September 5, 2011

Coconut Butter

coconut butter

If you’ve been around here for awhile, you might already know how obsessed I am with coconut oil. I love it on toast and in my waffles. I also make granola with it, drizzle it on popcorn, use it as a moisturizer, a hair mask and even as a hand exfoliator.  I love the subtle coconut flavor of coconut oil but sometimes it’s just not enough. Sometimes I just want the coconut taste to be BOLD. I want texture. I want more!

coconut butter

Cue the coconut butter! It’s 100% coconut. That’s all it is. Mix it in a food processor and it liquefies after a good 8-10 minutes. You’re left with a thick, creamy coconut butter that’s both savory & sweet. It’s great on just about anything. If you’re like me you might find that it tastes best eaten directly from a spoon!

And we’re off!

Coconut. Shredded. UNSWEETENED.

coconut butter

Coconut in a food processor.

coconut butter


coconut butter

After the first few minutes.

coconut butter

Scrape down the sides.

coconut butter

Now we’re really onto something!

coconut butter

After about 10 minutes you have this! Coconut butter!

coconut butter

Taste it. It’s good. If you want to add sweetness, put a little agave syrup in. Add a pinch of salt too.

coconut butter

Pour it into your jar. Tada! Coconut butter.

coconut butter

Spread it on toast and top with bananas.


Look at you! You just saved a whole bunch of money by making your own coconut butter. High five!

Coconut Butter

makes 1 cup

(recipe inspired by The Edible Perspective)

-3 cups shredded unsweetened coconut

Place coconut in a food processor and process for 8-10 minutes until the coconut liquefies. Be sure to scrape down the sides at least 3 times while processing. If you want to add sweetness, put a tablespoon of agave or honey in your mixture while processing. A pinch of salt is a nice addition too. Coconut butter will remain semi-hard at room temperature and will easily melt on hot toast. I keep ours in the fridge, and slightly heat it up before using it.

  • Kayla

    Perfect timing! I’ve seen several recipes calling for coconut butter lately, and I was about to go buy some today. Now I’m just going to make it!

  • Samantha

    This sounds amazing. I must give it a try.

  • Carrie Rosalind

    Sounds so yummy! I wish I had a food processor so that I could try this out.

  • Nancie McDermott

    Amazing. I had to read twice: no liquid added, it’s just the coconut, buzzed into butter! Thanks for this and the fine photos that walk me through it.

  • Meridith

    I’ve been wondering if you could make coconut butter the same way you make almond butter and now I know, hooray! Thanks, Tracy!

  • Rita D.

    Why did I not buy more coconut at the store just now….guess I’ll be going back so I can make this. Wonder if I can mix it with cream cheese and use it for a filling in this chocolate cake I just made.

  • Mandy@Withmilkandlflour

    Coconut butter and nutella on toast, mmm! Great dairy free recipe!

  • lynn @ the actor's diet

    i’d love some recipe ideas to use up coconut butter – i have a whole bunch!!!

  • Ginny

    shwaaaa? It sounds like coconut syrup only thicker and without a bunch of crap in it. I will make it and stop begging my in laws to bring me coconut syrup from HI whenever they visit.

  • Vanessa

    HOLY CRAP! I had no idea it was that easy!

  • Katrina

    This sounds lovely! I NEED to try this soon. Yum!

  • kickpleat

    Looks so good! I’ve got a processor and a ton of coconut and I’d love to try this over popcorn! MMmmm.

  • Katheryn

    I’m making some this week, for sure. I love anything coconut related.

  • Marie

    So I made this today…
    I read the instructions saying “unsweetened coconut” but I was like…”pffft what does tracy know… I am totally using sweetened coconut because I like sugar”. Well it totally does not work. Its a little soft and moist but it is much more like coconut flour or coconut powdered sugar. Its def delish and I think I will butter bread and then sprinkle it on. Yum.
    But anyways…it doesn’t get smooth and runny and buttery. Now I (and probably you) know.


  • Chanty @ Tiniest Kitchen

    This is being made ASAP! Sounds heavenly.

  • Meki

    I need to make this and have that toast too!

  • Lucia

    I always eat bananas on a slice of bread topped with butter and honey. This could be a nice variation on the subject 😉

  • laura k

    I bought a jar of coconut oil yesterday for the first time, but I didn’t know you could do more than cook with it. On toast? On popcorn? In your hair? I’m intrigued…

  • heather @ chiknpastry

    lovely idea – i bet it would be great just rubbed all over. wait… are ppl reading this?!

  • Jamie Lauren Gem

    The perfect thing to keep summer going through the rainy UK weather x

  • Natalie C

    Love this!!! I will be making it ASAP 🙂 Now I just need some more recipes that call for coconut butter *wink, wink*

  • Jenny

    I stumbled upon your blog today while searching for salt and vinegar potato salad (I saw it on a menu as I was passing a restaurant this weekend and instantly started drooling and knew I had to make it asap). And holy moly, coconut butter. I think I might love you! Can’t wait to read more of your recipes and look through your website more 🙂

  • jenny

    ok, this stuff is ridiculous. RIDICULOUS. (in a good way.) but you know what was also amazing? making it–because when I would take off the lid of my cuisinart to scrape down the sides of the bowl, a puff of coconut dust would float up into my waiting nostrils. and it was like inhaling coconut cotton candy. I wanted to keep inhaling, but I was worried about brain cells. 😉

  • MK

    I wonder if this would work using toasted coconut? I’m really excited about this!

    • ria

      probably if you toasted a little bit of the coconut… i’d imagine if you toasted it all, it would become too dry to make butter. toasting a bit of it would give you the chance to get the deeper flavor and still have a buttery texture. win-win!

