Homemade Coconut Butter

Try making your own coconut butter at home for a creamy, rich, and tropical treat for your taste buds! With only 3 ingredients, this naturally sweet spread comes in at a fraction of the cost of store-bought jars.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Spread, Vegan Basics

Cuisine American, Gluten-Free, Vegan

Servings 17 servings

Calories 101 kcal

Equipment

High-speed blender

Ingredients

US Customary - Metric

▢ 4 cups coconut shreds
▢ 1 tablespoon coconut oil
▢ 1 teaspoon maple syrup

Instructions

Add the coconut shreds, coconut oil, and maple syrup to a high-speed blender or food processor.
Blend the mixture for 5-10 minutes until the texture turns creamy. Stop every 1-2 minutes to scrape down the sides and give your blender a rest.
When the coconut butter is nice and smooth, transfer it to a mason jar for easy storage. Happy eating!

Notes

Use a high-speed blender: This will give you the creamiest coconut butter results.
Scrape the sides: Make sure to stop and scrape down the sides for even blending
Adjust the sweetness: Feel free to adjust the amount of maple syrup based on your preference. You can even omit it completely.
Try different coconut shreds: Experiment with different types of shredded or flaked coconut to find out what you prefer most in this recipe.
Have patience: It takes a solid 5 or more minutes of blending to reach the right consistency. Just keep stopping and scraping the sides until the coconut releases its natural oils.
Reheat it correctly: Do not microwave coconut butter. Heat it up by placing the jar in a bowl of hot water to prevent it from turning grainy.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition