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April 13, 2013

10 Tips for Making the Best Coconut Butter Ever

By Worker Bee
160 Comments

Coconut Butter

Servings: 1 to 2 cups

Time in the Kitchen: 10 to 20 minutes

You don’t need a recipe for coconut butter. After all, coconut butter only contains one ingredient: coconut. And to make coconut butter, you only do one thing: blend. What you do need, are these 10 no-fail tips for making the best coconut butter ever.

Tip #1: Buy unsweetened, dried coconut, either shredded or flakes. The flakes often turn into a smoother butter than shredded coconut does. Do not use desiccated, sweetened, reduced fat or fresh coconut.

Tip #2: Both a food processor and a high-powdered blender (like a Vitamix) can make coconut butter.

Pros of using a food processor: It’s easier to make smaller batches in a food processor and you don’t have to scrape the sides down much. It’s also easier to scrape the finished butter out.

Cons of using a food processor: Takes longer and sometimes the butter isn’t quite as smooth.

Pros of using a high-powered blender: Takes a shorter amount of time and can result in a smoother butter. You can make larger batches, but should add the coconut flakes a few cups at a time as you blend.

Cons of using a high-powered blender: You have to scrape down the sides/push the flakes down more often. Some blenders get really hot and burn out if too much coconut is added at once. It’s harder to remove the finished butter.

Tip #3: Put at least 4 cups (or 7 ounces/200g) of coconut flakes/shreds into your food processor/blender. Less than that and it’s hard to get the right consistency. This will make between 1 to 2 cups of butter.

Ingredient

Tip #4: Be patient. The coconut needs to be blended for 15 to 20 minutes in a food processor and half that amount of time or even less in a blender.

Step 1

Tip #5: Stop and scrape down the sides of the machine as needed if the blade isn’t catching and blending the coconut.

Tip #6: The coconut will go through three stages on its way to turning into butter. First the texture will be finely shredded, then thin out into a grainy liquid, then finally turn into a smooth, thick liquid. The finished butter will seem runny, but when you taste it the texture will be like thick, sticky, slightly grainy peanut butter.

Step 2

Step 3

Tip #7: Pour the butter into a glass jar and let it cool to room temperature so it has a solid but spreadable consistency.

Tip #8: Cover the jar with a lid and store at room temperature. There is no need to refrigerate coconut butter.

Tip #9: Warming the coconut butter up just slightly (10 seconds in the microwave) makes the texture smoother and softer.

Tip #10:  Enjoy the flavor and health benefits of coconut butter in a million different ways. Eat it with a spoon or blend it into coffee and smoothies. Add it to curries. Mash it into roasted vegetables. Spread onto pancakes. Dip dark chocolate into coconut butter for dessert. Combine it with almond butter.  Flavor it with sea salt, cinnamon or vanilla.

One taste and you’ll immediately realize that its incredibly rich texture and intense flavor sets coconut butter apart from other forms of coconut. If you love coconut, watch out. This stuff’s addictive.

Coconut Butter

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160 Comments on "10 Tips for Making the Best Coconut Butter Ever"

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Olga
Olga
3 years 5 months ago

Oh, thank you Mark! You read my mind! I live in a small town with no access to coconut butter, but I can buy coconuts!:)

Alice
Alice
3 years 5 months ago

Anybody use a Magic Bullet for this?

Darleen
3 years 5 months ago

I wouldn’t. It’s too small, for one thing and the for another, the motor just isn’t powerful enough. It’d probably burn out in very short order.

Kdoll
Kdoll
3 years 4 months ago

Hi, I used a hand blender, I think mine was a KitchenAid, which isn’t super powerful, like this one here http://www.kitchenaid.com/shop/-%5BKHB1231ER%5D-401088/KHB1231ER/
It took about 10 minutes and I used about 1 cup of shredded coconut and mine turned out great. I don’t see why a bullet wouldn’t work, you might have to remove the container to scrape more etc. If you have a hand blender just use that and it will be less clean up.

Ali
Ali
2 years 7 months ago

I used my nutribullet and it worked AWESOME, I used the milling blade, and did 10-20 second pulses, only took a few before it was nearly totally smooth liquidy yum.

Lena Zegher
3 years 5 months ago

In regards to tip #8, how long does this stuff stay good for at room temperature?

