How to Make Coconut Butter
As time goes by and I become more experienced in the kitchen, it never fails to amaze me how simple some things are. I don’t know, I guess I’ve always imagined some huge factory somewhere with super secret recipes that pop out all our foods. . . well, I guess that’s true for a lot of “food” but I had never imagined how much of this stuff can be easily and frugally made right in the comfort of your own home. No factory necessary.
Included in that category is a favorite of ours: coconut butter. I was paying high dollars for this stuff until I realized it’s just blended coconut. I can purchase a 4-cup package of shredded coconut for around $2 at my grocery store, and for even less if you buy in bulk. That is about $2 for 12 ounces – or $4 for 24 ounces – of coconut butter!
I have coconut. I have a blender. (A blender that’s paid for itself many times over, and I’ve only owned it a year. Love that thing!)
What about you?
Want to learn how to make coconut butter? Let’s get to it.
Homemade Coconut Butter
~4 cups full-fat unsweetened shredded coconut or coconut flakes (where to find)
Optional: 1 tablespoon coconut oil. Makes it smoother but if you don’t have any coconut oil on hand, it’s not a problem. (where to find coconut oil)
Blender – high-speed blender is preferred. (where to find)
Dump the shredded coconut into the blender and BLEND. Start slowly and work your way up to high. Use the tamper if you have one.
Using a high-speed blender, you’ll need to blend for at least a minute. I think that should do it.
Pour into a container for keeping. Can be stored in pantry or cabinet. I don’t recommend refrigerating it. Stir well before use. Makes about 1 1/2 cups.
I actually prefer the homemade. It’s more thoroughly blended, plus there is that little feeling of pride that says – Hey, I made that and saved myself a bunch of money. Cool.
Here’s the coconut butter tutorial, in recipe card format for easy printing:
How to Make Coconut Butter
You can make your own coconut butter. You really can.
- Prep Time: 1 minute
- Cook Time: 3 minutes
- Total Time: 4 minutes
- Yield: 1 1/2 cups
- Category: Kitchen Tutorials
- Dump the shredded coconut into the blender and BLEND. Start slowly and work your way up to high. Use the tamper if you have one.
- Using a high-speed blender, you’ll need to blend for at least a minute, more for other blenders. I think that should do it.
- Pour into a container for keeping. Can be stored in pantry or cabinet. I don’t recommend refrigerating it. Stir well before use. Makes about 1 1/2 cups.
Coconut butter will solidify in colder months or colder areas. To melt, set in a bowl of hot water until more liquefied.
As a fruit dip
In these no-bake oatmeal cookies (dairy-free, egg-free)
To make egg- and dairy-free fudge
To make these pumpkin pie bars, also egg- and dairy-free and a family favorite
Let your heart run wild. And guess what? It’s also healthy. 🙂 Thanks, coconut.
Pin: How to Make Coconut Butter
Yay for coconut butter!
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