Coconut Butter

Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!

Place unsweetened shredded coconut in a food processor.

Turn it on, and allow your food processor to run anywhere from 10 to 20 minutes.

It’s getting there, but not done yet…

And viola, homemade coconut butter…

No refrigeration necessary, and it will solidify at room temperature. Enjoy! :)

{ 95 comments… read them below or add one }

Elisa March 22, 2010 at 2:25 am

Hi Heather,

great blog :) what do you eat your coconut butter with?

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Heather Eats Almond Butter March 22, 2010 at 9:16 am

Elisa, Read this post for coconut butter ideas: http://heathereatsalmondbutter.com/2010/03/11/coconut-q-a/

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Brooke March 22, 2010 at 2:56 pm

WOW! it looks awesome! I’m going to make some right now!!!!

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Brooke March 22, 2010 at 6:40 pm

I tried this, and I couldn’t get mine to get “buttery”. Mine just turned into really finely chopped coconut shreds. I had it on for a LOOONG time, around 20 min, and it just didn’t do anything. I even tried adding in some coconut oil to help it thin out. no luck. Any advice? Im guessing I did something wrong!

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Heather Eats Almond Butter March 22, 2010 at 6:43 pm

Brooke, Did you use coconut flakes or finely shredded coconut? I used the finely shredded coconut, and some have told me they had to run their processors for almost 30 minutes. You could always try Mae’s blender method: http://ohhmay.com/2010/03/13/homemade-cacao-bliss/. Good luck!

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Brooke March 23, 2010 at 6:25 pm

oh man, I think I figured out my mistake. I used sweetened coconut flakes I fished out of the freezer. I’m guessing that this is were my coconut butter went awry. thanks for the tips, I will be trying mae’s recipe! yummy!!!!

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vickith April 15, 2010 at 5:00 am

Hey Heather

Just wanted to say thanks for the recipe! I just made a batch of coconut butter. I’ve been wanting to try coconut butter for so long but I find the $15 price tag very prohibitive. My coconut butter took about 15 minutes of food processing. Next up for me are kale chips and protein pancakes. I’m also making Greek yogurt right now – more money-saving and healthy eating happening.
Thanks again for the inspiration and recipes.
cheers,
vicki
http://victoriasisland.typepad.com
http://ottawa.cx

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Heather Eats Almond Butter April 15, 2010 at 8:00 am

Vickith,
So glad you’re enjoying the recipes. :)

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Bekah April 19, 2010 at 2:46 pm

I knew this would work.. I guess I just never tried it! After all.. coconut butter consists of only one thing = raw coconut!

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Serena April 24, 2010 at 5:54 pm

Coconut. Butter. Is. Amazing. :)

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Stacy (StacyGrowsHealthy) June 17, 2010 at 1:17 pm

Genius! Why did I waste 12 bucks on a jar of this?!?!

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Heather Eats Almond Butter June 17, 2010 at 2:54 pm

Stacy, I know…me too. Enjoy. :)

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Sabine July 22, 2010 at 2:35 pm

I unfortunately had the same problem as Brooke! I ended up adding some coconut milk and I like the consistency, but it’s still not really butter-y. Does it matter whether it’s sweetened or unsweetened you think? Mine doesn’t say on the package whether or not it’s sweetened.. and/or is it necesarry to keep scraping the sides so that all shreds get in the mixture or is it better to just let it keep running and do it’s thang?

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Heather Eats Almond Butter July 22, 2010 at 2:47 pm

Sabine, I definitely had to do some scraping in the beginning, but after about 10 minutes or so, I just let the processor do the work on it’s own. I’ve only ever made the coconut butter with the finely shredded unsweetened coconut from the bulk bins at Whole Foods, and so I’m not sure if the regular sweetened coconut flakes would work as well. I hope your next batch turns out more butter-y!

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Evan Thomas September 20, 2010 at 8:25 pm

I would not suggest adding coconut milk. The point of nut/seed butters is to have no moisture in them or they’ll spoil, and coconut milk has a fair deal of moisture. Next time try coconut oil. Even though it can be liquid at room temperature, all oils are considered “dry ingredients” because they have no moisture(aka water) in them.

