Toasted Coconut Butter

This toasted coconut butter only takes minutes to make and all you need is a food processor and shredded coconut! Naturally paleo, vegan and gluten-free.

I’ve posted homemade coconut butter before but this toasted coconut butter deserves its own post. Up until recently, I rarely made coconut butter because it took so long. It’s really easy but I hate running my food processor for 15 minutes in one go. You can also use a high-powered blender like a Blendtec, which I hear speeds things up (though I don’t have one and have never tried myself).

This toasted coconut butter only takes a few minutes to make and all you need is a food processor and coconut flakes! Naturally gluten-free and vegan. This toasted coconut butter only takes a few minutes to make and all you need is a food processor and coconut flakes! {naturally gluten-free and vegan}

After making Samoa treats recently, it became obvious that toasted coconut is WAY better than non-toasted coconut. So when I ran out of coconut butter the other day, I toasted the coconut for about 10 minutes before dumping it all in the food processor. And then I got very frustrated that I hadn’t thought of this sooner! Instead of 15 minutes of processing in the food processor, it took about 3. It’s just like how using warm, roasted nuts considerably cuts down on the processing time. And it tastes so much better!

I’ve been doing an elimination diet and have only eaten meat, fruit, vegetables and coconut stuff for the past month. This toasted coconut butter is my new peanut butter. It’s not interchangeable with peanut butter in cooking or baking, not even close, but snack-wise? It’s awesome. The only thing I’m not wild about is how hard it becomes at room temperature. Every coconut butter I’ve ever tried, including store-bought, is quite firm at room temperature. The first two pictures are what it looks like a few hours after processing. The last picture is of my fork and I on an extraction expedition once the coconut butter has hardened.

This toasted coconut butter only takes a few minutes to make and all you need is a food processor and coconut flakes! Naturally vegan and gluten-free.

I take a small fork or spoon and dig out what I need but you can also pop the jar in the microwave at half power for 10-20 seconds and it’ll melt nicely.

I know some people toast their coconut in a pan on the stovetop but with the amount of coconut you need here, that’s not going to work. You would need to do multiple batches. I filled two large rimmed baking sheets with coconut flakes (you can also use shredded coconut) and even then, my layers were quite thick. Since there’s only one ingredient, you can make as little or as much as you want but be sure you have enough coconut to fill your food processor at least half-way! If you don’t, it makes processing more difficult and time consuming.

This toasted coconut butter only takes minutes to make and all you need is a food processor and coconut flakes! Naturally gluten-free and vegan.

So now that I know just how quick and easy toasted coconut butter is to make, I’m going to be incorporating it into a lot of my recipes. It does wonders for certain goodies! But just to be clear – this isn’t interchangeable with coconut oil, regular butter, nut butters, or anything else. If you do want to bake with it, look for recipes that specifically call for coconut butter, like these!

Toasted Coconut Butter (naturally gluten-free, vegan)

Rated 5.0 by 7 readers
Toasted Coconut Butter
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 2 1/4 cups (600 grams)


  • 21 ounces (600 grams or about 7 1/2 cups) unsweetened coconut flakes or shredded coconut (or more or less, depending on the size of your food processor)


  1. Preheat the oven to 350 °F (175 °C) and divide the coconut between two large baking sheets. It'll be less messy when stirring if you use a rimmed baking sheet. Spread the coconut into an even layer.
  2. Toast the coconut for 10-15 minutes, stirring after every 3 minutes, and rotating the pans after about 5 minutes, until golden brown. Keep a close eye on it as it can go from untoasted to burned in seconds. Depending on the size of your baking sheets, the top part of the coconut may appear untoasted, but once you stir it, you'll see that the coconut around the edges and the coconut on the bottom of the pan have toasted quite a bit. Stir frequently to prevent burning! Remove the sheets from the oven and let cool for about 5 minutes.
  3. Transfer the toasted coconut flakes to a food processor fitted with an S-blade. The coconut should fill the bowl at least halfway. If it's less than halfway full, it'll be more difficult to process and it'll take longer.
  4. Process until very runny - even runnier than homemade natural peanut butter. Within 2-3 minutes, it was almost as thin as water. Depending on your food processor, it may take longer.
  5. Pour into a jar and stir every 30 minutes or so. If you don't stir, the coconut butter may separate a little.
  6. It'll gradually harden and after about 12 hours (more or less, depending on the size of your container and your kitchen's temperature), it'll completely firm up.
  7. Store at room temperature for up to 1 year.

