• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home » Food Preparation » Homemade Coconut Butter (+3 flavor options!)

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here to get the Eat God's Way “30-Minute Skillet Dishes” worksheet + videos FREE!

Homemade Coconut Butter (+3 flavor options!)

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

Luscious and highly nutritious, coconut butter is an allergy-friendly twist on grass-fed butter or nut butters! And while you can buy it by the jar, this homemade version is much more economical than store-bought, and just as yummy. Eat it by the spoonful, make a glaze to drizzle over your favorite cakes, or spread on toast!

Jar of creamy coconut butter with a wooden spoon scooping some out. Text overlay says: "Homemade Coconut Butter (+3 flavor options!)"

Table Of Contents

  • What Is Coconut Butter?
  • Ingredients
  • Supplies Needed For Coconut Butter
  • Directions
  • Coconut Butter Flavor Variations
  • Uses For Coconut Butter
  • Coconut Butter FAQs
    • Is there a difference between coconut oil and coconut butter?
    • My coconut butter isn't turning smooth and buttery. What should I do?
    • My coconut butter has gone hard. What should I do?
    • My coconut butter is too dry. What should I do?
  • Homemade Coconut Butter

What Is Coconut Butter?

Simply put, coconut butter is made from dried or desiccated coconut that has been blended until smooth and creamy.

It’s dairy-free yet creamy as butter, and nut-free yet highly satiating. This allergy-friendly spread is rich in saturated fats and oh-so-easy to make at home!

You need only 15 minutes of time to spare and a food processor. Plus, the flavor options are endless!

Ingredients

  • Unsweetened shredded coconut — This is the ONLY ingredient actually required for this recipe! Shredded coconut, desiccated or dried coconut and coconut flakes may all be used, but not sweetened shredded coconut, which tends to clump instead of turning into a smooth, spreadable butter. Fresh coconut won’t work either as there’s simply too much liquid.
  • Coconut oil — Batches of shredded coconut can differ, so use a few tablespoons or so of coconut oil if your particular batch is having trouble getting smooth. Otherwise, feel free to omit.

Supplies Needed For Coconut Butter

  • Food processor — Although the timing and results may vary slightly, you may also use a high-speed blender such as the Vitamix or BlendTec.
  • Spatula — Use this for scraping down the sides as needed!

Directions

Photo collage of shredded coconut in a food processor and the stages of it turning into coconut butter.

  1. Place shredded coconut in your food processor.
  2. Cover and blend. The coconut will get crumbly, then slowly become creamy, turn into a thick paste, then finally become a smooth, thick liquid spread. You may use a spatula to scrape down the sides as needed.
  3. Once smooth, transfer to an air-tight glass jar and keep it in your pantry. It will stay fresh at room temperature for months.

Coconut butter in a food processor: a thick, smooth liquid.

Coconut Butter Flavor Variations

Try flavoring your homemade coconut butter with any of the following combinations of ingredients. Blend them in after the butter has gone smooth yet before you transfer it to a jar.

  • Spiced Honey — Add 1/2 to 3/4 cup raw honey, 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, and 1/2 teaspoon sea salt per 1 cup coconut butter. (pictured below)
  • Maple Vanilla — Add 1/2 cup maple syrup and 1 teaspoon vanilla extract per 1 cup coconut butter.
  • Chocolate — Add 1/4 cup cocoa powder and 1/2 cup maple syrup or raw honey per 1 cup coconut butter.

Whichever flavor you choose, spread onto your bread, biscuits, rolls, pancakes, waffles, or anything else that yearns for a welcome new flavor.

For another fun idea, top your hot cereal with it. A simple spoonful of the spread, raisins, chopped walnuts, and whole milk provides for a beautiful, comforting breakfast.

Cinnamon honey-flavored coconut butter in a small jar.

