Coconut butter, also known as coconut manna, is made from the ground-up dried meat of coconuts. Unlike coconut oil, which is extracted from coconut meat, coconut butter retains the fiber and nutrients of the whole coconut. It has a creamy texture and a rich coconut flavor, making it a popular choice in vegan and paleo diets.

To make coconut butter, you only need one main ingredient:

Unsweetened shredded coconut or desiccated coconut: This is the key component. It’s essential to use unsweetened varieties to avoid adding unnecessary sugars.

Optional Add-Ins

While coconut butter can be made with just coconut, you might consider adding:

A pinch of sea salt for flavor.
A dash of vanilla extract for sweetness.
A small amount of melted coconut oil to help with consistency, if desired.

Method Using a Blender

Choose Your Coconut: Start with 3 to 4 cups of unsweetened shredded coconut or desiccated coconut. The finer the coconut, the easier it will blend.

Blend the Coconut: Place the coconut in a high-speed blender. Begin blending on low speed, gradually increasing to medium. The key is to allow the coconut to heat up and release its natural oils, which will help it turn creamy.

Scrape and Repeat: Stop the blender every 30 seconds to scrape down the sides. This step is crucial to ensure all the coconut is evenly processed. Continue blending until you achieve a smooth, creamy consistency, which may take anywhere from 5 to 10 minutes.

Check Consistency: If the mixture seems too thick or isn’t blending well, you can add a teaspoon of melted coconut oil to help it along.

Store the Coconut Butter: Once you have reached the desired consistency, transfer the coconut butter to a jar. It can be stored at room temperature for up to two weeks.

Method Using a Mortar and Pestle

If you don’t have a blender, you can also use a mortar and pestle, though it will take more time and effort.

Prepare Your Coconut: Take a smaller quantity of shredded coconut (about 1-2 cups) for easier handling.

Grind the Coconut: Place the shredded coconut into the mortar and begin grinding with the pestle. This method requires patience, as you will need to continuously grind until the coconut releases its oils and becomes creamy.

Transfer and Store: Once you achieve a smooth texture, transfer the coconut butter to a jar for storage.

Coconut butter can be used in a variety of ways:

Spread: Use it as a spread on toast or pancakes.
Ingredient in Recipes: Incorporate it into smoothies, desserts, or baked goods for added flavor and creaminess.
Topping: Drizzle over fruits, oatmeal, or yogurt for a delicious treat.

Coconut butter tends to harden when cooled, especially in cooler environments. Here are some tips for storing and using it:

Room Temperature: Store in a sealed jar at room temperature. It will remain good for several weeks.
Reheating: If it hardens, simply place the jar in a bowl of warm water or microwave it for a few seconds to soften.

Making coconut butter without a food processor is entirely feasible with the right tools and techniques. Whether you use a blender or a mortar and pestle, you can enjoy the rich, creamy goodness of homemade coconut butter. With just one ingredient and a little patience, you can create this versatile ingredient that enhances many dishes. Enjoy experimenting with coconut butter in your kitchen!