Coconut butter is super easy to make and only requires coconut and a food processor or high-speed blender! Naturally paleo, vegan, and gluten-free. With a video.
While I’ve got quite a few dessert recipes ready to post, I know that a lot of people aren’t super into baking just yet after the holidays. So here’s something a little different!
A few people have mentioned in my recipes with coconut butter that they didn’t know you could make your own. So here we go!
What is coconut butter?
Coconut butter is just the ground up dried meat of a coconut. It’s also known as coconut manna.
Is coconut butter the same as coconut oil? Coconut butter vs. coconut oil.
It’s very different than coconut oil, which is the oil that is pressed out of coconut meat. When you buy a jar of coconut butter, there’s usually a layer of coconut oil at the top that has separated.
You just warm it up and stir it back together. In the summer, it’s so warm in our kitchen that it’s liquid enough and can be just be stirred.
Coocnu*t butter is not interchangeable with coconut oil.
You have to use it in recipes that specifically call for coconut butter. Like these vegan coconut macaroons, which is probably my favorite cookie recipe of the last several years and my go-to cookie recipe (but I always dip them in chocolate and drizzle more on top!).
If you need some other recipe ideas, try this healthy vegan peanut butter and jelly fudge or this paleo vegan chocolate fudge!
Is there a coconut butter substitute?
Other articles about how to make coconut butter suggest using another nut / seed butter, coconut oil or regular butter but I’ve tried all of these subs in several recipes and can say that the results are never even similar.
I’ve made at least 50 attempts at converting several of my recipes to be nut-free / AIP-friendly using coconut butter and none of them worked. So I really don’t recommend it. They come out dry and crumbly.
What kind of coconut should I use?
Pretty much anything except fresh coconut. You can use shredded coconut like I did or coconut chips, flaked coconut, coconut flakes and desiccated coconut. All of that works.
Desiccated will just take a bit longer than the other kinds because it has less moisture in it. And make sure to use unsweetened and full-fat! None of that reduced-fat stuff.
The amount of coconut you use will depend on how big your food processor or high-speed blender is. A regular blender will not work! You have to use a Blendtec, Vitamix or something similar.
You need to fill the food processor at least halfway with coconut. You’ll have a hard time processing if it’s not at least halfway full.
Do you need to add some coconut oil?
I’ve been making homemade coconut butter for 8 years and have never needed to do that. If yours absolutely won’t come together after 10-15 minutes, you could add maybe a teaspoon of coconut oil at a time to see if that helps.
How do you store coconut butter? How long does it last?
Coconut butter stays good for ages at room temperature. I would say as long as your shredded coconut (or whatever coconut product you’re using) is good for. I’ve found hidden jars that were over a year old and they were perfectly fine.
So don’t worry about making too much! That’s just not possible once you try these coconut lime macaroons (which call for coconut butter) because you’ll want a constant supply. ;)
It hardens as it cools unless your kitchen is very warm. There’s unfortunately no way to prevent this.
I’d love to hear what you think of this homemade coconut butter!
❀
♥♥♥♥♥
Rated 5.0 by4readers
Print
Prep Time:
Cook Time:
Ready in:
Yield: a little less than 1 cup coconut butter
Ingredients
1 pound (450 grams or almost 6 cups) or more full-fat unsweetened shredded coconut, coconut flakes or flaked coconut
Directions
If using a food processor: fill the food processor at least halfway with coconut flakes. You'll have a hard time processing if it's not at least halfway full. Process until very liquidy, almost like water. Stop every few minutes to scrape down the sides and let it cool a little if it feels too warm. Don't kill your food processor! Depending on your food processor, it could take 15-20 minutes.
If using a Blendtec, (you can also use a Vitamix), use the Twister Jar and start processing while twisting the top of the jar counterclockwise. I start off on 1 and work up to about medium power. Process until very liquidy, almost like water. It'll only take about a minute.
Place in a jar and stir every hour or so until firm and solid (this may take up to 6-8 hours depending on how warm your kitchen is. If it's very warm in your kitchen, it might not become solid. If you're in a hurry, refrigerate). Store at room temperature. To soften, place the jar in hot water or microwave (provided it's in a microwave-safe jar) at 50% power for 15 seconds at a time.