Recipe by  |

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

61 comments on “Toasted Coconut Butter” — Add one!

1 comment is awaiting moderation!

  • Patty Stone says
    April 9, 2020 @ 2:40 pm

    (From the Great TP war of 2020). Supply lines being exhausted, i was unable to find regular grated Coconut to use in Monkey Butter. The grocer, sensing my desperation, found two bags of Toasted Coconut. I bartered for his wares using our new currency, toilet paper, and was soon off to find my way home. After several encounters with masked citizens I finally arrived home. Using one of the last connections to humanity, I searched for a new Monkey Butter recipe and found myself here.

    I Will attempt this concoction to feed the troops as they are getting restless. Hunger seems to set in just after dark. I accept my mission with humility and hope that others will too. I realize they are wary of new creations and view them with suspicion but I must carry on. This has become the new normal.

    Thank you for sharing your knowledge of the mighty Coconut. Teach others so they may endure,

    God Speed
    Fight The Good Fight
    Never Give Up

    • Erin replies to Patty Stone
      April 9, 2020 @ 9:04 pm

      Haha. This is the best comment ever! I hope that you’ll enjoy the coconut butter and that the troops will, too. :D If you’ve already got toasted coconut, you can check out my other post on how to make coconut butter. Thanks again for your great comment! It made my day.

  • Vivian guest says
    September 12, 2019 @ 10:02 pm

    Thanks for the reply would you be able to just let me know what kind of food processor you use?

    • Erin replies to Vivian guest
      September 16, 2019 @ 8:35 pm

      I live in Germany so we have different processors here but I use a Philips that’s about 10 years old and no longer made. :( Sorry I can’t be more helpful!

  • Vivian Guest says
    September 11, 2019 @ 9:54 pm

    I love toasted coconut butter I am looking for recipes that use it in cannot find any please let me know how I can locate some.

    • Erin replies to Vivian Guest
      September 16, 2019 @ 8:28 pm

      Hi there! Sorry for just now seeing your comment. You can use it in place of any recipe that calls for regular coconut butter! I’ve got a bunch here: coconut butter.

  • Vivian Guest says
    September 2, 2019 @ 7:06 pm

    I have a Cuisinart food processor it seems to take about 15 minutes is that normal. Is there any low-cost food processors that would work faster

    • Erin replies to Vivian Guest
      September 12, 2019 @ 6:34 pm

      It can sometimes take quite a while depending on the food processor. I don’t think a low-cost one would be any quicker. :( Sorry about that. And sorry for my slow reply (I was on vacation).

  • Village Bakery
    May 30, 2018 @ 8:42 pm

    Great recipe, Erin. I made this for the kids last night and they loved it!

  • Sabrina Kippur
    January 12, 2018 @ 10:55 pm

    This was the first hit on my search for roasted coconut butter, and I’m so happy it was! Perfect recipe. Tastes amazing!

    • Erin replies to Sabrina Kippur
      January 14, 2018 @ 5:24 pm

      Awesome! I’m so happy that you enjoyed it. :) Thanks a bunch for your feedback!

  • Jessie
    January 8, 2018 @ 9:04 pm

    Seems I made a version of this by accident – I was microwaving a jar of home-made regular coconut butter to soften it, and it turned a strange pink/pale brown (apparently two minutes is too long). I thought I’d burned it. But it seems it’s toasted! Tastes great. Next time, I’ll try toasting it up front as you suggest and then process it into butter. Yum!

