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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. 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
  2. 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
  3. Why can’t you use fresh coconut aged or green?

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

    Jeanette

    Jeanette wrote on April 17th, 2013
  5. 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
  6. 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
  7. 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
  8. Is it possible to use this for frying? :)

    Sheila wrote on April 27th, 2013
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
      • I did the same thing. Ended up with toasted coconut crumble, still really tasty, but not coconut butter. I can sprinkle it on salads or desserts. I think the Vitamix gets too hot, so maybe necessary to use lower settings. I think I’ll try again with my hand blender.

        xenira wrote on June 3rd, 2015
    • 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. tropical traditions is by far the best place to get all your coconut needs.

    sherri wrote on September 24th, 2013

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