Homemade Coconut Butter

For this homemade coconut butter recipe, all you need is shredded coconut and a food processor!

Homemade Coconut Butter – super easy and all you need is shredded coconut and a food processor!

So I made these amazing white chocolate raspberry blondies today 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 for store bought coconut butter?

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!

Homemade Coconut Butter – super easy recipe and all you need is shredded coconut and a food processor!

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 has the same exact texture but does have coconut taste.

And this right here? Coconut butter is just the ground up meat of a coconut. You might have seen Artisana coconut butter, which is really great and indeed a little smoother than the homemade version. The only problem is that’s too expensive!

Homemade Coconut Butter – super easy and all you need is shredded coconut or coconut flakes and a food processor!

I don’t really like to eat coconut butter 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. You can check out some of my other recipes with coconut butter here.

This stays good for ages at room temperature so don’t worry about making too much! That’s just not possible. ;) It’s actually more of an effort for the food processor to process less than the recommended amount called for in the recipe, so I wouldn’t recommend halving it.

So what are you going to do first with your homemade coconut butter? :)

Homemade Coconut Butter

Rated 4.5 by 2 readers
Homemade Coconut Butter
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 2 1/4 cups coconut butter


  • 21 ounces (600 grams) unsweetened shredded coconut or coconut flakes


  1. Fill the food processor at least halfway with coconut flakes (~ 2 cups in my case).

  2. 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!

  3. Place in a jar and store at room temperature.


  • 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 high-powered blender, 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.

Recipe by  | www.texanerin.com

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

45 comments on “Homemade Coconut Butter” — Add one!

  • Vicky E Rogers says
    January 28, 2015 @ 2:02 pm

    Hello! I have a question about this recipe. All I see is that you’re processing dry coconut flakes, don’t you add any water or form of liquid?
    Also in reguard yo your comment about not knowing about unrefined coconut oil. I lived in the tropics of the Yucatan Peninsula for 20 years among people who made coconut oil as a part of every day life and when it is cold pressed it will always stay hard like “lard” when the ground pressed coconut is then put into hot water to seperate even more oil out and treated with heat it will stay runnier. Refining is usually just a filtering process to keep the fine particals of coconut shell etc out of the oil and does not effect the quality of the oil. The heat or use of chemicals for separation is the key to nutrient content. If your oil stays solid at 76º then the EFA’s should be intact and should have complete health benefits. Cheers!

    • Erin replies to Vicky E Rogers
      January 28, 2015 @ 9:47 pm

      Hi, Vicky! There’s no need to add any water or any other liquid. Here’s a video of someone making coconut butter with just coconut flakes in 90 seconds with their high-powdered blender. :) It takes quite a bit longer using my food processor, but it works. I forgot that I had said that about unrefined coconut oil so thanks for mentioning that! I’ve since found and use unrefined coconut oil all the time. Thanks so much for the information! Very interesting and good to know.

  • Louise says
    September 25, 2014 @ 11:28 am

    I made some coconut butter the other day, in my vita mix. Now I want to mix peanut butter to it. Will I have to melt the coconut butter before I mix it with the creamy peanut butter? Any suggestions will be appreciated.

    • Erin replies to Louise
      September 25, 2014 @ 11:53 am

      If you want to do it in your Vitamix, then you don’t need to melt the coconut butter. Just toss the coconut butter and peanut butter together in there and process until creamy. :) If you don’t want to use the Vitamix, it’d probably be easier to lightly heat the coconut butter and then mix in the peanut butter by hand. I hope that helps!

  • Katie says
    September 17, 2014 @ 4:15 pm

    Hey Erin!
    Great post, I struggle to find coconut butter here in Ireland. Sometimes my local health food shop has it and sometimes they only have Olive spread (im really not a fan of it)
    I was wondering can you make this in the same way using an actual coconut and not the packaged shredded coconut flakes. I bought one the other day out of excitement but now i don’t know what to do with it!

    • Erin replies to Katie
      September 17, 2014 @ 9:38 pm

      Hi Katie! Unfortunately, you can’t make this with a fresh coconut. :( I also bought some fresh coconuts recently and was super excited to make what I thought would be really creamy and easy to grind coconut butter. But everything I found said that you can’t make coconut butter with a fresh coconut. I ended up grating mine and making coconut extract from it. I couldn’t really find anything else I wanted to do with it! I hope you have better luck. :)

  • Ashlea says
    June 25, 2014 @ 4:57 am

    Wow you would never think it was this easy! Thanks for sharing, I can’t wait to try it!!

    • Erin replies to Ashlea
      June 25, 2014 @ 9:20 am

      I hope you’ll enjoy it! It’s not as smooth as the store bought stuff but it works just as well in baking. :)

  • Gayle says
    June 9, 2014 @ 2:38 am

    Hi there, what is the shelve life of the homemade coconut butter? Does it hurt to keep it in the fridge?

