Let me introduce you to a new NUT butter. Because technically coconut is a nut, right? Well technically it’s considered to be a drupe. I googled it for you.
Have you ever heard of coconut butter? Well if you haven’t, it’s just a ‘butter’ made from ground coconut shreds! There are a few brands that currently sell it in Whole Foods, but overall it can be fairly difficult to find in most grocery stores. Plus, coconut butter tends to be pretty expensive (over $10!). So I thought I’d teach you how you can make it at home.
First you are going to start with UNSWEETENED coconut flakes or shreds. Either one will work; just remember to get the flakes that aren’t sweetened. I usually buy mine at Trader Joe’s; they’re only $1.99!
So the annoying thing about making your own coconut butter is that you’ll have to use a food processor to process it so that it’s creamy which can take a fairly long time (we’re talking 20 minutes)! The best part is that it is addictive, creamy and amazing in TONS of recipes… or just on toast with a sprinkle of cinnamon and coconut sugar. And it’s especially delicious with those little specks of vanilla bean. YAAASSSS.
Coconut butter hardens at room temperature: Unless it’s summer time, then you’re coconut butter will probably be ridiculously running because it’ll be warmer in your house. If it’s hard and you’d like to use it, you can spoon the amount you’d like to use into a microwave safe bowl and reheat for 15-30 seconds. Another option is to reheat over the stove in a saucepan.
Coconut butter cannot be used in place of coconut oil: It’s just not the same so don’t try to do it.
The mix-ins are endless: I mean really endless. As soon as the coconut butter cools off a bit from processing, stir in vanilla beans, mini chocolate chips, chopped dried dates or figs, etc.
How to use it: Spread it over toast, veggies, baked sweet potatoes, or use it in recipes that call for coconut butter — I have one coming soon!
Food processor recommendation: I get a lot of emails asking which food processor I use or recommend. I love this one from Cusinart and HIGHLY recommend it (amazon affiliate link!). Although it’s relatively expensive, it will last you for decades.
- 2 cups unsweetened flaked coconut or shredded coconut (either will work)
- seeds from 1 vanilla bean
- Optional for a creamy consistency: 1-2 teaspoons coconut oil
- Place coconut shreds/flakes in a food processor and process, scraping down the sides every 2-3 minutes. This should take about 20 minutes to reach the desired consistency. If you'd like a more creamy consistency, feel free to add in a teaspoon or two of coconut oil and process until smooth and creamy. Stir in vanilla bean once coconut butter is completely smooth then transfer to a mason jar or an airtight container and store at room temperature.
- Once ready to use again, you can spoon the amount you'd like to use into a microwave safe bowl and reheat for 15-30 seconds. Another option is to reheat over the stove in a saucepan.