Uses For Coconut Butter

  • Eat it by the spoonful!
  • Add a dollop on your oatmeal, porridge, or other breakfast cereal.
  • Spread on waffles or pancakes.
  • Pair with jam and sandwich bread for a new take on the classic peanut butter and jelly.
  • Make a vanilla or chocolate glaze to drizzle over our pumpkin spice coffee cake.
  • Use it in grain-free cake pops!
  • Indulge in no-bake salted caramel cookie dough bites!
  • Make white chocolate candies.
  • Use it in chocolate chip breakfast cookies.
  • Or… make homemade fudge!

Photo collage of topping oatmeal and toast with cinnamon-honey-flavored coconut butter.

Coconut Butter FAQs

Is there a difference between coconut oil and coconut butter?

Yes! Coconut oil is the oil pressed or extracted from whole coconuts.

Also known as coconut manna, coconut butter is made by pureeing shredded coconut, which is coconut meat that has been dried and shredded. It contains some oil, and also fiber from the coconut meat.

Similarly, coconut milk and coconut cream are also different.

My coconut butter isn’t turning smooth and buttery. What should I do?

If you are blending your coconut butter and it doesn’t seem to be going smooth, feel free to add coconut oil, a tablespoon at a time until it does.

My coconut butter has gone hard. What should I do?

Depending on climate and temperature, this can happen. Place the jar in a bowl of hot water for 5 to 10 minutes until it softens.

My coconut butter is too dry. What should I do?

As mentioned above, you may stir in a tablespoon or two of melted coconut oil until it reaches your desired consistency.

Jar of creamy coconut butter with a wooden spoon scooping some out.

Did you make this homemade coconut butter recipe? If so, please give us a rating on the recipe card below. Then snap a photo and tag us on social media so we can see which flavor variation you chose!

Jar of creamy coconut butter with a wooden spoon scooping some out.
3.5 from 12 votes
Print

Homemade Coconut Butter

Luscious and highly nutritious, coconut butter is an allergy-friendly twist on grass-fed butter or nut butters! And while you can buy it by the jar, this homemade version is much more economical than store-bought, and just as yummy. Eat it by the spoonful, make a glaze to drizzle over your favorite cakes, or spread on toast! Makes about 1 to 1-1/4 cups.

Course Condiment, Dips & Spreads
Cuisine Caribbean, Indian, South Asian
Prep Time 15 minutes
Servings 20 servings
Calories 123 kcal
Author Haniya Cherry

Ingredients

  • 4 cups unsweetened shredded coconut

Instructions

  1. Place shredded coconut in your food processor.

  2. Cover and blend. The coconut will slowly get creamy, then quickly get smooth and turn into a thick liquid. You may use a spatula to scrape down the sides as needed.

  3. Transfer to an air-tight glass jar. Keeps at room temperature for a long time.

Recipe Notes

Try flavoring your homemade coconut butter with any of the following combinations of ingredients. Blend them in after the butter has gone smooth yet before you transfer it to a jar.

  • Spiced Honey -- Add 1/2 to 3/4 cup raw honey, 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, and 1/2 teaspoon sea salt per 1 cup coconut butter.
  • Maple Vanilla -- Add 1/2 cup maple syrup and 1 teaspoon vanilla extract per 1 cup coconut butter.
  • Chocolate -- Add 1/4 cup cocoa powder and 1/2 cup maple syrup or raw honey per 1 cup coconut butter.
Nutrition Facts
Homemade Coconut Butter
Amount Per Serving (1 Tablespoon)
Calories 123 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 11g69%
Sodium 7mg0%
Potassium 101mg3%
Carbohydrates 4g1%
Fiber 3g13%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published and written by Jenna Ettlich on 4/2/14. It was updated and republished on 3/31/21.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Condiments, Dips, & Spreads Condiments, Dips, & Spreads (Gluten-Free) Food Preparation GAPS Recipes Keto Recipes Paleo Recipes Recipes Whole30 Recipes

About Haniya Cherry

Haniya is Wardee’s oldest daughter, a Traditional Cooking School child through and through! She enjoys reading history, science and adventure memoirs and long classic novels; adventuring outside; learning about the chemistry of food; and trying new recipes. Sourdough, kefir, ginger beer, and apple chutney are her favorite ferments! She and her husband have two little boys, both born at home.

