Coconut butter, a creamy, tasty, and delightful recipe. It’s extremely easy to make and it only requires 1 ingredient and 2 minutes of your time!
This recipe is life-changing! I’m a huge nut butter lover, but coconut butter is just out of this world. I ADORE coconuts and I couldn’t wait to try this recipe. And the results are just mind-blowing!
Shredded coconut is pretty affordable compared to some nuts and seeds, and this specific recipe won’t cost you a lot of money. Besides, it’s healthier than the store-bought ones, as it doesn’t contain any additives or preservatives.
Coconut butter goes well with pretty much everything: as a spread, as a topping for your desserts, in your smoothies… And the list goes on and on! Go ahead and add it to all your favorite recipes.
Coconut butter, a super tasty, smooth, and creamy homemade butter. It’s so healthy and easy to prepare, and it’s ready in just 2 minutes. To make it you only need 1 ingredient: shredded coconut.
How to make coconut butter – Step by step
- Add the shredded coconut (photo 1) to a blender or food processor and blend until smooth (photo 2).
Pro tips
- It’s better to use a powerful blender (I used a Vitamix) for this recipe. If you do, the coconut butter will be ready in just 1 or 2 minutes and it’ll have a smooth and creamy texture.
- If you only have a food processor, the butter will take about 8 to 10 minutes to be ready, although you’ll get the same result.
- You need to add at least 2 cups of shredded coconut (180 g) to get a good consistency; if you add less of it, your blender or food processor won’t be able to blend the coconut properly and your coconut butter won’t have a good texture.
- It should have a creamy texture, similar to peanut butter or almond butter.
- If the shredded coconut sticks to the sides while blending, just use a knife or a wooden spoon to scrape down the sides.
What is coconut butter?
Coconut butter is a delicious vegan butter made with just shredded coconut. Since it doesn’t contain any added sugars or preservatives, homemade coconut butter is healthy and nutritious and does not have cholesterol at all.
How to store coconut butter
Keep the coconut butter in a sealed container at room temperature and it will last for at least 2 weeks. The coconut butter might harden once cooled and sometimes it separates out into 2 layers (the oil in it tends to separate to the top).
If this happens just mix it until well combined or heat it up a little bit by submerging the sealed container in warm water, on a double boiler or in a microwave.
However, if you use the butter on warm food, it should melt quite easily because of the heat.
How to serve coconut butter
Coconut butter is delicious spread over some raspberry jam toasts, in smoothies like a mango smoothie, or even in your morning oatmeal.
It would also taste great on some baked sweet potatoes or squash or as a replacement for cashew butter (or any other kind of vegan butter) in any recipe.
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Coconut Butter
- Prep: 2 mins
- Total: 2 mins
- 1 cup (16 tbsp) 1x
- How to, Dessert
- American
- Vegan
Servings 1 cup (16 tbsp) 1x
Coconut butter, a creamy, tasty, and delightful recipe. It’s extremely easy to make and it only requires 1 ingredient and 2 minutes of your time!
Ingredients
- 3 cups shredded or desiccated unsweetened coconut (270 g)
Instructions
- Add the shredded coconut to a blender or food processor and blend until smooth.
- Serve with some raspberry jam toasts, in smoothies like a mango smoothie, or add it to your morning oatmeal. It would also taste great on some baked sweet potatoes or squash or as a replacement for cashew butter (or any other kind of vegan butter) in any recipe.
- Keep the leftovers in an airtight container in the fridge for at least 2 weeks.
Notes
- It’s better to use a powerful blender (I used a Vitamix) for this recipe. If you do, the coconut butter will be ready in just 1 or 2 minutes and it’ll have a smooth and creamy texture.
- If you only have a food processor, the butter will take about 8 to 10 minutes to be ready, although you’ll get the same result.
- You need to add at least 2 cups of shredded coconut (180 g) to get a good consistency; if you add less of it, your blender or food processor won’t be able to blend the coconut properly and your coconut butter won’t have a good texture.
- It should have a creamy texture, similar to peanut butter or almond butter.
- If the shredded coconut sticks to the sides while blending, just use a knife or a wooden spoon to scrape down the sides.
- The coconut butter might harden once cooled and sometimes it separates out into 2 layers (the oil in it tends to separate to the top). If this happens, just mix it until well combined or heat it up a little bit by submerging the sealed container in warm water, on a double boiler or in a microwave. However, if you use it on warm food, it should melt quite easily because of the heat.
