How to Make Coconut Butter
Cook time: 
Total time: 
Serves: ~1.5 cups
  • 12 oz. unsweetened, shredded desiccated coconut (~4.5 cups)
  1. Put coconut in a food processor (or blender).
  2. Blend on high for about 10 minutes, scraping down sides occasionally, until completely smooth. The length of time will vary depending on the strength of your food processor or blender. As with nut butters, you'll notice that the mixture will go through stages: first it will be crumbly, then it will become a thick paste, and finally, it'll turn into a relatively smooth liquid. Just be patient and keep blending until it reaches that final stage. You don't want to burn out your food processor's motor, so as you blend, pay attention to the warmth of your blender's motor. If it gets really hot, just take a break for a few minutes and let it cool down slightly before doing more blending. Repeat as necessary!
  3. Store in an air-tight jar. As long as you're careful not to drop crumbs or any other foreign objects into it over time, you don't need to refrigerate it. If you do refrigerate it, or if your pantry stays pretty cool, it will solidify. If this doesn't suit your needs, you can soften it by placing the entire jar in a bowl of hot water for half an hour or so.
You can of course use less than 4.5 cups of coconut to start with, but if you're using a full-sized blender, using this large amount will make blending much easier.
Recipe by Hell Yeah It's Vegan! at