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How To Make Coconut Butter

4.88 from 24 votes

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.

how to make coconut butter recipe

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.

75 Ways To Use Coconut Butter

coconut butter coconut oil

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
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How To Make Coconut Butter

An easy tutorial on how to make coconut butter at home. You’ll never need to buy another jar of coconut butter again.
Prep Time 10 minutes
Total Time 10 minutes
Yield 1 recipe (varies)
4.9 from 24 votes

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

For answers to common questions about coconut butter and coconut oil, be sure to visit the Coconut Butter & Coconut Oil FAQ Page.
 

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Uses For Coconut Butter:

The Best Dark Chocolate Banana Bread Recipe

Chocolate Banana Bread

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.

fb cinnamon roll oatmeal

Cinnamon Roll Baked Oatmeal

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.

almond butter fudge

Almond Butter Fudge

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.

Oil Free Coconut Bread Recipe

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!

 4.88/5 (24)

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Published on April 5, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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68 Comments

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  1. Abby says

    So what is a serving ?? if I missed it I apologize…. can’t wait to make this, I’ve never heard of Coconut Butter and am a hugh coconut lover. thanks

    • Jason Sanford says

      For the nutrition facts, it says it’s based on per tbsp, but for the yield, the servings will vary based on how much coconut you use (12 oz or more).

      • Alexa says

        It will still be the same nutrition per tbsp, no matter how much coconut you use. You will just have a different total yield.

  2. Cassie Thuvan Tran says

    Coconut butter is actually something I have NEVER tried on its own! I know, I know, come at me, sue me, I understand. LOL! Definitely have to try making my own coconut butter. It looks so yummy!

  3. Sandi says

    I love making my own coconut butter, and I actually like it best when I toast the coconut lightly first. The flavor is much richer, and being warm when I put it in the food processor, it turns into butter much faster. Toasted, with pumpkin pie spice, is AMAZING!!!

  4. Nina says

    Hello Katie, I have never been able to find a definitive answer to the question … what is the difference between creamed coconut and coconut butter? Creamed coconut is readily available here in the UK in solid blocks and is a fraction of the price of coconut butter, but it can be used in exactly the same way, with the same results. Do you know the difference?

    • Jason Sanford says

      Coconut butter has more of a texture like peanut butter. Coconut cream would be like dairy cream.

        • Jason Sanford says

          Interesting, just looked that up and it looks to be my mistake. So it sounds like creamed coconut (but not coconut cream) is the same thing as coconut butter. Sorry for my confusion.

  5. Jen says

    Ok, I tried to make this in a Blendtec blender. I blended it on high speed for about 2-4 minutes, scraped down the sides, and had to add 2T of coconut oil because it wasn’t blending all the way. 3 minutes later, it finally creamed and looked smooth like butter. When I tasted it, it was dry and gritty and tasted something awful. I added liquid stevia and still didn’t taste very good and I love coconut! What did I do wrong? Please help- I was so looking forward to this!

    • Jason Sanford says

      Hmm since the only ingredients were coconut and coconut oil (which are the ingredients in coconut butter), then it sounds like either your oil or coconut were bad or you might just not like coconut butter. Have you ever tried store-bought coconut butter before? It doesn’t taste like coconut (in the sense of coconut cream pie, mounds bars, etc.), but more like shortbread.

      • Kay says

        Update on my coconut butter! So, i actually tried making Bounty the other day and the recipe called to use only 1/2cup shredded coconut and when i tried to process it in the food processor to make the butter, it was just tossed about and nothing was happening. Im not sure if its because theres not enough coconut.. But anyway, i had some young and firm fresh coconut flesh at hand (less than 100g) and i tossed that in the processor together with the dried coconut. They bonded together quite well! But im also not sure if the outcome is what coconut butter actually looks like (i cant find any coconut butter where im from) but it does look like the images above!

  6. Annalisa says

    Is the coconut butter supposed to still be gritty after it turns to the runny stage? I continued to pulverize it for a while to try to reach a smoother consistency but I think that was as far as my cuisinart would take it. It doesn’t make perfectly smooth hummus, so it could be my food processor. My nutri ninja makes wonderfully smooth hummus but takes more liquid. I did not attempt to try it for a smoother consistency. I used 15oz unsweetened dried coconut, then after it started to get smooth I added 2 T coconut oil and a packet of sweet leaf stevia. It tastes yummy but has not solidified after sitting in a jar on the counter. Did I do something wrong? I want to make recipes using the coconut butter but your fudge looks creamy smooth and this still has little bits and appears runny compared to your jar of coconut butter. Thanks for your help!

