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Luscious and highly nutritious, coconut butter is an allergy-friendly twist on grass-fed butter or nut butters! And while you can buy it by the jar, this homemade version is much more economical than store-bought, and just as yummy. Eat it by the spoonful, make a glaze to drizzle over your favorite cakes, or spread on toast!
Table Of Contents
What Is Coconut Butter?
Simply put, coconut butter is made from dried or desiccated coconut that has been blended until smooth and creamy.
It’s dairy-free yet creamy as butter, and nut-free yet highly satiating. This allergy-friendly spread is rich in saturated fats and oh-so-easy to make at home!
You need only 15 minutes of time to spare and a food processor. Plus, the flavor options are endless!
Ingredients
- Unsweetened shredded coconut — This is the ONLY ingredient actually required for this recipe! Shredded coconut, desiccated or dried coconut and coconut flakes may all be used, but not sweetened shredded coconut, which tends to clump instead of turning into a smooth, spreadable butter. Fresh coconut won’t work either as there’s simply too much liquid.
- Coconut oil — Batches of shredded coconut can differ, so use a few tablespoons or so of coconut oil if your particular batch is having trouble getting smooth. Otherwise, feel free to omit.
Supplies Needed For Coconut Butter
- Food processor — Although the timing and results may vary slightly, you may also use a high-speed blender such as the Vitamix or BlendTec.
- Spatula — Use this for scraping down the sides as needed!
Directions
- Place shredded coconut in your food processor.
- Cover and blend. The coconut will get crumbly, then slowly become creamy, turn into a thick paste, then finally become a smooth, thick liquid spread. You may use a spatula to scrape down the sides as needed.
- Once smooth, transfer to an air-tight glass jar and keep it in your pantry. It will stay fresh at room temperature for months.
Coconut Butter Flavor Variations
Try flavoring your homemade coconut butter with any of the following combinations of ingredients. Blend them in after the butter has gone smooth yet before you transfer it to a jar.
- Spiced Honey — Add 1/2 to 3/4 cup raw honey, 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, and 1/2 teaspoon sea salt per 1 cup coconut butter. (pictured below)
- Maple Vanilla — Add 1/2 cup maple syrup and 1 teaspoon vanilla extract per 1 cup coconut butter.
- Chocolate — Add 1/4 cup cocoa powder and 1/2 cup maple syrup or raw honey per 1 cup coconut butter.
Whichever flavor you choose, spread onto your bread, biscuits, rolls, pancakes, waffles, or anything else that yearns for a welcome new flavor.
For another fun idea, top your hot cereal with it. A simple spoonful of the spread, raisins, chopped walnuts, and whole milk provides for a beautiful, comforting breakfast.
Uses For Coconut Butter
- Eat it by the spoonful!
- Add a dollop on your oatmeal, porridge, or other breakfast cereal.
- Spread on waffles or pancakes.
- Pair with jam and sandwich bread for a new take on the classic peanut butter and jelly.
- Make a vanilla or chocolate glaze to drizzle over our pumpkin spice coffee cake.
- Use it in grain-free cake pops!
- Indulge in no-bake salted caramel cookie dough bites!
- Make white chocolate candies.
- Use it in chocolate chip breakfast cookies.
- Or… make homemade fudge!
Coconut Butter FAQs
Is there a difference between coconut oil and coconut butter?
Yes! Coconut oil is the oil pressed or extracted from whole coconuts.
Also known as coconut manna, coconut butter is made by pureeing shredded coconut, which is coconut meat that has been dried and shredded. It contains some oil, and also fiber from the coconut meat.
Similarly, coconut milk and coconut cream are also different.
My coconut butter isn’t turning smooth and buttery. What should I do?
If you are blending your coconut butter and it doesn’t seem to be going smooth, feel free to add coconut oil, a tablespoon at a time until it does.
My coconut butter has gone hard. What should I do?
Depending on climate and temperature, this can happen. Place the jar in a bowl of hot water for 5 to 10 minutes until it softens.
My coconut butter is too dry. What should I do?
As mentioned above, you may stir in a tablespoon or two of melted coconut oil until it reaches your desired consistency.
Did you make this homemade coconut butter recipe? If so, please give us a rating on the recipe card below. Then snap a photo and tag us on social media so we can see which flavor variation you chose!
3.5 from 12 votes
Homemade Coconut Butter
Luscious and highly nutritious, coconut butter is an allergy-friendly twist on grass-fed butter or nut butters! And while you can buy it by the jar, this homemade version is much more economical than store-bought, and just as yummy. Eat it by the spoonful, make a glaze to drizzle over your favorite cakes, or spread on toast! Makes about 1 to 1-1/4 cups.
CourseCondiment, Dips & Spreads
CuisineCaribbean, Indian, South Asian
Prep Time 15 minutes
Servings 20 servings
Calories 123 kcal
Author Haniya Cherry
Ingredients
Instructions
Place shredded coconut in your food processor.
Cover and blend. The coconut will slowly get creamy, then quickly get smooth and turn into a thick liquid. You may use a spatula to scrape down the sides as needed.
