• Coconut Butter from Scratch

    Coconut Butter from Scratch | stupideasypaleo.com 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.

    Coconut Butter from Scratch | stupideasypaleo.com

    Ingredients for Making Coconut Butter from Scratch

    Coconut Butter from Scratch
    Author: 
     
    Tools you'll need: Powerful blender or food processor Spatula Jars for storage (I use mason jars) Variations: Add a teaspoon of vanilla extract. Try spices like cinnamon or cardamom. Add cocoa powder for chocolate coconut butter. Add a bit of honey or maple syrup.
    Ingredients
    Instructions
    1. Load the coconut flakes into the blender or food processor. Add a pinch of salt. Turn the machine on.
    2. 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.
    3. 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.

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    What if….

    • …the coconut butter won’t seem to liquefy?

    Try adding some melted coconut oil to the coconut flakes as it’s processing to loosen it up.

    • …the coconut butter is always hard when I go to use it?

    Coconut oil solidifies around 77ยฐF 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.

    • …I can’t use a big batch?

    This coconut butter recipe is easy to halve (or double if you want more).

    Pin this Coconut Butter from Scratch for later!

    Coconut Butter from Scratch | StupidEasyPaleo.com

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    79 thoughts on “Coconut Butter from Scratch

    1. There is no mention of temperature while you are blending it. If I put melted oil in to a cold mixture the oil will solidify. Would it help if the flakes are warmed above 77 before blending?

      1. Hi Mike…not a stupid question at all! The coconut butter contains coconut flesh (and therefore some fiber) plus the fat. Coconut oil is purified fat only. Hope that helps!

          1. Hi Mike…I wouldn’t use it in place of coconut oil because coconut butter has a fair amount of fiber which will burn at higher temps.

          1. That’s what I get, it’s pretty delicious, I use it in curries etc but planning to use it in baking soon. It’s more coconutty than the oil. It costs under one pound here in the UK.

            1. Coconut cream is what is left from making cold press coconut oil. Milk separates into cream (top layer ), oil (middle) and water, bottom layer.

              Creamed coconut and coconut butter are both the same which is what u get from pulverising the flesh of the coconut.y .

    2. After indulging in several pre-made jars of the stuff…and falling in LOVE, I found the ‘recipe’ online and have been making it for the past year. I also have the good fortune of living very near the Bob’s Redmill store where they have bulk bins of the coconut flakes for less than $3 a pound! Paleo on a budget is very doable…just need to do a little research. =)

    3. I burned out an ancient food processor (it was time, anyway!) making my own coconut butter. Then I discovered “It’s Organic” Coconut Creme. This is a brick (vacuum packed) of coconut butter and costs only $2.99 at the most expensive health food store in town (and you can buy it online, too). It has about the same amount as those $8 to $12 dollar jars of Artisana brand, and tastes just as good.

      When you get the brick, you soften it in warm water, cut off a corner of the bag it’s sealed in, and squirt it out. I squirt it out into silicone ice cube trays (mine are fish-shaped, from Ikea), and when solid I pop them out and store them in a jar. They are about 1 Tbsp each–just right for melting to add to a recipe OR just pop them in your mouth. Yum!

      Making your own is still the least expensive, but the “It’s Organic” bricks are much easier.

      I’m keeping a couple of these bricks in our emergency kit for a quick and easy food if ever needed.

      1. I can’t find this online anywhere. “It’s organic coconut Creme” nor can I find anything similar in these vacuum packed bricks.

    4. Why not add your gingerbread spicemix to your coconut butter?

      I’ve been trying to figure out whether creamed coconut (sometimes called santen, its indonesian name) is the same as coconut butter or not. It’s sold as a brick and usually you can see a separation: most is creamy white and absolutely not see-through, the top layer is a lighter milky white that looks less solid. It could be the fat separating when it sets, or maybe the solids settling a bit?
      It is used as a shelf-stable substitute for coconut milk (in curries etc.) chopped up and dissolved in water.
      However, coconut milk is only the water-soluble parts of coconut (protein + carb) and the fat, not the solids (fiber), where butter is made from the whole coconut (minus the water). And coconut cream should be the fat that solidifies on chilled coconut milk. So coconut cream and creamed coconut are not the same thing.
      Online sources contradict each other on what exactly creamed coconut is made of, and the package gives no clues, no nutritional info either.
      So if anyone here knows…

