How to make coconut butter at home using just 1 ingredient. It’s incredibly delightful, easy to make and ready in 1 or 2 minutes.
This recipe is life-changing! I’m a huge nut or seed butter lover, but coconut butter is out of this world. I ADORE coconuts and there was a cafe in Bali where everything was made with coconuts, it was a paradise for me and this butter reminds me that amazing place. If you love coconuts as much as I do, please give this recipe a try.
Besides, shredded coconut is pretty inexpensive comparing with some nuts and seeds and coconut butter is ready in less than 2 minutes! I wish I had discovered this recipe before, I’m sure I’m going to make it all the time.
Coconut butter goes well with pretty much everything: as a spread, as a topping for your desserts, on baked sweet potatoes or squash, in your smoothies, in your morning oatmeal, and you can also use it instead of any nut or seed butter or even regular or vegan butter in any recipe you want.
looking for more how-to recipes?
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How To Make Coconut Butter
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: about 1 cup (16 tbsp) 1x
- Category: Sauce, Dessert
- Cuisine: Vegan
How to make coconut butter at home using just 1 ingredient. It’s incredibly delightful, easy to make and ready in 1 or 2 minutes.
Ingredients
- 3 cups shredded coconut (270 g)
Instructions
- Some people use a food processor to make this recipe, but I think it’s better to use a powerful blender (we used our Vitamix). The coconut butter will be ready in just 1 or 2 minutes and the texture will be better (so smooth and creamy and less chunky) if you use a blender, but if you only have a food processor, don’t worry, it will be ready in 8 to 10 minutes (approximately) and will be delicious as well.
- You need to add at least 2 cups of shredded coconut (180 g) to get a good consistency, if you add less, your blender or food processor won’t be able to blend the shredded coconut properly and your coconut butter won’t have a good texture.
- To make the butter, just add the shredded coconut to a blender or food processor and blend until smooth. It should have a creamy consistency, similar to peanut or almond butter. It will take about 1 to 2 minutes in a blender and 8 to 10 in a food processor, but it may vary depending on the machine you’re using. If the shredded coconut sticks to the sides of the blender or food processor, just use the tamper of your blender, a knife or a wooden spoon to scrape down the sides.
- Keep the coconut butter in a sealed container at room temperature for at least 2 weeks or even more. Depending on the temperature of your house, the coconut butter can harden once cooled and sometimes it separates out into 2 layers (the oil in it tends to separate to the top). Just mix until well combined or heat the butter a little bit (submerging the sealed container in warm water, on a double boiler or in a microwave). Besides, if placing on hot food, it should melt quite easily on the food.
- Coconut butter is delicious as a spread, in smoothies or oatmeal, on baked sweet potatoes or squash, or instead any nut or seed butter or even regular or vegan butter in any recipe.
Notes
- If you don’t have a powerful blender or food processor, you could add some melted coconut oil to ensure the shredded coconut is getting processed well.
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
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 🙂
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 😉