Transfer to an air-tight glass jar. Keeps at room temperature for a long time.
Recipe Notes
Try flavoring your homemade coconut butter with any of the following combinations of ingredients. Blend them in after the butter has gone smooth yet before you transfer it to a jar.
- Spiced Honey -- Add 1/2 to 3/4 cup raw honey, 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, and 1/2 teaspoon sea salt per 1 cup coconut butter.
- Maple Vanilla -- Add 1/2 cup maple syrup and 1 teaspoon vanilla extract per 1 cup coconut butter.
- Chocolate -- Add 1/4 cup cocoa powder and 1/2 cup maple syrup or raw honey per 1 cup coconut butter.
Nutrition Facts
Homemade Coconut Butter
Amount Per Serving (1 Tablespoon)
Calories 123Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 11g69%
Sodium 7mg0%
Potassium 101mg3%
Carbohydrates 4g1%
Fiber 3g13%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This post was originally published and written by Jenna Ettlich on 4/2/14. It was updated and republished on 3/31/21.
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We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
About Haniya Cherry
Haniya is Wardee’s oldest daughter, a Traditional Cooking School child through and through! She enjoys reading history, science and adventure memoirs and long classic novels; adventuring outside; learning about the chemistry of food; and trying new recipes. Sourdough, kefir, ginger beer, and apple chutney are her favorite ferments! She and her husband have two little boys, both born at home.
Reader Interactions
Comments
nora guadalajara says not all of us have food processors, what now?
Reply
- Jenna Ettlich says
Hi Nora, Thanks for your question. It would probably work just as well in a blender. Or, honestly – if your coconut oil and honey are just a bit down from solid (i.e., a bit on the more liquidy side), you could quickly stir with a spoon or a whisk in a bowl. Enjoy! God bless, Jenna
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- nora says
thanks, will try blender as i do have a great one. is there a way to mix coconut oil & cacao to make a chocolatey type spread (you know the type i mean, i’m sure). i want to wean my granddaughter off the filthy stuff sold in jars…..
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- Jenna Ettlich says
Actually, Nora, I just tried your cacao suggestion last weekend! I used 1 cup coconut oil, 1/2 cup raw honey, 4-6 tablespoons cacao powder, and a pinch of sea salt. We spread it on fresh sourdough bread. It was great, but definitely more dessert-tasting, than say “bread and spread” to go with a savory soup. A bit too rich for that. Best wishes! Jenna
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- LeAnn Shultz says
That would be great on graham crackers for a s’mores like snack or maybe add some cinnamon to it for a breakfast toast.
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- Natalia says
I just made this using my hand blender & it came out perfect! You could probably use a blender too.
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- Jenna Ettlich says
Great, Natalia! Thanks for the helpful feedback. I didn’t think about the hand blender. Good idea. God bless, Jenna
Reply
- nourished roots says
This looks super yummy and a great change from jelly! I am sure my kids would love it.
Reply
- Jenna Ettlich says
Hello at nourished roots: Yes, it’s a wonderful change from jelly or jam. Our kids love it. But I should admit that the adults in this family love it as well! God bless, Jenna
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- Jennifer Osuch says
I wonder if you could take out the cloves and allspice and put a little fresh ginger into the mix? What do you think? Have you tried any combination with ginger?
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- Jenna Ettlich says
Hi Jennifer. I have not tried the recipe with ginger. But it does sound good! It would add even more of a spicy ‘punch!’ Maybe we will try that next time. Our jar of Spiced Honey Coconut Spread is almost empty . . . again. Thanks and God bless! Jenna
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- Jessica Hayes says
This is amazing!!! I cook with coconut oil all the time but I’ve been looking for a way to get more into my diet. I could eat this by the spoonful….I’ve tried oil in my coffee but it skeeves me out….this has solved the problem and my kids love this!!! Yay! Thank you!!!
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- Jenna Ettlich says
Hi Jessica, Glad you have found a new way to enjoy coconut oil! Makes me happy to know you like this treat, to the point of eating it by the spoonful. I have come to the same conclusion. 🙂 God bless, Jenna
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- Linda Adsit says
Instead of putting coconut OIL in coffee, try coconut MILK. It’s 30 percent fat, healthy coconut fat, and is a great replacement for half and half coffee cream. Tastes really good in coffee and tea, too. I use Native Forest brand, because it is organic, and I get it from amazon, or my supermarket when they have it. Thai brand also makes an organic version, but I have never tried it.
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- Jenna Ettlich says
Linda, I also have heard of using Coconut Milk in one’s coffee. I haven’t tried it myself but yum! Sounds delicious. Thanks for your feedback . . . and I hope you try/enjoy the Spiced Honey-Coconut Spread sometime! God bless, Jenna 🙂
Reply
- nora says
i tried the coconut milk in my coffee. one word: one-der-ful!!!!! 🙂
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- Jenna Ettlich says
I agree. Deliciously rich and satisfying! Thanks for your feedback, Nora.
- Diana B says
This looks super yummy! Now to figure out something that I can eat it on (I’m grain-free). I think it might be time to make myself another loaf of flax-almond bread! 😀
Reply
- Jenna Ettlich says
Hello Diana, Yes – it IS super yummy!