Nutrition
- Serving Size: 1 tbsp
- Calories: 60
- Sugar: 1.1 g
- Sodium: 3 mg
- Fat: 5.6 g
- Saturated Fat: 5 g
- Carbohydrates: 2.6 g
- Fiber: 1.5 g
- Protein: 0.6 g
Update Notes: This post was originally published in June of 2018, but was republished with new photos, step by step instructions and tips in July of 2020.
Hi, I tried to make this in a vitamix. I blended it for more than 5 mins and it still wasn’t smooth as in your pics. Much more gritty. What speed did you use?
Hi Manuela! I also used a Vitamix and it was ready in just 2 minutes 🙂 Did you follow the recipe to the T? I recommend you to use medium speed all time!
You should have mentioned that results do differ depending on what brand of shredded coconut you use. I have gotten the best results with “Let do Organic” unsweetened organic coconut, I use 5 of the 8 oz bags at a time. I did try the Vitacost brand once and just could not get a smooth texture. BTW, I am using a vitimix.
★★★★★
Thanks for the advice Ken! Have a nice day 🙂
What would happen if I used sweetened coconut. I have a ton in my cupboard I bought on clearance.
Hi Angel! I haven’t tried it myself, so I’m not sure if it would work. The flavor would be sweet, though, but if you don’t mind, it’s not a problem 🙂
What are some tips to store this coconut butter in fridge for 3-6 months? Also when desiccated coconut can stay on shelf for shelf for so long why can’t the coconut butter stay in fridge for atleast 6 months?
Hi Bharat! I’m so sorry, but I can’t help you. I just keep it in the fridge for a couple of weeks, that’s all. Dry food always lasts much more. However, I’ve read it can last at least a few months even in the pantry, but I’m not 100% sure. Have a nice day!
I do not put it in the frig. That makes it too hard to work with. I just put mine in a cabinet, I have not had any problems with it even at months stored at room temp.
Thanks for your help Ken 🙂
I want to make this, but what type of shredded coconut? Fresh? Bagged? Coconut flakes work? Please let us know!
Hi Eddie! The regular shredded coconut you buy dried 🙂 Coconut are not exactly the same, so I’m not sure if you can use them. Have a nice day!
I used my Vitamix and still couldn’t get it to cream. It is still very gritty. I tried adding oil and coconut milk to help keep it from sticking to the sides. I worked at this for 15-20 min constantly scraping down the sides. I did use fresh grated coconut I had frozen in the freezer for coconut milk. What did I do wrong? ??
Hi Sharon! I’m not sure… I also used a Vitamix and it was ready in just 2 minutes. Did you follow the recipe to the T? I would try to use store-bought shredded coconut 🙂
I am a little late to the party, but I know what your problem is. I have had different results depending on the brand of dried shredded coconut that I have used. I am not marketing this but I have had the best results with the “Let do Organic” brand and I have found the best price at Vitacost. I am sure there are other brands that work as well but if someone does not want to go through the experimentation phase least they could know a good one for sure.
★★★★★
Hi,
Can I bottle the coconut butter? If I submerge it in hot water to seal the bottle, will it change the quality or look of the butter?
Hi Noli! I’ve never tried it myself, but I think it could work 🙂
I’ve never eaten cabinet better buddy Gary from this cream recipe is calling for it. The flavor is mint chocolate chip, but won’t the taste of coconut overwhelm the flavor of ice cream?
Hi Terry! I’ve never tried it, but I think it should work 🙂
Hi! Can I used freshly grated coconut…we have them in abundance in India, and they are much cheaper than dry coconut. Thanks!!
Hi Neetu! I’ve never used it, so I don’t know, sorry!
Hi … Thank you for this recipe, I can’t wait to try it. Would i be able to use desicated coconut? Shredded coconut is not easy to find and expensive in the UK.
Thank you
Karen
Hi Karen! You’re so welcome 🙂 I think they’re pretty much the same, so you can use it as well.
Thank you!
You’re so welcome 🙂
Mine came out gritty. I even added some coconut oil. Taste is okay. Could the coconut have been too dry?
Hi Agalia! It could be, but I think it also could be because of the blender, was it powerful?
Hi Iosune,
Thanks for the recipe, I love coconut too and made this recipe from shredded coconut in less than a minute. I have a foodprocessor with blender but both weren’t powerful enough, I had to keep scraping, but it also comes with a small item to shred nuts, make salsa etc. I used that and it worked like magic. Now I have to find recipes to use it in. I don’t need it for oatmeal and smoothies, shredded coconut is good enough for those. Thanks again.
Hi Winnie! You’re so welcome 🙂 You should try oatmeat with this, it’s so delicious and creamy!
Hi,
What kind of coconut do you use, fresh frozen or dry shredded?
Thank you,
France
Hi France! I used dry shredded coconut 😉