A super simple, one-ingredient recipe to show you how to make homemade coconut butter in 20 minutes. Perfect for topping smoothies, oatmeal, toast, and spooning straight into your mouth.
Your life will never be the same, cross my heart!
By now it’s no secret that I’m borderline obsessed with coconut butter (or coconut manna depending on who you ask).
And it occurred to me the other day (as I was buying another jar of $13.99 crack in a jar) that I could and should be making my own.
Like, HELLO! Why had I not thought of this yet?!
After all, I dare say that I prefer it to nut butter. I know—big talk, right?
I kept hearing about coconut butter but I didn’t really understand the hype. I figured it was just more coconut oil propaganda, which I was sort of over even though I wholeheartedly love all of coconut’s far reaching medicinal and health properties.
After all, coconut butter is simply pureed coconut meat. Literally, that’s the only ingredient you should ever see listed on a jar.
Pureed coconut meat.
What could be so magical about pureed coconut meat?
Um. Turns out A LOT.
Being the health food aficionado (a.k.a. health food product hoarder slash collector) that I strive to be, I finally purchased a jar last August and my life was forever changed for the better.
That said, when I first opened the jar, I was underwhelmed. I thought it tasted exactly like coconut oil and didn’t really get it. What I didn’t realize was that similar to nut butter, the natural oil from the coconut has a tendency to settle on the top and you have to give it a good stir before using it.
Since coconut oil (and butter as it turns out) is solid at room temperature, I didn’t know any better. Once I heated it just enough to be able to stir it with a knife it was basically game over for all other spreads, nut butters, and my relatively new romance with grass-fed ghee.
COCONUT BUTTER FOREVER
The first way that I tried it was drizzled on a bowl of soaked oats. Then I drizzled it on a smoothie bowl and that’s when things got, like, REALLY serious.
Because when it comes in contact with cold, it hardens up into this amazing magic-shell like crust that will blow your mind.
It’s really hard to describe the flavor, but even if you’re not a fan of coconut products, there’s still a really good chance that you’ll LOVE coconut butter. It’s subtle and secretly sweet even though there’s no added sweeteners.
Plus, it has a really amazing texture—the closest thing that I can compare it to is the little icing packets that come with Pillsbury Toaster Strudels, which, yes, I used to eat on the regular. Do you know what I’m talking about?
I think I loved the slightly frozen icing packets better than the actual toaster strudels. Back in the day (meaning middle and high school), I had a track record of sneaking open the box and eating all of the icing packets leaving my brother and anyone else in my family SOL when it came time to ice their hot-from-the-toaster-oven strudel. #sorryimnotsorry
However, coconut butter is obviously way healthier for you than sugar-laden, refined icing packets. And I promise it really does taste just as delicious, if not more so.
HEALTH BENEFITS OF COCONUT BUTTER
Whereas coconut oil is pure fat, coconut butter is the pureed coconut meat and then whatever fat happens to be contained in the coconut itself.
It’s also got fiber and small amounts of other nutrients that regular ‘ol coconut oil does not, such as magnesium, potassium, and iron.
The fat in coconut butter contains the same beneficial medium-chain triglycerides (MCTs) like lauric acid found in coconut oil, but to a lesser extent only since there is less fat overall in coconut butter.
MCTs are unique in that they are passively absorbed by our GI tract and don’t require help from special transport proteins. This makes coconut oil more readily available for our body to use for energy, which is why it’s hailed as a superfood for boosting metabolism and energy.
As with all calorically dense foods—nut butters, nuts, avocado, oil, etc.—a little goes a long way. Simply because a food is considered healthy doesn’t mean you can go crazy and ignore portion sizes (don’t shoot the messenger y’all).
Serving size: 1 tablespoon
9 g fat
3 g carbohydrate
2 g fiber
1 g sugar
1 g protein
HOW TO MAKE YOUR OWN
Are you ready for this? Simply pour some unsweetened coconut—flakes or shredded—into your food processor or high speed blender and let it run for 20 minutes.
A solid 20 minutes—possibly a teensy bit longer.
The heat from processing will render it super creamy and drippy but after it cools for a bit, it will solidify nicely into a spreadable butter.
And considering that a bag of quality shredded coconut costs about $3.99 and a jar of coconut manna upwards of $10, you’ve got nothing to lose even if it turns out it’s not your jam.
But really, that’s impossible because this will TOTES become your new jam.
Like, buhbye and peace out to all other forms of breakfast spreads. (OK I know, you’ll never quit peanut butter but surely you’ve got room in your heart for one more healthy fat spread, yeah?)
HOW TO USE IT
Now that you’ve got your own jar of heavenly coconut butter, what should you do with it?
Aside from spooning that stuff straight into you face (my first recommendation), you can also spread it on toast (make it tropical with kiwifruit and banana as shown), drizzle it on oatmeal, smoothies like my low-sugar green smoothie bowl (as shown), desserts, muffins.
Mix it into dressings and sauces.
Like I said, it should be solid at room temp, which is how it gets that super spreadable, butter-like consistency you see in some of the pics.
To drizzle it (highly recommended), very carefully warm it so it becomes drippy. This requires a bit of TLC as you can easily overdo it and then you’ll have partially cooked coconut butter, which is still useable but it won’t be as drizzly. It will also change the color to more of a creamy color versus bright white.
WARM IT UP, KRIS
To warm the coconut butter, either place the closed jar in a bowl of hot water for a few minutes or microwave it with the lid off in 10-20 second intervals, stirring between each one until it’s the right consistency.
Of course you could buy it in the store but that stuff is hella expensive. I think I go through at least two jars a month, so I’m pretty stoked to be able to make my own for a fraction of the cost. Not to mention, I’ve already started dreaming up all kinds of flavors—vanilla maple cinnamon (duh), chocolate, banana…
Basically, I may just convert this blog into one dedicated to all things coconut butter. It’s really one of the better ideas that I’ve had in a long time.
You might not get it now, but I think you’ll understand once you make your own. All the praise hand emojis.
And if you are going to buy it first, this is the one and only brand that I do purchase.
Alright, let’s do it!
How to Make Homemade Coconut Butter
Yield: 8-10 ounces | Total time: 20-25 minutes | Special equipment: food processor or high-speed blender
3 cups unsweetened coconut (flakes or shredded will both work great)
- Place coconut in food processor or high-speed blender.*
- Process coconut flakes in 5-minute intervals for 15-20 minutes (possibly longer depending on how old your food processor is and the blade’s sharpness). Periodically scrape the sides of the container to ensure all of the coconut is being pureed.
- Keep going. It will feel like it’s been FOREVER but I promise, it hasn’t! Hop on Instagram to pass the time. 😉
- After about 10-13 minutes, you’ll start to hear when the blade is no longer catching the coconut flakes, which is another good time to stop and scrape the sides.
- It will seem like it’s taking forever, but keep going! Seriously, just when you think you should stop, process it for another 3-5 minutes until it’s very drippy and smooth.
- Transfer freshly pureed coconut butter to a glass food storage jar, where it can remain for up to 1-2 months at room temperature. You can also keep it in the fridge if you want it to remain solid.
* I tried both methods and found the food processor easier to scrape down, which you’ll have to do quite often.
YOUR THOUGHTS >>>
Have you discovered the magic that is coconut butter yet? If so, tell me ALL about how you love to eat.
Seriously, write me a song or a haiku. Whatever it takes. Just express yourself and your undying love for this stuff.
Because it’s legit.
Too legit to quit. Hey. Hey.