Homemade Coconut Butter

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I’ve always wondered what coconut butter was, as it is sometimes used in vegan frostings and spreads, but I couldn’t justify buying a small bottle of this in the store, given its cost! Since I already started making my own nut butters, I researched on whether I could make my own coconut butter, and well, it was super simple (and very inexpensive!!). All I need? Unsweetened shredded coconut.

Yup.

That’s it.

A small bag only costs $1.27 CAD. MUCH cheaper than buying a small bottle for $13. Here’s the recipe!

Ingredients
Makes about 2 cups

  • 4 cups unsweetened shredded coconut (make sure it is NOT sweetened or desiccated, as the oils will not be able to come out!)

———

Add 4 cups of unsweetened shredded coconut to your food processor or high-powered blender, and let it process for 20 minutes. Once the oils have come out, it will begin to seem runny. This is good, as this means you have reached the butter consistency. That’s it! You can add a liquid sweetener if you would like it sweeter, but it’s not necessary. Store in a mason jar and this can be stored at room temperature. It will solidify over time, but you can easily melt the butter in the microwave. I like eating it on freshly baked goods, like cookies or muffins, or even on bread with jam or a nut butter. The possibilities are endless. Enjoy!

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2 thoughts on “Homemade Coconut Butter”

  1. This is a great idea! Just curious though, will it be safe to leave at room temperature (i.e. unspoiled?) or does it have a shelf-life?

    1. To my knowledge, it is safe. The only thing it contains is unsweetened shredded coconut, which has a pretty long shelf life (months). Even with the oils out (which is coconut oil), it contains more saturated fat (and solidifies), which is less likely to go rancid or breakdown than unsaturated (liquid) fats. Combined with its antioxidant properties, it’s safe 🙂

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