    • Erin replies to Gayle
      June 9, 2014 @ 5:28 pm

      Since coconut butter is just shredded coconut, it has the same shelf life as shredded coconut. I doubted this a long time ago and used to keep it in the fridge but it was rock hard. I’ve kept it at room temperature for a few years now without it going bad (and the shredded coconut expiration date is long past). I hope you’ll enjoy it! :)

      • Leslie
        replies to Erin
        June 9, 2014 @ 5:32 pm

        Thank you Erin! I love anything coconut!

        • Erin replies to Leslie
          June 9, 2014 @ 6:15 pm

          No problem! :) I used to not like coconut at all but it seems to have been a texture thing. I love coconut butter!

  • Kelly says
    May 4, 2014 @ 11:39 pm

    I am a little confused, I read in your comments above (some of the first) that you can’t replace coconut butter for butter but it seems that is exactly what you did in your White Chocolate Raspberry Blondies. I was hoping coconut butter would be a better option than butter in say, chocolate chip cookies. I am Totally new to coconut butter. I did first see it here on your site recently and then I spotted in Whole Foods but. I did not look at the price, I saw it once and now I can’t remember where I saw it to look at the price. I am eager to try it though…just wondering what all it could be used in. I see what you have used it in…was just wondering if it would be good in brownies or cookies?

    • Erin replies to Kelly
      May 5, 2014 @ 11:25 am

      You can’t sub coconut butter for regular butter. You could experiment (like I did in the raspberry blondies) but there’s no direct sub. The fat and moisture content is totally different and so is the consistency, meaning the end product would come out very differently. If you tried subbing regular butter for the coconut butter in the raspberry blondies, I’m pretty sure it’d be a greasy mess that would never set. I’m sure it’d be great in brownies or cookies! You just have to find a recipe specifically calling for coconut butter and not regular butter (unless you feel like experimenting and possibly wasting your expensive coconut butter ;)) I hope that helps!

      • Kelly replies to Erin
        May 5, 2014 @ 10:44 pm

        Thing is I have made white chocolate blondies using butter where you used coconut butter and they are not a greasy mess. They are awesome. Blondies are my absolute favorite dessert and I have been experimenting with them for quite sometime but neve using coconut butter. And I would not experiment with expensive coconut butter, I will definitly make my own using your recipe. I’ll let you know what I make and what happens. But first, I have to buy some coconut. thanks, kelly

        • Erin replies to Kelly
          May 6, 2014 @ 11:49 am

          You did a 1:1 sub for the coconut butter in the raspberry white chocolate blondies? I’m definitely going to try that! And good to hear that they weren’t a greasy mess. :) If you live near an Asian store, you can also get creamed coconut (which is the same as coconut butter) and it’s just as creamy as the Artisana stuff (and much much cheaper!) The stuff I get looks like this. Good luck with your coconut butter experimentation! :)

  • Marita says
    March 6, 2014 @ 11:08 am

    I bought myself a Vitamix some time ago and what a pleasure it is to make anything in it! Almond butter, coconut butter (1 minute), anything goes!

    • Erin replies to Marita
      March 6, 2014 @ 5:41 pm

      Coconut butter in one minute?! Ugh. I’m so jealous. Coconut butter takes SO long in a regular food processor. I can do almond butter or peanut butter in about 3 but coconut butter is just never ending. ;)

  • Anna Sun
    November 2, 2013 @ 3:54 pm

    hi! just wanted to know other than in your recipes, what can i usually use coconut butter for? for spreads on bread? or can i use it as an oil in cooking my vegetables?

    • Erin replies to Anna Sun
      November 2, 2013 @ 6:10 pm

      Hi, Anna! You can use it as a spread on bread or in sweet treats. As for frying, you’re thinking of coconut oil (which is just the fat of the coconut). Coconut butter is ground up meat of the coconut, so it doesn’t really work for frying. I’m afraid that’d be a mess! I found this page, which has 25 ways to use coconut butter. I hope that’ll give you a better idea of the recipes you can use it in! Good luck. :)

  • Stephie @ Eat Your Heart Out says
    September 9, 2013 @ 5:02 am

    I pretty much only buy unrefined coconut oil because I happen to like the flavor, but the texture is actually the same as the unrefined! Just in case you were wondering :-)

  • Hayley says
    July 22, 2013 @ 10:33 am

    Hi there! I may have missed this, but how/where do you use coconut butter? Do you use it instead of normal butter in baking? Love your recipes! Just discovered your site today!