You can buy coconut butter in the stores or make Homemade Coconut Butter. 2 store brands I like are the Nutiva and Maranatha brands. You can use it for vegan baked desserts or no-bake desserts or simply spread it on some fresh toast or even pancakes, it will melt immediately and taste amazing.
They're two distinct products, used for different purposes, so they can't really be substituted for one another. Coconut oil is best used for sautéting and roasting foods, and even baking.Coconut butter, on the other hand, is best used with foods that are already cooked.
When baking with coconut oil, it is generally substituted for other fats on a 1:1 basis. If a recipe calls for ½ cup butter, you can use ½ cup coconut oil. When using coconut oil in place of butter for pie crusts, it is important to use solid, room temperature coconut oil to create a flakier crust.
It does not have to be refrigerated as it will get too cold and not be spreadable. In the cooler months, store coconut butter in a warm place in the kitchen but away from sunlight so that it is creamy and spreadable. While in storage, you may notice some oil separation.
What does coconut butter taste like? Coconut butter tastes like straight coconut. It's lightly sweet and nutty, and I find it to be very pleasant! But, if you're not a coconut fan, this recipe probably isn't for you.
That is because it is rich in good fat (polyunsaturated fat) and low in bad fat (saturated fat). Coconut oil contains 80 to 90 percent saturated fat. According to the experts, a tablespoon of coconut oil contains about six times as much saturated fat as olive oil.
It is an excellent source of healthy fats, with 18g of fat in just two tablespoons. Coconut butter is also rich in minerals including potassium, phosphorus, and magnesium. Coconut butter comes in pre-packaged jars, or you can make it from scratch using pure coconut. Store coconut butter at room temperature.
A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.) You can use a 1:1 ratio when it comes to coconut oil.
Coconut butter has emollient properties.It may aid in the softening or smoothing of dry skin. Coconut butter also includes anti-inflammatory properties that help to minimize skin dryness. Eczema and other skin-dryness issues may benefit from this treatment.
It will become very hard during storage. To use again, you will need to warm it first, so that it becomes a liquid again. To do this, heat the glass container for 15-30 seconds just until it is soft enough to stir it around. Stir until it becomes soft and chunky.
- Use it as a delicious spread on toast, bread, bagels, or crackers. - Can be incorporated into baked goods, such as cookies, cakes, and muffins, to add moisture, richness, and a hint of coconut flavor. - Use as a substitute for regular butter or oil in some recipes.
Coconut oil can be substituted 1:1 for other fats.
When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.
Keep in mind, though, that both butter and coconut do contain saturated fat and are considered “solid” fats. For baked goods that require solid fats, either choice will work, it really just depends on the flavor you desire. Coconut oil will lend a light, slightly sweet flavor versus butter's, well…, buttery flavor!
Coconut oil can go bad due to several factors. Exposure to air, light, and temperature fluctuations can lead to oxidation, causing the oil to become rancid. Oxidation involves the breakdown of fatty acid chains within the oil, leading to the formation of unstable compounds known as free radicals.
Created by grinding the meat of a coconut and combining it with salt, sugar, and other flavor elements, coconut butter is a great peanut butter alternative. Depending on the flavor profile of the added elements, it can create a similar taste and texture to the original.
Coconut butter is dried coconut ground in a blender until it's liquified - much like you would do when making a nut-butter, but with coconut instead. Cocoa butter is (definition courtesy of Wikipedia), "A fatty substance obtained from cocoa beans and used esp.
Cookies made with coconut oil instead of butter will generally turn out OK, although they'll be a bit more crunchy. That's because butter is 16 to 17 percent water, while coconut oil is pure fat. Less moisture produces a crisper cookie.
It's actually good for you. In fact, coconut butter packs a crapload of benefits: It's rich in lauric acid, which boosts immunity and destroys harmful bacteria, viruses, and funguses. It actually boosts your metabolism, which aids in weight loss and increases energy levels.
Address: Apt. 536 6162 Reichel Greens, Port Zackaryside, CT 22682-9804
Phone: +9958384818317
Job: IT Representative
Hobby: Scrapbooking, Hiking, Hunting, Kite flying, Blacksmithing, Video gaming, Foraging
Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.