Coconut butter from scratch is one of those kitchen hacks that’ll save you a ton of money and it’s stupid-easy (we like that).
It may sound mystical, but when you get down to it, coconut butter is nothing more than pulverized coconut meat that’s been ground down to a very smooth consistency. It’s delicious and absolutely full of the healthy MCTs (medium chain triglyercides) and saturated fatty acids that provide energy and keep us feeling satiated.
Why’d you want to make coconut butter from scratch?
It’ll save you a LOT of bucks. Store brands sell for upwards of $12 or more for about 2 cups. That’s pretty pricey for my wallet even though the store bought coconut butter is pretty delicious. The good news is you can make something that’s just as yummy.
What can you do with coconut butter?
Anything you’d do with a nut butter: bake with it, put it in mashed veggies for a punch of fat and creamy texture, eat it with apples or a square of dark chocolate or use it as a regular butter substitute. The possibilities for eating coconut butter are virtually endless though my favorite way to eat it’s probably just off a spoon!
The one caveat for making coconut butter from scratch: you need a powerful blender or food processor to grind the coconut down. I’ve done it in both and the blender (like a Vitamix or similar) is faster but they each give a good result.
- Load the coconut flakes into the blender or food processor. Add a pinch of salt. Turn the machine on.
- If using a blender like a Vitamix, you may want to use the tamper to push the flakes down. After a minute or so, the coconut will begin to liquefy. Stop the machine and scrape the sides down with a spatula. Continue until the coconut has turned to coconut butter and is liquefied and store it in an airtight container like a mason jar.
- If using a food processor, this processor will take longer...somewhere in the range of 8-10 minutes. Patience is your friend. Stop the machine and scrape the sides down with a spatula a few times. Continue until the coconut has turned to coconut butter and is softened and store it in an airtight container like a mason jar.
- What if it won’t seem to liquefy?
Try adding some melted coconut oil to the coconut flakes as it’s processing to loosen it up.
- What if it hardens?
Coconut oil solidifies around 77°F so in the cold months, it’s often in the solid form. You can store it at room temperature and not in the fridge to help it from being too hard. Also, if you’ve stored your coconut butter in a glass Mason jar (recommended), you can warm some water in a pot on the stove and place the glass jar of coconut butter in to soften it.
- What if I can’t use such a big batch?
This coconut butter recipe is easy to halve (or double if you want more).
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