What is coconut butter? Just like peanut butter is made from ground peanuts, and almond butter is made from ground almonds, coconut butter is made from ground coconut. Be sure to use shredded, unsweetened coconut for the best results. (Not the flaked sweetened coconut commonly used in baking.) This spread is naturally gluten-free and dairy-free, and since it has no added sugar, it’s also Paleo and Keto-friendly.
How to Make Coconut Butter
Add 16 ounces of shredded unsweetened coconut to a large food processor fitted with an “S” blade. (I use a 12-cup machine.) Don’t use less than this amount unless you have a smaller machine, as there won’t be enough quantity to keep everything blending smoothly. Secure the lid on the machine and start processing. It will take 5 to 10 minutes of blending for the coconut to change into a butter-like consistency. Stop and scrape down the sides with a spatula as needed, to make sure no coconut flakes are missed. Once the coconut butter looks smooth and will drip off of a spoon, it’s ready to use. Don’t be surprised if it has a slightly fibrous texture when you taste it; this is simply the nature of coconut butter. Transfer the homemade coconut butter to a jar with a lid. Coconut butter can be stored in an airtight container for up to a month at room temperature, or for up to 3 months in the fridge. It will harden when chilled, but you can warm it up to make it pourable again. Storage Tip: Keep moisture out of your coconut butter jar for the longest shelf life. Don’t add any additional flavorings and always use a clean, dry utensil to remove the coconut butter, so you won’t introduce any moisture or bacteria into the jar. Note: If you don’t have a food processor, you can use a high-powered blender (like a Vitamix) to make coconut butter instead. Be sure to use a machine with a tamper, so the coconut will be pushed towards the blades often when you blend it.
How to Use Coconut Butter
Coconut butter can be used as a spread on toast, waffles, and pancakes. Drizzle it over a bowl of oatmeal to make it more filling or over your favorite desserts.
It can also be used as a swap for nut butters in many cases! I don’t recommend adding it to smoothies, however, as the coconut butter will harden when chilled and may make the texture unappealing.
To reduce the oil or butter in a recipe, you can replace up to half the amount called for with coconut butter. This will add extra fiber to the recipe, so it may taste slightly “healthier” in that case.
If you’d like to use coconut butter in a recipe, start with Coconut Macaroons or swap it for almond butter in Chocolate Coconut Macaroons.
Note: I’ve replaced the coconut oil in my Vegan Fudge recipe with coconut butter, and results were not bad! (It’s a little less melt-in-your mouth with the extra fiber added.) While I might not make it this way for guests, my family devoured it.
Looking for more coconut flavor? Try Coconut Flour Brownies, Chocolate Coconut Milk Ice Cream, and Coconut Panna Cotta.
If you try this coconut butter recipe, please leave a comment below letting me know how it works out for you!
