How To Make Coconut Butter
Do You Love Grass-Fed Butter?
How about almond butter. Or peanut. Or almond-sunflower-pumpkin seed with a touch of hazlenut? DO YOU JUST LOVE BUTTER?
Well then, scoot right up next to me. Today we’re going to make a creamy, dreamy coconut butter that is infused with brain building fats, immune boosters and micronutrients for radiant skin, weight management and stretch mark prevention. Oh, and it is UH-mazing. I put a smidge on a spoon during Christmas Bakefest 2011 and ended up eating half the jar. Since it was **supposed** to go into a recipe I had some damage control to do. Lucky us, it is so easy to make!
But What Can I Do With It?
Good question! You can use it to make fudge with only 5 minutes active time, as a dairy free replacement for butter in recipes, or as a dip for fruit, or to make buttercream frosting and/or mini-melts (oh yes, recipes coming soon!). It also makes a great first food for little ones and a filling snack for toddlers/preschoolers. I’m thinking it would go great in these peppermint patties, too. Yum!
Are You Ready To Get Started?
Alrighty, let’s go over our ingredients! For about 1 cup of coconut butter, you’ll need:
- 3 cups finely shredded dried coconut OR 4 cups coarsely shredded*(Bob’s Red Mill is not recommended for this recipe because their drying process seems to take more oil out than other brands. You CAN use it, though – just be ready to add a little more oil!)
- 1⁄2 – 1 1⁄2 tablespoons coconut oil (optional – I like the texture more so I add some)
- optional flavorings: vanilla, honey, dried fruit, cinnamon, carob, cacao
And now, the ‘How To”!
Step 1: Place Dried Coconut and Optional Coconut Oil in the Food Processor
Note: If you decide to add oil figuring out how much to add can be tricky. Your butter will be very runny when it is freshly made but will harden over the next few hours. How much it firms up depends on temperature of your house, humidity in the air and other factors. Play with the ratios and see what works best for your environment – you can always add more oil in after it has solidified if you’re not happy with the end product!
Step 2: Blend For A Few Minutes Until Shreds Begin To Stick Together (2-3)
Step 3: Scrape Sides Down And Blend 2-3 More Minutes.
Continue blending until it’s uber-runny (about 10-15 minutes total blend time)
Voila! Coconut Butter!
Add in optional flavorings if desired
Step 5: Pour Into a Clean Glass Jar
Easy peasy, right?! Now you have one more butter to love!
Special note: Just like coconut oil, coconut butter hardens significantly if room temp is below 76 degrees. To use simply warm it slightly.
Order the highest quality coconut oil here.
Coconut Butter
By
Published: January 6, 2012
- Prep: 15 mins
Do You Love Grass-Fed Butter?
How about almond butter. Or peanut. Or almond-sunflower-pumpkin seed with a touch of hazlenut? DO YOU …
Ingredients
- 3 cups finely shredded unsweetened dried coconut OR 4 1/2 cups coarsely shredded Bob’s Red Mill is not recommended for this recipe because their drying process seems to take more oil out than other brands. You CAN use it, though – just be ready to add a little more oil!
- 1/2 – 1 1/2 teaspoons coconut oil optional – I like the texture more so I add some
- optional flavorings: vanilla, honey, dried fruit, cinnamon, carob, cacao
Instructions
- Step 1: Place Dried Coconut and Optional Coconut Oil in the Food Processor
- Step 2: Blend For A Few Minutes Until Shreds Begin To Stick Together (2-3)
- Step 3: Scrape Down Sides and Blend 2-3 More Minutes
- Skill Level: Easy
But seriously, I don’t know you could grind grain.
Elizabeth Neblett Schneiderman via FB
Well I could eat coconut oil out of the jar so I am SURE I will love this also! Thanks for sharing Heather!
Haley Barb via FB
That sounds so yummy! Must make soon…
Mommypotamus via FB
Elizabeth Neblett Schneiderman – Well then, you are going to LOVE the mini-melt recipe!
