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    Home » How To

    How to Make Coconut Butter (Best Coconut Manna Recipe)

    Published: Jun 28, 2020 · Updated: Dec 27, 2020 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe
    How to Make Coconut Butter

    Say goodbye to expensive pre-made coconut butter and hello to your new favorite homemade recipe. It's time you learn how to make coconut butter that's creamier and dreamier than that store bought stuff.

    Coconut Butter In A Jar
    You'll never buy store bought again
    Table of Contents
    • 📖 About
    • 🍲 Key ingredients
    • 🔪 Instructions
    • 🌡️ Storage
    • 💭 Budget tips
    • 🍴 Tasting notes
    • 📋 Recipe
    • ♻️ Similar recipes
    • 💬 FAQ

    📖 About

    Ah yes, the elusive coconut butter. First, what the hell is this ingredient? And why is it sometimes called coconut manna?

    Let's be clear. Coconut oil is different than coconut manna. But, coconut manna and coconut butter are the same thing, and are often used interchangeably. Confusing? Not anymore.

    Coconut butter is made from the dried flesh of coconut. The end product is creamy, a little bit sweet, and has a nice coconut flavor. It's used perfectly as a spread, in energy balls, or on its own.

    The inspiration for this sauce is twofold. First, who can afford to use coconut butter on a regular basis? Not us, that's for sure. So, we've created a recipe that turns simple ingredients into a super creamy and decadent spread at an affordable cost. You will definitely want to eat the whole jar!

    Now that we've peaked your interest, we're going to show you how to make the best coconut butter (free of charge).

    Coconut Shreds, Maple Syrup, & Coconut Oil
    All the ingredients you'll need for this recipe

    🍲 Key ingredients

    Coconut Shreds: shredded coconut is the main ingredient in this incredible recipe. We use unsweetened shreds from Costco in a 2kg bag, which is by far the best deal we've come across. Coconut gives you a tropical feeling in every bite. It has buttery notes, hints of fruit, and creaminess that all compliment each other. Plus, it's rich in nutrients like phosphorus, manganese, selenium, and potassium!

    Coconut Oil: we like to add a tablespoon of coconut oil to this recipe to make it even creamier. It really brings out the melt-in-your-mouth feel we hope to achieve. Coconut oil is a powerhouse, and it can be used in so many recipes to add a buttery texture. Coconut oil gets a bad rep due to the high saturated fat content, but there are tons of studies for and against it. So, our best recommendation is to treat it like any other processed oil. Don't go overboard, but use it in moderation.

    Maple Syrup: we feel like we're always cooking and baking with maple syrup. Maybe it's because we're Canadian and have convinced ourselves it’s the best sweetener. But, maybe it's also because there are so many vitamins and minerals in this product. Naturally high in zinc and manganese, it adds important elements to your diet refined sugar just can't. So, why not swap it in when you can?

    Coconut Shreds In A Blender
    This recipe works best in a high speed blender like a Vitamix

    🔪 Instructions

    The best part about this recipe is how easy it is to put together. The only caveat is that it works best if you use a high-speed blender. Without one, you just won't be able to achieve the best consistency.

    Grainy Coconut Butter In A Blender
    Keep blending and scraping down the sides
    Smooth Coconut Butter In A Blender
    Make sure you reach this silky smooth consistency

    Don't fret though. If it turns out a little chunky, you'll still end up with the same great taste!

    All you're going to have to do is throw your ingredients into a blender. Then, combine everything on high until you reach an ultra creamy consistency. We ended up blending for 5-7 minutes, which is quite a long time, but it's absolutely necessary to reach the smoothness you're looking for.

    🌡️ Storage

    You can store homemade coconut butter in a sealed container or glass jar. You don't even have to refrigerate it. This recipe will last for at least a few months in the pantry if you don't use all of it up by then!

    Coconut Butter In A Jar

    💭 Budget tips

    We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:

    • Get your coconut shreds at Costco or in bulk
    • Use agave instead of maple syrup

    🍴 Tasting notes

    This comes together quickly to create an extremely versatile spread you can use in many different recipes. It's:

    • Creamy
    • Sweet
    • Rich
    • Simple

    If you try this out, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

    📋 Recipe

    Coconut Butter In A Jar

    How To Make Coconut Butter

    Mitch and Justine
    Made with only three ingredients, this coconut butter comes out rich and creamy every time. It should be kept on hand in every pantry! It's a great addition to all types of baking, as a spread, or on its own.
    5 from 1 vote
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    Prep Time 10 mins
    Total Time 10 mins
    Course Spread
    Cuisine American, Gluten-Free, Vegan
    Servings 17 servings
    Calories 101 kcal

    Equipment

    • High-speed blender

    Ingredients
     

    US Customary - Metric
    • 4 cups coconut shreds ($2.92)
    • 1 tablespoon coconut oil ($0.12)
    • 1 teaspoon maple syrup ($0.15)

    Instructions
     

    • Add all ingredients into a high-speed blender.
    • Blend on high, periodically scraping down the sides of the blender.
    • Continue blending for approximately 5-7 minutes, or until smooth and creamy.
    • Transfer to a mason jar for easy pantry storing.

    Notes

    • For best results use a high-speed blender

    Nutrition

    Serving: 1serving | Calories: 101kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g
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    ♻️ Similar recipes

    For more dairy-free recipes, check out our:

    • Lemon coconut energy balls for a sweet citrus-infused treat perfect for an on-the-go lifestyle.
    • Cookie dough bites so you can enjoy the sweetness without having to bake anything.
    • Baked Oreo cheesecake if you want your tastebuds to be blown out of this world.
    • Chocolate peanut butter nice cream for ice cream with all the flavor but none of the upset stomach.
    • Vegan heavy cream for a rich, decadent, and velvety smooth alternative to traditional heavy cream.

    💬 FAQ

    Do I have to use maple syrup?

    No, you don't have to use maple syrup. We just love the extra layer of sweetness it adds. You can also use agave, stevia, or coconut nectar as replacements for the maple syrup.

    Do I need to use a high-speed blender?

    No, you don't have to use a high-speed blender. Although, we do recommend using one to achieve the best consistency.

    Can I use sweetened coconut shreds?

    Yes, you can use sweetened coconut shreds. We call for unsweetened in the recipe, but it's all about the taste you're looking to achieve. If you use sweetened coconut shreds, simply omit the maple syrup.

    More Vegan Basics

    • Vegan Parmesan Cheese
    • Pickled Jalapeños
    • Vegan Condensed Milk
    • Vegan Flour Tortillas

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    Mitch & Justine

    Hey, we're Mitch & Justine! We've been vegan for over 9 years, and we love to share feel-good plant-based recipes. Find out how a couple of RNs from Canada became full-time food bloggers! Tell me more →

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