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.
Enjoy! xo.
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How to Make Homemade Coconut Butter
Ingredients
- 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
Instructions
- 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.
Could this be used In a recipe in replacement of cocoa butter? Xx
Most likely, yes, although, it’s not exactly the same.
This looks delicious! I have never seen coconut butter before, but I’m going to try it. All the other nut butters are toasted ahead of time which yields a more robust flavor. Have you tried that with coconut as well?
It’s delicious! I haven’t tried toasting the coconut beforehand – I would wonder if it would actually dry them out a bit because the flakes are so thin.
Do you think a Vitamix can be used instead of a food processor?
Definitely!
will a vita mixer work?
may I ask, why is UNSWEETENED so important? Is it a taste factor or will the coconut not cream with the addition of sugar? It’s near impossible for me to find unsweetened within 50 miles of my home. no health stores or wholefoods. the grocer only caries the sweetened stuff.
Hey Monique! How long is the shelf life?
Oh at least a month! Probably longer! And you can keep it in the fridge for probably up to 3 months. 🙂
Made two batches of this yesterday so that I could make the cake batter fudge for some belated roomie birthday festivity. I was sad to find that one batch of this did not make enough coconut butter for the fudge, though… Maybe I measured the coconut wrong? I don’t know. But now there’s some leftover coconut butter for her to slather all over stuff. She LOVES coconut. I’m not that big on it myself, so it works out. I’ve never had anything to do with vanilla beans before, so thanks for all sorts of new experiences with this recipe! 🙂
I am going to try this. Yum. It would be great drizzled over pineapple. Do you know how long it keeps. Thinking it might make great Xmas gifts and teacher gifts.
Probably 2-3 months at room temp! 🙂
This looks fantastic! I am always a huge fan of “why buy when you can DIY?”
Love this, I had no idea it was so easy! Nice thinking on adding vanilla, *swoon*!
Do you happen to know the macros/nutrition for this? I’d love to try it
Coconut butter is literally everywhere! It looks so tasty 😀 have to try making this when I get the chance!
i’ve been seeing coconut butter around and wanting to try it- but like you said, it can be pretty pricey! can’t wait to try it at home, though, and i have a feeling i’ll be spreading it on a ton of toast (;
YAAASSS! Vanilla beans make everything better! I can’t wait to try this 🙂
I love making my own coconut butter! Nice touch with the vanilla bean. I have to say, toasted coconut butter is my favourite 🙂
I love that you use unsweetened coconut. It is all I keep in the house now. This sounds amazing
Hi Monique! I’ve been wanting to make several of your nut butters (the vanilla cinnamon raisin almond butter changed my life) but I’m not sure where to find vanilla beans. Do you have a suggestion?
I usually buy them from Whole Foods or order them online. Even Target sells them!
Thanks! I can always use an excuse to go to Target!