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How To Make Coconut Butter

4.98 from 44 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)
5 from 44 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!

Published on April 5, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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84 Comments

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  1. 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

  2. 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!

  3. 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?

    • 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!

  4. Karen says

    5 stars
    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!

  5. 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?

  6. Karina says

    5 stars
    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.

  7. Domenica says

    5 stars
    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.

  8. Sophie says

    5 stars
    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.

  9. Lauren says

    5 stars
    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!

  10. Kathy Dowden says

    5 stars
    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!

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