Reader Interactions

Comments

  1. nora guadalajara says

    April 2, 2014 at 10:39 am

    not all of us have food processors, what now?

    Reply
    • Jenna Ettlich says

      April 2, 2014 at 4:20 pm

      Hi Nora, Thanks for your question. It would probably work just as well in a blender. Or, honestly – if your coconut oil and honey are just a bit down from solid (i.e., a bit on the more liquidy side), you could quickly stir with a spoon or a whisk in a bowl. Enjoy! God bless, Jenna

      Reply
      • nora says

        April 9, 2014 at 4:41 pm

        thanks, will try blender as i do have a great one. is there a way to mix coconut oil & cacao to make a chocolatey type spread (you know the type i mean, i’m sure). i want to wean my granddaughter off the filthy stuff sold in jars…..

        Reply
        • Jenna Ettlich says

          April 9, 2014 at 5:51 pm

          Actually, Nora, I just tried your cacao suggestion last weekend! I used 1 cup coconut oil, 1/2 cup raw honey, 4-6 tablespoons cacao powder, and a pinch of sea salt. We spread it on fresh sourdough bread. It was great, but definitely more dessert-tasting, than say “bread and spread” to go with a savory soup. A bit too rich for that. Best wishes! Jenna

          Reply
        • LeAnn Shultz says

          August 16, 2014 at 11:34 am

          That would be great on graham crackers for a s’mores like snack or maybe add some cinnamon to it for a breakfast toast.

          Reply
    • Natalia says

      April 2, 2014 at 4:46 pm

      I just made this using my hand blender & it came out perfect! You could probably use a blender too.

      Reply
      • Jenna Ettlich says

        April 2, 2014 at 6:58 pm

        Great, Natalia! Thanks for the helpful feedback. I didn’t think about the hand blender. Good idea. God bless, Jenna

        Reply
  2. nourished roots says

    April 2, 2014 at 1:14 pm

    This looks super yummy and a great change from jelly! I am sure my kids would love it.

    Reply
    • Jenna Ettlich says

      April 2, 2014 at 7:01 pm

      Hello at nourished roots: Yes, it’s a wonderful change from jelly or jam. Our kids love it. But I should admit that the adults in this family love it as well! God bless, Jenna

      Reply
  3. Jennifer Osuch says

    April 2, 2014 at 8:00 pm

    I wonder if you could take out the cloves and allspice and put a little fresh ginger into the mix? What do you think? Have you tried any combination with ginger?

    Reply
    • Jenna Ettlich says

      April 3, 2014 at 9:51 am

      Hi Jennifer. I have not tried the recipe with ginger. But it does sound good! It would add even more of a spicy ‘punch!’ Maybe we will try that next time. Our jar of Spiced Honey Coconut Spread is almost empty . . . again. Thanks and God bless! Jenna

      Reply
  4. Jessica Hayes says

    April 3, 2014 at 1:16 pm

    This is amazing!!! I cook with coconut oil all the time but I’ve been looking for a way to get more into my diet. I could eat this by the spoonful….I’ve tried oil in my coffee but it skeeves me out….this has solved the problem and my kids love this!!! Yay! Thank you!!!

    Reply
    • Jenna Ettlich says

      April 3, 2014 at 7:43 pm

      Hi Jessica, Glad you have found a new way to enjoy coconut oil! Makes me happy to know you like this treat, to the point of eating it by the spoonful. I have come to the same conclusion. 🙂 God bless, Jenna

      Reply
    • Linda Adsit says

      April 6, 2014 at 3:46 pm

      Instead of putting coconut OIL in coffee, try coconut MILK. It’s 30 percent fat, healthy coconut fat, and is a great replacement for half and half coffee cream. Tastes really good in coffee and tea, too. I use Native Forest brand, because it is organic, and I get it from amazon, or my supermarket when they have it. Thai brand also makes an organic version, but I have never tried it.