Mommypotamus via FB
Elizabeth Neblett Schneiderman – Well then, you are going to LOVE the mini-melt recipe!
Liz Lambertson Gaylord via FB
Could you possibly use the leftovers after making coconut milk for this, or no?
Liz Lambertson Gaylord via FB
Could you possibly use the leftovers after making coconut milk for this, or no?
Tiffany @ The Coconut Mama
Nope
. When you make coconut milk, the oil goes into the milk. You need the oil in the shredded coconut to make coconut butter.
Tiffany @ The Coconut Mama´s last [type] ..WE’VE MOVED!!!
Mommypotamus via FB
Haley Barb – It is! The Artisana stuff at the store is smoother but this is more affordable and I can’t tell the difference when I use it in recipes
Mommypotamus via FB
Haley Barb – It is! The Artisana stuff at the store is smoother but this is more affordable and I can’t tell the difference when I use it in recipes
Mellanie Gray Sheppard via FB
Yum! I love coconut butter but rarely buy it because it is expensive. Good to know that it is so easy (and inexpensive!) to make.
Mellanie Gray Sheppard via FB
Yum! I love coconut butter but rarely buy it because it is expensive. Good to know that it is so easy (and inexpensive!) to make.
Mommypotamus via FB
It needs all the natural oils to be really good, Liz Lambertson Gaylord, but you can use the leftovers to make coconut flour! http://www.mommypotamus.com/how-to-make-coconut-flour-video-tutorial/
Mommypotamus via FB
It needs all the natural oils to be really good, Liz Lambertson Gaylord, but you can use the leftovers to make coconut flour! http://www.mommypotamus.com/how-to-make-coconut-flour-video-tutorial/
Renee Rodriguez Kohley via FB
OMG I am freaking out! I can’t wait to try this! We go through a jar of the Artisana every 2 weeks I think!!! Thank you!
Renee Rodriguez Kohley via FB
OMG I am freaking out! I can’t wait to try this! We go through a jar of the Artisana every 2 weeks I think!!! Thank you!
Mommypotamus via FB
Renee Rodriguez Kohley – What’s your fave way to use it? I think the Artisana is much better straight off the spoon but this is fabulous to use in recipes (and more affordable!)
Mommypotamus via FB
Renee Rodriguez Kohley – What’s your fave way to use it? I think the Artisana is much better straight off the spoon but this is fabulous to use in recipes (and more affordable!)
Haley Barb via FB
It doesn’t need to be refrigerated, right?
Haley Barb via FB
It doesn’t need to be refrigerated, right?
Renee Rodriguez Kohley via FB
My 2 1/2 year old eats it plain or spread on toast or in her soaked oatmeal. I melt it in a little cup in the bottle warmer for the 8 month old to make it runnier and add some breastmilk. I used it for first foods for both girls – they loved it! I eat it mostly in soaked oatmeal. While breastfeeding I would scoop it out of the jar in the middle of the night feedings for extra good calories
Or spread on toast.
Renee Rodriguez Kohley via FB
My 2 1/2 year old eats it plain or spread on toast or in her soaked oatmeal. I melt it in a little cup in the bottle warmer for the 8 month old to make it runnier and add some breastmilk. I used it for first foods for both girls – they loved it! I eat it mostly in soaked oatmeal. While breastfeeding I would scoop it out of the jar in the middle of the night feedings for extra good calories
Or spread on toast.
Renee Rodriguez Kohley via FB
Oh and in smoothies!
Renee Rodriguez Kohley via FB
Oh and in smoothies!
Mommypotamus via FB
Haley Barb – Right
Mommypotamus via FB
Haley Barb – Right
Mommypotamus via FB
Renee Rodriguez Kohley – Love it! I actually revised Nourished Baby to include this recipe last week. It is an INCREDIBLE first food. Go you, smart mama!
Mommypotamus via FB
Renee Rodriguez Kohley – Love it! I actually revised Nourished Baby to include this recipe last week. It is an INCREDIBLE first food. Go you, smart mama!
