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Learn how to make your own Homemade Coconut Butter in 10 minutes! Just 1 ingredient! Use for cakes, cupcakes, toast, muffins, fudge. So easy and so delicious!
Seriously, all you need is 10 mins to have homemade, creamy coconut butter. Well, that and a bag of this dried shredded unsweetened coconut. Make sure to not buy reduced fat shredded coconut!! It won’t work. I use coconut butter in many recipes on my blog. It is so easy and fast to make and tastes delicious!
You don’t technically need to use Bob’s Red Mill. I just really like this brand because it is very fresh and finely ground and it worked absolutely perfectly.
HOW TO MAKE HOMEMADE COCONUT BUTTER
Add 3 cups of unsweetened shredded coconut to a food processor and process for about 10 minutes, that’s it! You will definitely need a good qualityfood processor. A food processor works much better than a Vitamix or blender!
If your climate is cooler, you may need to let it run twice as long. Scrape the sides as necessary. It will seem as though nothing is happening the first 2 minutes, but let it keep going. It will start to thicken as a paste, keep going, and before you know it, it will turn into silky smooth coconut butter. Please note that depending on the size of your food processor, it may require more or less coconut to process properly and the time may take longer. It should literally be a runny consistency before you stop.
Transfer to a glass container to store.
HOW TO STORE COCONUT BUTTER
Keep the coconut butter stored at room temperature in the pantry. It will keep for months. It will become very hard during storage. To use again, you will need to warm it first, so that it becomes a liquid again.
To do this, heat the glass container for 15-30 seconds just until it is soft enough to stir it around. Stir until it becomes soft and chunky. If needed, heat another 5-10 seconds and stir until it is completely liquid and melted before using in a recipe. As you continue to stir, the warmth helps it to turn into liquid. Be very careful about overheating coconut, or it will burn and be ruined.
RECIPES TO USE COCONUT BUTTER IN
- Vegan Chocolate Chip Cupcakes
- Vegan Mango Cheesecake
- Vegan Chocolate Chip Cookie Dough Fudge Cake
- Vegan Gluten-free Chocolate Chip Cake
- Coconut Butter Gingersnaps
- Vegan Vanilla White Wedding Cake
- Vegan White Cupcakes
- Easy Vegan Fudge (3 Ingredients)
- Sweet Potato Toffee Fudge
- Fudgy Coconut Butter Brownies
- Pumpkin Cake Brownies
*This post contains affiliate links, see my disclosure policyhere.
If you make any of these recipes, be sure to leave feedback below and share your pic onInstagramorFacebookand tag me @thevegan8#thevegan8!
How to Make Coconut Butter (And Recipes to Use In!)
Brandi Doming
Learn how to make your own Homemade Coconut Butter in 10 minutes! Just 1 ingredient! Use for cakes, cupcakes, toast, muffins, fudge. So easy and so delicious!
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 6
Ingredients
- 3 cups of unsweetened shredded coconut (use the whole 12oz bag if you have an extra large food processor) DO NOT USE A DEFATTED or REDUCED FAT coconut
- I use this food processor.
Instructions
Just add to a food processor and let it run 5-10 minutes and voila, coconut butter! That's how fast it goes for me in the summer. If your climate is cooler, you may need to let it run twice as long. Scrape the sides as necessary. It will seem as though nothing is happening the first 2 minutes, but let it keep going. It will start to thicken as a paste, keep going, and before you know it, it will turn into silky smooth coconut butter. Please note that depending on the size of your food processor, it may require more or less coconut to process properly and the time may take longer.
Keep the coconut butter stored at room temperature in the pantry. It will keep for months. It will become very hard during storage. To use again, you will need to warm it first, so that it becomes a liquid again.
To do this, heat the glass container for 15-30 seconds just until it is soft enough to stir it around. Stir until it becomes soft and chunky. If needed, heat another 5-10 seconds and stir until it is completely liquid and melted before using in a recipe. As you continue to stir, the warmth helps it to turn into liquid. Be very careful about overheating coconut, or it will burn and be ruined.
Nutrition
Serving: 6servingsCalories: 142kcalCarbohydrates: 6.1gProtein: 1.4gFat: 13.4gSaturated Fat: 11.8gSodium: 8mgPotassium: 142mgFiber: 3.6gSugar: 2.5g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword coconut butter, homemade coconut butter, how to make coconut butter
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Comments
Josie GrassoHi Brandi. I want to make the coconut butter but what quantity of butter i.e. how many cups or tablespoons, do you end up with using 3 cups coconut? TIA
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