How To Make Coconut Butter

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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!).

Prep Time5

Total Time5

Course: 30 Minutes or Less, Condiment, Sauce, Topping

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 142kcal

Author: Anjali Shah

Instructions

Put coconut into a blender and blend until creamy and smooth. This may take a little bit, and may need you to stop and scrape the sides down depending on the type of blender you are using, but it will get super smooth and drippy. You can also try using a food processor but it will take longer.
Use in your favorite recipes!

Notes

Be Patient: The coconut goes through a few stages before it becomes butter. First, it’ll look dry and crumbly, then it’ll start clumping up, and finally it’ll turn smooth and liquidy. Don’t stop too soon! It can take anywhere from 2 to 15 minutes, depending on your blender or food processor.
Use A High-Speed Blender: I get the smoothest, creamiest results with a high-speed blender, so if you have one I highly recommend using it, although a food processor will still work in a pinch.
Scrape The Sides Regularly: I stop the blender every minute or so to scrape down the sides with a spatula. This helps everything blend evenly and prevents dry patches from sticking.
Warm Coconut Blends Faster: If my shredded coconut has been sitting in a cold pantry, I’ll sometimes warm it slightly in the oven (at 250°F for 5–7 minutes) before blending. It helps the oils release faster and makes blending easier.
Don’t Add Water Or Liquid: It might be tempting, but adding water or milk will change the texture and cause the coconut butter to seize. I keep it pure for the best consistency and shelf life.
Customize At The End: I always wait to add vanilla, salt, or sweetener after blending, once the butter is smooth and warm. This gives me better control over the flavor and consistency.
This makes just under 2 cups, serving size is 2 tablespoons.

Nutrition