    • Erin replies to Hayley
      July 22, 2013 @ 10:52 pm

      Hi Hayley! Thanks so much for your comment. :) Coconut butter can’t be used in place of butter or oil in baking. It’s basically the meat of coconut that’s been pureed. So think of it as coconut puree. :) I have 7 recipes that use coconut butter which you can find here: http://www.texanerin.com/tag/coconut-butter My favorite are the macaroons, the peanut butter coconut rice krispie treats and the peanut butter coconut oat balls. The last two are really easy to make! So are the macaroons but they require baking and the last two don’t. I hope you can give it a try! Coconut butter is super yummy and amazing in those recipes. :)

  • Alexandrea Busnello says
    April 21, 2013 @ 3:07 pm

    Do you think this would work in a Betty Crocker blender? lol

    • Erin replies to Alexandrea Busnello
      April 21, 2013 @ 3:14 pm

      I'm afraid not. :( Only a food processor or a super high power blender like a Blendtec or a Vitamix would work.

  • Lakshmi @Purevegetarian says
    September 9, 2012 @ 4:12 pm

    Great! And coconut milk you get by adding hot water.

  • Erin says
    September 4, 2012 @ 8:25 pm

    miletree – No problem!

  • miletree says
    August 31, 2012 @ 6:27 am

    OK, thanks. Where I live, fresh coconut is way cheaper than processed. Thanks for checking.

  • Erin says
    August 29, 2012 @ 3:35 pm

    I've never used fresh coconut so I did some googling. It appears as this is highly unrecommended. It took this person four hours to do, including one hour in the processor.


  • miletree says
    August 29, 2012 @ 10:02 am

    How would you make this with fresh coconut?

  • Erin says
    August 14, 2012 @ 6:32 pm

    Kathryn – So sorry for my slow reply! I somehow didn't see this comment. If you have a super powerful blender like a Vitamix, it's okay. But in my normal blender, it wouldn't work because I really have to use some kind of liquid or it won't work. I hope you can find a solution! :)

  • Kathryn says
    August 13, 2012 @ 5:26 pm

    can you make this in a blender? i don't have a food processor….

  • Erin says
    August 2, 2012 @ 9:11 pm

    ceekee19 – Yay! Was is the peanut butter date squares that worked out well? So happy that it finally worked. You have no idea how worried I was when I got read your Facebook message around midnight. I couldn't get to sleep, wishing there was some way I could contact you to find out what went wrong! Thanks again for leaving feedback. :)

  • ceekee19 says
    August 2, 2012 @ 9:00 pm

    This works so well. Once I finally got the right blade on my blender (I used the grinder rather than blender blade) it was pretty quick. The outcome is $3.99 for a whole 8oz jar of the most delectably delicious coconut butter. Already used in recipes that taste sublime! Thanks to Erin for inspiring once again! :-)

  • Erin says
    August 1, 2012 @ 4:38 pm

    luckybunny – Thank you! I hope it works out for you. Just keep processing! It will eventually turn into coconut butter. :)

  • luckybunny says
    August 1, 2012 @ 7:41 am

    Really great recipe! I'll absolutely have to try it. Great blog too!

  • Erin says
    July 30, 2012 @ 9:32 pm

    Lora – Yup, it's annoying having to make everything yourself. But some stuff like peanut butter, coconut butter and nut butters in general are always better to make yourself. So much cheaper. :)

  • Lora says
    July 30, 2012 @ 6:18 pm

    When I lived in Germany I was always making my own ingredients to compensate for lack of access. Now that I have access to everything in NYC I feel guilty if I don't make my own. Crzay right? This is fabulous!

  • Erin says
    July 29, 2012 @ 6:13 pm

    Natasha – Yay! I'm happy you're getting in on the homemade nut-like butter fun. :)

    Kathryn – YES! You need one. I use mine almost every day and often twice a day.

    Marisha – So happy that this post has been useful to you! All of the "I didn't know you could do that comments!" have made me really happy. Thanks Marisha and everyone else. :)

  • Marisha says
    July 29, 2012 @ 5:21 pm

    I'm so excited!! I was wondering how but didn't know it was SO simple. Thanks!!!

  • london bakes says
    July 29, 2012 @ 1:52 pm

    I had no idea that you could do this – what an awesome idea! And another recipe that makes me think that I really need a proper (ie not tiny!) food processor!

  • butterbaking says
    July 29, 2012 @ 12:56 pm

    Oh! Now that you've had me make my own peanut butter, I'm totally going to make my own coconut butter, too!!

  • Erin says
    July 29, 2012 @ 8:28 am

    Amy – You should really try it! The combination with peanut butter is just amazing. :)

    Becca – Yay for finding coconut oil! I'm happy that this post did some good. I always worry about posting things like this and peanut butter that consist of dumping something into a food processor and hitting go. So thanks for letting me know!

  • Becca says
    July 28, 2012 @ 10:50 pm

    Oh my gosh! This is awesome! I had a feeling you could make coconut butter like the natural peanut butter, but I wasn't completely sure. And I mangaged to find coconut oil at my local grocery store, so now I can make whatever! :) yay!

  • amy @ fearless homemaker says
    July 28, 2012 @ 8:38 pm

    awesome – i'll definitely have to try this! you're so clever. =)


Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: