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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. 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!
    :)

    Jennifer wrote on April 28th, 2013
  2. Anybody know the shelf life of this freshly made coconut butter at room temperature and in the fridge? I ask because fresh coconut cream goes bad in less than a week and it doesn’t freeze well.

    Dan wrote on May 12th, 2013
  3. Thanks Mark for a very detailed tips!

    It’s very hard to find shreded coconut here in Singapore, but I’m lucky to have lots of fresh one, young and old coconuts. Bought 2 whole coconut at $1.50 (make sure it’s old/mature coconut), shred them with food processor, dried in oven at 75 deg. Celsius for 2 hours, then blend in food processor. It only took 2-3 minutes to until it melts to perfection. So sweet and damn good!

    Herbert wrote on May 16th, 2013
  4. I bought plain coconut flakes for 50 cents a pound a while back (a pound of dried coconut being approximately the size of a human child) and just made this and dear god…what. What. There is no way. There is no way that is just coconut. I don’t even like coconut, and I was out there in my kitchen literally licking my blender for the delicous coconut goodness. It’s actually BETTER unsweetend than in candy/cookies/whatever.

    Witchcraft. *Witchcraft*.

    Hannah wrote on May 17th, 2013
    • witchcraft hahaha

      EK wrote on August 4th, 2014
  5. I only have access to desiccated coconut right now. Do you think adding water or coconut oil as a form of moisture would help make a good butter? I’ve tried making coconut butter with the desiccated coconut in the vitamix, but it wasn’t a good experience. Even after a VERY long time, it remained very grainy and only slightly liquid. It dried rock hard and I wasn’t able to use it. Any input is greatly appreciated :)!

    Mint wrote on May 28th, 2013
  6. I just made mine in the vitamin and due to the hear caused by the blade it turned a tan color. It did finally get to a liquid consistency and I have it cooling now. Hope it still tastes good, although I feel like it may be cooked coconut now.

    As a positive side effect, the house smells great.

    Jim

    Jim wrote on June 1st, 2013
    • Hi, I am making mine in the vitamix, I blend on high for about 1 min at a time while pushing the sides down and smoke starts to come out of the jar. I have repeated this process like 10 times. Like Jim, it is turning a tan color, and the house smells wonderfull. But it is still not liquid? What am I doing wrong?

      I am using red mill shredded unsweetened coconut

      Paula wrote on June 13th, 2013
    • Hi Jim! I’ve made this a few times over the last few months with great results but today I had the same problem you had. I dumped the first batch and thought maybe it was because I used flaked instead of shredded coconut like before. But my second batched, using shredded, cooked as well. I’m almost worried my Vitamix has a problem since I’ve had great results in the past. I wonder if anyone else has dealt with this and found a solution.

      THughes wrote on July 9th, 2013
  7. how does dried coconut chunks affect the texture? i would like to use home dehydrated coconut chunks instead of storebought coconut flakes/shreds. but i LOVE dehydrating and i have 11 jars of dried coconut chunks, about 1″ chunks. i can use the chucks for other things so i would love more info before i risk a test drive in the kitchen.

    dakota wrote on June 29th, 2013
  8. I tried making the butter from home dried coconut shredded in my kitchen.. well the African sun dried it a little too well…. Now I have slightly brown (like burnt) coconut chips… Are these still going to work? stores don’t sell coconut chips here. So I have to make mine from whole coconuts.anyone tried this before?

    Nelson wrote on July 13th, 2013
  9. Hi – Just wondering whether coconut butter is the same thing as coconut manna?? I love the stuff and buy it in the UK which is pretty expensive. If I can make it myself I definitely will!!

    Jasmine wrote on July 15th, 2013
  10. I agree that coconut butter is healthy and delicious, howevever, I read on your article a suggestion to warm up butter in microwave. If we are promoting health here, why suggest using a microwave?

    While it is convenient, it is not the highest healthy way to perform the task. You can simply heat up water on the stove or a hot plate and put the amount of butter you want heated up in a glass bowl and but the glass bowl in the heated water. Or suggest using a toaster oven instead.

    Kind Regards.

    Rachel wrote on July 19th, 2013
  11. One can actually make coconut butter from fresh coconut. There’s a great video I found in which a presenter shows how to make both butter and oil. It’s in Spanish but has English subtitles.

