Learn how to make coconut butter using just one ingredient! It’s a creamy, rich indulgence that’s super easy to make at home, and great in all kinds of dishes.

Coconut butter in a jar with a spoon next to it.

Coconut butter is here to change your life! If you’ve never made it before, it takes less than 20 minutes, it’s as simple as pushing a button, and it requires minimal cleanup afterwards. If you have coconut flakes in your pantry, you’ve already got everything you need to whip it up.

WATCH THE VIDEO TO SEE HOW IT’S MADE:

What Is Coconut Butter?

Also known as coconut manna or creamed coconut, coconut butter is made by grinding the pulp of a coconut until it forms a creamy white paste. Unsweetened coconut flakes produce the same result, and they’re a lot easier to work with than actual dried coconut meat.

The thin paste hardens into coconut butter once it cools completely. Coconut butter, though a little grainer than regular butter, is a great substitute in so many recipes, both in and out of the kitchen. It has a tropical flavour and aroma that makes it absolutely irresistible!

(Once you’ve made homemade coconut butter, you might be wondering what other kitchen staples you can whip up yourself. Try my homemade tahini, almond butter, or cashew milk next!)

Overhead view of coconut flakes in a jar.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Unsweetened coconut flakes – Because this is the only ingredient you need, you can easily adjust this recipe to make more coconut butter by adding more coconut flakes. The more flakes you use, the easier it is to blend, too.

Are Coconut Flakes the Same as Shredded Coconut?

Shredded coconut is grated, while coconut flakes are made from coconut meat that’s cut into larger pieces and then dried. You can use shredded coconut to make coconut butter as long as it’s not sweetened.

How to Make Coconut Butter

Ready to get started? Here’s what you’ll need to do.

Overhead view of coconut flakes in a food processor bowl.

Add the coconut flakes to your blender. Place all of the coconut flakes into the jar of a high-speed blender or a food processor.

Overhead view of coconut flakes in a food processor bowl after processing.

Process. Turn on your blender or food processor and process for 3 to 4 minutes, or until the flakes are beginning to clump together.

Overhead view of a spatula scraping down the sides of a food processor bowl.

Scrape down sides. Open the blender or food processor and use a rubber spatula to scrape down the sides.

Coconut butter in a food processor bowl.

Process more. Place the top back onto the blender and and continue to blend, stopping to scrape every 3 to 5 minutes. I needed about 16 minutes, but your blender or food processor may vary; high-speed blenders will accomplish this faster than food processors. When its done, the flakes will be transformed into a paste.

Spoon drizzling coconut butter into a jar.

Finish. Transfer the coconut butter to a jar and store it in the refrigerator or a cool place in your pantry. It will harden into a thick, creamy butter. To use, microwave for about 10 seconds to soften, or place a hot kitchen towel around the jar to warm it up.

Tips for Success

This recipe is all about technique! Here’s how to make sure your coconut butter turns out perfect.

  • The more coconut flakes, the better. I wouldn’t use any less than 3 cups of coconut flakes, but by all means, feel free to increase the amount. You’ll find that it blends up much easier that way.
  • Troubleshooting your blender. If your blender gets stuck, use the tamper to push the coconut towards the blades and get rid of any air pockets. If you don’t have a tamper, turn off the blender and use a wooden spoon.
  • Let it cool. Don’t try to use your coconut butter right away! It will be warm from the blending process. Let it cool and it will firm up into a nice, spreadable consistency.
Jar of coconut butter with a spoon.

How to Store

Store homemade coconut butter in an airtight jar or container and keep it in a cool dry place; it will last for a few weeks. If it’s summertime or you’re in a warm environment, you can store it in the refrigerator if you want it to maintain a firmer consistency.

My Favourite Ways to Use Coconut Butter

There’s no way I can list every single way to use homemade coconut butter, but here are my favourites:

  • Use it to replace butter on your toast. Add a little salt to taste, then spread on. Drizzle some maple syrup or agave on top. Or jam. The world is your oyster.
  • Make it into frosting for cookies or warm it up and drizzle it over muffins or quick breads.
  • You can also warm it up and drizzle it over French toast, pancakes, and waffles.
  • Add it to smoothies or your morning bowl of oatmeal.
  • You can substitute it where you usually put peanut butter or almond butter. Prime example? These Vegan Peanut Butter Cups. YUM.
  • I haven’t tried this, but I did hear from reader Rachel that it’s great in coffee!
  • Spread a little onto a square of dark chocolate for a sweet treat.
Jar of coconut butter with a spoon.

Enjoy friends! If you make this homemade coconut butter recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! 

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Spoon drizzling coconut butter into jar

How to Make Coconut Butter

Servings: 12
Prep Time: 10 minutes
Total Time: 10 minutes
Learn how to make coconut butter using just one ingredient! It’s a creamy, rich indulgence that’s incredibly easy to make at home.
5 (from 5 ratings)
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Ingredients

How to Make Coconut Butter

  • At least 3 cups unsweetened coconut flakes

Instructions 

How to Make Coconut Butter

  • In a food processor or high powdered blender, add the coconut flakes.
  • Blend together for about 3 to 4 minutes until the flakes are beginning to clump together.
  • Open and scrape down the food processor.
  • Secure back on top and continue to blend. Keep blending until everything has been blended together for about 16 minutes. You’ll need to keep scraping in between, about every 3-5 minutes or when the blade is not blending anything. The flakes will begin to break down into a paste, and then a thick and creamy spreadable butter.
  • Remove and pour into a jar. It’ll harden once cooled or in the fridge.
  • To use, microwave slightly for about 10 seconds to soften, or place a hot kitchen towel around the jar to soften. Enjoy!

Notes

Store homemade coconut butter in an airtight jar or container and keep it in a cool dry place; it will last for a few weeks. If it’s summertime or you’re in a warm environment, you can store it in the refrigerator if you want it to maintain a firmer consistency.
Calories: 140kcal, Carbohydrates: 5g, Protein: 1g, Fat: 14g, Saturated Fat: 12g, Sodium: 8mg, Potassium: 115mg, Fiber: 3g, Sugar: 2g, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast, Jams, Sauces, Dips & Spreads, Sauces, spreads
Author: Jessica Hylton