Have you ever wanted to make your own coconut butter but didn’t know how? This is the recipe for you. Bonus? It requires just 1 bowl, 1 ingredient, and 10 minutes. Shall we?
The 1 ingredient is shredded unsweetened coconut. I find that using desiccated coconut (buying options included below) works best. But I speculate you could also use any unsweetened shredded coconut you can find.
The next important part is equipment! I highly recommend using a food processor as the design of blenders isn’t conducive to blending coconut butter. It tends to kick up the flakes and not allow them to blend, which is how it gets creamy.
So stick with a food processor for best results. Then, it’s just blend, blend, blend until you have creamy, delicious coconut butter on your hands!
Coconut butter is:
& So easy to make
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
How to Make Coconut Butter
- 3-4 cups desiccated (or shredded) unsweetened coconut*
- 1 pinch sea salt (optional)
- 1/2 tsp pure vanilla extract (optional)
- 1 dash stevia (optional)
- Add lesser amount of shredded coconut (3 cups or 240 g as original recipe is written // adjust if altering batch size) into a food processor. If your food processor is larger than 7 or 8 cups, you may have to add the additional shredded coconut (1 cup or 80 g as original recipe is written // or more // adjust if altering batch size) so there’s enough content to grind and churn into “butter.” In addition, we have tried using a blender and have to say it doesn’t work because the blender kicks the coconut up and doesn’t allow it to process. It’s also important that you have a good quality food processor. We recommend the 7 or 8 cup Cuisinart Prep. We’ve heard mixed reviews on the Ninja blender / processor being able to churn the coconut into “butter.” So for this reason, we highly recommend using the Cuisinart food processor, or a similar model.
- Mix until a creamy butter forms – sometimes up to 10 minutes – scraping down sides as needed. Mine usually takes about 8-10 minutes, and I scrape down the sides 2-3 times to ensure the coconut is getting processed well.
- Once it’s gone liquid and creamy, you can add things such as salt, vanilla extract, or stevia. But it doesn’t need anything at all in my experience! If you still don’t have coconut butter at this point, it’s likely you either a) didn’t add enough coconut flakes to the food processor ,or b) your food processor likely isn’t designed for this type of recipe or isn’t powerful enough. The main issue with making coconut butter tends to be an issue of equipment rather than method.
- Store at room temperature up to 2 weeks (sometimes more). Depending on the temperature of your home, it will likely harden once cooled. To use, you can either heat it up in the microwave, or place in a shallow pot of very hot water and it will soften. Alternatively, if placing on hot food, scoop out and it should melt quite easily on the food.
*Recipe makes ~1 cup coconut butter.
*Nutrition information is a rough estimate calculated with lesser amount of coconut and without optional add-ins.