop and scrape down the sides of the bowl, to make sure everything is incorporated evenly. (You mustn't use less than 16 ounces of coconut unless you have a much smaller food processor.)
- Continue processing, until the coconut looks pulverized, almost like a paste. After 2 to 3 more minutes, it should have a drippy 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. It may still feel slightly grainy when you taste it, but it should easily drip off of a 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!
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?
“can I sub coconut butter for regular butter when baking?”
I’m really sure you could but not 100% sure. You could try it. Hopefully it’ll work good.
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?
I followed instructions ysing my Vitamix and with patience it turned out wonderful. Thank you!
Hello! I make my own coconut milk with the fruit, it’s possible to use the coconut pulp that’s left after squeezing all the liquid?? Thank you 💞