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HEAB September 21, 2010 at 9:19 am

Evan,
Good call – thx!

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Vanilla July 28, 2010 at 10:01 am

Can I toast my coconut first to make the flavour stronger or will it ruin it?

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Heather Eats Almond Butter July 28, 2010 at 10:02 am

Vanilla, I don’t see why not – it sounds like it would be delicious! Please let me know if you try it.

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Dana September 8, 2010 at 10:10 am

Thank you so much for linking me over to this recipe yesterday! I’ll head over to the food co-op later this week and see if I can get some unsweetened coconut! My grocery store only carries the sweetened variety :(

Me and the munchkins (even though they don’t know it yet) thank you!!!

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HEAB September 8, 2010 at 11:08 am

Dana,
You’re welcome. Enjoy! :)

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Shu September 22, 2010 at 3:36 am

Hi this is amazing! I can’t believe it’s so simple. Definitely will try it soon. How long does the coconut butter keep? Does it need to be refrigerated?

I’m thinking of adding some dried dates or maybe carob or cocoa powder to make a sweet spread some day too (:

thanks!

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HEAB September 22, 2010 at 10:03 am

Hey Shu,

Yes, homemade coconut butter is truly that simple. Not sure how long at keeps as it never lasts long in our house, but it should keep a while as it’s nothing but dehydrated coconut. And no, no refrigeration required. It stays solid at room temperature. I usually just scrape off the amount I want and either warm it next to the hot stove or just melt it atop warm oats. Enjoy, and let me know if you try a chocolate version. That’s next on my list as I’m almost out of the my beloved Artisana Cacao Bliss! :(

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Heidi October 31, 2010 at 4:32 pm

I just found your site a few days ago from a free ebook called Smart School Time Recipes. I was just told I needed to do a no sugar and very low carb diet for a while because my liver is not processing carbs properly and I am having issues handling sugar (I am a sugar addict!). I am so thrilled to have found your site. I had no idea how I was going to do this but all your recipes are going to make it so much easier and maybe a little less expensive too. I just finished making the coconut butter a while ago and while it worked, I just wondered if it was still supposed to have a little bit of a gritty texture to it or did I need to leave it go for a few more minutes? I was just using a regular food processor.
I was also reading about the coconut flour in your Amazon store. While I am only supposed to have bread type carbs 2-3 times a week (I think I might die!), because coconut flour is 0 on the Glycemic Index, I was wondering if I could eat more things made with that instead? Do you know enough about coconut flour to know how it compares to other flours? I would think that being a 0 on the index and extremely low carbs would make it possible to have a few more items made of this throughout the week.
Thanks for all the work you do on this site. There is some amazing stuff on here!

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HEAB October 31, 2010 at 4:48 pm

Hey Heidi,
Glad you found me and thanks for reading. I really like coconut flour but honestly, I haven’t used it in too many recipes except for pancakes. Coconut is not a grain, and the flour is nothing but finely ground up unsweetened coconut – a great alternative for you! If I remember correctly, baked goods don’t rise as well with coconut flour like they do blanched almond flour, and I think sometimes you might have to add some xanthan or guar gum when baking with it. Here is a cake recipe I made not too long ago that came out great: http://heathereatsalmondbutter.com/2010/09/29/a-gluten-free-success-and-a-failure-sort-of/. I used almond flour but the original recipe called for coconut flour. So, that’s one you could try. Also, this bread came out really good: http://heathereatsalmondbutter.com/2010/10/19/easy-grain-free-bread/. It contains no flour or sugar, and I loved it. As far as the coconut butter goes, yes, it does remain kind of gritty, but if you blend it in a blender after processing in food processor, it will get smoother. Again, thanks for reading and never hesitate to email me if you have any other questions. :)

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Heidi October 31, 2010 at 5:34 pm

Thank you so much for the recipes!! I am going to try them. I’m so excited! Since I don’t have any chia seeds right now for the bread recipe, can I replace them with more flax seed? Would it be the same amount of water?

