How to: Make Homemade Coconut Butter
How to Make Homemade Coconut Butter. It only takes TWO ingredients and very little effort to whip up your own Coconut Butter. It is creamy, smooth, and totally spreadable or spoon-able. Vegan and Gluten Free!
Homemade butter is awesome. You control the quality of the ingredients and it is so satisfying! We also love this Peach Butter – only three ingredients.
HOW TO MAKE HOMEMADE COCONUT BUTTER
As I may have mentioned ( 50 times ), I am doing the Whole 30 challenge for the month of April and one of things on the “have as much as you want” list is coconut. Of course, this means I must try all the things with coconut that I can.
My friend Lisa, who is taking the challenge with me, stumbled upon a great price in the bulk section on organic coconut and picked me up a pound of it. Boom! My first thought was to make coconut butter. I’ve bought jars of it before, not cheap by the way, and loved it for it’s creaminess and versatility. I made these delicious –> Coconut Energy Balls with my store bought version and they’ve become a super popular recipe on the Honour System.
So here I am with a massive bag of coconut and nothing in my way. We’re off! It’s so easy, I can’t believe its the first time I’m trying my hand at homemade coconut butter.
Blitz it with some coconut oil until it smooth and pour-able.
Off it goes into a jar and then off to the fridge to set.
Less than thirty minutes later you have coconut butter, my friends.
It stays solid but spreadable at room temperature and is so good I devoured about three big spoonful’s of it once it had set.
Use it to spread on toast, make energy balls, or like me, just spoon it in. 😉
Enjoy!
MORE HEALTHY COCONUT RECIPES:
Creamy Coconut Curry Chicken Vegetable Soup
Originally posted April 22, 2015. Updated July 6, 2019
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I used a Kitchen Aid Food Processor for this recipe.
Homemade Coconut Butter
Ingredients
- 5 cups unsweetened coconut flakes
- 1/3 cup melted coconut oil
Instructions
- Add half the coconut and half the oil to a food processor and blend for 2 minutes, scraping down the sides once or twice
- Add in the remaining ingredients and blitz until smooth and pourable, again scraping down the sides a couple of times, about 2 more minutes
- Pour into litre sized glass jar and pop into the fridge for 30 minutes to set
- Store with the lid on at room temperature
Nutrition
