Make your own homemade coconut butter in 15 minutes with 2 easy ingredients! Rich, creamy, and so easy you’ll want to make it all the time.
Making your own homemade coconut butter from scratch is the easiest thing.
There are no fancy ingredients (and only TWO of them!), no fancy equipment (just a food processor), it only takes 15 minutes and you have creamy and delicious coconut butter that is ready to use.
Coconut butter is such a fabulous ingredient but it has one drawback, it can be really expensive! But not if you make it yourself.
And if you love this recipe then I’m sure you’ll also love our homemade cashew butter, homemade peanut butter and homemade almond butter too.
Ingredients For Homemade Coconut Butter
- Dessicated coconut – is also called finely shredded coconut. It’s very finely shredded coconut, not large flakes.
- Coconut oil – is the clear choice when it comes to the type of oil to add! We only need a tiny bit and it should be melted first.
Step By Step Instructions
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Add 3-4 cups of dessicated coconut to your food processor. I started off with 3 cups, but when it had processed down a bit, I added in the 4th cup.
You need enough volume in there for the blades to have something to grab onto so you can’t try and make a small batch, there needs to be enough to move around.
Add melted coconut oil while the machine is running and then it starts to look as it does in the photo below.
Keep processing and gradually it will go smooth as you see in the photo below. And that’s all there is to it!
You have to stop a few times to scrape down the sides, but the entire thing takes around 15 minutes, and that’s really all there is to it!
Make It Completely Smooth
Depending on your food processor the final texture of the coconut butter may still be a little grainy. This is not a problem at all! I assure you.
And you don’t have to do anything about that. It’s totally fine to leave it like that. It’s delicious, it’s perfect, grainy is not an issue in any dimension. But if you want to have literally exactly what you would get if you bought a jar of coconut butter from the store right now, then…. you can have that too.
All you have to do is after you have processed the coconut butter in the food processor, put it into your blender and blend for about a minute to get it totally perfectly smooth.
You don’t want to make the coconut butter from scratch in the blender, you want to do it in the food processor as explained above, the blender is just for the final (totally optional, mostly cosmetic) smoothing step!
Storing Instructions
Keep it in a sealed jar at room temperature where it will stay good for at least a couple of weeks! Use it wherever some delish coconut butter is needed (some ideas are below!).
It tends to harden unless your room temperature is currently blazing hot, so all you have to do is stand the jar in a bowl of hot water to melt it and then stir it up very well again and it will be perfect for you to use.
How To Use Coconut Butter
This coconut butter is divine to eat as is, but it’s also used in these recipes:
Did you make this recipe? Be sure to leave a comment and rating below!
How To Make Coconut Butter
Ingredients
- 4 cups Dessicated Coconut (320g) finely shredded coconut
- 1 Tablespoon Coconut Oil Melted
Instructions
- Add 3 cups of dessicated coconut to the food processor and begin processing. After 3-4 minutes it will start to process down and look a little sparse, that’s when you can add the remaining cup of dessicated coconut in.
- Continue to process, as it starts to form into clumps, add the coconut oil as the machine is running and keep processing until it forms a liquid.
- Stop the machine and scrape down the sides when needed.
- It will take around 12-15 minutes in total to get to a liquid consistency.
Video
Notes
- Make it completely smooth. Depending on your food processor, the consistency may be slightly grainy. It’s completely fine to leave it like this, but if you want it completely smooth, then after making it in the food processor move it to your blender and blend t for a minute to get it completely smooth.
- Storing: Store your coconut butter in a sealed jar at room temperature. It will tend to harden so stand the jar in a bowl of hot water to melt, stir well and it will be ready to use. Lasts at least 2 weeks.
- Quantity: This recipe makes around 1 and ¼ cups of coconut butter.
This recipe looks great and I would like to know if I can substitute the Coconut Oil for something else.
Coconut oil works best here to keep the flavor profile consistent, but you could use another oil if you like.
Hello Alison, maybe a stupid question, but here goes! Does this have a strong coconut flavour, or is it neutral?
Hi Gail, it’s very coconutty, so if you don’t usually like coconutty things, then you probably won’t enjoy it. If you do enjoy the taste of coconut though then this is truly heavenly! 🙂
Hello Alison, thank you. I like coconut but my family doesn’t. So, more for me.
Hello!! Any food processor will work? Or does it have to be a very powerful one?
The one we used to make this isn’t super powerful at all, it’s also quite small! So I don’t think it needs to be a powerful model. It just takes a bit of time.
Thanks for this. I was just planning on going to Amazon, but this is so much better. It always feels better when I make things myself!
Sooo easy!
Thanks Anna!
Do you think I could use sweetened coconut? That’s all I have in my freezer.
I’ve only made this with dessicated coconut, which is the finely shredded flakes.
Could you substitute cacao butter for coconut butter?
I assume you mean for use in a recipe? They are quite different, so wouldn’t work well as a sub for each other.
Sounds great as with all your recipes! I really want to try this but is it slightly sweet and taste like coconut? I would like a butter for general use so can I use this?
I think you are rather looking for our homemade vegan butter. 🙂
Hi, can I use frozen desiccated coconut or is dried the better option. Thanks for the recipe, I will give it a go, in order to make your raw cheesecake recipe ????
I have only ever used dried so I’m really not sure! It might work fine.
thank you so much – how simple! I make DIY peanut butter but had not thought to do with same with coconut. I need this for a (vegan) lemon cheese cake recipe I’m about to try.
You’re so welcome Sue! 🙂
Can I use a dried coconut(dried on tree) as well for this.
Maybe! I haven’t tried that but it might work fine, let us know if you do try it! 🙂
hi, can I substitute the coconut oil with other oil like corn oil? Since I don’t have coconut oil atm.
I would rather leave it out in that case. It’s not crucial, if you process it longer, you will end up at the same place even without adding any oil. I just think using a different oil could have a negative impact on the flavor.
I only have a nutribullet so couldn’t get to the super liquid stage, but I’m happy with what I was able to get. It is being used as an addition to turmeric lattes mostly so it should blend up well and add a bit of extra fat and sweetness! Great recipe – really can’t find coconut butter locally.
So glad it worked out Lizzy, thanks for sharing and the great review! 🙂
Do you know if this would still work if I toasted the coconut? Sounds like something that would be great on toast
Hi T, I don’t think so, I think that would dry out the oils so that you wouldn’t be able to process it into a butter. It might be something you could add to the finished coconut butter if you wanted though! 🙂