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HEAB October 31, 2010 at 5:39 pm

Heidi,
You could try, but I’ve only ever made the recipe with flax and chia. Maybe allow the flax to gel in some liquid first and perhaps use a little less water. Enjoy! :)

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Augustina January 19, 2011 at 4:14 pm

You can use chia seeds in place of the xanthan or guar gum. http://www.harriswholehealth.com/links-and-files/baking-with-chia

Chia makes an excellent binder so it’s a good substitution for eggs as well (you just lose some flavor)

I get my chia seeds here: http://www.nutsonline.com

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Renee Bezuidenhout November 2, 2010 at 9:53 am

Oh boy, I am so glad I found this recipe for Coconut Butter…. I live in Pretoria South Africa, and I find it very difficult to find all the ingredients and goodies for all your recipes…
So thank you VERY much, for posting this…. I have my mixer on at this very minute, busy with my very own coconut Butter… I can’t wait to taste and use my very own home made Coconut Butter…. : )

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HEAB November 2, 2010 at 11:09 am

Renee,
You’re welcome. Hope you enjoy the coconut butter! I think you’ll love it. :)

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Julie Hurley November 23, 2010 at 4:15 pm

Hi Heather!

Just found your blog today. I’m excited to try some of your recipes. I’ve been diagnosed with adrenal fatigue and am looking to incorporate more whole foods and good fats into my diet. I was so excited about the coconut butter recipe that I made it about 20 minutes after reading your blog – and ended up blogging about it myself.

I love seeing well-done food blogs, and I’m looking forward to learning more about what you eat.

Thanks!

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HEAB November 23, 2010 at 5:30 pm

Julie,
Thanks so much for reading HEAB, and I hope the changes in your diet help with your adrenal glands. I’m pretty sure you’re going to be feeling a lot better real soon.

Have a wonderful Thanksgiving!

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Matt November 23, 2010 at 5:34 pm

Oh man I need to try that! I always buy Artisana, but it is so expensive!

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gout treatments November 24, 2010 at 1:46 am

Thanks for this wonderful recipe. Just what really needed lately. I just can’t wait to try it.

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jacki November 25, 2010 at 2:07 pm

Recently, a friend advised me to try coconut oil as a hair treatment, I tried it, I loved it and it got me researching the internet for other uses, that’s when I found your site, I was hooked, I tried making coconut butter and although mine turned out a little grainy, I love it! Can’t wait for breakfast to try it on toast. I think the next time I make it, I’ll let the blender run longer, so I’ll be able to cook with it…….Thank you so much for posting this.

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HEAB November 25, 2010 at 5:04 pm

Jacki,
Yes, coconut oil is great for the hair – great all over moisturizer actually. I work as a massage therapist and sometimes use it in place of oil or lotion. Love the smell too. So glad you enjoyed the recipe. It’s wonderful on toast, especially with a little cinnamon. :)

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Julie November 26, 2010 at 5:02 pm

Hey everyone … I made this the other day and let it set at room temp. Once it set, it was completely dried out and didn’t even resemble “butter”. I processed it for about 12 minutes. I scraped out the jar and am trying again. Has anyone else experienced this after it set?

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HEAB November 26, 2010 at 5:19 pm

Julie,
Mine hardens, and looks sort of like white wax. To use it, I scape out however much I want and usually allow it to melt on top of oats, a baked sweet potato, or another hot dish. It that what it looked like – solid and white? If so, that’s what it’s supposed to do.

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Julie November 27, 2010 at 2:15 pm

Thanks Heather,

After my second round of processing, I think it’s the consistency that I like. It is waxy like you said, but less flakey (sticks together better). Thanks again for this recipe!! I find myself just scooping out a spoonful whenever I need a sweet fix. :)

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HEAB November 27, 2010 at 3:47 pm

Julie,
So glad you liked it and happy to hear round 2 went better. :)

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Vicki December 11, 2010 at 8:15 pm

Very interesting…I’m going to have to try this!

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Marty December 12, 2010 at 12:49 am

Heather: thank you for the homemade CB recipe! I’ll have to try after I’ve finished my jar of CB. FYI everyone, I’ve been using it as a facecream daily, and even the store bought brand I had (previous jar) had little bits that I had to smooth into my face until they dissolved, so, it doesn’t surprise me that a homemade product wouldn’t still have little bits left!