      Reply
      • Jenna Ettlich says

        April 6, 2014 at 5:09 pm

        Linda, I also have heard of using Coconut Milk in one’s coffee. I haven’t tried it myself but yum! Sounds delicious. Thanks for your feedback . . . and I hope you try/enjoy the Spiced Honey-Coconut Spread sometime! God bless, Jenna 🙂

        Reply
        • nora says

          April 9, 2014 at 4:43 pm

          i tried the coconut milk in my coffee. one word: one-der-ful!!!!! 🙂

          Reply
          • Jenna Ettlich says

            April 9, 2014 at 5:49 pm

            I agree. Deliciously rich and satisfying! Thanks for your feedback, Nora.

  5. Diana B says

    April 6, 2014 at 7:54 pm

    This looks super yummy! Now to figure out something that I can eat it on (I’m grain-free). I think it might be time to make myself another loaf of flax-almond bread! 😀

    Reply
    • Jenna Ettlich says

      April 7, 2014 at 4:45 am

      Hello Diana, Yes – it IS super yummy!

      How about trying the spread on this grain-free almond bread: https://traditionalcookingschool.com/2011/09/16/grain-free-almond-bread/ ? Our family just tried and enjoyed it a couple weeks ago. I think the spread would be delicious on it.

      Happy cooking. God bless, Jenna

      Reply
  6. Laura P. says

    April 7, 2014 at 9:46 am

    Wow! I found this is WAY too sweet! If you aren’t used to heavy sweetened spreads, maybe add just 1/2 cup of honey.

    Reply
    • Jenna Ettlich says

      April 7, 2014 at 9:55 am

      Hi Laura P., Thanks for your feedback. I agree – if you aren’t used to heavily sweetened spreads, 1/2 cup of honey is plenty (or anywhere between 1/2 and 3/4 cup). I find I can spread it thinly, so as to make it last longer and to make it not quite as sweet (because there’s less of it on the bread). Thanks again. Enjoy! God bless, Jenna

      Reply
    • Jenna Ettlich says

      April 9, 2014 at 5:45 pm

      Hi Laura, Thanks to your and others’ feedback, I had Wardeh change the official recipe to “1/2 to 3/4 cup honey.” Some have even said 1/3 cup. 3/4 cup would probably work best for a very sweet dessert, I guess! Thanks again for commenting. Take care, Jenna

      Reply
  7. marly hornik says

    April 9, 2014 at 8:31 am

    I read this and immediately made it to put on sourdough pancakes…despite the dozens of innovative nutritious and delicious ways I have served these, this time my son happily exclaimed, ‘wow mom, you really know how to make pancakes!’. Thanks!! And I used maybe 1/3 cup honey, tops, that was great for us.

    Reply
    • Jenna Ettlich says

      April 9, 2014 at 5:43 pm

      Thanks for your feedback, Marly. Yum – I think I’ll copy you and make sourdough pancakes and this spread for tomorrow’s breakfast! During strawberry season, sliced strawberries would add great tartness and texture atop the pancakes and coconut spread too. I’m hearing that closer to 1/2 cup of honey is best. Glad to hear 1/3 cup may work even better for some. Thanks! God bless, Jenna 🙂

      Reply
  8. Mary says

    April 10, 2014 at 7:22 am

    What about substituting maple syrup for the honey?

    Reply
    • Jenna Ettlich says

      April 10, 2014 at 10:40 am

      Hi Mary,

      I haven’t tried it with maple syrup yet. My raw honey is pretty much in a solid state, so when combined with coconut oil (which is solid at a cooler room temp), I think the spread stays a nice, firmer consistency.

      However, you’ve piqued my curiosity! Perhaps next time I make it, I’ll make a smaller batch and try maple syrup. If I do, I’ll post here and let you know how it turned out. Or, if you try it in the mean time, please let us know how it works out!