  7. Becky W says

    Wow wow wow! This is delicious! I didn’t know coconut butter was a thing! I used my Blendtec Twister jar that comes with an insert that you spin while blending. It clears the sides and pushes the food into the blades. My coconut butter was all finished in less than a minute!

    I made it so I could put the coconut butter in a frosting for some of Katie’s brownies with black beans. When I tried to sweeten it with maple syrup, however, it seized up and became thick like almond paste. Maybe it doesn’t like the added liquid or the syrup was too cold. But I still managed to spread it on the brownies and it was so tasty!

  8. Nicola says

    Wow! Sorry, I don’t have an actual answer, Nina, but your question/comment just took me back about 30 years. I never got my Jamaican (ex-)mother-in-law’s recipe & directions for West Indian style “Rice and Peas” but another woman showed me how, starting with that same creamed coconut — I think it came wrapped in foil, or foil+paper (the way butter & margarine are sometimes packaged) with an outer box, about half the size of a 4-stick (1 lb.) package of butter, but didn’t need immediate refrigeration.
    I left this page, and went down an ADD rabbithole — I mean, I did a search for the different types of coconut products– and “got lost” looking at several different websites. Here are 2 that explain it well: https://www.kindearth.net/what-is-creamed-coconut-versus-coconut-butter-and-coconut-cream/
    and https://www.type1kitchen.com/creamed-coconut-coconut-cream-coconut-milk-what-is-the-difference-and-how-to-make-one-from-the-other/#comment-4878

  9. Carolyn says

    So I tried this in the vita-mix last night with dried coconut. It whizzed it on High for several minutes, dutifully pushing the 6 cups of dried coconut flakes into blades… but it was a dry mess. I added coconut oil… not really helpful. Then I added water and coconut oil and that made it better – but it never became runny like the coconut butter in the jar. Anyone else run into this? My coconut was very dry – should I reconstitute it in water before blending?

  10. Julia says

    This was IMPECCABLE – added a dash of vanilla extract & cacao powder…literally tastes like frosting (but 10 times better for you, and without all the added sugar). Thank you!

  11. katharine says

    I guess I am one of the people that this didn’t work for. I bought bulk at a health food store. It was flakes rather than shredded. I have now added a lot of coconut oil and my Cuisinart keeps heating up. The coconut mush is warm. I have been working now for way more than 13 minutes. It tastes bad-oily and dry. I am very dissapointed ): Do you think that maybe its just that some people end up with old dried coconut? Or maybe old food processors can’t cut. Mine tastes ok before processing.

  12. Antje says

    Hi Katie,
    sometimes your recipes refer to ‘video above’ but I can’t see a video anywhere. This is one of those cases…. I swear I am not blind! (and I can often see your videos). Any idea? Thanks!!!!

    • Jason Sanford says

      Hmm that is very strange, do you have an ad blocker? What browser are you using? Hopefully we can figure this out as to why it’s not showing for you!
      Jason (media relations)

  13. Jessica brady says

    I am not sure what’s going on but this didn’t turn out good at all. It mixed this first with a good processor for like 20 min. Added about 2 or 3 tablespoons of coco oil because it would not get soft. Since it got stuck on the sides in the food processor every 10 sec I moved it into a magic bullet. Well it worked almost fine until I added coco to make chocolate. Now it’s a dry mess again. Not smooth at all and I didn’t use much coco powder.

  14. Laurie Parker says

    I recently started a Keto diet and have been trying out a lot of different ingredients. I just made coconut butter using a 12 oz bag because that is all my processor would hold. It took close to 15 minutes of blending including g scraping time before it came together – probably because my processor is not heavy duty! It was interesting to see the transformation and I’m now looking at your recipes to see what I can make with it. Thank you, Katie! I appreciate your expertise and am proud to have had you for a cul se sac neighbor!

  15. SheriO says

    This stuff sucks all the spit out of my mouth. Even with butter and coconut oil added, it is moist looking and creamed, but sucks all the spit out of my mouth. DRY

  16. Zeljka says

    Hi. How do you use the coconut butter as a glaze. I couldn’t get it to melt. I put some in a pan and put it on low heat but it wouldn’t melt just started to burn. Thanks.