    Graham wrote on July 21st, 2013
  12. I really appreciate the great tips from everyone. Has anyone tried blending coconut oil with coconut flakes or shredded coconut to make a coconut butter like spread? Would love to hear their results and proportions if it worked. Much mahalo.

    Bob wrote on July 25th, 2013
  13. Please, I need a quick answer: how powerfull would a food processor have to be to do that? I’m about to buy one but I just cannot tolerate the idea of it not being able to do this! One of the ones I am consider has 750 watts, the other has 1000 watts. How much of a difference would it be? Would I be able to do it? Oh and, once I am asking, is 750 watts too lame? It sounds kind of weak to me, once a Vitamix r stuff has like 1500 watts!

    Thank youu very much, bless ya haha

    Alexandra wrote on August 24th, 2013
  14. You say not to use dessicated coconut. I assume there needs to be some moisture for outcome? I’ve checked several grocery stores and all they seem to carry is sweetened shredded/flaked and health food stores either sweetened or dessicated. Thanks!

    Jen wrote on August 31st, 2013
  15. Does anyone know how long unsweetened coconut flakes bought from a bulk whole foods grocery would last? I have some in my cupboard I bought about a month ago and have run out of uses…was thinking of trying the coconut butter…even though I sadly just paid $10 for a jar but, wasnt sure how to tell if the coconut flakes were still good!

    ang wrote on September 20th, 2013
  16. Rosemary, desiccated means to remove the water from something or to dry it.

    I just found this page and in the spirit of “try it and see”, I made a batch of butter from desiccated coconut. My Kenwood food processor managed it in less than 15minutes.

    As a UK based vegan I come across the American / UK language barrier all the time. Having searched for months to find canola oil I discovered that we call it rapeseed oil!

    preacher wrote on September 23rd, 2013
  17. tropical traditions is by far the best place to get all your coconut needs.

    sherri wrote on September 24th, 2013
  18. I just made this recipe using a Vitamix blender. Beware, processing time is super fast! 20 minutes? I just turned my coconut butter into hot soup using this machine on high for 1 minute. I’d suggest a setting of 7 or 8 for one minute or less.

    David S. wrote on October 26th, 2013
  19. I like to make whipped coconut cream using the cream out of canned coconut milk, but I dislike using canned foods. I have tried making my own coconut cream using coconut butter, but it didn’t work. Has anyone been able to do that?

    Pam wrote on November 13th, 2013
  20. I’ve been making it in my Thermomix with the temperature set on 37 degrees Celsius which helps keep it liquid, and I’ve also been able to make it from dessicated coconut.

    It would probably work from a fresh coconut if you peel it, mince it, squeeze out the water and dehydrate the pulp first – otherwise you’ll end up with coconut milk/cream.

    Melanie wrote on November 18th, 2013
  21. I buy coconut butter in blocks here in Europe and use it for cooking, frying mostly. I can’t imagine eating chunks of it like a snack… it is healthier than most fats… but it is still fat! so should be eaten moderately… just my opinion

    Mrs. P. wrote on December 2nd, 2013
  22. Where can I find coconut that is not desiccated or how can I tell?

    MOPrincess wrote on December 7th, 2013
  23. You said: 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.

    If desiccated coconut is dried when I need to used ‘dried coconut’, I am a little confused. Dried or not dried? TIA!

    MOPrincess wrote on December 7th, 2013
  24. Sounds simple enough, but you say not to use dessicated coconut. Doesn’t dessicated and dried mean the same thing? Will definitely give this a try. Thanks.

    John Fisher wrote on January 6th, 2014
  25. hi..made this with store shredded coconut but the taste its a bit..i dont know..leaves this feeling in my tongue liek the feeling of shredded coconut….i cant explain it…can i add some honey or vanilla or sth?or maybe i should try and find coconut flakes???or maybe thats the feeling we get from this coconut buuter???

    demi wrote on February 2nd, 2014
  26. I just did this in my highly regarded Vitamix and it took some time and patience and cost me a spatula trying to keep the mixture in the blades. I had to add the whole package of shredded coconut to get enough to blend and stop scrape it down. It paid off in the end. After picking out the spatula pieces I had a peanut butter like mixture that was much more delicious that I expected. Using a red spatula made it easy to pick out the pieces! I now prefer coconut butter over all others but lost some respect for my Vitamix.

    Sharlette Madison wrote on March 11th, 2014
  27. I’ve read that it loses the healthy benefits in high heat but surely has to be better than some frying oils.

