How to make coconut butter in 10 minutes with just shredded coconut. Make this 1-ingredient spread in your blender in either vanilla and chocolate flavors. No added sugar.
How to make coconut butter, a delicious creamy spread high in nutrition and made from one ingredient. It's expensive to buy but so inexpensive to make because all you need is a bag of shredded coconut and a blender. Like with many of my how-to recipes, you'll find this recipe to quickly become a back-pocket.
Eat either chocolate coconut butter or vanilla coconut butter straight from the blender, or spread on toast or muffins, dip fruit or cookies, and even drop spoonfuls into coffee. I use it for no-bake desserts such as chocolate coconut bars , homemade magic shell, my buckwheat brownies or chocolate coconut truffles.
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What Is Coconut Butter?
Coconut butter is a creamy spread made from pureed, raw coconut meat. Raw coconuts are not easy to find, but bags of shredded coconut are and that's all you need to blend up coconut butter.
Processing the shredded coconut breaks down the coconut meat and oils, leading to the creation of a creamy texture. Use a blender or a food processor.
Ingredients
To make coconut butter, you need one ingredient:
1. Shredded Coconut. Buy it in a bag, not flakes, and shredded. And buy unsweetened. The sweetened version doesn't turn into coconut butter well. Also be sure to buy a fresh bag. The dryer it is, the less oils it has to release.
For the chocolate coconut butter, you'll also need cocoa powder and maple syrup or your favorite liquid sweetener.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Coconut Butter
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
For plain coconut butter: Blend 3 cups of shredded coconut. I use a my small blender jar for creamiest texture, and I use my Blendtec twister jar. If you don't have a twister jar, expect to scrape down your jar often.
For chocolate coconut butter: Blend 3 cups of shredded coconut, and add in cocoa and maple syrup and blend again.
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Recipe Tips
1. Use a small blender jar or food processor. If you only have a larger blender, you'll probably have to stop and scrap down the sides a lot.
2. Expect to blend for anywhere from 2-5 minutes depending on the fat content of the particular bag of shredded coconut you used and the machine you use. With a smaller blender jar, it takes under a minute.
3. If your coconut butter is crumbling as you blend instead of becoming creamy, add a few tablespoons of melted liquid coconut oil to help it along.
Expert tip: That the brand of shredded coconut matters. It must be a moist, fresh brand. Some brands are dryer than others. For instance, Let's Do Organic shredded coconut always works for me, while Whole Food's 365 shredded coconut doesn't, it's too dry.
Ways to Use
1. As a spread on toast, muffins and pancakes
2. As a healthy creamer to smoothies, coffee, hot chocolate
3. As a dip or drizzle for fruit and cookies
4. Drizzle over or in fruit and oatmeal
5. Use as a healthy delicious filling in no bake desserts such as chocolate coconut bars , homemade magic shell, and or my Easter eggs filled with chocolate coconut butter pictured below.
How to Store
Store the plain flavor coconut butter in a sealed container at room temperature for a month.
Store the chocolate flavored coconut butter in a sealed container refrigerated because of the added sugar.
Either way, the coconut butter will turn solid so to retrieve the creamy state, you'll have to heat it. I recommend a water bath however. Do not microwave coconut butter or it will burn.
FAQS
Coconut butter is a rich source of healthy fats, and essential minerals including potassium, phosphorus, and magnesium. It is healthier than coconut oil because it also includes the fiber of coconut.
I'm not a strong coconut fan but somehow this coconut butter is delicious to me. Yes, the plain version tastes like coconut but also like a spoonable shortbread cookie. The chocolate version doesn't taste like coconut to me, more like a fudge. I use it to fill chocolates, especially at holidays.
No, coconut butter has very little natural sugars and a low glycemic index, yet tastes oddly sweet.
Use Coconut Butter In These Recipes
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📖 Recipe
How to Make Coconut Butter (vanilla + chocolate)
Ingredients
vanilla coconut butter
- 3-4 cups shredded coconut not flakes, unsweetened
chocolate coconut butter
- 3-4 cups shredded coconut not flakes, unsweetened
- 2 tablespoon cocoa
- 3-5 tablespoon maple syrup
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Instructions
Make plain coconut butter
- Blend the ingredients for several minutes until the mixture is creamy.3-4 cups shredded coconut
Make chocolate coconut butter
- When making chocolate, taste-test after adding 3 tablespoon of maple syrup. Add more or less to taste.3-4 cups shredded coconut, 2 tablespoon cocoa, 3-5 tablespoon maple syrup
Store coconut butter
- Store plain coconut butter in a sealed container at room temperature for a month.Store chocolate coconut butter in a sealed container but refrigerate it because of the added sugar.Either way, the coconut butter will turn solid so to retrieve the creamy state, you'll have to heat it. I recommend a water bath however. Do not microwave coconut butter or it will burn.
Chantal says
Hi:-)
FYI When we click on your link for shredded coconut it doesn't show shredded coconut.
Dee Dine says
Hi Chantal, the links all go to shredded coconut on my end. At any rate, just search "shredded coconut" in Amazon to find it. Hope that helps!