    • Jason Sanford says

      Melt it very slowly! Katie’s recommendation is to put it in the oven after you’ve baked something and the oven has already cooled down somewhat. You want to very gently warm it so it doesn’t burn. If you lived in a super humid/hot environment, it would already be soft!

  17. Michelle says

    Hi! Is shredded coconut the same as dehydrated coconut? Will it work with dehydrated coconut in shreds?
    Thank you!

  18. Emma says

    I tried making this in my food processor for 20 mins to no avail. Popped the desiccated coconut into my nutribullet and it blitzed it up into butter in a minute or so! Success!!

  19. cindy3539 says

    My turned out “grainy”. I don’t know if it was supposed to turn out completely smooth or not but, mine didn’t. It is very tasty though! Tastes like the inside of a mounds candy bar! TFS

    • Amber M Dimico says

      I’ve had that same problem. It had been recommended to me to use wide coconut chips instead of the desiccated coconut.

    • Mollie says

      Coconut butter is so delicious! It costs me around $4 to buy a pound of unsweetened coconut in bulk. I never can get it out of a jar easily, so I let the coconut butter harden in a flat pan, then break it up and eat it like shortbread. I eat so much of it, probably 8oz a day. You would think I would pack on the pounds but I’m actually very skinny. I follow a high fat (especially saturated fat), high calorie (2500-3000), low carb diet and avoid PUFAs. Coconut butter is a staple food for me.

  20. Tania says

    I have a question before I make this, but I’m very excited to try it! When I buy coconut butter in a jar it’s brutal to get out the right amount because it’s so solid. Does the homemade version stay softer? I live in Toronto, Canada and it’s winter here. Or should I be pouring it into little muffin tins with wrappers so I can better measure out? Any tips you could provide would be appreciated 🙂

    • CCK Media Team says

      We like to place the jar (or a small amount) in an oven that’s just been turned off after baking something else. As the oven gradually cools down it will gently heat/melt the coconut butter (whereas microwaving would heat it too fast). And this also doesn’t waste energy since the oven would be cooling anyway. We do this with store-bought or homemade coconut butter.

  21. Tania says

    Can I just say how much I LOVE this recipe?!?! My only issue is getting everything to blend in the blender. Maybe the food processor would work better? You don’t get the vortex because the batter is a bit thicker. I tried putting liquids first into the blender the 2nd time. Still a bit of a pain. But MAN are these delicious! Closest to regular pancakes I’ve had. Thank you!!

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  23. Brianne M Markin says

    Girl, I am not going to lie. I was more than a little skeptical about this process. But, then I was like, when has Katie steered me wrong before? Amazing! Making a new soup recipe that called for creamed coconut. Glad I realized it was NOT the same as coconut cream before I made a giant batch for soup exchange. Anyway, I thought, well this is worth trying and it worked! Making a double batch so I can make the cinnamon roll oatmeal next week for spring break!

    • CCK Media Team says

      So glad it worked well for you! Just you should probably know that this stuff is dangerous – it’s hard to stop eating 😂

  24. Megan says

    Thanks for the tip on adding coconut oil! I had much better success after adding a little into my blender with my coconut.

  25. Christalynn says

    Oh my goodness I just made this and wow! Never spend copious amounts of money on coconut butter again this tastes better anyway! Can’t believe I’ve been missing out this whole time lol. Thank you so much for your wonderful recipes!

  26. Sapphire says

    Gosh, I wish I liked this. It being said that even people who don’t like coconut would like this…I just don’t see it. I don’t hate coconut, but I’m not a big fan, either. My results, as logic would dictate, tasted like coconut.
    It also managed to defeat both my Vitamix and Cuisinart food processor, and I had to add a pretty substantial amount of coconut oil to smooth it out. And then, even after blitzing it in the Vitamix, which would have liquefied anything else including, I don’t know, diamonds, it was still gritty. Sigh. Thankfully, my husband likes coconut more than I do, so that whole bag of (shredded, unsweetened) coconut won’t go to waste.
    I’m pretty bummed. I was really hoping this would meet my vegan frosting needs when every other recipe I’ve found requires vegan butter (rarely have) and/or a mixer (don’t have).

  27. 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

  28. 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!

  29. 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?

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