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    Home » SCD Recipes

    Homemade Coconut Butter

    Published: Apr 30, 2020 · Modified: Jun 21, 2023 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

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    This homemade coconut butter recipe is a pantry staple that uses just one ingredient and takes only fifteen minutes to make! It's an easy and inexpensive way to enjoy this decadent treat. This coconut butter recipe is SCD, Paleo, Whole30, vegan, gluten free, grain free, dairy free, egg free, soy free, and free of added sugar!

    A spoonful of coconut butter dripping into a small glass jar.

    If you're a coconut fan then this homemade coconut butter recipe is a must!

    The coconut butter is smooth, creamy, and full of mouthwatering coconutty (That's a word, right?!) flavor!

    What is coconut butter?

    Coconut butter is the soft flesh of a coconut that's been ground into a spreadable paste.

    Texture wise coconut butter is similar to almond butter, peanut butter, and other nut and seed butters.

    When warmed, coconut butter is smooth and creamy. When left at room temperature or chilled, the coconut butter will be solid.

    A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    How to soften coconut butter

    If your coconut butter has hardened you can place the sealed jar into a bowl filled with hot water (not boiling water!) to soften.

    You can also place the unsealed jar into the microwave at 20 second intervals until softened. Use caution with this method as it's very easy to scorch the coconut butter.

    Directions

    All that's needed for homemade coconut butter is a bag of unsweetened shredded coconut and a high quality food processor.

    Simply place the unsweetened shredded coconut into the food processor and process on high speed until the shredded coconut has turned smooth and creamy.

    Depending on the power of your appliance, this should take anywhere from 10 to 15 minutes, stopping as needed to scrape down the sides of the bowl.

    Tips:

    • Don't use less than 12 ounces of shredded coconut or the appliance will have a hard time processing. If you have a very large food processor, you may need 16 ounces or more of shredded coconut.
    • I've had success turning unsweetened shredded coconut into coconut butter with the following brands; Let's Do Organic and Bob's Red Mill

    How to store

    Store your homemade coconut butter in a glass jar with a lid.

    It can be kept in the pantry for two weeks or in the refrigerator for up to a month.

    Recipes using coconut butter

    • Coconut Truffles
    • Lemon Cake with Lemon Coconut Frosting
    • Coconut Peppermint Fudge
    • Vanilla Cake Pops Recipe

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    A spoonful of coconut butter.

    Homemade Coconut Butter Recipe

    by: Jennifer Brown
    This homemade coconut butter recipe uses just one ingredient and takes just fifteen minutes to make! Making it at home is an easy and inexpensive way to enjoy this decadent treat. This coconut butter recipe is SCD, Paleo, Whole30, vegan, gluten free, grain free, dairy free, egg free, soy free, and free of added sugar!
    Print Recipe Pin Recipe Save Recipe Saved!
    Blending Time 15 minutes mins
    Course Basic
    Cuisine American
    Servings 12 Tablespoons
    Calories 187 kcal

    Equipment

    • food processor

    Ingredients
      

    • 12 ounces unsweetened shredded coconut

    Instructions
     

    • Place the unsweetened shredded coconut into the food processor bowl and process on high speed for 10 to 15 minutes until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
    • Store in a glass jar with a lid for 2 weeks in the pantry or 1 month in the refrigerator.

    Notes

    • If you have a large food processor, you may need to use a minimum of 16 ounces of unsweetened shredded coconut. 
    • The coconut butter will harden at room temperature or when chilled. To soften, place the sealed jar of butter in a bowl filled with hot (not boiling) water. 
    • You can also take the lid off the jar and place in the microwave at 10 to 20 second intervals until softened. Be careful not to scorch the coconut butter! 
     
     The nutritional information calculated in this recipe is just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Calories: 187kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 10mg | Potassium: 154mg | Fiber: 5g | Sugar: 2g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    Keyword homemade coconut butter, homemade coconut butter recipe
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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