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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.
Table of Contents
📖 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).
🍲 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?
🔪 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.
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!
💭 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!
How To Make Coconut Butter
Equipment
- High-speed blender
Ingredients
- 4 cups coconut shreds ($2.92)
- 1 tbsp coconut oil ($0.12)
- 1 tsp 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
♻️ 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
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.
No, you don’t have to use a high-speed blender. Although, we do recommend using one to achieve the best consistency.
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.
Just curious….my butter looks thin. Is it suposed to be the consistency of butter? Or, more liquid?
Hi Dayla!
It is quite runny, especially when it’s slightly warm from blending. Once it cools, it’s more like the consistency of peanut butter, not regular butter. Hope that helps!