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).
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.
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.
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)
- 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)
- 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.
- 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.
- 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.
- 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.
- Pour into a jar and stir every 30 minutes or so. If you don't stir, the coconut butter may separate a little.
- 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.
- Store at room temperature for up to 1 year.