Follow this easy tutorial on how to make coconut butter at home, and you’ll never need to buy another jar of coconut butter ever again.
Have you ever tried coconut butter?
People say it’s one of the most delicious foods in the world, even if you don’t like coconut!
The smooth taste and melt-in-your-mouth texture will make you feel more like you’re eating shortbread than actual coconut.
I could easily go through half a jar of coconut butter in a day, and there have been times where I’ve done just that. But at an average of $10 or more for a single jar, buying coconut butter on a regular basis can be pretty expensive!
To save a ton of money in the long run, the simple solution is to make your own homemade coconut butter, which will yield the same amount of coconut butter for a fraction of the cost.
The only ingredient you need is shredded coconut. Just throw it into the blender and watch as it magically turns into butter.
Homemade Coconut Butter – Tips & Tricks
Be sure to use regular, unsweetened shredded coconut, because low-fat or added-sugar varieties don’t tend to work as well.
I recommend using at least 12oz for best results, and the recipe for how to make coconut butter will work in either a food processor or a high-speed blender like a Vitamix or Blend-tec. Some readers have reported good results making a smaller batch with an immersion blender or Magic Bullet. If you try one of those methods, definitely let me know how it goes!
Every now and then, you might encounter a bag of coconut that just doesn’t want to turn into smooth coconut butter. If that happens, I’ve found adding a few tablespoons of coconut oil to the blender fixes the issue. Coconut butter is solid at room temperature but will turn to butter again when gently heated. If your coconut butter ever seems too dry when you’re trying to melt it, stirring in a little coconut oil will help in that situation as well.
Above – Watch the video how to make coconut butter!
The video above shows how to make coconut butter, if you’re a visual person like I am.
Also please feel free to ignore the fact that I can’t even get the coconut into the food processor when it’s right under the bowl. You can probably guess how good I was in basketball growing up.
Once you’ve made your own coconut butter, the possibilities are endless.
You can use it as frosting
Eat it straight from the jar with a spoon
Blend a spoonful into to Banana Ice Cream
Freeze it in candy molds
Or sweeten as desired and stir in cocoa powder to make chocolate coconut butter
How To Make Coconut Butter
Ingredients
- 12-16 oz shredded, unsweetened coconut
- optional 2-4 tbsp coconut oil
- optional sweetener of choice
- optional cocoa powder if desired
Instructions
- Blend the coconut in either a food processor or high-speed blender until smooth, stopping to scrape down the sides as needed. It can take anywhere from 3-18 minutes, depending on desired smoothness and your machine. If your coconut just doesn’t seem to want to turn into smooth butter for some reason (climate, elevation, or just a naturally-lower-fat bag of coconut), add a few tbsp coconut oil to the blender, and that should fix it! After it’s done, you can sweeten or add cocoa or other flavors as desired. Stored in a covered container, leftovers will last a few months and need no refrigeration. Coconut butter is solid at room temperature but will turn back to butter when heated – be sure to heat it gently so it does not burn.View Nutrition Facts
Notes
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Uses For Coconut Butter:
Coconut butter makes the MOST amazing frosting. Try it on top of cakes, cupcakes, muffins, toast, or banana bread – and the coconut butter is so rich that you might find you don’t even need to add any sweetener!
It’s especially delicious on my Healthy Banana Bread or on the chocolate version above.
Or use it as a frosting for the cinnamon roll baked oatmeal above – one bite and you’ll refuse to believe there’s no butter in the recipe.
You can also stir melted coconut butter into your morning bowl of oatmeal (such as this Banana Oatmeal Recipe), or melt it right into the oats as they’re cooking.
Because it’s solid at room temperature, you can use coconut butter to make all sorts of healthier no-bake desserts, such as the almond butter freezer fudge above or the vegan chocolate fudge below.
Use it as frosting for my Coconut Bread or these Easy Cinnamon Rolls.
Have you tried coconut butter? If you have any favorite ways to use it, please feel free to mention them in the comment section, to give ideas to other readers!
Rita Mansukhani says
Hi Katie, I just finished making the coconut butter with the above recipe . It has come out perfec, a little Creamy little crunchy. Thank you for above recipe. I want to make a dessert tomorrow for which I made this butter
Kigia Valbuena says
This didn’t work for me because my food processor isn’t very powerful. I gave up after 30 mins haha it was very frustrating!
