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.
Turned out great, and I even added the coconut oil earlier than recommended in the recipe (mistake). I will never buy coconut butter again. Thank you! Kind regards.
Happy to hear you enjoyed the recipe Rebecca! Thanks so much for your great review!