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Coconut butter is a creamy coconut spread made from dried coconut. It can be quite expensive to buy at the store, but you can make it at home in just minutes!
What is coconut butter? Just like peanut butter is made from ground peanuts, and almond butter is made from ground almonds, coconut butter is made from ground coconut.
Be sure to use shredded, unsweetened coconut for the best results. (Not the flaked sweetened coconut commonly used in baking.) This spread is naturally gluten-free and dairy-free, and since it has no added sugar, it’s also Paleo and Keto-friendly.
How to Make Coconut Butter
Add 16 ounces of shredded unsweetened coconut to a large food processor fitted with an “S” blade. (I use a 12-cup machine.) Don’t use less than this amount unless you have a smaller machine, as there won’t be enough quantity to keep everything blending smoothly.
Secure the lid on the machine and start processing. It will take 5 to 10 minutes of blending for the coconut to change into a butter-like consistency.
Stop and scrape down the sides with a spatula as needed, to make sure no coconut flakes are missed.
Once the coconut butter looks smooth and will drip off of a spoon, it’s ready to use. Don’t be surprised if it has a slightly fibrous texture when you taste it; this is simply the nature of coconut butter.
Transfer the homemade coconut butter to a jar with a lid. Coconut butter can be stored in an airtight container for up to a month at room temperature, or for up to 3 months in the fridge. It will harden when chilled, but you can warm it up to make it pourable again.
Storage Tip: Keep moisture out of your coconut butter jar for the longest shelf life. Don’t add any additional flavorings and always use a clean, dry utensil to remove the coconut butter, so you won’t introduce any moisture or bacteria into the jar.
Note: If you don’t have a food processor, you can use a high-powered blender (like a Vitamix) to make coconut butter instead. Be sure to use a machine with a tamper, so the coconut will be pushed towards the blades often when you blend it.
How to Use Coconut Butter
Coconut butter can be used as a spread on toast, waffles, and pancakes. Drizzle it over a bowl of oatmeal to make it more filling or over your favorite desserts.
It can also be used as a swap for nut butters in many cases! I don’t recommend adding it to smoothies, however, as the coconut butter will harden when chilled and may make the texture unappealing.
To reduce the oil or butter in a recipe, you can replace up to half the amount called for with coconut butter. This will add extra fiber to the recipe, so it may taste slightly “healthier” in that case.
If you’d like to use coconut butter in a recipe, start with Coconut Macaroons or swap it for almond butter in Chocolate Coconut Macaroons.
Note: I’ve replaced the coconut oil in my Vegan Fudge recipe with coconut butter, and results were not bad! (It’s a little less melt-in-your mouth with the extra fiber added.) While I might not make it this way for guests, my family devoured it.
Frequently Asked Questions
Coconut oil is extracted from the plant, so it has no fiber and is in liquid form when melted. Coconut butter is made from pulverized coconut, so it includes the fiber and has a thicker texture, similar to a nut or seed butter.
Yes, just like coconut oil, coconut butter is solid when it’s cooler than 78ºF. You can warm it up again for easier measuring and mixing.
Coconut butter tastes like straight coconut. It’s lightly sweet and nutty, and I find it to be very pleasant! But, if you’re not a coconut fan, this recipe probably isn’t for you.
Looking for more coconut flavor? Try Coconut Flour Brownies, Chocolate Coconut Milk Ice Cream, and Coconut Panna Cotta.
Ingredients
- 16 ounces shredded unsweetened coconut (about 4 1/2 cups)
Instructions
- Pour the shredded coconut into the bowl of a large food processor (I use a 12-cup machine) fitted with an "S" blade. Secure the lid and begin processing. After 5 minutes, stop and scrape down the sides of the bowl, to make sure everything is incorporated evenly. (You mustn't use less than 16 ounces of coconut unless you have a much smaller food processor.)
- Continue processing, until the coconut looks pulverized, almost like a paste. After 2 to 3 more minutes, it should have a drippy consistency, with a slightly grainy appearance.
- Continue processing the coconut, until you hear a "sloshing" sound. This is a sign that the coconut butter is much smoother. It may still feel slightly grainy when you taste it, but it should easily drip off of a spoon. It should take 10 minutes or less to achieve this texture, from start to finish.