      If it’s the same thing, it would be easy peasy just like Janknitz describes, and even organic it wouldn’t be very expensive.
      My “food processor” won’t survive making my own (its a submersion blender with an additional bowl with S-blade. It can rice cauliflower, but that’s about it. I’d love to update my kitchen appliances, but its too tiny to fit anything in, it’ll have to wait untill I move into a proper house ๐Ÿ˜‰ )

      1. Hi,
        I live in a country where coconuts are abundance and coconut milk is commonly used in our dishes every day.
        I speak a language fairly similar to Indonesian, and I can assure you ‘santen’ is NOT coconut butter. Santen in Indonesian means coconut milk in English, where we shred the coconut meat, add a tiny bit of filtered water and hand squeeze the milk (or add more water for watered-down version).

        BTW coconut butter is extremely addicting! I wake up every morning and vow not to abuse the stuff (and often fail yikes!)

        1. Sha that is hysterical. I laughed out loud at your comment. I’m afraid to make some coconut butter because I would be the same. BUT … I might have to try it just once. Thanks for the laugh.

    5. I have tried making a couple of batches of coconut cream butter in my vita mix and it never turns creamy and I have even added coconut oil, thinking it would make it creamier and it just doesn’t work for me. I use coconut flakes, too. What am I doing wrong? Hope you can help. Thanks!!

        1. do you think we can use the brown mature coconuts?i have this store close by that sells coconuts and i want to dehydrate the meat to make butter or maybe coconut milk first and then dehydrate the pulp to make butter..what do you think?i dont mean the young green coconuts btu the brown ones…

            1. thanks….do you think i can make milk first and dehydrate the pulp or should i just dehydrate the meat without making the milk???what do you think its better???

            2. I think the butter would come out really dry and I’m not sure it would have enough fat to really come together in the right consistency :/

            3. thanks and sorry i bother you so much..you mean if i make coconut milk first right?so i should just dehydrate the meat?i bought some coconuts so i dont want to ruin them…

            4. Hi! It’s okay. Just to clarify…is your main objective to make milk then see if you can make butter out of the leftovers?

            5. nah..milk we buy cans from a thailand company which is rather cheap and i can make millk anytime.but i want to make coconut butter as its way expensive online and here in organic stores.so my main goal for now is coconut butter…..later i want to also make coconut flour….but not yet..i want coconut butter to make recipes i cant make and to use it with honey and gf bread….so i guess the shredded or flakes coconut i will make now,i should dehydrate them and then make them butter…mayne you know how much time to dehydrate them?or it doesnt matter?i cant find such info online and its frustrating….

            6. I’m not well versed in dehydrator times and methods so I’m afraid I won’t be of much help with that question.

              I think you may have better results making coconut flour from the pulp leftover from making milk and making butter from dessicated / dried shredded coconut.

          1. Yes, the mature coconut are what you want to use to make coconut butter. I use them from my tree out back. After the fall and the husk turns brown I open them and shred and dry the meat, then put it in my Cuisinart food processor with a dash of salt to make coconut butter. You can see some of my videos on how to shred your coconut on my blog – google the following:
            how do you open a coconut blogspot
            To dehydrate I put the shredded coconut on backing pans in the oven overnight. I put a oven thermometer in there and adjust the temperature so when it cycles on and off it stays in the range from 120F to 150F. Closer to 120 is ideal, as it will keep the good biotics an other beneficials unaffected.
            I also make ice cream and coconut milk from my coconut – delicious! Hope to add videos of that to my blog soon.

    6. I’ve been known to stir in some dark chocolate chips or cacao nibs.

      I’ve also gotten experimental and made some desserty treats.

    7. I’ve been blending the mixture for over 30 minutes and it’s not even close to being a liquid. I followed your directions and don’t understand what’s going wrong…

      1. What sort of machine are you using? Unfortunately, many food processors are just not strong enough to really break it down. I use a Vitamix blender and because it’s so high-powered it breaks the coconut down quickly. You can try encouraging it by adding some melted coconut oil but if the motor isn’t very powerful, you may have a hard time.

    8. Hi,

      i was wondering how long does the coconut butter stay fresh after processing it? Is there a way to extend its shelf life?

