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13 Apr

10 Tips for Making the Best Coconut Butter Ever

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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  1. 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!:)

    Olga wrote on April 13th, 2013
  2. Anybody use a Magic Bullet for this?

    Alice wrote on April 13th, 2013
    • 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.

      Darleen wrote on April 13th, 2013
    • 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.

      Kdoll wrote on May 17th, 2013
    • 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.

      Ali wrote on February 2nd, 2014
  3. In regards to tip #8, how long does this stuff stay good for at room temperature?

    Lena Zegher wrote on April 13th, 2013
    • Longer than it will take to eat it…

      Graham wrote on April 13th, 2013
    • 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… :)

      AriaDream wrote on April 14th, 2013
  4. 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 :)

    watrmlon wrote on April 13th, 2013
  5. Sounds like heaven!!! I’m drooling just reading about it. I’ll be pulling out the Vitamix to make a batch today.

    Lois wrote on April 13th, 2013
  6. 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.

    Nocona wrote on April 13th, 2013
  7. 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?

    primal_alex wrote on April 13th, 2013
    • 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.

      Beth wrote on April 13th, 2013
  8. I love this stuff, but it is incredibly nutrient dense. If I start eating it by the spoon, things can get dangerous.

    Sambo712 wrote on April 13th, 2013
  9. What’s the difference between dried(recommended) and dessicated (not recommended)?

    Beth wrote on April 13th, 2013
    • Dried coconut is moister and in larger pieces than desiccated coconut, which is grainy and dry and (nearly) impossible to blend out.

      Alexandra wrote on May 20th, 2014
      • 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!

        Jodie wrote on August 31st, 2014
  10. Pour the liquid into candy moulds and set in the fridge for coconut candies!

    Lindsey wrote on April 13th, 2013
  11. >> Buy unsweetened, dried coconut, either shredded or flakes.

    Why not use a whole coconut?

    Martin wrote on April 13th, 2013
    • 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.

      Jessica wrote on April 13th, 2013
      • And what about drinking the water first? :-)

        Martin wrote on April 20th, 2013
        • There is still moisture in the raw undried coconut that would make the butter to moist.

          Ann wrote on July 6th, 2013
  12. 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

    Helga wrote on April 13th, 2013
  13. 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).

    Susan Alexander wrote on April 13th, 2013
    • 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.

      AriaDream wrote on April 14th, 2013
    • 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.

      Ed Terry wrote on April 17th, 2013
  14. 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.

    Mark. wrote on April 13th, 2013
    • 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.

      upyourgame wrote on April 13th, 2013
    • A “Jamaican” section with coconut from Sri Lanka. Love it…

      Tim wrote on October 9th, 2014
  15. Just wiped up a batch, awesome!

    Chuck Yager wrote on April 13th, 2013
  16. 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.

    GiGi wrote on April 13th, 2013
    • You can buy unflavored coconut flakes from nuts.com

      Sarah wrote on May 27th, 2014
  17. Be careful; if you eat too much at one time, it is very powerfully laxative and can cause tremendous gripe.

    Charaka wrote on April 13th, 2013
  18. 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?

    Rosemary C wrote on April 13th, 2013
    • 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.

      simone wrote on April 14th, 2013
    • Rosemary – I’m a bit late, but I have found ‘Toasted coconut’ in Holland and Barrett. It’s dried, not desiccated (and no preservatives).

      Violet wrote on April 21st, 2013
    • 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.

      Caz wrote on April 22nd, 2013
  19. 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!

    Dave wrote on April 13th, 2013
  20. 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 gradually. (:

    Tosca wrote on April 14th, 2013
  21. I can’t wait to try this! Would this be the same as coconut cream concentrate?

    Alysia wrote on April 14th, 2013
  22. 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….

    Kiran wrote on April 14th, 2013
  23. 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!

    Suzy wrote on April 14th, 2013
  24. 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?

    Anonymous wrote on April 14th, 2013
  25. Ooooo! Going to have a bash at making this next weekend!! Just hope my blender doesn’t die a sad death!

    Jax wrote on April 15th, 2013
  26. Oh man… Here I’ve been buying the $13 jar of coconut butter! Duh. I’ll have to try this!

    Kristen wrote on April 15th, 2013
  27. Definitiely making this tonight.

    Matt wrote on April 15th, 2013
  28. Awesome recipe!

    Sean wrote on April 15th, 2013
  29. 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.

    Maggie wrote on April 15th, 2013
  30. Do you need a dry blade for the vitamix? What speed are you setting it at?

    Bryan wrote on April 15th, 2013
    • Bryan, I’ve made mine with the regular vitamix container..no need to use the dry blade (grain) container.

      Michelle wrote on April 30th, 2013
  31. 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?

    SHARON IN NC wrote on April 16th, 2013
    • 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.

      Jo Crescent wrote on April 19th, 2013
  32. I have been using coconut oil for almost everything since its very healthy. Gonna give this a go. Thanks Mark

    Adam wrote on April 16th, 2013
  33. mmmm I’m loving it! I dried a few coconuts at about 50 degree C and made it from that :)

    David hudson wrote on April 17th, 2013
  34. Anybody try using an Omega 8004 nutrition center to make this? It can make nut butters. Im willing to give it a try.

    a.evers wrote on April 17th, 2013
    • 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 milk sseparately (it didn’t solidity) and used in a shake. Still tasted amazinglu delicious.

      Anya wrote on May 18th, 2013
  35. Why can’t you use fresh coconut aged or green?

    Larry Eddy wrote on April 17th, 2013
  36. What did I do wrong? I blended and blended, and it is now hard as a rock. ?

    Jeanette

    Jeanette wrote on April 17th, 2013
  37. 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!

    Daniella Dayoub wrote on April 17th, 2013
  38. You can use brown coconuts but you have to dry them for 10-12 hours. Store bought flakes dont have enough fat.

    a.evers wrote on April 20th, 2013
  39. 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.

    LearningcCenter wrote on April 23rd, 2013
    • 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.

      Sharlette Madison wrote on March 11th, 2014
  40. Is it possible to use this for frying? :)

    Sheila wrote on April 27th, 2013

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