- Store the coconut butter in a sealed glass jar at room temperature for up to a month. Be sure to avoid adding any moisture to the jar for best shelf life, and you can store it for up to 3 months in the fridge, if you prefer. Please note that it will turn solid if stored in a cool place. You can set the jar in a bowl of hot water or melt it over a double-boiler to use it again.
Video
Notes
Nutrition
If you try this coconut butter recipe, please leave a comment below letting me know how it works out for you!
How long does this homemade butter last
It should last at least a month in the fridge. Since it doesn’t have any moisture added, it keeps better than other things. 🙂
Hi
I’m just wondering what you eat it with,like peanut butter on bread? I came across your website when Googling to see if one can replace coconut oil with shredded coconut in recipes.I have a scones recipe that requires fat & am wondering if the shredded coconut would work as a substitution.
Thanks!
This didn’t work for me. I used dried shredded coconut from Tierra Farms (https://tierrafarm.com/all-products/organic-shredded-coconut/) in my cuisinart pro food processor for over 20 minutes, scraping down the sides occasionally, and it turned into a paste after about 5 minutes and stayed that way. Definitely not butter — more like the inside of an oreo cookie.
Adding — I think the problem is that it is *dehydrated* coconut. It seems like for this to work one would need fresher coconut. I am confused how this would have worked for anyone else unless perhaps they had less dehydrated coconut than I did.
Coconut butter is has the texture a paste, similar to peanut butter or other nut butters. Sounds like you did it right! If you want it without the fiber, coconut oil might have more of the texture you’re looking for?
I followed this to the letter and it did not work.I used a food processor and unsweetened coconut
I’m excited to try this! Could you give me ideas of what to put it on, I’ve never had it before. I just hear that it’s healthy for you, thanks!
I add it to my coffee! So delicious and filling. I love Bulletproof coffee but I like variety so I use coconut butter several times a week. This recipe has saved me hundreds of dollars per year.
Worked perfect! Soexcited to try it! I used Trader Joes Organic flake coconut and I didn’t even have to scrape down the sides. Not sure what I will do with it but excited to explore ideas! $4 for 16 oz!!
Worthless! I tried everything to make it a runny consistency in the Vitamix, but it remained fluffy and dry. I put the whole 1 lb bag in, and trashed it all.
Furious.
Furious? Really? I’m trying this right now and it’s not working for me either. But surely there are still ways to use it. How is it trashed? It’s still coconut, right? You could make milk. Or just use it as coconut if you like coconut, which I don’t. It’s the texture. But the milk is good.
Hello, I am going to make coconut butter, and I noticed you say it does not keep long. I have bought some premade, and the lady that owns this business claims it will keep up to a year, or possibly longer. She does not use any preservatives, and she adds a lot of flavors, sugar, stevia, but no other ingredients. It is shelf stable, and does not need to be refrigerated. Could you please let me know why you are saying a shorter life span on this.
Thank you
It probably does last a lot longer than a week, I just always like to err on the side of caution when providing shelf life information. If people don’t sanitize their food processor properly, they could be introducing bacteria or excess moisture to the homemade version, and that would cause it to spoil much more quickly than a bottle that is manufactured and jarred in a properly sanitized environment. As long as it smells good and looks good, it probably is, so just use your best judgement!
Hello, I made it yesterday and left it out of the fridge but it became solid and it’s not cold at all in my house..
Why did it happend?
Can coconut butter be used as a substitute for nut butters such as almond butter or peanut butter? I’d like to try it in homemade granola bars.
Possibly? I haven’t tested that myself, but I’ve used coconut butter in other recipes that call for nut butter, so I bet it’s worth a shot. Let me know if you give it a try!
This looks great. I don’t have a food processor, do you you think a nutribullet is strong enough?
Also, where do you get the glass jars?
Thanks!
my butter came out just fine apparently… i stored it away in a glass jar because i wanted to try the cadbury creme eggs recipe. unfortunately the day after the butter had gone completely solid! how come? i tried scooping some and blend it with the peanut butter but there was no use. any ideas? 🙁 (i didn’t store the jar in the fridge)
Coconut products are solid at temperatures lower than 76-degrees Fahrenheit, so that probably just means your air conditioning is on! You can make the coconut butter liquid again by placing the sealed jar in a bowl of hot tap water for 15 minutes or so.