How To Make Coconut Butter

Once I realized how easy it is to make coconut butter at home, I couldn’t believe I had been buying it for so long! With just one ingredient and five minutes, you can make a creamy, rich, totally versatile coconut butter that’s perfect for spreading, baking, drizzling, or just eating with a spoon (yes, I’ve done that too!).

Coconut butter (also called coconut manna) is made by blending dried coconut meat until it becomes smooth and spreadable. Unlike coconut oil, it contains both the oil and the fiber from the coconut, making it richer and more nutrient-dense.

Store-bought coconut butter is pricey, and honestly, not always easy to find. But this homemade version is just as good (if not better) and costs a fraction of the price. I love having a jar on hand for everything from pancakes to smoothies, and since it’s shelf-stable, it’s an easy staple to keep in my pantry too!

It’s packed with healthy fats, naturally vegan and gluten-free, and incredibly satisfying. I’ll spread it on toast, use it in place of butter in baking, or drizzle it over my vegan coconut flour pancakes with some maple syrup and berries for a weekend breakfast that feels like a treat but takes almost no effort.

🥘 Ingredients

This recipe is as simple as it gets. You only need one ingredient to make creamy, smooth coconut butter at home:

🔪 How To Make

I cannot stress enough how easy this recipe is, seriously. Here’s what you need to do:

Add Coconut To The Blender: I pour 16 ounces of unsweetened shredded coconut into my high-speed blender. If I’m using flakes instead of shreds, I know it’ll take a little longer, but it still works great.

Blend Until Smooth: Next, I blend on high until the coconut turns into a creamy, smooth butter. This usually takes 2 to 5 minutes, depending on the strength of your blender. I stop every minute or so to scrape down the sides, just to make sure everything gets evenly processed.

Note: If I’m using a food processor instead, it can take up to 10–15 minutes, but it still gets the job done. I just stay patient and let the machine do its thing, it always transforms eventually!

Customize (Optional) & Store: Once it’s fully blended and still warm, I’ll sometimes stir in a pinch of sea salt, a bit of vanilla extract, or a little natural sweetener if I’m planning to use it in sweeter recipes. This part’s totally optional, but I love being able to customize it.

I transfer the coconut butter to a clean glass jar or airtight container and let it cool completely at room temperature. It firms up as it cools, and I store it right in my pantry for up to 3 months.

📖 Variations

One of the things I love about making coconut butter at home is how easy it is to customize. In addition to vanilla extract, salt, and a sweetener (which I’ve already mentioned above), here are my other favorite mix-ins for this recipe:

Spiced Coconut Butter: For a cozy twist, I’ll add a little cinnamon, pumpkin pie spice, or even cardamom for a more aromatic blend. These are delicious stirred into warm breakfasts or spread over banana bread.

Dessert Add-Ins: A teaspoon of cocoa powder with a dash of espresso powder turns this into a rich, indulgent spread. It’s like a healthier chocolate-coconut spread that still feels like dessert. Sometimes I’ll also fold in some mini vegan chocolate chips or nut butter too!

Add Protein: If I want more texture or protein, I add in things like chopped walnuts or pecans, hemp seeds, ground flax or chia seeds.

🍽 Serving Suggestions

Coconut butter is incredibly versatile, I use it in everything from breakfast to dessert. Here are a few of my favorite ways to enjoy it:

As A Spread Or Drizzle: This tastes great on top of so many things! I’ll often use it as a spread for toast or drizzled over fresh fruit (especially apples, bananas, or berries). It’s also great over a stack of pancakes, swirled into warm oatmeal or protein overnight oats, and as a topping for vegan chocolate chip muffins.

In Smoothies: I’ll often add a spoonful of coconut butter to smoothies for a creamy texture and tropical flavor. It works especially well in my protein coffee smoothie and this mango pineapple smoothie.

For Baking: You can also use coconut butter as a plant-based substitute for regular butter in many baked goods. I’ve used it in: pumpkin scones, healthy chocolate chip cookies, vegan cookie dough and chickpea blondies.

🧊 Storage Directions

In The Pantry: Once the coconut butter has cooled completely, I transfer it to a clean glass jar or airtight container. I store it in a cool, dark pantry for up to 3 months. There’s no need to refrigerate it unless your kitchen stays really warm.

Freezing: I don’t recommend freezing this recipe.

Reheating: Sometimes the coconut oil naturally separates and rises to the top after storage, that’s totally normal. I just give it a good stir before using it again. Also, coconut butter can harden at cooler room temperatures. If it gets too solid to scoop, I warm the jar in a bowl of hot water for a few minutes, or pop it in the microwave for 10–15 seconds to soften. After that, it’s ready to drizzle or spread.

❓Recipe FAQs