  • ria

    hey, would you say that this would be a good substitute for coconut manna?

  • Nature by Default

    […] This first go-round got some mixed reviews.  Of the 4 taste testers, 3/4 loved it, one adamantly did not.  We all agreed that a little goes a long way, though, and that was way too much to have with the fruit.  I left it out in tupperware overnight and it hardened and sort of tasted like shortbread.  We would just break it off and eat it.  Myself and two of the girls LOVED it, it filled us up, and  we found that it had the same “regulating” effect as is attributed to coconut oil.  The two of them really like this, though and the small batch I make goes rather quickly.  For a prettier demo of the process, see here. […]

  • Phoebe

    Hi Tracy! This is my first comment, but I love you and love Joy and love your podcast 🙂 So, this looks UNREAL–any chance I could make it in a blender? I’m a poor college student and I hardcore don’t have a food processor.

  • heather

    Who knew it was so simple? I always want to buy coconut butter at the store… and then I see the price. I’ll be doing this from now on.



  • Zaylin

    Enligtnhenig the world, one helpful article at a time.

  • Bobbie

    Oh yum! I’ll be heading to the store for some coconut in the morning. I must try this, I love everything coconut. I’ve been known to just open a can of coconut milk just to sip at it. Coconut oil makes a perfect lip gloss, my little ones love it and nothing artificial!

  • Sarah

    I was finally catching up on your podcasts today and started listening to the hippie one! Can’t wait to make this for myself.

    Also, thanks for making such an amazing podcast – I listen to it at work to make the time go by faster (…also to drown out the annoying woman who mumbles all day across the office!)

  • marie

    Consider my mind BLOWN. Om nom nom.

  • Charli

    Hi. I was wondering if this works with fresh coconut? It sounds wonderful!


    […] Cuisinart Food Processor I make pie dough, cookies, energy bars and nut butters with my food processor. I also find it sooo incredibly satisfying to stick cheese or zucchini in […]

  • Ashley

    Still obsessed with how you integrate text into your photos. LOVE! And I was pretty dang excited to see the trackback pop up in my email from your blog. 🙂 Why have I not put this on toast with banana?? It only seems logical. Thanks for the shout!

  • Ashley

    I just realized this post was from, ummm, September!!! The trackback literally popped up today!? haha 🙂

  • Tracy P

    if you put just a bit in your coffee..YUMMM

  • Felicia

    Just made this! It turned out wonderful (:

  • Spreads

    […] only ingredient is desiccated coconut. It takes a while for this butter to be made, Tracy from Shutterbean says it took her 8 to 10 minutes. It took me closer to 15 minutes. I found that the coconut kept on […]

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  • Jenny

    This looks super easy. Now I just need a food processor!!

  • Katy @ Katy's Kitchen

    I made this today for the first time. It’s so yummy, can’t wait to bake with it 🙂

  • My Everyday Life: Week 28 – Shutterbean

    […] been really into Coconut Butter & Banana on Cinnamon Raisin […]

  • List Love | Tip Toes in the Kitchen

    […] going to have to make this coconut butter because I’m dreaming of this for […]

  • Judi

    So I just tried this and it was kind of grainy. Does your still have a bit of the coconut flakiness texture in it? My people like coconut oil but not the chewiness of the flakes!

    • Tracy

      It can be a bit grainy, but I’d keep going at processing it. Did you use a food processor? You might want to pop it in a blender and see if that makes it smoother. Good luck!

      • Judi

        Okay so, I have to tell you what I did …. I don’t have a food processor anymore, so I used my Vitamix.. I think i was just being impatient, and because it wasn’t doing much after a few minutes, so I put it through my Champion juicer, which totally mushed it up. Then after your suggestion I put it back in the blender, and That TOTES worked. SO MUCH SMOOTHER. and delish! Thanks!!

  • Flourless Pumpkin Spice Pancakes – Shutterbean

    […] really like adding coconut butter, maple syrup & sliced bananas on top. Sometimes I’ll add chopped pecans or macadamia […]

  • Jess

    This looks delicious — how long does it stay good for in the fridge?

  • Kathryn

    I learned something the first time around – you shouldn’t use reduced fat shreds. The oil is important! It worked much better after I added a scoop of coconut oil. Tastes awesome, esp with a little vanilla and cinnamon mixed in.

  • Shannon

    I would highly recommend toasting the coconut, too! and a pinch of salt 🙂 … sometimes a little chocolate gets thrown in, too!


    […] Ostara Coconut Butter –  I’ve made my own coconut butter…but then I tried this coconut butter and now my life is complete. My blender can never get […]

  • Cinnamon Rasin Bread + Coconut Butter – Shutterbean

    […] really amazing thick cinnamon raisin bread that I’m obsessed with right now. I top it with coconut butter (sometimes I toast the bread) a few slices of banana and a sprinkle of cinnamon to finish it off. […]

  • kaye

    I’ve been meaning to tell you for a while that your my everyday life is SO AMAZING! I discovered it recently, so I’m sort of simultaneously binge-watching and realtime watching. I have a teenager who’s just getting into photography and you are an inspiration. thank you.
    I also have a question. I came home with a bag of Let’s Do…Reduced
    Fat Coconut today. by mistake. rather than returning to whole foods, i’m thinking of trying to vitamix it up into some coconut butter. what do you think?

    • Tracy

      I’ve had reduced fat coconut before and the texture is super different. I’m not sure how it would be with the coconut butter but I say, it’s worth a try if you have a surplus of it!

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