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I have been seeing coconut butter everywhere lately and more and more recipes are using it as an ingredient. A VERY EXPENSIVE ingredient. I received a sample and when I went to buy a jar I nearly fell over when I saw the price. At just under $10 a jar, that’s a little more than I want to spend on something I am now hooked on.
Seriously, this stuff is incredible. Creamy and coconutty…..I have huge plans for this coconut butter. Bonus points for its health benefits. Coconut is now moving to the front of the “super food” pack at the moment. It may be a fad but it’s a fad I’m happy to jump on the bandwagon for.
And guess what else….this is super easy to make. Just a quick whirl in the food processor (well, 10 minutes but I did some dishes during that time) and you’re done. Store it in a sealed container for up to 10 days if it lasts that long. My coconut butter makes a morning debut almost every day on a slice of cinnamon raisin toast.
This can also be done in a blender and is a much faster method than my food processor.
OH….and most importantly….it’s just one ingredient. ONE!!!!
Do it. Thank me later.
And if you love this recipe as much as we do, try this easy Strawberry Coconut Butter or go one further and make this Cashew version!
Homemade Coconut Butter
Equipment
- food processor
Ingredients
- 2 2/3 cups shredded unsweetened coconut
Instructions
- Pour the coconut into the bowl of a food processor or blender and process until smooth, approximately 10 minutes.
- Transfer to an airtight container and store at room temperature for a couple months. Do NOT refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!! I also found some great recipes for anti-aging and some other amazing health benefits, if you’re interested you can check out the link to order some recipes! https://bit.ly/2smoY0B
I’m on a coconut high too. At least for the last coupe of weeks and every night after work, I keep prowling around on the internet stalking bloggers who’re writing about coconut recipes. And I love this!!
We’re Indians over here, and we love our coconuts shell to flesh…but so far I’ve had coconut butter only once, in Paris. At a quaint cafe that served it with some pain de mie and espresso. And it was pure heaven. Just as I imagine yours would be!
should it be fresh coconut or will it be the same with dried shredded coconut?
Hi! It should be dried shredded coconut. I can’t even imagine how long it would take to shred a whole fresh coconut!
Must try this! I have also recently gotten hooked on coconut butter and the price hurts every time. This looks like something I need to try this weekend!
I am so surprised only shredded, unsweetened coconut makes up coconut butter! I would have thought it required something else too! Thank you for sharing.
I was shocked too! I thought it would have been chalky and full of grit. So not!