Graham
Graham
3 years 5 months ago

Longer than it will take to eat it…

AriaDream
AriaDream
3 years 5 months ago

The store bought stuff stays good forever, so I suspect this will too. Or at least… hmm… how long does it take me to eat? Six months maybe… 🙂

watrmlon
watrmlon
3 years 5 months ago

I’ve made in in a magic bullet I just let it run for a while stopped and scraped down the sides and repeat a few times and voila coconut butter 🙂

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[…] Daily Apple / Posted on: April 13, 2013 Mark’s Daily Apple – Servings: 1 to 2 cups Time in the Kitchen: 10 to 20 minutes You don’t need a recipe for […]

Lois
Lois
3 years 5 months ago

Sounds like heaven!!! I’m drooling just reading about it. I’ll be pulling out the Vitamix to make a batch today.

Nocona
Nocona
3 years 5 months ago

It’s gonna taste great, but it really is much easier to just go buy a jar of the stuff. There are a lot of high quality brands out there for a decent price.

Lisa Tooke
Lisa Tooke
6 months 2 days ago

It’s only a decent price if a) you can get it anywhere in your city and b) you don’t have to travel 30 minutes to get it.

primal_alex
3 years 5 months ago

It is the same technique I use to make butter out of cream.

I wonder what is the physical / chemical process that makes both coconut and milk become butter after long processing, does it matter the fact that both are saturated fats?

Beth
Beth
3 years 5 months ago

Don’t think they are the same process. W/butter, you are getting the fat to precipitate out of solution w/the whey. W/coconut butter, you are grinding the coconut into a smooth spread.

primal_alex
3 years 5 months ago

I just found this:

http://en.wikipedia.org/wiki/Churning_(butter)

Yes, it definitely seems a completely different process.

Sambo712
Sambo712
3 years 5 months ago

I love this stuff, but it is incredibly nutrient dense. If I start eating it by the spoon, things can get dangerous.

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[…] 10 Tips for Making the Best Coconut Butter Ever […]

Beth
Beth
3 years 5 months ago

What’s the difference between dried(recommended) and dessicated (not recommended)?

Alexandra
Alexandra
2 years 4 months ago

Dried coconut is moister and in larger pieces than desiccated coconut, which is grainy and dry and (nearly) impossible to blend out.

Jodie
Jodie
2 years 27 days ago

I just made coconut butter not even 5 minutes ago with dessicated coconut and it worked absolutely fine. It was done in less than 3 minutes in my blender. SO simple and much better than buying, MUCH cheaper as well!

Lindsey
Lindsey
3 years 5 months ago

Pour the liquid into candy moulds and set in the fridge for coconut candies!

Martin
Martin
3 years 5 months ago

>> Buy unsweetened, dried coconut, either shredded or flakes.

Why not use a whole coconut?

Jessica
Jessica
3 years 5 months ago

I’m guessing because you don’t want the water content as well, otherwise you’d end up with coconut mush as opposed to butter.

Martin
Martin
3 years 5 months ago

And what about drinking the water first? 🙂

Ann
Ann
3 years 2 months ago

There is still moisture in the raw undried coconut that would make the butter to moist.

Helga
Helga
3 years 5 months ago

Wouldn’t a mortar and pestle be more primal? (And less washing up afterwards!)

http://www.npr.org/blogs/thesalt/2012/11/25/165596088/real-chefs-grind-it-with-a-mortar-and-pestle

Susan Alexander
3 years 5 months ago

Great post. Nice to have the know how.

Warning:

1) According to Artisana’s website, coconut butter made with coconut only (like this recipe) has 7g carbs and 186 calories in a serving of 2 tablespoons.

2) It’s easy to eat more than 2 tablespoons of this stuff because it’s tastes divine and has a really nice mouth feel (think sweet and fat combined into velvety smoothness).

AriaDream
AriaDream
3 years 5 months ago

Really? I find I can only eat a tablespoon before I feel ridiculously stuffed. A little of this goes a long way, for me anyway.

Ed Terry
Ed Terry
3 years 5 months ago

According to the USDA’s National Nutritional database, 66% of the carbs in coconut flakes is fiber, so the net carbohydrate amount is lower than you think.

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Mark.
Mark.
3 years 5 months ago

In parts of Florida at least, Wal-Mart has a Jamaican section with Grace brand “Pure Creamed Coconut” imported from Sri Lanka and supposedly made only from coconut. The lower-melting parts of the oil separate from the rest so that one gets a plastic packet with a lump of very firm paste swimming in liquid oil. I have used this only in curries so far along with coconut milk, and now I wonder whether I can try using it in the ways suggested here although I suspect it’s rather different from coconut butter.

upyourgame
upyourgame
3 years 5 months ago

that stuff’s my new favourite snack. chisel through the paste layer with a spoon, eating along the way until you break into the fat. then you get spoonfuls of both parts. i can eat the whole box in maybe three sittings.

