This homemade coconut butter recipe is made with unsweetened shredded coconut and blended in a food processor. It's smooth and creamy and comes together in minutes - the perfect topping for ice cream, using in recipes or eating by the spoonful.
I've been making my own coconut butter for years, as I love using it in recipes from time to time, plus it's a great topping for things like ice cream, sweet potatoes and mug cakes.
While you can buy coconut butter in stores, its cheaper to make at home. Plus, the process is fairly easy. All you need is one ingredient (unsweetened shredded coconut) and a food processor to make it.
Coconut butter is gluten free, paleo, vegan and keto friendly, so great for most diets. I include it in quite a few of my recipes such as my coconut butter bars, peppermint patties and coconut butter cups. No matter how you choose to enjoy it, coconut butter is a pretty awesome ingredient and something I always like to have on-hand in my pantry.
Why You'll Love this Homemade Coconut Butter
- one ingredient - all you need is unsweetened shredded coconut
- easy to make - just blend in a food processor
- long shelf life - lasts for months and months in your pantry
- great for a variety of dietary preferences - paleo, keto, vegan, gluten free, dairy free, nut free, AIP
Ingredients
You only need one ingredient to make this homemade coconut butter:
- unsweetened shredded coconut: I like Bob's Red Mill coconut, as it has a great quality and texture, but any brand will work. Just don't use a defatted or reduced fat coconut.
How to Make Coconut Butter at Home
Coconut butter is made in a food processor. Most blenders will not work for this recipe, so I don't suggest using one. Here are the steps:
- Place your coconut shreds in a food processor.
- Blend, stopping every now and then to scrape down the sides.
- Keep blending until the coconut butter has a smooth, liquid texture. This will take 10-15 minutes.
- Pour your coconut butter into a glass jar.
Tips and Tricks
- Be patient - it takes a while for the coconut butter to fully blend and liquify. Just keep scraping down the sides and blending until you get a smooth, liquid texture.
- Store in a glass jar - you can use an empty glass jar from any store bought food or buy new ones. Either way, glass is best because you can easily melt the coconut butter in a glass jar.
- Coconut butter can be used in so many ways! Enjoy it as a topping for ice cream or sweet potatoes, eat it by the spoonful, or try it in recipes.
- Add mix-ins - feel free to add mix-ins like a handful of nuts, cinnamon or a pinch of salt. You can also bake your shredded coconut for a few minutes (until golden brown) before blending it and make your own roasted coconut butter.
Storage
Place your homemade coconut butter in a glass jar with a secure lid. You can leave it at room temperature or store it in the fridge. It will last a long time either way. (I've had homemade coconut butter in my pantry for just over a year and it never went bad.)
FAQ
No, coconut butter solidifies at room temperature. You can melt it in the microwave at 10-20 second intervals, stirring between or place the jar of coconut butter in hot water. This is why it's best to store in a glass jar.
You can remove the lid from your glass jar of coconut butter and heat it in the microwave at 10-20 second intervals, stirring between. Don't heat it up for too long or it will burn. Or place the jar in a pot of hot water and let it sit until it liquifies (this will take longer than microwaving).
Recipes Using Coconut Butter
Looking for fun ways to use coconut butter? Try these recipes:
Homemade Coconut Butter
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 oz coconut butter 1x
Description
Smooth, creamy coconut butter made in a food processor.
Instructions
- Place the shredded coconut in a food processor.
- Blend, stopping every now and then to scrape down the sides.
- Keep blending until the coconut butter has a smooth, liquid texture. This will take 10-15 minutes.
- Pour your coconut butter into a glass jar.
- Store in a sealed, glass jar in the pantry or fridge.
Notes
Use unsweetened, shredded coconut and make sure not to use any that is low fat or defatted or else the recipe won't work.
A food processor is needed. Most blenders will not work for making coconut butter.
Blending takes a while, be patient.
Coconut butter does solidify at room temperature, so store your coconut butter in a glass container. This way you can melt it in the microwave or a pot of hot water.
Katie
Enjoy!