Alexis D
I *love* butter!!! I eat veggies with my butter, rather than the other way around
Thanks for the recipe! I’ll be sure to try it out this weekend!
Michelle Merritt via FB
What about using fresh coconut?
Michelle Merritt via FB
What about using fresh coconut?
Jenni Wiehoff-Hulet via FB
MUST get a food processor for my self. We tried this last month in our poor blender and I think I almost blew it up!
Jenni Wiehoff-Hulet via FB
MUST get a food processor for my self. We tried this last month in our poor blender and I think I almost blew it up!
Eat To Thrive Health Counseling via FB
This looks delicious! I can’t wait to try it.
Eat To Thrive Health Counseling via FB
This looks delicious! I can’t wait to try it.
Nicole Rice via FB
I make this in a vitamix and it woks AWESOME. I thought it got it really smooth.
Kristine Winniford via FB
This looks awesome and is perfect timing! I’m going to make some tomorrow for a dairy free frosting on hubby’s birthday cake. I’m also intrigued by the idea of using it as a first food for babies and calorie supplement for nursing mothers. I’m 32-ish weeks and feel like I can’t fit enough food in my tiny stomach to satisfy my need for quality calories, definitely going to be using up some of this! It looks like this coconut mana stuff I love, but creamier.
Joy Taylor via FB
Going to try this..but I did find Coconut butter at an Indian store..it was way cheaper than a health food store, and actually happened to be the same brand!
Tiffany @ The Coconut Mama
I’ve been making my own for years! Its so easy
Tiffany @ The Coconut Mama´s last [type] ..Grain Free Flat Bread
Megan Horan Oien via FB
Heather- I love your posts. Thank you. We eat a ton of coconut oil, but I’m always looking for ways to add more of those good fats. Great idea.
Cheryl Chapman Rector via FB
Thank you so much! I have a gallon size container of shredded coconut I got from Tropical Traditions, and a brand new 5 gallon container of coconut oil. I will be making this soon!
jill
I tried this with shredded coconut and had trouble with it. After like 30 minutes it still hadn’t become butter in my nice cuisinart food processor. We put it in the blender, which helped a little, but didn’t try adding oil. Do you think oil would have helped? Any other suggestions? My food processor couldn’t handle that again.
Heather
Yes, I would try coconut oil and/or changing the brand of dried coconut you use. Hope that helps!
The Treasured Treehouse via FB
Thanks for sharing Heather! I attempted this a few weeks ago with the remains from my coconut milk (just experimenting)… it started to turn, but never got smooth/creamy. I think adding the oil and processing longer (I only did about 5mins) might help next time. Or just starting with fresh coconut shreds ~ lol!
Caroline Boles via FB
ohhhhh it is so so so yummy!!!!
Mommypotamus via FB
Michelle Merritt – The high water content makes it too soupy. It’s possible to use fresh coconut, but you’d have to peel the brown skin off the flesh, pulse it in the food processor, bake it until dry, and then start the process. Takes about 4 hours vs. 15 minutes, but if you have the time I say go for it!
Mommypotamus via FB
Kristine Winniford – it is one of the most awesome things a pregnant/nursing mom can take because it’s the only known source of lauric acid (a potent antiviral that is being tested for it’s ability to kills HIV-related viruses) other than breastmilk. Boosting your lauric acid intake boosts the levels in your milk. Coconut oil is hard for me to get down straight, but I LOVE this stuff!
Mommypotamus via FB
Love it, Joy Taylor! What brand was it? I’ve only seen Artisana so far . . .
Mommypotamus via FB
Awww, thank you Megan Horan Oien!
Andrea Hall via FB
I don’t really understand the difference between this and coconut oil, can this be used instead? thanks!
Lindsey
What do you suggest as the best way to warm it up? We used to by the Artisana stuff, and the lady at the healthfood store said to warm it in the microwave. Guess they don’t teach about microwaves in training…
Lindsey´s last [type] ..Have I ever told you how much I LOVE pumpkin muffins?
Heather
Wow, I guess not! I usually just put my jar in a bowl of hot water (making sure the lip is above water level so it doesn’t seep in.