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Amanda December 12, 2010 at 10:51 am

My food processor is very old and does not do that well. I was wondering if my vitamix could make coconut butter? Have you tried it in yours?

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HEAB December 12, 2010 at 10:55 am

Amanda,
No, but I know other bloggers have. Also, here is a chocolate coconut butter made in a non Vita-Mix blender: http://ohhmay.com/2010/03/13/homemade-cacao-bliss/. Good luck. :)

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Baking 'n' Books January 17, 2011 at 7:59 am

Is a processor better for making butters than a vita?

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helaine January 17, 2011 at 5:50 am

Hi. Do you know how calories are in 1 Tbsp of the coconut butter? Haven’t tried, but going to take the bag of coconut out of the freezer tonight – what a great idea!!

Thanks

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HEAB January 17, 2011 at 7:53 am

Helaine,
Artisana coconut butter contains 93 calories per TBSP, and I’m assuming my homemade version has about the same. Enjoy – it’s so delicious! :)

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Angelique February 22, 2011 at 10:23 am

Thank you for posting this! Can’t wait to try it. I too haven’t bought coconut butter yet because of the price tag and I dunno, I’ve just felt resistant about it for some reason. Maybe because I felt I could make it myself but wasn’t sure how..figured it was some secret blend of coconut oil and coconut. I love that you posted this — thank you!

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nanatsuaazu March 15, 2011 at 1:42 pm

Hi!

Where can I get coconuts or shredded coconuts?

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HEAB March 15, 2011 at 4:07 pm

Nanatsuaazu,
I buy unsweetened shredded coconut from the baking aisle at my local grocery store. If you live near a Whole Foods, they sell it in there bulk bins, or you can order it online from iherb: http://www.iherb.com/Now-Foods-Coconut-Unsweetened-Medium-10-oz-283-g/15535?at=0. Use the code EME542 for $5 off your first order. :)

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nanatsuaazu March 16, 2011 at 4:55 am

Hi, Heab,

Thank you very much for the information.

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Kayla (Little Miss Healthify) April 8, 2011 at 1:55 pm

I just made this in my Vitamix, it actually worked perfectly with the unsweetened coconut from Bob’s Red Mill!

This is my second time making it. Last time I made it, I never turned up the power very high and my Vitamix kept overheating, stopping and I had to wait 10+ minutes for it to start again.

But THIS time I started at low and turned it up really high and just kept it there, and the Vitamix didn’t overheat once! I was so surprised. The total time making it today was about 20 minutes, sooo worth it, though! So glad you shared with us, Artisana is sooo expensive!!

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alana May 20, 2011 at 9:13 pm

I tried making mine in the VitaMix and it got VERY hot. Turned out awful!! What number did you start out with and how long??

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Mazey May 13, 2011 at 2:04 pm

Is anyone else having the problem of the stuff clinging to the sides, just out of reach of the blades as soon as you turn the blender back on after scraping down the sides? (Word to the wise, shut off the machine before you scrape or risk shredding your favorite wooden spoon and having to throw out the whole thing because it’s full of wood chips! lol) I added a bit of coconut oil to batch number two to give it enough body with no luck. Aaargh. All these success stories are encouraging but if batch three doesn’t work I might have to throw in the towel. Any suggestions?

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HEAB May 13, 2011 at 3:51 pm

Mazey,
Try adding more coconut – use double the amount if using a blender rather than a food processor. Hope batch #3 is a success!

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Heather May 16, 2011 at 8:04 pm

I did mine (1 lb coconut) in 2 batches in a food processor. It did stick to the sides a bit but I just kept scraping it down every few minutes. Eventually, it liquified enough to continue churning in the processor. Once it was fairly smooth, I dumped it in the blender for about 5 minutes (waited until both batches were processed). It turned out perfect. Nice and smooth and creamy. And DELICIOUS! I’ve never had store-bought coconut butter but I can’t see ever buying it when it’s this easy and tasty to make.