      Thanks,

      Marc

    9. I just drank the juice out of a young coconut then im not exactly sure where the idea came from but i scooped out the flesh and put it though a blender. I wasnt sure what the heck i wanted to do but i got some kind slop with some unprocessed pieces….is that still coconut butter (NOW i know what i was doing, after research :/ )?
      Also, can i make coconut ice cream with it or use it as a substitute for cocoa butter if i want to make chocolates?

      1. Hi Ann…coconut butter is usually made from the dried meat of older coconuts (not the yummy gelatinous stuff you get out of young coconuts).

        I’m not sure about those two applications but you could give it a try. I’m guessing the cocoa butter wouldn’t work because the mash you made is probably really watery.

      2. You can make chocolates from cocoa powder and coconut oil. I use 1/2 C cocoa powder, 1/4 C coconut oil, 2 Tbsp powdered sugar for my base. sometimes I add minced candied ginger, a little nut butter, shredded coconut, chipotle powder….anything you like in a chocolate bar!

    10. So I’m curious how much butter this yields. If I was blind and missed it I apologize. I just got a Ninja and have been looking at how to make my own….(whatever) all day and one thing I’ve noticed as a common trend is a lack of information on how much the final yield is. I have some coconut flakes on their way to me and I want to make butter when they get here but I’m pretty much the only one who will use it.

      1. Hi Etta,

        It makes about a cup. You can store it in the fridge and it will last longer if you’re concerned about freshness. Some recipes don’t include a yield because, for example, if it’s 1 lb of meat, it yields a pound. In others, the size of the dice / chop, etc can affect the yield.

    11. I have a ninja blender/food processor combo. The food processor was too small so I had to use the blender. No problem. Towards the 10 minute mark i couldn’t get it to become liquid. I re-read the trouble shooting and saw to add MELTED coconut oil and that did the trick! The heat of the coconut oil helped it out. ๐Ÿ™‚

    12. Hi, This was a great idea. I use coconut for everything, but hadn’t tried the butter yet, However, it was a tough job lol, took loads of patience and about 40 mins! I got a great work out tho taking the lid off the vitamix over and over again to stir it a hundred times! But well worth the effort. Now I’m going to try and make the pumpkin cookies on your site. Thanks ๐Ÿ™‚

    13. I couldn’t believe it, but this took about 30 seconds to completely liquefy in my Blendtec blender because I used the Twister jar. Crazy easy!! It look me less than 5 minutes to make a pound of unsweetened coconut flakes including the time it took to scrape the jar and add more flakes. I got the coconut for about $3.50 in the bulk department of Whole Foods, and it made almost 2 cups of coconut butter. Thanks so much for the instructions!

    14. I found this after trying to troubleshoot what went wrong. I’ve made a few batches of coconut butter in my Vitamix and I’ve gotten a liquidy smooth butter. But when I’ve tried to add a little maple syrup, the whole batch seized up and because a clumpy, gritty mess. I saw that you listed honey or maple syrup as a variation – have you tried them? Or have any ideas what may have caused this? It’s still delicious, but not the creamy texture I’m going for. Thank you!

      1. I would definitely mix them in at the end if you choose to use either. I’ll have to go back and add that. All I can think is that once the mixture cools back down again, the sugar crystallizes back out.

        1. This happened to me, too. I felt like my coconut was approaching peanut butter consistency. It was somewhat warm. I added in some cinnamon, honey and vanilla and it clumped up and is much thicker. I started with 2 lbs dehydrated (as labeled), very finely shredded coconut and ended up putting in probably 4 tbsp coconut oil to get it somewhat liquidy. When it seized, I added another tbsp and it really didn’t help. It is more of the consistency of natural peanut butter that has been separated from the oil. Did I get the wrong coconut? Did I not blend it enough before adding the honey and vanilla? Any guidance would be appreciated.

          1. Hi Erin,

            Coconut varies so much in moisture content so the results can be a bit inconsistent. The consistency of natural peanut butter that’s been stirred with the oil is what you want. I’m not sure why it’s so thick. As I mentioned, the age / moisture of the coconut itself seems to play a huge role.

            What type of blender / machine did you use?

            1. Thanks so much for replying. I had initially used my food processor and then moved to my Vitamix with the dry blade. I probably had spent a total of maybe 4 minutes. At that point I more or less gave up. I put it in the fridge, just thinking I would eat it as I wanted (but was afraid I would end up throwing it out). Then later I thought I would try the liquid blade on the Vitamix, so, of course, I had to put it in a double boiler to soften it. After spending maybe 1-2 minutes blending, it was more like you were explaining. It just wasn’t blended enough! Thanks so much!