    • Erin replies to Jessie
      January 14, 2018 @ 5:37 pm

      Sorry for just now seeing your comment! And wow. That’s an interesting way of toasting coconut butter. Almost seems easier than this recipe, doesn’t it? :D

      • Jessie replies to Erin
        January 22, 2018 @ 9:52 pm

        Haha! Well, toasting it certainly makes the processing *way* faster. So there’s a win. Thanks for this!

  • Sophia says
    December 4, 2017 @ 4:52 pm

    Hi Erin, white spots appear in my jar– I made it two days ago, is this possible mold or just hardened coconut oil?

    • Erin replies to Sophia
      December 4, 2017 @ 5:50 pm

      Hi there! It’s most definitely just hardened coconut oil. You can gently reheat it and mix back together. :)

      • Sophia replies to Erin
        December 4, 2017 @ 11:50 pm

        Thank you so much Erin! The recipe was delicious thank you so much for sharing :)

        • Erin replies to Sophia
          December 5, 2017 @ 9:44 pm

          You’re welcome! Thanks for your feedback. :)

  • Karen Andrews
    August 19, 2017 @ 10:52 pm

    You have made my day!!!!!! I LOVE this!!!!!!

    • Erin replies to Karen Andrews
      August 24, 2017 @ 1:51 pm

      So happy you like it! Thanks for your comment (and sorry for my slow reply!). :)

  • MarinaBlu says
    December 15, 2016 @ 4:18 pm

    I see there hasn’t been a comment here since 2015 but I HAVE to comment. I tried this the other day and I LOVE, LOVE, LOVE it!! I only had a small bag of coconut. I think it was 3 cups. I toasted it in the oven and went to put it in my food processor and discovered my food processor bowl had melted in my dishwasher. I am bummed about that!! Anyway, I only had the small amount of coconut so I put it in my single serving blending cup. It turned out fabulous! I was having nightmares about having to process it for such a long time, as described in many sites, and the fact that I only had 3 cups worried me too. It turned out so awesome! I will never have to buy nut butter again!! Thank you so much for all your helpful tips!!

    • Erin replies to MarinaBlu
      December 15, 2016 @ 10:29 pm

      I’m so happy to hear that it came out well! And your dishwasher melted your food processor bowl?! That’s crazy. I’m sorry to hear that! Thanks a bunch for your feedback. :) I love comments like this no matter how old the post is!

  • Kristen
    May 29, 2015 @ 2:04 am

    Thanks so much for sharing this! I’ve wanted to try making coconut butter for a while, but I was too afraid of burning up my food processor. Toasting it works great! I’ve made several batches already (maybe that’s not so good…haha!).

    • Erin replies to Kristen
      May 29, 2015 @ 7:07 pm

      Haha. It’s better to make several batches of this rather than several batches of homemade Nutella or something like that. So I don’t think it’s too bad. ;) I’m so happy that you like it so much! Thanks a ton for the feedback. :)

  • Susan
    April 20, 2015 @ 5:12 am

    I find it interesting that toasting makes the processing go faster. I wonder if it’s the toasting or just that the coconut is warm? I tend to not like toasted nuts, so I’d have to sample the flavor of toasted coconut before trying this. I would also try warming the coconut before making the butter, even if I don’t toast it. I recently got a Blendtec and would try it in that. I don’t use or make coconut butter very often, but if I remember when I do, I’ll let you know how it goes.

    • Erin replies to Susan
      April 20, 2015 @ 9:15 pm

      I think that the roasting releases some of the oils, if that makes sense. I’m not sure if just heating up the coconut would do that (but I don’t think so). It’s an interesting theory, though! I’d love to hear how it goes. :)

  • Lena | la fille lumineuse says
    April 16, 2015 @ 5:14 pm

    I haven’t made anything like toasted coconut butter myself before, but this actually sounds amazingly quick and easy to make! :)

  • Kellie @ The Suburban Soapbox says
    April 9, 2015 @ 9:13 pm

    I make toasted coconut butter all the time. It doesn’t last long in this house and is so easy! It’s such a different flavor than the regular raw butter.

