Sometimes called coconut manna, coconut butter is the rich, creamy result of pureeing dried coconut until it becomes smooth and spreadable. The method is simple and very much like turning peanuts into peanut butter.
Unsweetened shredded coconut + food processor (or high-powered blender) = coconut butter.
I’ve made toasted coconut butter before, which yields a golden, caramel-like flavor, but plain coconut butter has its own place in the kitchen. Made from a single ingredient—unsweetened dried coconut—the texture and flavor of the finished spread are entirely different from eating shredded coconut straight. Coconut butter is thick, buttery, slightly sweet, and utterly dreamy.
I use it in many ways: spread on toast, spooned onto banana slices, swirled into oatmeal, substituted for peanut butter in cookies and energy balls, or drizzled over pancakes and waffles. It also makes a quick frosting or filling, and I confess I sometimes eat it straight from the spoon because it’s that good.
Coconut butter can be melted with cocoa powder and maple syrup for a quick hot fudge sauce, blended into coffee for a coconut-flavored latte, or stirred into soups and curries to add body and coconut richness. You can even use it as the base for homemade confections like peppermint patties.
My preferred technique is to warm the shredded coconut briefly in a skillet over medium-low heat. This step isn’t mandatory, but warming the coconut shortens blending time and helps the oils release more readily. The goal is to make the flakes slightly warmer than room temperature, not to toast or brown them.
Once warmed, transfer the coconut to a food processor or high-powered blender and puree. After several minutes of processing, you’ll have a thick, slightly drippy white butter. Stop occasionally to scrape down the bowl or jar so everything blends evenly.
For reference, I typically buy unsweetened shredded coconut in bulk or in packages. Many grocery stores and bulk sections carry it affordably. Making coconut butter at home is economical compared with store-bought coconut manna, which can cost $10–$15 per jar. With about $4 worth of coconut and under 10 minutes, you can make a jar yourself.
If you make this recipe, feel free to comment and share how it turned out. Coconut butter is delightfully forgiving and easy to customize once you’ve mastered the basic method.
How to Make Coconut Butter
Chelsea Colbath
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10 minutes
Ingredients
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12-24
ounces
unsweetened shredded coconut*
Instructions
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1. Place the shredded coconut in a large skillet and warm over medium-low heat for 3–4 minutes. The coconut should be warm to the touch, not hot, and should not be toasted or browned.
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2. Transfer the warm coconut to the bowl of a food processor or a high-powered blender and puree until smooth and drippy, about 4–8 minutes depending on your machine. Stop occasionally to scrape down the sides. If your processor is older or slower, add 1–3 tablespoons of virgin coconut oil to help the mixture come together.
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3. Spoon the coconut butter into a jar and let it cool to room temperature before covering. Coconut butter solidifies at room temperature; scoop what you need and warm slightly in the microwave or spread it onto warm foods to soften.