Tim
Tim
1 year 11 months ago

A “Jamaican” section with coconut from Sri Lanka. Love it…

Chuck Yager
Chuck Yager
3 years 5 months ago

Just wiped up a batch, awesome!

GiGi
3 years 5 months ago

That looks pretty easy! Is it possible to buy unflavored coconut flakes?? I know I can buy unflavored coconut oil (although it still has a tiny bit of a taste, but it’s actually pretty good)… I just cannot STAND the real coconutty flavor.

Sarah
Sarah
2 years 4 months ago

You can buy unflavored coconut flakes from nuts.com

Charaka
Charaka
3 years 5 months ago

Be careful; if you eat too much at one time, it is very powerfully laxative and can cause tremendous gripe.

Rosemary C
3 years 5 months ago

This sounds so good! I just don’t know if I can get these incredients in the UK. We have dessicated coconut which I can see wouldn’t work, and creamed coconut which comes in a solid block, but not dried. Maybe it would work with that?

simone
simone
3 years 5 months ago

creamed coconut and coconut butter are the same thing (most of the time) I buy it in packets sometimes and the oil and the drier part of the coconut separate, but if you warm them gently they will re-combine to make it like the coconut butter as described above. Also if you combine coconut butter, coconut oil, cacao powder, stevia and pure vanilla essence and pop in the freezer you have the base for a really yummy chocolate. You can add any other extra’s to it you want.

Violet
Violet
3 years 5 months ago

Rosemary – I’m a bit late, but I have found ‘Toasted coconut’ in Holland and Barrett. It’s dried, not desiccated (and no preservatives).

Caz
Caz
3 years 5 months ago

Rosemary, in our local health food shop you can get flaked coconut. The brand is called The Health Store. It works a treat! You can also get a whole variety of coconut flakes or chips on Amazon.co.uk.

Dave
Dave
3 years 5 months ago

I must say I have never tried, or really even heard of coconut butter, but I love coconut and this sounds absolutely delicious. I can remember as a teen I used to buy fresh coconuts and break them open. At the time I drained the juice instead of drinking it but I addicted to peeling out the fresh coconut and eating it. This is definitely a recipe I will have to try…(remembering not to use fresh coconut. Thanks for posting!

trackback

[…] Servings: 1 to 2 cups Time in the Kitchen: 10 to 20 minutes You don’t need a recipe for coconut butter. After all, coconut butter only contains one ingredient: coconut. And to make coconut butter, you only do one thing: blend. What you do need, are these 10 no-fail tips for making the best coconut […]… Mark’s Daily Apple […]

Tosca
Tosca
3 years 5 months ago
Love the stuff! I get mine from Nutco. It comes in a rectangular box, 200 grams each, and it’s like 1,20 euros a block. I love it just in pieces as a quick/tasty energy source, or I add it to fried chicken so it formes a kind of paste around the chicken. Try it, it’s awesome. The separated oil is way cheaper than coconut oil from another source. I just use the oil for frying. It’s also a good thing for me to not open a new package until both the oil and cream are used; I’ll eat them more… Read more »
Alysia
3 years 5 months ago

I can’t wait to try this! Would this be the same as coconut cream concentrate?

trackback
trackback

[…] long enough that it turns into a butter consistency. You can make this at home, too. Here’s a link to show you […]

Kiran
Kiran
3 years 5 months ago

I might have to start trying different combos and see what works with coconut butter for flavor ….. herbs and spices wise.

Fresh coconut is awesome drinking the water then cracking it open and eating he flesh….

Suzy
3 years 5 months ago

What is coconut rich in?
I’ve been having coconut and the water inside the coconut for years, this routine has been passed down the generations.
But I have always wondered about the nutrients!

Anonymous
Anonymous
3 years 5 months ago

My home tends to be warm and coconut butter tends to separate. Should I still keep it at room temperature or store it in the fridge?

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[…] 10 Tips for Making the Best Coconut Butter Ever (marksdailyapple.com) […]

Jax
3 years 5 months ago

Ooooo! Going to have a bash at making this next weekend!! Just hope my blender doesn’t die a sad death!

