Check ingredients - 5 cups unsweetened, untoasted shredded coconut
Homemade Coconut Butter
Ingredients
- 5 cups unsweetened, untoasted shredded coconut
Check ingredients Recipe
- Step 1
Add coconut to a high speed blender and blend until smooth, scraping the sides as needed.
- Step 2
Transfer to a jar and keep in your pantry.
- Step 3
If your coconut butter becomes hard, microwave for 10 seconds, taking it out, mixing it and repeating this process until it is runny again.
- Step 4
Enjoy in recipes, on toasts, drizzled over a juicy medjool date, on pancakes or on waffles.
Common Questions & Swaps
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I only have coconut flakes on hand, can I use those? Absolutely, as long as the coconut is not toasted and is unsweetened, it should work fine.
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I like my butters to have a little flavour, can I add any sweetener or salt to this? Yes, feel free to add a pinch of salt and/or a sweetener of choice – I recommend maple syrup or stevia. You can also add in a pitted date, but that might change the color a little.
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I made this recipe and kept it in my pantry and now it is rock hard. What do I do? I would suggest putting it in the microwave for 10 seconds, taking it out, mixing it and repeating this process until it is runny again. Be careful – do not put it in the microwave for more than 10 seconds at a time or else there is a risk of it seizing up on you.
A lot of you guys have asked me how to make coconut butter over on Instagram and I have to admit, before I made my first batch by myself for the first time, I was a little clueless.
Coconut butter always sounded so fancy and whenever I would see it in stores, I would always be shocked by how expensive it was (we are talking $10 per small jar!) and therefore thought it was something I could not make myself at home.
But then one day, I got the idea of making these Vegan Rose Flavored Bounty Bars and I wanted to use coconut butter as the ingredient that would stick the filling together. Being a little lazy and not wanting to go to the store, I just decided to put a whole bunch of shredded coconut in my Vitamix and let it run for a few minutes.
To surprise, I was left with a smooth, rich, creamy spread that tasted and looked just like the one I could buy at the store. I was stocked!
As I used it in my dessert, it worked beautifully: it held the filling so so well! You know why? Because coconut butter acts in a way that is very similar to coconut oil: when put in a cold temperature, it will become hard. Therefore, it can be used not only as an oil replacement in recipes but also as a setting agent in raw desserts such as fudge, raw cookie dough, truffles etc.
Of course, like any other butter, coconut butter is also great to use as a spread or as a drizzle. I personally love to drizzle some on my pancakes and waffles; it adds a lovely subtle flavour that I really enjoy!
On that note, I hope you guys give this recipe a try and experiment using homemade coconut butter in the kitchen. If you do try this recipe and would like to share about it on social media, make sure to tag me (@muriellebanackissa)!