  • Kelly @ Hidden Fruits and Veggies says
    April 9, 2015 @ 1:47 pm

    Is it sad that I can’t find unsweetened coconut flakes in a store? I have to buy them online, which makes me feel just a touch like a crazy person (but worth it). Toasted coconut >>>> untoasted, so I know I’d be obsessed with this.

  • Lauren @ Healthy Delicious says
    April 9, 2015 @ 4:01 am

    are you kidding me?! I’m making this tomorrow…and then eating it on everything under the sun. Pinning!

  • Rose | The Clean Dish says
    April 9, 2015 @ 3:04 am

    Man, why haven’t I thought of that before?! Brilliant, Erin! I love coconut butter but it never occurred to me to make it myself this way. I’m so going to make this and use in, ummm….everything!! (Still wish I had a Blendtec, though, regardless… ;))

    • Erin replies to Rose | The Clean Dish
      April 20, 2015 @ 9:49 pm

      I wish I had a Blendtec, too! Would definitely be handy for recipes like this. :)

  • Jessica @ A Kitchen Addiction says
    April 8, 2015 @ 8:02 pm

    I just tried coconut butter for the first time recently. I can’t wait to try this!

  • Emma {Emma's Little Kitchen} says
    April 8, 2015 @ 6:13 pm

    Well, this looks positively dreamy! Can’t wait to try it out and incorporate it into some of your bakes :)

  • Lora @cakeduchess says
    April 8, 2015 @ 11:57 am

    Great idea, Erin! I can’t get enough of toasted coconut and now will be dreaming all day of your toasted coconut butter!!

  • Heather // girlichef says
    April 8, 2015 @ 5:25 am

    I only recently found out about regular coconut butter…and now you go and give me toasted! I really need to try making a batch of each, because just looking at it is making my mouth water.

    • Erin replies to Heather // girlichef
      April 20, 2015 @ 9:51 pm

      The untoasted version takes soooo much longer! I definitely recommend making this one first. ;)

  • Alexa [] says
    April 8, 2015 @ 4:57 am

    I am so addicted to coconut butter – I’d love to try this toasted version! What a great idea…It’s such a simple way to impart so much flavor! Pinned!

  • Angie | Big Bear's Wife says
    April 8, 2015 @ 1:36 am

    You’re so right, toasted coconut is so much better! Love this butter and I’m totally trying it soon! I wonder how it would be with apple slices, like as a dip!

  • Martha @ A Family Feast says
    April 8, 2015 @ 12:38 am

    I’m drooling! Toasted coconut? This sounds incredible!

  • Lari Dunmire
    April 8, 2015 @ 12:12 am

    I have made coconut butter several times since going Paleo. If not toasted, mine usually is too dry and hard to finish all the way to butter. So I have been adding 1/2 to 1 tsp. of coconut oil (at room temp.) and besides finishing up nicely, it also stays soft enough to spread. I don’t know if this would work with toasted or not. I’ll try it and let you know.

    • Erin replies to Lari Dunmire
      April 20, 2015 @ 9:53 pm

      Sounds like a great idea! Thanks for sharing. :) And yeah… I get frustrated with processing the non-toasted version. It takes forever!

  • Lauren Kelly Nutrition says
    April 7, 2015 @ 11:52 pm

    This is pure genius! I can’t wait to make this!

  • Cookin Canuck says
    April 7, 2015 @ 11:27 pm

    I can’t even process how good this must be. Toasted coconut is pretty awesome on its own…but as a butter? Heck yes!

  • The Food Hunter says
    April 7, 2015 @ 11:14 pm

    I’m intrigued…must try.

  • Ashley @ Wishes & Dishes says
    April 7, 2015 @ 10:55 pm

    Coconut butter?! Where has this been all of my life?! Thanks for sharing this with us and how easy it is to make. Must make this soon!

  • Erin @ The Spiffy Cookie says
    April 7, 2015 @ 5:27 pm

    I have never had coconut butter but I must!


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: