So I made these amazing white chocolate raspberry blondies today made with coconut butter instead of butter or oil. I’ll post that on Monday but I figured I’d show you how to make coconut butter first because who wants to pay those crazy prices?
A few people mentioned in my recent recipes with coconut butter that they didn’t know you could make your own. So here we go!
In case you’ve never heard of or seen coconut butter before (like me a few months ago), it’s different than coconut oil. Coconut oil is the oil that is pressed out of coconut meat. Refined coconut oil has no coconut taste and when kept in the fridge, it’s hard like cold shortening. Depending on your kitchen’s temperature, it’s either soft or fluid at room temperature. Unrefined coconut oil does have coconut taste, but I’ve never found it so I can’t give you any info on the texture.
And this right here? It’s just ground up coconut flakes. I’ve read that the two are often interchangeable, but in my recipes, they definitely aren’t. And I’ve never had store bought coconut butter so I can’t compare the two.
I don’t really like to eat the stuff plain, but I love baking with it. You can expect to see a lot more coconut butter containing recipes around here! The combination with peanut butter is magical. Raspberries too.
Homemade Coconut Butter
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2¼ cups coconut butter
- 600g (~ 7½ cups with tiny German flakes) unsweetened coconut flakes or unsweetened shredded coconut
- Fill the food processor at least halfway with coconut flakes (~ 2 cups in my case).
- Process until creamy like the pictures, stopping it every few minutes to scrape down the sides and letting it cool a little if it feels too warm. Don't kill your food processor!
- It takes so long to make that I almost fill the bowl and the stuff seems to last forever. My food processor is a 14.5 cupper for reference.
- Supposedly, with a Vitamix, it takes one minute. With normal food processors, it takes about 10 minutes.
- If you use desiccated (which is drier than coconut flakes and shredded coconut), expect 15 - 20 minutes. Store at room temperature and stir before using.