How To Make Coconut Butter
Do You Love Grass-Fed Butter?
How about almond butter. Or peanut. Or almond-sunflower-pumpkin seed with a touch of hazlenut? DO YOU JUST LOVE BUTTER?
Well then, scoot right up next to me. Today we’re going to make a creamy, dreamy coconut butter that is infused with brain building fats, immune boosters and micronutrients for radiant skin, weight management and stretch mark prevention. Oh, and it is UH-mazing. I put a smidge on a spoon during Christmas Bakefest 2011 and ended up eating half the jar. Since it was **supposed** to go into a recipe I had some damage control to do. Lucky us, it is so easy to make!
But What Can I Do With It?
Good question! You can use it to make fudge with only 5 minutes active time, as a dairy free replacement for butter in recipes, or as a dip for fruit, or to make buttercream frosting and/or mini-melts (oh yes, recipes coming soon!). It also makes a great first food for little ones and a filling snack for toddlers/preschoolers. I’m thinking it would go great in these peppermint patties, too. Yum!
Are You Ready To Get Started?
Alrighty, let’s go over our ingredients! For about 1 cup of coconut butter, you’ll need:
- 3 cups finely shredded dried coconut OR 4 cups coarsely shredded*(Bob’s Red Mill is not recommended for this recipe because their drying process seems to take more oil out than other brands. You CAN use it, though – just be ready to add a little more oil!)
- 1⁄2 – 1 1⁄2 tablespoons coconut oil (optional – I like the texture more so I add some)
- optional flavorings: vanilla, honey, dried fruit, cinnamon, carob, cacao
And now, the ‘How To”!
Step 1: Place Dried Coconut and Optional Coconut Oil in the Food Processor
Note: If you decide to add oil figuring out how much to add can be tricky. Your butter will be very runny when it is freshly made but will harden over the next few hours. How much it firms up depends on temperature of your house, humidity in the air and other factors. Play with the ratios and see what works best for your environment – you can always add more oil in after it has solidified if you’re not happy with the end product!
Step 2: Blend For A Few Minutes Until Shreds Begin To Stick Together (2-3)
Step 3: Scrape Sides Down And Blend 2-3 More Minutes.
Continue blending until it’s uber-runny (about 10-15 minutes total blend time)
Voila! Coconut Butter!
Add in optional flavorings if desired
Step 5: Pour Into a Clean Glass Jar
Easy peasy, right?! Now you have one more butter to love!
Special note: Just like coconut oil, coconut butter hardens significantly if room temp is below 76 degrees. To use simply warm it slightly.
Similar Posts:
- How To Make Coconut Milk From Shredded Coconut {Video Tutorial}
- Strawberry & Coconut Ice Cream Bars {GAPS Friendly}
- How To Make Coconut Flour {Video Tutorial}
- Healthy Snacks that Toddlers Love Part 3
- Video Tutorial: Making Coconut Milk
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86 Comments
Elizabeth Neblett Schneiderman via FB
Well I could eat coconut oil out of the jar so I am SURE I will love this also! Thanks for sharing Heather!
Haley Barb via FB
That sounds so yummy! Must make soon…
Mommypotamus via FB
Elizabeth Neblett Schneiderman – Well then, you are going to LOVE the mini-melt recipe!
Mommypotamus via FB
Elizabeth Neblett Schneiderman – Well then, you are going to LOVE the mini-melt recipe!
Liz Lambertson Gaylord via FB
Could you possibly use the leftovers after making coconut milk for this, or no?
Tiffany @ The Coconut Mama
Nope
. When you make coconut milk, the oil goes into the milk. You need the oil in the shredded coconut to make coconut butter.
Tiffany @ The Coconut Mama´s last [type] ..WE’VE MOVED!!!
Liz Lambertson Gaylord via FB
Could you possibly use the leftovers after making coconut milk for this, or no?
Mommypotamus via FB
Haley Barb – It is! The Artisana stuff at the store is smoother but this is more affordable and I can’t tell the difference when I use it in recipes
Mommypotamus via FB
Haley Barb – It is! The Artisana stuff at the store is smoother but this is more affordable and I can’t tell the difference when I use it in recipes
Mellanie Gray Sheppard via FB
Yum! I love coconut butter but rarely buy it because it is expensive. Good to know that it is so easy (and inexpensive!) to make.
Mellanie Gray Sheppard via FB
Yum! I love coconut butter but rarely buy it because it is expensive. Good to know that it is so easy (and inexpensive!) to make.
Mommypotamus via FB
It needs all the natural oils to be really good, Liz Lambertson Gaylord, but you can use the leftovers to make coconut flour! www.mommypotamus.com/how-to-make-coconut-flour-video-tutorial/
Mommypotamus via FB
It needs all the natural oils to be really good, Liz Lambertson Gaylord, but you can use the leftovers to make coconut flour! www.mommypotamus.com/how-to-make-coconut-flour-video-tutorial/
Renee Rodriguez Kohley via FB
OMG I am freaking out! I can’t wait to try this! We go through a jar of the Artisana every 2 weeks I think!!! Thank you!
Renee Rodriguez Kohley via FB
OMG I am freaking out! I can’t wait to try this! We go through a jar of the Artisana every 2 weeks I think!!! Thank you!
Mommypotamus via FB
Renee Rodriguez Kohley – What’s your fave way to use it? I think the Artisana is much better straight off the spoon but this is fabulous to use in recipes (and more affordable!)
Mommypotamus via FB
Renee Rodriguez Kohley – What’s your fave way to use it? I think the Artisana is much better straight off the spoon but this is fabulous to use in recipes (and more affordable!)
Haley Barb via FB
It doesn’t need to be refrigerated, right?
Haley Barb via FB
It doesn’t need to be refrigerated, right?
Renee Rodriguez Kohley via FB
My 2 1/2 year old eats it plain or spread on toast or in her soaked oatmeal. I melt it in a little cup in the bottle warmer for the 8 month old to make it runnier and add some breastmilk. I used it for first foods for both girls – they loved it! I eat it mostly in soaked oatmeal. While breastfeeding I would scoop it out of the jar in the middle of the night feedings for extra good calories
Or spread on toast.
Renee Rodriguez Kohley via FB
My 2 1/2 year old eats it plain or spread on toast or in her soaked oatmeal. I melt it in a little cup in the bottle warmer for the 8 month old to make it runnier and add some breastmilk. I used it for first foods for both girls – they loved it! I eat it mostly in soaked oatmeal. While breastfeeding I would scoop it out of the jar in the middle of the night feedings for extra good calories
Or spread on toast.
Renee Rodriguez Kohley via FB
Oh and in smoothies!
Renee Rodriguez Kohley via FB
Oh and in smoothies!
Mommypotamus via FB
Haley Barb – Right
Mommypotamus via FB
Haley Barb – Right
Mommypotamus via FB
Renee Rodriguez Kohley – Love it! I actually revised Nourished Baby to include this recipe last week. It is an INCREDIBLE first food. Go you, smart mama!
Mommypotamus via FB
Renee Rodriguez Kohley – Love it! I actually revised Nourished Baby to include this recipe last week. It is an INCREDIBLE first food. Go you, smart mama!
Alexis D
I *love* butter!!! I eat veggies with my butter, rather than the other way around
Thanks for the recipe! I’ll be sure to try it out this weekend!