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I’m a DIY kind of gal. I like to know what’s in my food, and I like to save money. That’s why, when I can, I make my own “pre-packaged” food items at home. Whether it’s almond butter, cashew butter, or coconut butter, I make my Vitamix earn it’s keep by saving me big bucks on these specialty items that cost an arm and a leg at the store.
Delicious, creamy, and oh so good for you, coconut butter is a “nut butter” I can’t live without. So easy to whip up in a Vitamix or food processor, you’ll wonder why you never did it before!
Coconut Butter Recipe
2 cups unsweetened, dried coconut (flakes or chips)
Add coconut to the DRY container of your Vitamin or high speed blender. Blend until processed into a buttery consistency.
*Please note that it is best to watch the video so you can see what this process is like, and learn tricks to make the process go more smoothly.
Questions and Answers from readers about coconut butter:
Q: Exactly how much money can I save by making coconut butter at home?
A: At least 50% off of retail. Here’s the breakdown:
3 cups unsweetened shredded coconut + 1 Tbs. coconut oil= 1 cup (8 oz) coconut butter
I buy my unsweetened shredded coconut in 5 lb (80 ounces-if I’m doing my math right) bulk bags from an online co-op called Azure Standard for just under $15. Amazon has organic unsweetened shredded coconut for $25 for 96 ounces here.
Obviously you have to buy a jar of coconut oil to get a tablespoon out of it, however if you’re like me, and already have it around, the price is negligible. That being said, if you don’t have coconut oil around, and just need it for this recipe, then just buy the pre-made coconut butter as you’ll be spending the same amount on a jar of coconut oil.
The other caveat here is that you have to have a Vitamix, Nutri-Bullet (I’m not promising that this won’t blow out the motor after a few batches of coconut butter), Food Processor or some other kind of high powered blender to be able to process the stuff. I’ve found that my Vitamix pays for itself by saving me at least 50% on foods such as almond and coconut butter that I make myself.
Q: When I made my coconut butter it was soft and creamy, but once I left it overnight in the pantry it hardened up. I want it creamy, what do I do?
A: Coconut butter does harden up in the pantry at my house. If you live in a warmer climate it will likely stay a creamy consistency. That being said, to turn it back into a spreadable consistency simply put a few inches of water in a pan, place the container (hopefully glass) of coconut butter in the pan, and heat on low until the coconut butter softens up. If you’re a microwave user, you can also heat for a few seconds at a time, stirring in between zappings for as long as it takes to soften.
Q: How long will coconut butter last once it’s made?
A: I’ve kept mine in the pantry for 6 months, and it was still perfect. Coconut is a very stable product.
Q: Should I store my coconut butter in the fridge or pantry?
A: I store mine in the pantry, however I live in the Pacific Northwest where it’s cool. As stated above, coconut is a very heat stable product, but I’m never a fan of surprise mold attacks when I open a jar, so if I lived in a warmer climate, I’d likely refrigerate it.
Q: Can I use coconut butter as a moisturizer or in my hair?
A: Generally coconut oil is used for these applications, as it has all of the fiber removed. I think if you used it in your hair, you’d end up with a lot of little bits and pieces, and it might be hard to get it all out. If you wanted to use it as a kind of facial scrub, that might work, but I’m on septic, so I’m pretty particular about what I put down the drain. I’d recommend sticking with coconut oil.
What to do with Coconut Butter
I love to eat coconut butter right off of the spoon, however it is just as diverse as peanut butter. Here are some of my favorite applications:
Mini Mounds Bars
Make homemade coconut butter, but double the recipe (so 4 cups coconut). Process in two batches.
Add just whipped homemade coconut butter to an 8″ glass pan, lined with parchment paper. Spread to an even thickness.
Melt 8 oz. high quality semi sweet chocolate with 1 Tbs coconut oil over low heat, stirring constantly until melted.
Pour over coconut butter and let cool. (If you live in a warmer climate or your house is warm you’ll need to refrigerate.)
Remove from pan and cut into squares.
Frozen Chocolate Coconut Banana's
Peel 3 bananas. Cut in half length-wise. You will now have two banana halves.
With a small spoon or knife “butter” one half of the banana (so think buttering a slice of bread) with the coconut butter.
Place other half of banana on top and slightly press together to make a banana coconut butter sandwich.
In a small saucepan melt 3 oz. of chocolate with 1/2 Tbs. coconut oil over low heat. Stir continually until melted.
Dip, roll or drizzle banana in chocolate. Place on silpat or parchment paper lined cookie sheet (that will fit in your freezer) and freeze.
Once frozen, wrap chocolate covered banana in plastic wrap and store in a plastic bag.
When ready to serve unwrap, slice and serve.
Quick Applications
Smear grain free banana bread with coconut butter.
I LOVE coconut butter on my coconut pancakes. It’s delicious and only slightly sweet.
Add to your morning smoothie.
Use in place of any nut butter in a recipe.
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