Kitchen Notes homemade coconut butter

Published on December 4th, 2012 | by Andrea Bertoli

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Homemade Coconut Butter

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Coconut Butter is the spreadable, spoonable, creamy, melty version of coconut, and it belongs in your kitchen alongside almond butter and peanut butter. Perfect for spreading on fruit, toast, or just eating by the spoonful! It’s different than Coconut Oil (think of the difference between peanut butter and peanut oil). After the oil is pressed out, the dried coconut remains, and when this is processed it become creamy and smooth. And ready for anything!

homemade coconut butter

homemade coconut butter, via VibrantWellness Instagram

But coconut butter has a bad a habit of being expensive. But this stuff can be made at home for a fraction of the cost of the jarred stuff! Don’t get me wrong, I love the jarred version- but at $14 for Artisana and $11 for Nutiva, jarred coconut butter is an indulgence that is not really in my budget right now. I learned this hip trick from Celia over at Cardamom and Cast Iron, who learned it from Heather at Heather Eats Almond Butter.

homemade coconut butter

homemade coconut butter

To make Homemade Coconut Butter:

  1. Buy about 3 cups shredded, dried, unsweetened coconut at your favorite store.
  2. Add all the coconut to your high-capacity food processor, and blend for about 12-15 minutes. Scrape the sides if needed. It will be dry, then clumpy, then suddenly creamy! I added a Tablespoon of coconut oil to ensure a good texture, but the other ladies say it’s not necessary.
  3. It will be melty and pourable when you take it out of the processor, but will solidify in a few hours, as you can see in the photo above.
  4. Add to a clean jar, and keep your spoons and knives handy. And if you need to use up all this new coconut butter? Try this super decadent Raw-Inspired Caramel Pumpkin Cheesecake (gf + vegan).

A note about the naming: I’m reading the gorgeous Pure Food and Wine cookbook now, and Sarma refers to coconut oil as butter and the coconut butter as coconut creme; call it what you will, just make sure you are using the right product!

 

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About the Author

Vegetarian chef, educator, blogger, and yogi based on the gathering isle of Oahu. Follow her foodie adventures at Vibrant Wellness Journal, Vibrant Wellness Education, Green Living Ideas and Green UPGRADER. Find more from Andrea on Facebook, , Instagram and Twitter.



  • VeganLisa

    I love seeing you post – because it always transports me back to Honolulu. I love making my own coconut butter – it is so much more affordable and you can make the amount you need for any recipe on the fly. xo

  • http://crueltyfreerecipes.com Tara

    Wow I had never thought of this! Thanks, will be trying it soon :-)

  • http://www.heathereatsalmondbutter.com Heather Eats Almond Butter

    Yay, happy to see you spreading the coconut butter love. Such good stuff!

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  • RaenS

    Wow! There are several recipes I want to try that rely on coconut butter, but it’s incredibly expensive here so I’ve never tried it. I had no idea it would be so easy to make, and shredded coconut is so much cheaper… How much butter do you get from the three cups of coconut?

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