Coconut Butter

Coconut butter may be the second most addictive spread on the planet (next to basil oregano pesto of course.)

Coconut Butter by #vegan #glutenfree

It’s incredibly simple to make and it goes with everything. Bananas? Yes. Pancakes? Yes. Spoon? Yes.

Coconut butter also happens to be great for baking. It makes things stick. You’ll see coconut butter in my Choco-nut Puffed Millet Squares, my Kitchen Sink Granola, and my Coconut Chia Granola.

Depending on the strength of your food processor or blender, coconut butter can take anywhere from 2-10 minutes. All it takes is one simple ingredient – you guessed it – coconut.

Let’s get started!

First, pour a bag of shredded, unsweetened coconut into the food processor. Put the lid on (the most important step), turn to high, and GO!

Coconut Butter by #vegan #glutenfree

After a while, the oils from the coconut will release and what was once little coconut flakes will turn into a smooth, creamy, delight.

Coconut Butter by #vegan #glutenfree
Coconut Butter by #vegan #glutenfree

See? Told you it was easy.
Print Coconut Butter Author: Katy’s Kitchen Prep time:  5 mins Total time:  5 mins Yield: about 500ml   Ingredients

  • 400g shredded, unsweetened coconut


  1. Add the coconut to the food processor. Processes on high, stopping as needed to scrape down the sides. Empty into glass jars and store in the pantry.

Notes Higher-powered food processors will be quicker than old ones. You can use 200g of coconut for just one glass jar, but I’ve found 400g works best. Coconut butter hardens at room temperature. Place in the microwave for one or two 20-second intervals, no longer or the jar might crack.
 You may also like:

1. Lightened-up 30-Minute Strawberry Jam

2. Basil Oregano Pesto

3. Spicy & Sweet Mustard

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