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HEAB May 16, 2011 at 9:01 pm

Heather,
I’m so glad your coconut butter turned out so well. I really need to try the blending technique post processing to smooth things out as mine often turns out a little gritty. It’s been a while since I’ve made it – will be busting out the food processor AND blender very soon. :)

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Alana Shaw May 20, 2011 at 9:12 pm

I tried to make mine in my VitaMix, thinking my food processor wouldn’t be up to the job and I would have no idea as to what setting to choose. Well…it turned out awful. Smoke was coming out, wouldn’t get creamy, thought it was about to blow up!! lol Suggestions please???? Wondering if I turned it up to high.

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HEAB May 21, 2011 at 9:17 am

Alana,
Personally, I’ve never made it in the Vita-Mix. Start out on low, and then immediately crank it up to high turning the dial on the way to the right, and then hit the super high power switch – not sure what it’s called, the one on the left. The Vita-Mix is built to shut down before overheating. It will only make nut butters when turned up to the highest setting, and I’m assuming the same goes for coconut butter. Good luck with batch #2. It WILL work.

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Mazey May 28, 2011 at 5:40 pm

Alana, you made me feel so much better! Batch 3 smoked like crazy and the whole thing turned really dark. I should preface that I’m using the pulp from making coconut milk but felt pretty sure adding a bit of coco oil would return enough fat to make it blend. I used more oil in the end than I possibly could have removed during milk making. Next time (no quitters here) I’ll shred the coconut sans water. The machines are good quality, a cuisinart, a kitchenaid blender, and my neighbors ‘bullet style’, so I’m sort of at a loss. Anyone else working from the nut, too?

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Nadine June 15, 2011 at 7:57 pm

I tried to make the coconut butter last weekend as part of a raw chocolate torte and I am afriad it did not work for me at all. After almost 30 minutes in the Ninja, and faint smells of smoke, I gave up (you go Mazey). I decided to adapted the torte recipe, which turned out GREAT, but I was bumbed that I was unable to make the coconut butter. I have used the Ninja to make other nut butters; I made certain to the use the type of coconut suggested in the recipe but no such luck.

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HEAB June 15, 2011 at 8:22 pm

Nadine,
Sorry it didn’t work out – the coconut butter anyway, but happy to hear the torte turned out great. You could always try making it with coconut cream instead: http://www.thenondairyqueen.com/2010/04/almond-buckwheat-pancakes-with-coconut.html. Love that stuff!

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nicole July 14, 2011 at 9:33 pm

This may be a silly question, as I know we all have different personal tastes, but what exactly is the coconut butter supposed to taste like? Sweet or bitter? I made it using coconut from the bin at my local health food store. It was NASTY. I mean I had to eat something to get the taste out of my mouth. I was so disappointed because everyone raves about how delicious it is!! I like coconut so I don’t know why I didn’t like the coconut butter.

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HEAB July 15, 2011 at 10:07 am

Nicole,
I think something may have been wrong with the coconut you bought. The butter should taste sweet – like melted coconut goodness. So sorry. I promise it really is delicious…as long as your coconut is fresh.

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HB July 15, 2011 at 1:14 am

Hi Heather,

Thanks for the great recipe! Which brand of finely shredded coconut do you use?

Thanks!

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HEAB July 15, 2011 at 10:06 am

HB,
I’ve used the generic unsweetened brand from the baking aisle in at our regular grocery store (Harris Teeter) as well as the unsweetened coconut from the bulk bins at Whole Foods. Both have worked great for me.

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tiffany July 22, 2011 at 2:08 am

Has anyone tried making cookies with coconut butter? I’m allergic to dairy, and miss a good homemade chocolate chip cookie (I don’t like shortening..eww). The recipes I found online only have ingredients that I don’t have access to (hemp seeds, agave, almond flour, etc)
I made my first batch of coconut butter using my Champion juicer… it worked great! no grit! This stuff is AMAZING!!! I’ve never really liked coconut… but this is silken goodness!!! mmmmm!

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HEAB July 22, 2011 at 9:23 am
tiffany July 22, 2011 at 1:19 pm

Thank you!!! I’ll give them a try soon!

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sally kate @themoxiegirl August 1, 2011 at 10:37 pm

i finalllllly found unsweetened coconut at a grocery store today and immediately picked it up to try this. i STILL don’t have a food processor so i’m trying it out with my heavy duty blender. wish me luck!