            2. Hi Erin,

              When I use my Vitamix, I only have one type of blade so I unfortunately don’t know what the difference really is between the blades. I always use the tamper to push the coconut down into the blades with the blender on high and it’s done in 15-30 seconds. Sorry I can’t help more but I don’t know what you’re using exactly.

              My suspicion is that the speed was too low.

            3. I think you could be right. With starting it in the food processor, I think it was kind of hard to overcome it in the Vitamix. It does have a better consistency after the second round in the Vitamix. (I believe the wet blade is standard. They also have a smaller pitcher with a blade specifically for grinding wheat or making peanut butter, that kind of thing)

              Perhaps the coconut I used was too dry? It isn’t like the shredded coconut that people use for baking. It was extremely dry and almost granular in appearance. I used two 8 oz bags and it ended up being 5-6 tbsp coconut oil – 4 initially before adding honey, 1 after adding honey and I believe a bit more during the additional time in the Vitamix.

              In another reply, Steve mentioned not adding the honey during the mixing process. I will hold off on that next time and see how things work out.

              Thanks again!

          2. I would not add honey. It made mine immediately clump up in the food processor. It tends to make mine crystallized so is dry and crumbly. I just add a little salt to mine. You could try other sweeteners like stevia, or coconut sugar. Or you could add the honey when your spred it on your waffle, mmm…

            1. Thanks – I was wondering about the honey. Could it also be that honey is water soluble and he coconut oil is not? Would the vanilla I added have caused that, also?

      1. When you say fresh coconut, are you talking about fresh *young* coconut (which usually comes surrounded by white fiber) or a brown coconut from the store? You might be able to shred the brown coconut meat and then dry it out. If you try that with fresh young coconut it’ll just get mushy. Can you not find coconut flakes in your local store? They are usually in the baking aisle.

        1. My store does carry the bagged coconut, but I buy the brown coconuts since they are cheaper and I get so much more out of them…..water to start with and I make my own milk and flour. This time I did turn the meat into flakes with my mandolin on the thinnest setting and dried it in the oven. The butter turned out great!

    15. Erin,
      The 8 oz. bags of coconut you used were probably not “full fat”. Look for Full Fat shredded coconut, otherwise they have most of the coconut oil pressed out of them. That is the good stuff that you want. I heard that Trader Joe’s sells it if you are luck to have one close by. Maybe Asian groceries also.

      1. Ohhh, okay. The only other coconut I could find is the Baker’s sweetened coconut. Should that be the consistency I should be looking for, just unsweetened? We do have a TJ’s around the corner, and when I am done with this batch, I’ll give them a try. Thanks so much for your help!!

        1. I don’t ever get that pre-sweetened shredded coconut. If you live near a natural market, check their bulk bins but makes sure the type you choose is unsweetened.

          1. Actually, I was very specifically looking for unsweetened coconut with no additives. They only had Baker’s sweetened in the aisles and sweetened in the bulk section at the local Winco. Sprouts unsweetened with sulfate in the bulk area. The only unsweetened that I found wss the extremely dry granular coconut. What I wasn’t sure about is what consistency I should be looking for – the ultra-dry, or the more moist similar to the sweetened consistency. I definitely am trying to make sure it’s not sweetened.

      1. Hi there! I love that you’re thinking creatively! I think you probably could but I would take it out of the freezer and spread it on a sheet tray to let any moisture evaporate before blending it.

        1. Awesome! I have 2 huge frozen packets and been racking my brain what to do with it. Now I can finallt have my own coconut butter. Great suggestion and speedy reply. Mahalo! I will let you know how it goes. So excited! โค๏ธ

    16. In my country, it is not easy to get shredded dry coconut or dry coconut flakes, but I can get fresh, shredded coconut from the market. What do I have to do to make coconut butter out of that? Fresh coconut milk and flakes spoils easily, after about 2 days. Can you suggest what I can do? Maybe cook the flakes or fry it first? Tks:)

      1. I dry it out on trays in the oven overnight at 150F. Then I blend in vitamix to make coconut butter. Save some out and keep in the freezer to put on cereal, baking, granola, snacking etc.

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