Food processor filled with our delicious homemade coconut butter recipe
4.44 from 53 votes

How to Make Coconut Butter

An easy 1-ingredient, 10-minute recipe for how to make coconut butter at home! No sweeteners or flavorings - just pure, creamy coconut butter! Perfect for topping desserts, baked sweet potatoes, or simply as a snack!
Author: Minimalist Baker
Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 (1-Tbsp servings)
Category: Dessert, Sauce
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Weeks


  • 3-4 cups desiccated (or shredded) unsweetened coconut*
  • 1 pinch sea salt (optional)
  • 1/2 tsp pure vanilla extract (optional)
  • 1 dash stevia (optional)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. I love putting coconut butter on things like baked sweet potatoes, bananas, muffins, waffles, pancakes, smoothies,ice cream, and oats, and especially just eating it straight from the jar!


*I like Bob's Red Mill brand shredded coconut, or just getting it from the bulk bin at Whole Foods.
*Recipe makesĀ ~1 cup coconut butter.
*Nutrition information is a rough estimate calculated with lesser amount of coconut and without optional add-ins.

Nutrition Per Serving (1 of 16 one-Tbsp servings)