Coconut Butter

This recipe is super quick and easy to make. It goes into my Cauliflower Rice Recipe. It also can be added to curries, used to make coconut milk, frosting and spread on pancakes or waffles.

Makes about 2 Cups

*Please read the notes at the bottom of recipe before making.


• 5 Cups Unsweetened Shredded Coconut


1.) Place 5 Cups of Coconut into the blender or food processor. Blitz until it turns into the consistency of a nut butter. Use your blender’s tamper or a spatula to make sure all the coconut is incorporated.

2.) Pour into a jar with a lid.


•If you are not using a high powered blender like a Vitamix or Blendtec you will need to make sure not to overheat your blender or processor. You may have to go slow and give it a break, and let it cool down.

•In my Vitamix it takes about 3 minutes to come together. Only one time it didn’t, and it was because the coconut was just a little too damp from the bulk bin just being refilled.

•This does not need to be refrigerated. It will harden if the temperature cools. During the summer it stays soft like nut butter when it reaches a certain temperature it gets a little more solid. Just so you know nothing is wrong with it.

•Tip: You can clean your blender and get some unsweetened coconut milk by adding 1-1/2 Cups of water to the coconut butter stuck in your blender. Also it makes it easier to clean.

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