      God bless, Jenna 🙂

      Reply
      • Jean says

        August 17, 2014 at 4:19 am

        Shady Maple Farms makes a whipped maple syrup that is to die for. It has a thick icing like consistency. Works well with this recipe.

        Reply
  9. Patti says

    June 28, 2014 at 6:25 am

    This looks delicious – thanks for sharing. My coconut oil stays in a liquid state all summer because our house is so warm. I can refrigerate it for a while and then make the recipe, but should I refrigerate it after I make it as well? If not, I am afraid it will just return to a liquid rather than be spreadable.

    Reply
    • Jenna Ettlich says

      June 28, 2014 at 10:22 am

      Hi Patti, Yes – if your coconut oil stays liquid all summer, due to a warm temperature in the house, I’d store this spread in your refrigerator. And yes, I’d also refrigerate the oil until it’s in a solid state before making the recipe. Enjoy! Jenna 🙂

      Reply
  10. margie says

    September 29, 2014 at 6:57 am

    i would like to know if this recipe can be home canned

    Reply
  11. Simone says

    September 29, 2014 at 8:28 am

    I’m going to make this today. My nieces school is peanut butter free so this will be a great addition to what I can send with her. Plus it uses my four favorite spices. =D

    Reply
  12. Suzanne Patafio says

    September 30, 2014 at 11:45 am

    I just got finished making this in my Cuisinart, and I just wanted to say, Amazing! This is so delicious, I can think of several things I would love to put this on. Raisin Toast, french toast, pumpkin bread, and a spoon!

    Reply
  13. Mary P. says

    September 30, 2014 at 12:32 pm

    I made this today and had it on toast – it’s fantastic! Thank you so much for this recipe!

    Reply
  14. Marguerite Trudeau says

    December 11, 2014 at 6:06 am

    I just love all the ideas. I’ve been ill and not always able to get up to make them all but I’m believing I will soon. So much fun and healthful ideas.

    Reply
  15. Marguerite Trudeau says

    December 11, 2014 at 6:07 am

    Love all the wonderful ideas.

    Reply
  16. Helen Mcconnell says

    December 11, 2014 at 5:48 pm

    This is a perfect way to get the good stuff into my kids and the hubby. Thank you and God bless:)

    Reply
  17. Miriam says

    February 18, 2015 at 2:33 pm

    I am just starting to go gluten free after years of non allergies and rashes. Thanks for the way to make it work and not feel deprived

    Reply
  18. Kathleen says

    September 4, 2015 at 10:45 am

    I love this in my morning coffee! It’s making fall come sooner! Hahaha!

    Reply
  19. Diane says

    April 25, 2016 at 7:15 pm

    This is a fantastic spread…I’ve even used it on popcorn to make a sort of kettle corn taste.
    It’s is so good on a peanut butter sandwich in place of the jam or jelly. My neighbor, who I gifted with some of this spread now only wants this on his peanut butter sandwiches, and he and his wife have eaten it on fish, chicken and beef and love it that way. I have not tried that, but it’s more versatile than I imagined I guess.
    Thanks for a great recipe. I have shared it lots and everyone loves it.

    Reply
  20. Michele Sellers says

    January 3, 2017 at 1:37 pm

    Sounds delicious!!!

    Reply
  21. Mogivi says

    April 1, 2021 at 6:02 am

    What a super site. NOW I have lots of ideas thank you

    Reply
  22. Rehoboth says

    April 30, 2023 at 10:45 pm

    Wonderful recipe

    Reply
  23. Linda says

    November 4, 2023 at 12:26 pm

    Can you use a fresh coconut for this recipe instead of the shredded coconut?

    Reply
  24. Hélène says

    May 21, 2024 at 5:12 pm

    I think the coconut brand rly matters
    I always buy cheapest whatever and for the (unsweetened) coconut shreds, it just would NOT stop being hard. Scads of oil and still it just was oil with hard shred bits.
    I gave up and tried to buy coconut manna but that hardened so bad in jar, couldn’t budge it without long time heating jar in hot water. That is ridiculously inconvenient to use on daily basis.
    So I stopped trying with the coconut butter ?