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alicia August 6, 2011 at 5:09 pm

Can you explain the difference between cocunut butter and cocunut oil? Any good recipes to use date paste with?

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HEAB August 7, 2011 at 7:13 pm

Alicia,
Think of it like almond butter vs almond oil. Almond butter is the meat + oil of the nut, and almond oil is nothing but the cold pressed oil. Same goes for coconut. The butter is the coconut meat + oil, and the oil is nothing but the oil pressed from the coconut. My favorite recipe using date paste is for raw fudge from Jeremy Safron’s The Raw Truth.

Ingredients:
1 cup dates (Medjool work best)
1 1/2 cups water
1 TBSP vanilla extract
1 1/2 cups nut butter
1 1/2 cups carob (I use roasted because raw is hard to find and pricey. Regular cocoa powder works as well, but carob is naturally sweeter)
1/2 cup dried unsweetened shredded coconut

Place dates in a bowl, cover with water and let soak one hour, or until soft. Drain reserving liquid. In a blender (I use food processor), blend the dates and vanilla until smooth, slowly adding soaking water as needed for a creamy consistency. Transfer the date mixture into a large bowl, add nut butter, and stir to combine. (I find it’s easier to mix it with my hands as it’s kind of a sticky mess). In a separate bowl, mix the carob and coconut. Gradually add the dry carob mixture into the wet date mixture. Mix well. Press evenly into a 10 x 18 inch brownie pan, 1 inch thick. Freeze until firm, about 3 hours. To serve, cut into one inch pieces. I’ve also just kept in fridge – stays softer. Enjoy. The fudge never lasts long in our house. :)

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Heather September 24, 2011 at 12:49 am

Can fresh coconut be used to make the coconut butter?

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HEAB September 25, 2011 at 9:04 pm

Heather,
Yes, following is how another reader told me she made it:

Then I bought some coconuts, shredded the meat, dehydrated it and made another batch from my own coconut. I love to add stevia powder and raw cocoa powder to make my own choco-coconut bliss! Oh, and after making coconut butter in the Vitamix, I added some fresh pineapple, some ice cubes, and a big hand full of spinach to make a “GreenYaColada” Green Smoothie!

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Michele August 16, 2012 at 4:53 pm

I tried raw coconut butter for the first time last week (had a cocoa one awhile back. Will definitely have to try making my own as well. I came up with a fun recipe, for chocolate coconut butter candies – all raw ingredients. Check it out!

http://www.shortgirllongisland.com/2012/08/coconut-butter-chocolate-candy.html

Michele
short girl, long island

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Liz January 9, 2013 at 2:15 am

Does anyone know any low carb coconut butter “fudgelike” recipes? Nit having much luck on internet…
Thanks!!!!!

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HEAB January 9, 2013 at 8:32 am

Hi Liz,
Here is my simple low carb fudge recipe using coconut milk: http://heathereatsalmondbutter.com/2010/10/06/2-ingredient-fudge/.

And here is a pumpkin fudge recipe from some of my friends using coconut butter:
http://purelytwins.com/2012/10/15/how-make-healthy-fresh-pumpkin-pie-fudge-recipe/. (It does contain maple syrup, but not a whole lot.)

And here is a recipe from Chocolate Covered Katie for coconut fudge bars with a sugar free option: http://chocolatecoveredkatie.com/2012/08/30/no-bake-coconut-crack-bars/

Enjoy! :)

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Ali April 8, 2013 at 8:33 pm

Wow I’ve always wanted to try coconut butter but it’s so expensive I can never bring myself to buy it. But I have a question about doing this homemade. I recently bought this (extremely) finely shredded Let’s Do Organic reduced fat coconut flakes, which says on the package it is intended for baking. I bought this without really looking, on accident, as I usually buy larger flakes for topping oatmeal. Anyways, I was wondering if this would work for coconut butter. These flakes are very finely shredded and apparenty reduced fat, so I’m not sure if that would make a difference. I’d love to hear what you think. Thanks so much!