Mommypotamus via FB
It’s like the difference between almond oil and almond butter. The second still has the “meat” in it
Samantha Salyer Jacokes via FB
Okay I made this today and THEN made the citrus fudge. YUM. I know what you mean about eating half of it w/a spoon. I ate several bites before assembling the ingredients for the fudge. Thanks for sharing!
Mommypotamus via FB
So glad you liked it, Samantha Salyer Jacokes!
Mae
I can’t wait to start making this for Norah! So excited!
Mae´s last [type] ..2012. Let’s Do This.
Alithea Corter-Bell via FB
This couldn’t have come at a better time! My sons 4th birthday is this Sunday…you mentioned making a frosting out of this…do you have a recipe you use?
Alithea Corter-Bell via FB
This couldn’t have come at a better time! My sons 4th birthday is this Sunday…you mentioned making a frosting out of this…do you have a recipe you use?
Mommypotamus via FB
So sorry, Alithea Corter-Bell! I am working on one but it won’t be ready by tomorrow
If you can do yogurt this one from The Urban Poser looks yummy. http://urbanposer.blogspot.com/2011/06/re-strained-greek-yogurt-honey-frosting.html Happy birthday to your son!
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Alithea Corter-Bell via FB
Thanks! We can’t do yogurt…I’m going to stick with coconut cream frosting
Jennifer
Yum, Yum! I can’t wait to try this. I was just looking at some at the store yesterday – and the price was absurd! I left wondering how to make it… thanks for reading my mind
Jennifer´s last [type] ..Weekend Recipe List: Grain-Free
Kirsten
Yum! Can’t wait to try this! I buy CO by the gallon now, and we love it…now to get me some coconut shreds!
Linnae
Oh!! I can’t wait to run home and make this!! I have a poor quality itty-bitty food processor that I dont think will do the trick… do you think a blender will work?
Linnae´s last [type] ..Kombucha tea- it’s not for me
Heather
I think it might be easier/better to cut the recipe in half and go with the itty-bitty food processor
Linnae
I did it! the itty bitty worked and it was DIVINE!!! thanks!!
Linnae´s last [type] ..Fabulous Ferments!
Hannah
You had me at butter cream frosting. Oh, yum! Do you have a recipe for that yet?
I love making almond butter in my food processor. It tastes so much better when I make it that I don’t think I’ll go back to store bought jars (unless I’m feeling lazy! xD ).
Hannah´s last [type] ..Losing Weight Being Healthier Tip #3
Heather
I do but it needs some work. Will post as soon as I get it perfected!
Jennifer R.
wow, who knew it was this easy??!! thanks! Now I know what to do with the unsweetened coconut flakes I bught in bulk from amazon.
I have made a yummy paleo granola (from paleo parents) and now I have more options… love it, thanks!!
Candace
Just made this. I made some changes, because, as my husband has noted many times, “you never stick to a recipe.” This is what I did.
3 cups coconut
3 tsp vanilla
2 tbsp raw honey
sprinkling of sea salt
1/3 c crispy almonds
2 tbsp coconut oil
it was wonderful! a little thick, more like almond butter in consistency. I would add more coconut oil next time. Thank you so much for the idea Heather!
Stacy
This sounds like it would make a great frosting recipe! Thanks for sharing!
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Alison
Can I use fresh coconut or should I dehydrate it and shred it first?
Heather
You’d have to dehydrate and shred
If it were me, I’d just enjoy the fresh coconut!
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Mommypotamus via FB
If you missed the post from Cara at Health Home and Happiness on honey/cinnamon as a cold remedy, here it is! http://www.healthhomehappy.com/2010/09/honey-and-cinnamon-a-simple-cold-home-remedy-that-kids-love.html
Mommypotamus via FB
And here is an article about coconut’s ability to dramatically reduce viral load for AIDS patients . . . just think what it can do for you! http://www.coconut-info.com/aids.htm
Gluten Free Pantry via FB
I love coconut oil more every day
Tammy Buck via FB
I have a coconut on my counter that I bought to make coconut butter with
LeeandMaia Forde via FB
I’m sooo excited! I saw you mention coconut butter on another post, and I am sooo happy that’s it’s so easy!
