How to make coconut butter recipe

I keep hearing people rave about coconut butter, and I was so pleased to find out that it is really easy to make. Homemade coconut butter – who knew?

All the recipes I’ve found are essentially the same – although I did find one which called for the addition of coconut oil – but the basic idea is to blend the heck out of shredded coconut. This is a recipe I can follow!

I used 8 ounces of Let’s Do Organic finely shredded, unsweetened coconut and cranked-up the KitchenAid. Above is what it looked like at 5 minutes.

And then at 10 minutes:

And finally by 15 minutes it had butterified. Mmmmm.

My 8 ounces of shredded coconut yielded about 1.25 cups of wonderful coconut butter which solidified after I put it in the fridge. I was in a hurry to see it in its solid state, but it should harden up just fine on the counter as well.


Homemade coconut butter recipe
 
Coconut butter is so simple to make.
Author:
Recipe type: sauce, condiment
Ingredients
  • A few cups of flaked or shredded, unsweetened coconut
Instructions
  1. Put in food processor (I've also read that a Vita Mix works) and blend for 5 minutes.
  2. Scrape down the sides and repeat until it liquefies. I needed a full 15 minutes processing time, but your mileage will vary. Keep an eye on it and when it looks like soup, you're done!

 

Comments

  1. Cool — thanks for linking to my Thermomix blog!. Isn’t this a great discovery — to make coconut butter so easily? It just blew my mind when I first tried it and I just HAD to share it too. And I’m happy to learn that it can be done in a variety of food processors, though of course the Thermomix does it faster ;-) You’ll have a lot of fun figuring out how to best use it up. Remember, it works great with a little sweetener, as an alternative to traditional frosting. Cheers, H.

  2. I love getting all butterfied.

    So glad it worked for you. Enjoy your coconut butter topped/filled recipes. I’m sure you will. :)

  3. ej golden-sevier says:

    I tried making this last night after work. My food processor tackled the job just fine, and I was delighted with the smooth consistency and subtly sweet taste. But when I checked it this morning before leaving, it STILL hasn’t solidified! Totally liquid. I’m bummed. Did I do something wrong?

    p.s. I found a HUGE bag (15.4 oz) of unsweetened coconut flakes for $2 at my local Halal market. May not be certified organic, but it certainly was affordable!

    • Glad you liked it – amazing that something so easy could be so good.

      As a guess, I’d say that the room where you’re storing the coconut butter is a little warm? It doesn’t take a lot to liquefy it, and you might try putting it into a cooler spot like a bottom cupboard. If that doesn’t do it, you might have to resort to putting it in the fridge for a few minutes before you want to use it.

      If you do that, I’d recommend just measuring out the amount you need and putting that in a shallow container in the fridge. It should harden up pretty quickly that way. Good luck!

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  2. […] to make coconut butter, but it will take a bit longer – around 10­­–20 minutes. See here, here and here. It’s really just like making a nut […]

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