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HEAB April 9, 2013 at 7:46 am

Hi Ali,
Unfortunately, I do not think the reduced fat coconut flakes with turn into coconut butter. When the shreds are processed in the food processor, the natural fats (oils) are released, and the shreds will turn into coconut butter. With reduced fat coconut, some of the fat has already been removed, and it’s a key ingredient when making coconut butter. Sorry, but it would still make a great oatmeal topping. :)

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Maya April 11, 2013 at 8:15 pm

Hello,
Can i use coconut flour to make the butter? I started to blend this but remained like powder after 10 min?? Thanks Maya

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HEAB April 12, 2013 at 7:30 am

Hi Maya,
No, most of the fat and moisture have been processed out of the coconut to make it into flour, and you need those oils and fats in order to make coconut butter as they are released while you blend/process it. Oil + coconut meat = coconut butter.

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Renée May 9, 2013 at 8:27 am

I was wondering…does (or should) coconut butter have a natural sweet taste? I just made my own with unsweetened coconut flakes and the end result is REALLY sweet. Is this normal? Merci!

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HEAB May 9, 2013 at 8:48 am

Renee,
Yes, it’s naturally sweet. No sugar required. :)

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Finra October 21, 2013 at 7:55 pm

My processor gets too hot and too noisy for me to let it run for 30 minutes :( not to mention the blade keeps pushing the coconut to the sides and then ended up chopping nothing D: I rather buy the butter xD

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HEAB October 22, 2013 at 8:52 am

Finra,
I don’t blame you and totally support your purchase of coconut butter. ;)

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dimi February 25, 2014 at 7:06 am

can i dehydrate fresh coconut flesh that i will buy from store and then make the butter?because with store bought coconut shredded…it turned very solid and it had a taste,not sweet coconut but rather the taste of shredded coconut…i dont know…

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HEAB February 25, 2014 at 3:00 pm

Hi Dimi,
Yes, I believe you can. Not sure if it would come out any sweeter but worth a try. Please let me know how it goes.

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demi February 28, 2014 at 11:22 am

bought some coconuts and will try dehydrate them first and then make them butter an dsee..hope they dont suck!

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SOPHIA March 12, 2014 at 1:38 pm

Do you think coconut flour will work?

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HEAB March 12, 2014 at 1:45 pm

Hi Sophia,
No, I’m afraid you cannot use coconut flour to make coconut butter b/c all of the natural occurring oil has been extracted, and you need the oil intact to produce coconut butter since the butter is the result of processing the coconut meat + oil together. However, you can make a really yummy coconut flour spread by stirring together coconut flour + nut milk to thin + stevia or other favorite sweetener.

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Sophia March 12, 2014 at 9:45 pm

You’re really nice! Thank you!

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raw flaxseed oil March 15, 2014 at 5:11 am

You are so awesome! I do not think I have read anything like this before.

So great to find another person with some unique thoughts on this topic.

Seriously.. thank you for starting this up. This site is one thing
that’s needed on the internet, someone with a bit of originality!

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Sue September 15, 2014 at 8:13 am

Hi Heather
I know you posted this a while ago but hoping to get some advice. I just made a batch in a powerful food processor and it liquified and all but is it normal for it to have a gritty/grainy texture? No amount of processing was getting it any smoother to the point my processor got so hot( even with frequent breaks) that the coconut butter inside was bubbling.

Thanks Heather

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HEAB September 15, 2014 at 9:32 am

Hi Sue, yes, that is normal. Another blogger I used to read, would blend her coconut butter in a high-speed blender after processing for a smoother finish, but I never tried that as I didn’t mind the grit so much. So, you could always try blending it. Not sure how smooth it would get in a regular blender, but I know a powerful one (Vita-Mix or Blendtec) gets the job done. Good luck!

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Sue September 15, 2014 at 9:35 pm

Thanks Heather. Just one last question… I have heard some people warm the jar to melt the coconut butter to get it to spread. In terms of food safety (and preventing it from spoiling sooner) is this ok, to keep reheating the whole jar and letting it re-solidify, every time you use it?

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HEAB September 16, 2014 at 8:41 am

Hi Sue,
It doesn’t take much to soften the coconut butter – like coconut oil and will liquify pretty easily in a warm(ish) room. So, you don’t need to heat it much, and I think warming the jar is fine as there as long as you’re storing it in small batches. I’ve never had it spoil or go rancid on me…but then I eat it fairly quickly. ;)

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