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Homemade Coconut Butter

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  • Author: Sharon Lachendro
  • Yield: 1 cup 1x


Making coconut butter is similar to a nut butter process. It takes one ingredient and minutes to make to have a versatile cooking and baking ingredient.


  • 2 C shredded, unsweetened coconut


  1. Add the coconut to the bowl of a food processor. Run the food processor for 3-4 minutes. Stop the food processor and scrape down the sides. Let the food processor rest for a minute or two.
  2. Continue to blend for another 3-4 minutes. Stop and scrape the sides, rest for a minute or two.
  3. Repeat processing the coconut for 3-4 minutes followed by scraping and resting for 1-2 minutes until the coconut becomes thin and liquid (like natural peanut butter).
  4. Store in an air-tight container (like a mason jar) at room temperature.


Coconut butter will solidify if room temperature is lower than 70-72 degrees F.
You can use a high-powered blender instead of a food processor. Adjust blending time as necessary.

  • Category: Side, Baking, Condiment
  • Cuisine: Dairy free
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