Coconut butter can be used in a variety of recipes as a substitute for dairy products, and if we’re being honest, it’s great on a spoon. Prepared coconut butter is very expensive, but you can make it at home for a fraction of the price with a bag of unsweetened shredded coconut and a decent food processor. That’s it.Print
Homemade Coconut Butter
14–16 oz shredded, unsweetened coconut
Add coconut to a food processor bowl and process on high for 5 minutes.
Scrape down the bowl and process another 5 minutes on medium.
Scrape again and process on low for 5-10 minutes, until smooth. It will be soft due to the friction of the blade, like a thick melted chocolate consistency.
Transfer to a glass jar immediately and store at room temperature up to 2 months. Coconut butter is solid at room temperature. Heat gently to liquefy.
Store in a glass airtight container at room temperature up to 2 months.
Keywords: VEGAN, PALEO, COCONUT BUTTER, PLANT-BASED, VEGETARIAN, GRAIN-FREE, GLUTEN-FREE, DAIRY, FREE, NONDAIRY