Homemade Coconut Butter is easy-to-make and inexpensive. No more buying that over-priced raw coconut butter at the store again! You can now make your own for a fraction of the price. All you need is one ingredient and 10 minutes of your time.
Making this recipe costs $4.00 for 12 servings. That’s just $0.34 per serving.
Use this Coconut Butter to make these Chocolate Coconut Butter Cups.
Coconut Butter is a creamy, rich, unsweetened, versatile addition to many other recipes or you can enjoy it plain by the spoonful. The melt-in-your-mouth texture of this butter is a simple recipe to make with just one ingredient and one bowl!
Ingredients and Cost
RECIPE COST: $4.00
PRICE PER SERVING: $0.34
- 2 ½ cups unsweetened coconut chips or flakes – $4.00
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Coconut Butter
- First, pour the coconut chips or flakes into a food processor.
- Then blend on high for about ten minutes, pausing in between to scrape down the side.
- Finally, transfer the fresh butter into a jar with a lid.
***For complete instructions see the recipe card below.
- For another variation of nut butter, try my Coconut Cashew Butter.
- Sometimes I add a pinch of sea salt to the butter to elevate its flavor.
SERVE: You can use this as frosting, freeze it in candy molds, add it to ice cream, smoothies, and on top of muffins or bread slices.
STORE: Store the butter in a jar with a lid. It does not need to be refrigerated. The jar can be kept at room temperature for up to six months.
FREEZE: Place the buttein a freezer-safe container and freeze for 5-6 months. You can also freeze smaller portions of the butter by freezing it in an ice cube tray. Once frozen, transfer the cubes to a freezer-safe Ziploc bag.
It can be stored in an airtight container on your pantry shelf for up to six months. This is a great food storage item!
Are you ready for this? It is made with only one ingredient: coconut flakes. That’s it! Simply put them in the food processor to blend and watch the magic happen as the flakes are blended into creamy perfection.
Coconut butter is made from dried coconut flesh ground well into a spreadable paste. Also, It still includes its natural oils and bits of gritty meat.
Coconut oil is extracted from coconut flesh and is solid at room temperature. In addition, once it’s melted, it is a clear liquid that can withstand high heat in cooking.
I used unsweetened coconut chips from Trader Joe’s grocery store. You can use any unsweetened brand. Whether it is shredded thickly or finely, it doesn’t matter.
More Dairy Free Recipes
- How to Deseed a Pomegranate
- Paleo Pumpkin Bread
- Apple Pancakes with Cinnamon Maple Syrup
- Creamy Zucchini Hummus
- Roasted Carrot Fries
- Cilantro Lime Cashew Cream
- Banana Chocolate Chip Cookies
- 2 ½ cups unsweetened coconut chips or flakes
- Dump all of the coconut chips or coconut flakes into a food processor. Blend on high for about 10 minutes.
- Pause in between to scrape down the sides.
- When ready, transfer the fresh coconut butter into a jar with a lid and store it into your cabinet space for up to 6 months.
- When you first start to prosses the coconut, it will turn into grains, then after about 5-minutes, it will turn into wet grains. At first, you may think it’s not going to happen, but don’t give up!
- As the food processor continues to process, the processor will start to become warm. Make sure it doesnt get too hot. If it does, give your processor a break.
- However, its the warm heat from the processor that helps the oils to remove from the flesh of the coconut making it easier to blend and helps to get to the butter consistency.