How about trying the spread on this grain-free almond bread: https://traditionalcookingschool.com/2011/09/16/grain-free-almond-bread/ ? Our family just tried and enjoyed it a couple weeks ago. I think the spread would be delicious on it.
Happy cooking. God bless, Jenna
Reply
- Laura P. says
Wow! I found this is WAY too sweet! If you aren’t used to heavy sweetened spreads, maybe add just 1/2 cup of honey.
Reply
- Jenna Ettlich says
Hi Laura P., Thanks for your feedback. I agree – if you aren’t used to heavily sweetened spreads, 1/2 cup of honey is plenty (or anywhere between 1/2 and 3/4 cup). I find I can spread it thinly, so as to make it last longer and to make it not quite as sweet (because there’s less of it on the bread). Thanks again. Enjoy! God bless, Jenna
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- Jenna Ettlich says
Hi Laura, Thanks to your and others’ feedback, I had Wardeh change the official recipe to “1/2 to 3/4 cup honey.” Some have even said 1/3 cup. 3/4 cup would probably work best for a very sweet dessert, I guess! Thanks again for commenting. Take care, Jenna
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- marly hornik says
I read this and immediately made it to put on sourdough pancakes…despite the dozens of innovative nutritious and delicious ways I have served these, this time my son happily exclaimed, ‘wow mom, you really know how to make pancakes!’. Thanks!! And I used maybe 1/3 cup honey, tops, that was great for us.
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- Jenna Ettlich says
Thanks for your feedback, Marly. Yum – I think I’ll copy you and make sourdough pancakes and this spread for tomorrow’s breakfast! During strawberry season, sliced strawberries would add great tartness and texture atop the pancakes and coconut spread too. I’m hearing that closer to 1/2 cup of honey is best. Glad to hear 1/3 cup may work even better for some. Thanks! God bless, Jenna 🙂
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- Mary says
What about substituting maple syrup for the honey?
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- Jenna Ettlich says
Hi Mary,
I haven’t tried it with maple syrup yet. My raw honey is pretty much in a solid state, so when combined with coconut oil (which is solid at a cooler room temp), I think the spread stays a nice, firmer consistency.
However, you’ve piqued my curiosity! Perhaps next time I make it, I’ll make a smaller batch and try maple syrup. If I do, I’ll post here and let you know how it turned out. Or, if you try it in the mean time, please let us know how it works out!
God bless, Jenna 🙂
Reply
- Jean says
Shady Maple Farms makes a whipped maple syrup that is to die for. It has a thick icing like consistency. Works well with this recipe.
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- Patti says
This looks delicious – thanks for sharing. My coconut oil stays in a liquid state all summer because our house is so warm. I can refrigerate it for a while and then make the recipe, but should I refrigerate it after I make it as well? If not, I am afraid it will just return to a liquid rather than be spreadable.
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- Jenna Ettlich says
Hi Patti, Yes – if your coconut oil stays liquid all summer, due to a warm temperature in the house, I’d store this spread in your refrigerator. And yes, I’d also refrigerate the oil until it’s in a solid state before making the recipe. Enjoy! Jenna 🙂
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- margie says
i would like to know if this recipe can be home canned
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- Simone says
I’m going to make this today. My nieces school is peanut butter free so this will be a great addition to what I can send with her. Plus it uses my four favorite spices. =D
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- Suzanne Patafio says
I just got finished making this in my Cuisinart, and I just wanted to say, Amazing! This is so delicious, I can think of several things I would love to put this on. Raisin Toast, french toast, pumpkin bread, and a spoon!
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- Mary P. says
I made this today and had it on toast – it’s fantastic! Thank you so much for this recipe!
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- Marguerite Trudeau says
I just love all the ideas. I’ve been ill and not always able to get up to make them all but I’m believing I will soon. So much fun and healthful ideas.
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- Marguerite Trudeau says
Love all the wonderful ideas.
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- Helen Mcconnell says
This is a perfect way to get the good stuff into my kids and the hubby. Thank you and God bless:)
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- Miriam says
I am just starting to go gluten free after years of non allergies and rashes. Thanks for the way to make it work and not feel deprived
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- Kathleen says
I love this in my morning coffee! It’s making fall come sooner! Hahaha!
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- Diane says
This is a fantastic spread…I’ve even used it on popcorn to make a sort of kettle corn taste.
It’s is so good on a peanut butter sandwich in place of the jam or jelly. My neighbor, who I gifted with some of this spread now only wants this on his peanut butter sandwiches, and he and his wife have eaten it on fish, chicken and beef and love it that way. I have not tried that, but it’s more versatile than I imagined I guess.
Thanks for a great recipe. I have shared it lots and everyone loves it.Reply
- Michele Sellers says
Sounds delicious!!!
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- Mogivi says
What a super site. NOW I have lots of ideas thank you
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- Rehoboth says
Wonderful recipe
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- Linda says
Can you use a fresh coconut for this recipe instead of the shredded coconut?
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