Homemade Coconut Butter

Homemade Coconut Butter

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

Homemade Coconut Butter

  • Author: Fresh. Out.
  • Cook Time: 20
  • Total Time: 20
  • Yield: About 1 1/2 Cups 1x
  • Category: Spreads, Plant Butter
  • Method: Food Processor
  • Cuisine: Vegan, Plant-Based

Description

Homemade Coconut Butter


Scale

Ingredients

1416 oz shredded, unsweetened coconut


Instructions

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.


Notes

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

HOMEMADE COCONUT BUTTER
HOMEMADE COCONUT BUTTER

Leave a Reply

Your email address will not be published.