    Sharlette Madison wrote on March 11th, 2014
  28. LOL. Never put a spatula in any blender when it’s turned on. I’ve found this works best when I put in a pound of coconut chips.

    Pam wrote on March 11th, 2014
  29. I made coconut milk , can I use the coconut that I used for the milk? Or that one is only good for the coconut fluor? Help!

    Sandra wrote on April 6th, 2014
    • Hey :)
      I saw the comment on my email (once I’ve commented once) and thought I might be able to help, once you probably wouldn’t get an answer otherwise :)
      The coconut that’s left (after making coconut milk) is like defatted coconut, which is why I would say it won’t work properly – coconut butter sounds like it needs to be ‘fatty’ and defatted coconut flakes don’t work either. I think it’s only good for coconut flour… But that’s what I think (although I’m pretty sure it is like that).
      Hope it helps!

      Alexandra wrote on April 8th, 2014
  30. MIne came out almost toasted. lite tan not white. and grainy

    Barbara Daniels wrote on May 5th, 2014
  31. Awesome tips are all of these.
    If you crave for a perfect breakfast? To give you a variety in your food Coconut Butter is here for you. Spread it over your toast or enjoy with fruits, it is surely going to taste different every time.The best part is you can enjoy the Coconut Butter without keeping a check on calories

    Nikkis Coconut Butter wrote on July 10th, 2014
  32. Hi,….
    Was given a ninja blender just today, sped home on a bicycle carrying the blender, washed the blender soon as arrival to home and commenced to blend pre shredded coconut in a bag that I’ve had in fridge (awhile) with the intention to make coconut butter for 1 purpose. The purpose I’ll explain simply to add coconut butter as a sweetener and or creamer for coffee. I’m gonna try not go on and on but to refresh my memory I googled up and clicked the link for here and glad I did, I noticed you mention blender will process flakes quicker then a processor but my shreds or flakes were a tad dry from sitting in fridge in an opened bag that I opened and was eating the shreds trying to consume the product before it went bad? As it turns out meanwhile as shreds in blender were just not blending I added tad bits of water and used a fork and gently pushed the coconut downwards probably five times a minute till I got it to blend without using fork to push it as well I would shake and tap blender during blending to make the dry shreds go down too.
    All in All I started with about 3 cups shreds, used about 1/2 cup H2O a little at a time, and put about 1/2 cup of the end result (coconut butter) into coffee I was brewing, leaving at least another 3/4cup. -to- 1cup coconut butter for my future coffee, saying bye bye to cane sugars and creamers from a carton, now I will go on and on????? Used to be hard to make perfect coffee unless black. This has to be the best coffee I am drinking as I type, as I got to last sips of coffee using large cup holds 2 or more cups worth I notice lots of coconut bits on bottom and not flavorful as from the bag, so I may try a strainer to strain the bits and retrieve only the milk? Or start with fresh flakes and use coconut milk instead of water to thin out the dryness? I am happy as a fish in water with the results otherwise

    Arthur E. wrote on August 18th, 2014
  33. We made many batches successfully in the food processor, using just shredded coconut from the bulk bin at our local organic food store. The last few times however, it won’t liquefy, even after 20-30 minutes. It just becomes finely ground coconut. The only thing that’s changed is the ambient temperature, which is 80-90F in our kitchen in the summertime. Could this be the problem?

    Greg F. wrote on August 27th, 2014
  34. I have a few recipes I’ve been wanting to try that call for coconut butter, but I haven’t been willing to shell out the $$$ to buy it. I first found instructions on another site that suggested a high-speed blender would only need a minute or two to covert shreds into butter. Twenty minutes later, I had a grainy mess. I started searching again and found this post. The tips are great! I wish I’d read it before I started.

    One tip I found on another page that help my batch get from mostly grainy to almost smooth was to add a little coconut oil. I added about 2 T coconut oil to 8 oz dried coconut and it helped immensely!

    Amy Hutchisson wrote on September 1st, 2014
  35. I’m just curious if anyone knows why flaked works better than shredded, I just thought since it would be worked down to a shredded form anyhow, but I will start getting the flakes instead of shredded and instead of using coconut milk and oil in my coffee maybe I’ll see how just adding the coconut butter works.
    But if you have any ideas about the flakes please let me know.

    Lori wrote on November 15th, 2014
  36. Made some last night but made the mistake of putting it in the fridge overnite. Now its rock hard and have to wait before enjoying LOL

    Claude wrote on December 2nd, 2014

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