Jasmine says
I don’t like to leave a bad rating if a recipe didn’t work for me because maybe there isn’t anything wrong with the recipe. Maybe it’s me! If it worked fine for other people, It could be my tastes that are off. That said, I am not a kitchen novice. I’ve made almond butter before, and I feel like this is the same basic concept. I used a 7 oz. bag of organic, unsweetened flakes and weighed 5 oz. from another bag (same kind). I’ve never had coconut butter, so I can’t attest to what it’s “supposed” to be like. However, I could NOT get this to blend up smooth and creamy. I turned the food processor on while I was carrying in groceries, putting them away, and doing other things. It ran for at least 20 min. I really didn’t want to add more ingredients than necessary, so I didn’t initially add the oil. After it became apparent it was going to stay dry and crumbly, I did finally add 2 tbsp. coconut oil. That was a bit too much, it was pretty runny, I should’ve started with 1. Still, it did not get smooth and creamy. Yes, it is now spreadable, but it is still gritty. I’ll still use it, I just don’t think my results were what they were supposed to be. I’m guessing the coconut flakes were too dry? Perhaps I should have added the oil initially?
Marie says
Can I use unsweetened coconut flakes? I can’t seem to find shredded coconut
CCK Media Team says
Hmm we would think so but haven’t tried. They’re going to get processed down anyway so it shouldn’t matter how big they start (flakes or shredded). Be sure to report back if you try!
Paige says
My favorite thing is cashew coconut butter with cinnamon, vanilla, and maple syrup😍😍
Karen says
O.M.G. I am in LOVE! I’m so glad I found this recipe and your site. I just made a batch of coconut butter with shredded coconut (more like grated) and flakes 50/50. It turned out amazing and filled a pint mason jar. I practically licked the Cuisinart bowl clean, it was that good! I’m looking forward to using it many ways. Thanks for sharing!
J. C. says
I use coconut oil instead of butter in a lot of recipes due to my husband’s dairy allergy, and it does work pretty well for most things. Does anyone know if this would work better? Or is it closer to a peanut butter spread equivalent?
CCK Media Team says
Hi! Coconut butter is closer to peanut butter in texture than peanut oil or coconut oil. Here’s more about coconut butter: https://chocolatecoveredkatie.com/coconut-butter-and-coconut-oil/
Karina says
Great pointers on how simple it is to make such a delicious coconut butter. I have to admit I purposely stopped to “scrape off the sides” a few extra times just so I could get another taste of this heavenly mixture.
I did have a smaller amount of coconut to begin with (140gr) so decided to use my nutribullet (similar to magic bullet) since my vitamix bottom would have been too big for this quantity, and it still turned out perfect. I did add just 1 teaspoon of coconut oil midway and because I prefer to feel a rougher texture, it came out exactly as I wanted.
Note however that if nutribullet or magic bullet is used it might need to be the 900 watt one. This is what I used and am not sure the 600 watt will work the same.
Domenica says
Absolutely delicious!
I used the oil, oat milk, and vanilla lactose free yoghurt. I didn’t use the vanilla essence because of the flavour in the yoghurt. I didn’t put any topping on it and it is still super delicious.
Love this! Will definitely make this again.
Sophie says
This is a very problematic recipe. I must have eaten about a quarter of the mixture just while I was making it, and once it was done I just kept eating more. 3 cups of flakes and desiccated coconut reduces to a pretty small amount. I used 1 1/2 cups of flakes (which I lightly toasted), and 1 1/2 cups of regular desiccated. (I actually added one teaspoon of icing sugar too.) It did take a while for the mixture to become soft and damp in the food processor, but I was patient; I let it whiz for a few minutes and left it for a while to make sure nothing over-heated, then let it whiz for a few minutes more, several times over. I will try not to make this again, because all it is for me is a way to eat an obscene amount of beautifully fatty, calorie-rich yumminess within moments.
CCK Media Team says
We have the same problem 😂
Lauren says
I have made this several times now. I buy the Bob’s Red Mill coconut from Sam’s Club. I do 12oz coconut, 1 tbsp coconut oil and two packets of stevia. Comes out perfect and fills up a Bon Maman jam jar.
I use this in my morning protein smoothie. Thank you!
CCK Media Team says
Thank you so much for trying it!
ransomedbyfire says
I wonder if date paste could work instead of coconut oil to help it blend.
Kathy Dowden says
I was amazed! We had coconut chips. I wasn’t sure they would work and I just had a small black and decker food processor! It worked amazingly! Thanks for this recipe! Saves lots of money!
Meg says
Hello Katie,
I looove coconut butter.
what food processor do you use?
Thank you!
CCK Media Team says
Katie has a Cuisinart and loves it.