How to Make Rich Homemade Coconut Butter at Home

Homemade Coconut Butter is made by pureeing unsweetened shredded coconut into a smooth paste. It’s a versatile, nutrient-dense spread that can be enjoyed on its own, used in baking, stirred into smoothies, or spread on toast and dark chocolate. There are many delicious ways to use this wholesome ingredient.

Homemade Coconut Butter is made by pureeing unsweetened shredded coconut into a liquid/paste. It's a superfood that can be eaten as is, used in baking, cooking, or in smoothies, or simply spread on breads, dark chocolate, etc. There are so many ways to enjoy this health food!

This is the third recipe I’m sharing in my blender series as I experiment more with whole, minimally processed foods. I discovered that store-bought coconut butter can be expensive — a small jar often costs over $10 — so I tried making my own and was pleasantly surprised at how affordable and simple it is. Using unsweetened shredded coconut from the bulk section, I made about two cups of coconut butter for around three dollars.

With a high-powered blender and a twister jar, the shredded coconut turned into a silky, lump-free butter in under a minute. The texture was incredibly smooth and creamy.

Homemade Coconut Butter texture close-up

I used unsweetened shredded coconut from a bulk bin; it’s much finer and less sweet than the sweetened flakes used in baking. If you can find desiccated or unsweetened shredded coconut in bulk, it’s a cost-effective option. If you prefer to buy prepackaged coconut, you can still make this recipe — plan for about five cups of shredded coconut to yield roughly two cups of coconut butter.

What is coconut butter? Coconut butter is simply the white flesh of the coconut ground into a paste that releases its natural oils, creating a spreadable consistency similar to nut butters. It can be used like other nut or seed butters — on toast, in baking, drizzled over fruit, or stirred into hot cereal and smoothies. Note that coconut butter solidifies at cooler room temperatures, so you may need to warm it briefly to restore a spreadable texture.

I’m excited to experiment with this coconut butter in more recipes. Have you tried making or using coconut butter? I’d love to hear how you use it.

Homemade Coconut Butter

Created by
Amber Brady

Prep:
5

Total:
5

2 cups coconut butter

Ingredients

5 cups
unsweetened shredded coconut (aka desiccated coconut)

Instructions

Using a high-powered blender and a twister-style lid, blend about 2½ cups of shredded coconut at a time. Twist the lid as needed to help the coconut move toward the blades. Blend on medium-high speed until the mixture liquefies and becomes smooth (about 30–60 seconds depending on your blender).
Transfer the coconut butter to a microwave-safe container with a lid for storage. The coconut butter will firm up at room temperature as the oils solidify. Store in a cool place; refrigeration is optional but not required.
To use, warm portions in the microwave for 20–30 seconds at a time (avoid metal lids) until the coconut butter softens to a spreadable consistency.

Nutrition

Disclaimer: Nutritional values are estimates provided for guidance only.

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