Homemade Coconut Butter (Vegan)

Melissa King Dips, Spreads and Sauces, Recipes

Homemade Coconut Butter is amazing!If you have been following this blog for a while, you know that I LOVE coconut and coconut butter.

Funny thing is, I used to hate it.  Now my body craves it.  I guess it knows what is healthy. 🙂  I had an obsession with coconut butter ever since my first taste of Nutiva Organic Coconut Manna.

That stuff is the bomb and it melts in your mouth.  It can get quite pricey, so I thought I would make my own coconut butter.  It’s super easy!

 

homemade coconut butter

So easy that I feel kind of funny calling it a recipe.  Kind of like my Homemade Peanut Butter.  Coconut butter just takes a bit longer than peanut butter, so be patient.

Coconut butter can be used a spread or a dip.  If you use it in baking it can add a richer flavor.  Coconut butter is naturally gluten free, grain free and vegan.

Homemade Coconut Butter

Homemade Coconut Butter

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Prep Time 20 min Serves 1 cup     adjust servings

Ingredients

Instructions

  1. In the food processor , blend up the shredded coconut, scraping the sides down every few minutes. Be prepared to be patient. It takes about 20 minutes.

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Recipe Notes

If you use a blender , it takes about half the time, but you have to scrape down the sides more often and it is harder to manage. I liked making it in the food processor much better. I mixed it for a minute or two and walked away. Came back to mix some more a few minutes later. I just kept repeating those steps until I saw a creamy mixture. It took about 20 minutes for me. Super easy! I store mine in a small mason jar . I love mason jars. You can never have enough. I think it should keep for a couple of weeks. I keep mine on the counter top. You can store it in the fridge, but it will harden slightly. That’s it! Enjoy!

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186 thoughts to “Homemade Coconut Butter (Vegan)”

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  3. I just made this with Bob's Red Mill unsweetened coconut in my NutriBullet (regular not pro) with extractor blade and it is WONDERFUL. (Just want to keep sampling). I started in the large cup as 2 1/2 cups coconut filled it quite full. After a couple minutes when it started liquifying and volume reduced, I put in small container so it stayed around blades. It isn't quite as smooth as other butters but is fine. I am going to use it for Strawberry Cream truffles..(link if you want ...https://mywholefoodlife.com/2014/03/24/strawberry-creme-truffles/ ) I definitely will make this again. Thanks for the recipe. Love it when I can make from scratch and avoid preservatives, etc in store bought.
    Reply
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  5. hi, i am curious can this be made with chunks of fresh coconut? assuming it is the same a shredded, yet whole form! Plus i have a vitamix to really get things moving! Opinons? Also, off topic a little , yesterday i made almond milk with chunks of coconut in it. Today it tasted rancid and was already thickening. What is up with this? i am in Mexico so could it be the water ?
    Reply
    1. I'm not sure what happened with the almond milk. Fresh coconut has too much moisture to make coconut butter. Trust me, I tried.
      Reply
  6. I made this today with mixed results. I started out in the food processor figuring it would be easier to get out than from the Vita-mix. After 25 min. in the food processor I still wasn't even close, not to mention the mess I was making each time I opened the food processor to scrape down the sides. There was a little butter forming but the vast majority of it was just really soft flakes. Finally fed up I tossed the mixture into the Vita-mix and about a minute later I had a really smooth, creamy, coconut butter. It actually poured right out of the container and there was a minimal amount of scraping needed. Lesson learned, from now on I'll just go straight to the Vita-mix.
    Reply
  7. Can I substitute this homemade coconut butter for the coconut oil in your 3-ingredient homemade chocolate recipe? I would love to find a healthy way to keep the chocolate from softening once it's been out of the freezer for 15 minutes or so. (I've made your homemade chocolate bar recipe several times. It is absolutely delicious and too easy. Thank you for that. Only complaint is that it softens so fast once you take it out of the freezer.) Thank you for all of your recipes. I am enjoying the larabars!
    Reply
  8. First off, I want to tell you that I love your recipes so far, but after 40 mins of on/off/scraping with my food processor & still ending up with just gritty coconut, I gave up. I used Bob's Red Mill full fat coco flakes (maybe that's why?)-after 20 mins, I added 1T of melted coco oil & it only helped slightly. Sounds like a vitamix is key, but not ready to drop big $$. I will gladly pay $10 for a jar after that time waster! Oh well-don't know until you try, right?
    Reply
    1. Oh bummer. :( Why don't you just use it in overnight oats or baking? You probably won't notice a grit if you use it in recipes.
      Reply
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  14. Hello, I made it yesterday and left it out of the fridge but it became solid and it's not cold at all in my house.. Why did it happend?
    Reply
    1. It can last a long time on the counter. However it will harden. If it does, just place the jar in a bowl of hot water and it should soften right up.
      Reply
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  17. I used my old trusty Panasonic food processor, and had my (Kroger) flakes liquified in about 20 min - no prob, and not really messy. Looking forward to trying the strawberry truffles for my GFCF kid!
    Reply
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