Kristen
3 years 5 months ago

Oh man… Here I’ve been buying the $13 jar of coconut butter! Duh. I’ll have to try this!

Matt
Matt
3 years 5 months ago

Definitiely making this tonight.

Sean
Sean
3 years 5 months ago

Awesome recipe!

trackback

[…] By Tanya April 16, 2013 Butter coconut coconut butter Coconut oil Cook Dairy Home Nuts and Seeds recipes Vanilla extract You don’t need a recipe for coconut butter. After all, coconut butter only contains one ingredient: coconut. And to make coconut butter, you only do one thing: blend. What you do need, are these 10 no-fail tips for making the best coconut butter ever. Thanks to Mark over at marksdailyapple.com for this recipe and great tips. Follow this link for the tips http://www.marksdailyapple.com […]

Maggie
Maggie
3 years 5 months ago

I just made my first batch. I’m in heaven. I swirled some through my chia that I’d soaked in home made chai. Delicious. Thanks Mark for the excellent info. Very user friendly. The images helped a lot. I’m on day 4 of the program and loving it. I haven’t eaten this well for so long. I’ve been a chronic dieter, counting kilojoules, low fat, blah, blah.

Bryan
Bryan
3 years 5 months ago

Do you need a dry blade for the vitamix? What speed are you setting it at?

Michelle
Michelle
3 years 4 months ago

Bryan, I’ve made mine with the regular vitamix container..no need to use the dry blade (grain) container.

SHARON IN NC
SHARON IN NC
3 years 5 months ago

When I made this after it cooled, it became as hard as a brick….what did I do wrong? and how can I fix it?

Jo Crescent
3 years 5 months ago

You didn’t do anything wrong, your kitchen is just cool. The coconut butter will soften up when it warms. I usually use a butter knife to break it into chunks for eating.

Adam
3 years 5 months ago

I have been using coconut oil for almost everything since its very healthy. Gonna give this a go. Thanks Mark

David hudson
3 years 5 months ago

mmmm I’m loving it! I dried a few coconuts at about 50 degree C and made it from that 🙂

a.evers
a.evers
3 years 5 months ago

Anybody try using an Omega 8004 nutrition center to make this? It can make nut butters. Im willing to give it a try.

Anya
Anya
3 years 4 months ago
Yes I have. Drain the water out of ‘old’ brown coconut before cracking open. Then peel the flesh to remove the brown ‘skin’ . Pass through the juicer. The cream that collects put in a container and then in the fridge. It turns into a solid white block that looks exactly the same as in the pix. I wasn’t expecting this as I usually use the cream directly in smoothie so was first time I had stored it. Also, I added water to the pulp that came out as by product then ran it through the juicer again. Stored this… Read more »
Larry Eddy
Larry Eddy
3 years 5 months ago

Why can’t you use fresh coconut aged or green?

Jeanette
Jeanette
3 years 5 months ago

What did I do wrong? I blended and blended, and it is now hard as a rock. ?

Jeanette

Daniella Dayoub
3 years 5 months ago

I’m obsessed! This is honestly the yummiest stuff ever, and so easy. Not to mention I saved over $10 a jar of coconut butter by making it myself. Huge thanks!

a.evers
a.evers
3 years 5 months ago

You can use brown coconuts but you have to dry them for 10-12 hours. Store bought flakes dont have enough fat.

trackback

[…] Daily Apple: Best coconut butter ever  You mean you can make coconut butter from scratch and not have to pay $13 a jar for it?  Hell […]

LearningcCenter
LearningcCenter
3 years 5 months ago

Why not just eat unrefined organic coconut oil which is a solid butter consistency at room temperature.? I just spread it on bread and it is delicious. Be sure to get “unrefined” as it has that coconut taste. It is delicious and very healthy.

Sharlette Madison
Sharlette Madison
2 years 6 months ago

I have coconut oil and just made the butter. There is no comparison. You can eat the butter by the spoonful like peanut buttter but the oil is not very palatable. Unless you can tolerate lard by the spoonful you probably won’t like it.

Sheila
3 years 5 months ago

Is it possible to use this for frying? 🙂

Jennifer
Jennifer
3 years 4 months ago

Microwave??
Microwave?? !
Please tell me you didn’t say Microwave!
Love the coconut butter idea, however……but don’t desecrate it in the microwave after making such a lovely thing! All its atoms will be confused and won’t know what to do inside your body!
🙂

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