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.
Coocnut 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!).
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!
- Prep Time: 15 min
- Cook Time: 0 min
- Ready in: 15 min
- Yield: a little less than 1 cup coconut butter
- 1 pound (450 grams or almost 6 cups) or more full-fat unsweetened shredded coconut, coconut flakes or flaked coconut
- 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.
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