Coconut butter is made from pure, unsweetened shredded coconut. When blended, the coconut meat releases its natural oils, transforming into a creamy, spreadable substance. Unlike coconut oil, which is just the extracted fat, coconut butter retains the fiber and nutrients from the whole coconut, making it a more nutrient-dense option.

To make coconut butter, you will need:

Unsweetened shredded coconut: 3 to 4 cups, depending on the desired yield.
Optional: A pinch of sea salt, vanilla extract, or a dash of stevia for added flavor.

For the best results, use a high-powered food processor. While some blenders may work, food processors are generally more effective for achieving the creamy texture needed for coconut butter.

Gather your unsweetened shredded coconut. It’s recommended to use high-quality brands like Bob's Red Mill for optimal results.

In a food processor: Add 3 to 4 cups of shredded coconut. If your food processor is larger than 7 or 8 cups, you may need to adjust the quantity for effective blending.
Process: Start blending on medium speed. It may take about 8 to 10 minutes of continuous blending. Initially, the coconut will look like flakes, but as you continue, it will start to clump together and eventually become creamy. Scrape down the sides of the bowl as needed to ensure even blending.

Once the coconut has reached a smooth, liquid consistency, it’s ready. If it seems too dry, you can add a couple of tablespoons of coconut oil to help it blend better.

Transfer the coconut butter to a glass jar or container. It can be stored at room temperature for up to two weeks, but it may harden as it cools. To soften, simply warm it gently in the microwave or in a pot of hot water.

Coconut butter can be used in various ways:

Spread: Use it as a spread on toast or muffins.
In Baking: Substitute it in recipes that call for butter or oil to add coconut flavor and fiber.
In Smoothies: Blend a tablespoon into your smoothies for added creaminess.
Drizzle: Use it as a topping for pancakes, waffles, or ice cream.

Coconut butter is shelf-stable and can last several months if stored properly. For longer shelf life, consider refrigerating it, which will also keep it firmer.

Yes, but with caution. Coconut butter can sometimes replace coconut oil in baking recipes, adding extra fiber and nutrients. However, it may alter the texture of delicate recipes, so adjustments may be needed.

Making your own coconut butter at home is a simple and rewarding process that allows you to enjoy its rich flavor without the added preservatives or sugars found in store-bought versions. With just shredded coconut and a food processor, you can whip up a batch in about 10 minutes. Enjoy experimenting with this delightful ingredient in your favorite recipes, and savor the tropical goodness it brings to your meals!