This is a super easy tutorial this week you guys, literally One Step. One ingredient.
How-to Make Coconut Butter.
What is Coconut Butter?
Coconut butter is basically just ground up coconut meat that has been processed until it is smooth and creamy. The same idea as nuts being used to make nut butter. Though it isn’t quite as creamy as a store bought creamy peanut butter and the texture can vary.
What is the Difference Between Coconut Butter and Coconut Oil or Coconut Cream?
Coconut butter includes the meat of the coconut and coconut oil does not. Coconut oil is used more as typical oil is, when cooking or baking, where coconut butter is more of a spread or dip, it could also be used in baking as nut butters would be.
Additionally, coconut butter is different from coconut cream which contains water. Coconut cream involves cooking down as much as 4 parts coconut to 1 part water, then straining out the coconut. Coconut cream is also what is found at the top of a can of full fat coconut milk. Coconut cream contains less water then coconut milk but coconut butter contains no water at all and there is no straining involved, the meat is left in.
How-to Make Coconut Butter:
Start with a quality brand of unsweetened organic shredded dehydrated coconut. Unsweetened coconut flakes will also work. Not fresh, not low fat, not sweetened, not toasted. Just regular ‘ol unsweetened flaked or shredded coconut. Use somewhere between 2 cups and 4 cups of shredded coconut, depending on the size of your food processor or high speed processor blender. 4 cups of shredded coconut will make about 1 cup of coconut butter. I find in my 14-cup food processor, that using 3 or 4 cups of coconut works much better than just 2 cups.
Using a food processor, process for about 10-12 minutes, stopping to scrape down the sides of the bowl with a rubber spatula, as needed (and to keep your processor from overheating). At 3 minutes it should be crumbly and pastey, at 6 minutes it will be smoother but still a bit pastey, at 9+ minutes it will be creamy, liquid and ready to go. It’s done when the desired consistency is reached.* THAT’S IT.
Don’t worry that it looks pretty liquid, it will solidify as it cools.
So yeh. Basically just process unsweetened organic shredded coconut until it’s a smooth and creamy butter. That’s it. Coconut butter has been made. One step.
I always add a pinch of sea salt and sometimes a few teaspoons of melted coconut oil, to make it extra creamy and rich, but neither are necessary.
Pour the coconut butter into a glass jar and let it cool to room temperature so it has a solid but spreadable consistency.
Depending on your food processor it may take upwards of 20 minutes.
If you are using a high speed blender such as a Vitamix or a BlendTec, it should only take about 3 to 5 minutes, maybe even less time.
- a pinch or two of sea salt
- coconut oil
- sweetener of your choice; raw sugar, honey, maple syrup, etc.
- nuts or nut butters
- vanilla bean or vanilla extract
- cocoa powder or raw cacao powder
- chocolate chips (after processing)
- spices like cinnamon, nutmeg, etc.
Store in a glass jar, tightly covered at room temperature or if it is crazy hot out and your coconut butter is more runny, it can also be stored in the fridge to make it more spreadable. Coconut butter will solidify around 77ºF. So anything above that and it will start to liquify. It should keep several months, either in the fridge or the pantry.
How to Enjoy:
- By the spoonful with a few chocolate chips added on top (my fav)
- Added to smoothies
- Blend it into coffee
- Spread on toast, waffles, pancakes, muffins
- Drizzle on fruit
- Add to roasted vegetables or curries
- Use as a frosting
Recipes for Your Homemade Coconut Butter:
- Mandarin Chocolate Truffles from Against All Grain
- Seven Layer Bars from Against All Grain
- Paleo White Chocolate Pie from The Spunky Coconut
- Coconut Almond Butter Dessert Bites from Running to the Kitchen
- Lemon Lime Coconut Candy Recipe from Delicious Obsessions
- Apple Pie Bites from Delicious Obsessions
- Flourless Peppermint Brownies from Savory Lotus
- No Bake Chocolate Fudge from A Girl Worth Saving
- Rose and Coconut Fudge from My Heart Beets
- Dark Chocolate Orange Fudge from Pure and Simple Nourishment
- Chocolate Raspberry “Ice Cream” from Pure and Simple Nourishment