With just one ingredient and around 10 minutes, you can learn how to make coconut butter that is smooth & creamy. Dairy-free, refined sugar-free, vegan & perfect for baked goods!
I think, by now, that everyone is well aware of my coconut obsession. I’m basically always on the lookout for new ways to use coconut, especially for my DIY’s. In fact, I’ve already made homemade How-to: DIY Homemade Coconut Milk, DIY: How to make Virgin Coconut Oil and a super handy Coconut Shreds, Chips & Bowls post, where I show you how to make homemade desiccated coconut. Now I’m going to discuss how to make coconut butter; using just one ingredient and around 10 minutes of your time. It’s dairy-free, refined sugar-free, 100% Vegan and 150% DELICIOUS. ( no, really. It truly is!)
What is coconut butter?
I know there can be some confusion around this, as there are so many different coconut products. Milk, cream, oil, butter, desiccated etc.
However, you can think of coconut butter similar to peanut ( or any other nut) butter, as it uses the coconut flesh to create delicious, creamy coconut butter. If you’re a fan of the sweet, creamy coconut taste, then coconut butter is to die for. In fact, I’ve managed to keep this recipe to ONE ingredient by not including any sweeteners, as personally, I don’t think it needs it.
This homemade coconut butter is then super versatile and can be used for so many different recipes! Not to mention that it is definitely cost-effective, in comparison to a good quality organic store-bought version.
While you can use any coconut for this recipe, I suggest using a good quality organic coconut for the best quality taste, although obviously, this will make the method more expensive. ( And, of course, if you’re wanting to buy ready-made desiccated coconut then I’d suggest an organic version!).
What can it be used for?
Honestly, coconut butter is my kryptonite. I can ( and do) eat it with a spoon straight from the jar. So I definitely wouldn’t judge you for doing the same.
However, if you’re wanting actually to use it within recipes. This coconut butter can be used in a similar way to other nut butters:
As a spread for toast, within smoothies, to top porridge/oats, as a drizzle etc.
Coconut butter can also be used as a non-dairy creamer for hot drinks. Plus, I love to use it within baked goods and for other sweet treats. Some of my favourite options include dairy-free fudge, cookies, bars and other raw treats like bliss/fat balls. It’s also delicious used in place of nut butters in these 5 Ingredient Healthier Vegan Chocolate Peanut Butter Cups.
How to make coconut butter:
The process for making homemade coconut butter is ridiculously simple. Simply get your desiccated coconut ( I love to use homemade desiccated coconut. However, you can use store-bought) and add to a blender.
Note* If you aren’t using fresh, homemade desiccated coconut then your store-bought version may be a bit dry and won’t blend into a smooth butter. There are two ways to combat this. You can either bake the coconut in the oven for 10 minutes at 100 Degrees C. This will begin to release the oils within the coconut. Alternatively, you can add 1/2-1tbsp coconut oil to the blender. This helps ‘get things started’.
As the blender works to break down the coconut, oils from within the coconut will be released and will contribute to making a coconut paste, which eventually becomes a smooth coconut butter.
I am lucky to have a great high-speed blender. However, if you’re worried that yours might not be up to the job. Have no fear! Simply blend it up till it looks lovely and smooth then run it through a sieve into a container. The remaining coconut pulp can then be put back into the blender to repeat the process. This way you still get a lovely smooth butter, it will just take slightly longer.
During the process, you may need to stop your blender and scrape down the sides a few times. The whole process should take between 5-10 minutes.
Top Tip: If you’re wanting to try another super delicious variation of coconut butter, then try using toasted coconut flakes ( organic still, of course). You won’t regret it!
You also make flavoured variations of this coconut butter. Although be warned, this will affect the shelf life of the coconut butter. Some of my favourite options are a sweet maple variety, vanilla, cocoa, or even strawberry. Let me know in the comments below if you’d like me to share the exact recipes.
Alternatively, if you’re wanting some other DIY inspiration then feel free to check out this Homemade herb butter, DIY Homemade Vegan Nutella, DIY: Homemade Vanilla Powder, Two-Ingredient simple DIY Vanilla Extract, Homemade Oat Milk ( that isn’t slimy), How-to: DIY homemade Natural Yogurt or even this Organic Rose Water. Just to name a few. You can find more in the DIY category in this blog.
If you try this recipe, I’d love to know your thoughts in the comments. Also, feel free to tag me in your creations @AlphaFoodie.
- 500 grams organic, unsweetened shredded (desiccated) coconut . ( You can also use store-bought). *
- Add the coconut to your blender and blend**. As the blender works to break down the coconut, oils from within the coconut will be released and will contribute to making a coconut paste, which eventually becomes a smooth coconut butter. The entire process took around 7 minutes for me.
- During the process, you may need to stop your blender and scrape down the sides a few times. The whole process should take between 5-10 minutes.
- * If using store-bought, the coconut may be too dry to easily blend into a super smooth butter. To combat this you can either bake it in the oven for 10 minutes @ 100C. OR simply add 1/2-1tbsp coconut oil to the blender. This will help get the process started.
- ** I am lucky to have a great high-speed blender. However, if you're worried that yours might not be up to the job. Have no fear! Simply blend it up till it looks lovely and smooth then run the mix through a sieve, into a container. The remaining coconut pulp can then be put back into the blender to repeat the process. This way you still get a lovely smooth butter, it will just take slightly longer as it's done in smaller batches.
- I store mine in a cool cupboard but if you prefer to store in the fridge it will solidify, which is fine. Just melt for 5 seconds in the microwave to get it super smooth again.