    Reply
    • Dominique says

      July 17, 2024 at 11:22 am

      I’m having the same issue with the coconut not becoming creamy. No matter how long I blend it the texture remains gritty. I’ve tried adding coconut oil, no change. This time I’ve tried to rehydrate the coconut before blending it, but unfortunately it still doesn’t work. Even gritty it still tastes really good, but it’s just not very conducive as a spread ? Anybody have any advice?

      Reply
  25. Dominique says

    July 17, 2024 at 11:23 am

    I’m having the same issue with the coconut not becoming creamy. No matter how long I blend it the texture remains gritty. I’ve tried adding coconut oil, no change. This time I’ve tried to rehydrate the coconut before blending it, but unfortunately it still doesn’t work. Even gritty it still tastes really good, but it’s just not very conducive as a spread ? Anybody have any advice?

    Reply
3.50 from 12 votes (12 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • Anonymous on Middle Eastern Kefir Cheese Balls {with free video!}
  • Genelle Johnson on Sourdough Einkorn Rosemary Focaccia
  • SUE mom divorced on 5 Ways to Take Care of Yourself During Your Period
  • YTmp3 on How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128
  • Debbie on 45 Real Food Copycat Recipes (Olive Garden, Chipotle & more!)
  • YTmp3 on Homemade Sauerkraut In A Stoneware Crock
  • AJ on Homemade Dog Food In The Instant Pot

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat! God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Photo collage of blending shredded coconut in a food processor until it turns into creamy coconut butter. Text overlay says: "Homemade Coconut Butter (+3 flavor options!)"
Jar of creamy coconut butter with a wooden spoon scooping some out. Text overlay says: "Homemade Coconut Butter (+3 flavor options!)"
Photo collage of blending shredded coconut in a food processor until it turns into creamy coconut butter. Text overlay says: "How To Make Coconut Butter (Paleo Whole30 Keto)"
Photo collage of blending shredded coconut in a food processor until it turns into creamy coconut butter. Text overlay says: "DIY Coconut Butter (Paleo Whole30 Keto)"
Photo collage of blending shredded coconut in a food processor until it turns into creamy coconut butter. Text overlay says: "Coconut Butter Recipe (+tips & tricks for best results)"
Coconut butter dripping off a wooden spoon into a small glass jar. Text overlay says: "Coconut Butter Recipe (+tips & tricks for best results)"
Blending shredded coconut in a food processor. Text overlay says: "How To Make Coconut Butter (in 15 minutes or less!)"
Blending shredded coconut in a food processor until it turns into creamy coconut butter. Text overlay says: "Coconut Butter Recipe (+tips & tricks for best results)"
Jar of creamy coconut butter with a wooden spoon scooping some out. Text overlay says: "Homemade Coconut Butter (easy luscious creamy!)"
Photo collage of jars of creamy coconut butter, one unflavored and one flavored with cinnamon and honey. Text overlay says: "DIY Coconut Butter (+3 flavor options!)"
Photo collage of blending shredded coconut in a food processor until it turns into creamy coconut butter. Text overlay says: "Coconut Butter Recipe (Paleo Whole30 Keto)"
Blending shredded coconut in a food processor until it turns into creamy coconut butter. Text overlay says: "Homemade Coconut Butter (+3 flavor options!)"
Photo collage of jars of creamy coconut butter, one unflavored and one flavored with cinnamon and honey. Text overlay says: "DIY Coconut Butter (+3 flavor options!)"
Photo collage of blending shredded coconut in a food processor until it turns into creamy coconut butter. Text overlay says: "How To Make Coconut Butter (Paleo Whole30 Keto)"
Coconut butter dripping off a wooden spoon into a small glass jar. Text overlay says: "Homemade Coconut Butter (+3 flavor options!)"

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.