Samantha Salyer Jacokes via FB
It is so good. I made some recently and was also eating it off the spoon. Can’t. Stop. Eating. It.
Corey Dowden Burge via FB
My hubby has been doing tons of research on coconut oil and has been taking Tblspns of it daily. Would love to make butter so Bee would take it too!
Mommypotamus via FB
Corey Dowden Burge – It’s much more palatable. The cinnamon, vanilla and honey make it even better, too!
Tina Loving via FB
An utterly fabulous idea. Thank you!
Vanessa
I’ve tried several times to make coconut butter, both with dried shreds and with a fresh mature coconut. Neither worked. You mentioned having too much moisture in the fresh coconut-that hasn’t been my experience. Even with coconut oil added, it isn’t turning into the lovely cream you pictured. It’s still clumps of shreds and I’ve been processing for 30 minutes already, in a good food processor.
Guess I’ll have to give up and buy the stuff.
Heather
Hi Vanessa! The problem with fresh coconut is that oil and water won’t mix. To get the smooth, creamy blend of the oil and meat you have to dry out the water. So sorry you didn’t have success using coconut shreds. Can you describe how it turned out? Maybe I can help.
Allison
I know nuts can be difficult for babies to digest. Is coconut difficult for babies to digest as well? Or is it not that kind of nut?!
Heather
Coconut is very different from tree nuts. In fact, coconut oil is the only food we know of other than breastmilk that contains a potent anti-viral called lauric acid. I would use it as a very first food, but I was definitely giving it to my little ones very early on. Even now at 4 and 17 months they stand by the counter with their mouths gaping like baby birds when the see me start a batch
Michelle
i tried making this today using Let’s Do Organic unsweetened coconut(finely shredded) with my ninja blender. it didn’t work!
i think i blended it at least 30 to 45 min. it was just a fine powder. i even tried adding a little coconut oil on the chance that it would start to form a smooth like paste. it didn’t work and i’m sad! 
i realllly do not want to pay $10 for a jar of Artisana when this is something that should be simple to make. any suggestions?
Heather
Michelle, it sounds like the shreds were too dry. If you still have the batch you might try adding more coconut oil.
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llargo
What kind of food processor/ blender are you using. I have burned up my Cuisenart 12 cup food processor, a generic ice grinder/margharita maker, and now a Ninja food processor. Unless you have suggestions I give up. I have now wasted money on appliances, and I have no results.
Heather
Goodness, I am so sorry! I just use a regular old food processor. Are you in a very cold climate where the coconut is chilled while blending? Perhaps if so it might be to warm it up a bit before blending and by all means turn the processor off and give it a rest every few minutes to let the motor cool down if needed. I’ve never had this problem in making coconut butter but that’s would I would try.
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Andrea Fahy
Aw man, this looks so nice! I’ve made it years w/o a food processor using instead a fork for mashing, mortar/pestle, etc. but I don’t think any of those would do for making this…. hmmm.. it looks too good not to make!
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julie
Mine never got that creamy, added oil, removed oil, used fresh coconut, but not creamy, help
Heather
Hi Julie! I think the problem may be the water content of your fresh coconut. The coconut I used was dehydrated. Hope that helps!
Renata S
I can think of many ways to use this butter. Thanks for the recipe. I’m gonna try it!
Nicole
I am so in love with this and desperately want to make some to have on top of…well, everything! But, like others who have posted, I’m having problems getting mine creamy. The first time I tried, it was coarse and grainy. I suspected the coconut….too dry. So this time I tried some that looked more moist. I have 2 cups in my food processor and have slowly added more and more oil. I’m up to 5T and 30 min processing and all I have is a grainy paste. If I let it set (which I’ve had to do in order to let my food processor cool down and quit smoking!) the oil separates…but I just can’t get that creamy blend of yours! Can you tell me what brand coconut and coconut oil you use?