Homemade Coconut Butter
I love coconut butter. You will notice that in many of my recipes, I use coconut butter instead of coconut oil. Why? Because it has a richer flavor and a better texture than coconut oil. But coconut butter is both expensive and hard for some people to find. The solution? Make your own. But be sure to read the comments at the end of the post. It is good, but it isn’t exactly like Artisana coconut butter, my favorite.
I have seen a lot of posts on making your own coconut butter. I was pretty convinced that homemade coconut butter (made from dried coconut) could never be as good as the brand I like to use which is made from raw coconut. But this post, coconut butter, inspired me to try. I will walk you though the steps.
Homemade Coconut Butter – Visual Instructions. Recipe Follows.
Place dried coconut in food processor. I have a 12 cup processor. If yours is smaller, you can adjust and make two batches.
After 2 minutes
After 4 minutes
After 6 minutes. The oils are starting to release.
After 8 minutes it is looking pretty good.
After 10 minutes it is pretty liquid.
Pour it into a clean jar and let cool. Don’t worry, it isn’t hot, just slightly warm. As it cools it will harden.
Conclusion and Tips
I must admit, I was pretty impressed. It hardened (see first picture) after sitting at room temperature for a bit. It looked like coconut butter and it tasted pretty darn good. And I am very picky about the qualities of my ingredients. What I didn’t like was that it is grainy. Even after a turn in the high speed blender, I could never get the beautiful smooth consistency of the Artisana coconut butter I was comparing it to. But in a pinch, especially in recipes that the consistency would be covered up by other textures, it could work. And oh my, it is a fraction of the cost. My 16 ounces of dried coconut made over 2 cups. Probably the equivalent to a 10 ounce jar of the Artisana.
Note: My food processor is a 12 cup KitchenAid. It is a work horse. It didn’t even bat an eye at making this. But all food processors are different. Keep an eye on yours while running it this long.
Coconut Butter
MAKES 1 Cup
Coconut Butter
- 16 oz dried, non-sweetened flaked coconut
- Place coconut in food processor.
- Process until smooth. (See above photos)
GetSkinny GoVegan wrote on October 22, 2011
How Cool!!!
crookedmoonmama wrote on October 21, 2011
Popped back in to see what you’ve been making and I LOVE this. Coconut butter breaks my kitchen budget!
Thanks for sharing.
xo
Molly wrote on October 21, 2011
I have made my own and the graininess gets to me, but I love the taste. My poor food processor nearly bit the dust making this!
Alisha wrote on October 20, 2011
I have tried and tried to get this to work and I can never get it to the liquid state, no matter how long I blend (in the Vitamix or in my food processor which is a cheapy brand). Not sure what I’m doing wrong, but my coconut is a very good quality, unsweetened, brand. Mine always looks some where between your 4 and 6 min. pictures, but I’ve gone as long as 20 minutes.
Susan wrote on October 20, 2011
I am not sure what to tell you. Worked like a charm for me. It might be the coconut. Is is dry or does it have some moisture in it?
Susan wrote on October 20, 2011
Yes….You start with dried coconut. As in the recipe.
Chris wrote on October 20, 2011
So you didn’t start with RAW dried coconut???
Susan wrote on October 20, 2011
It is too fine to strain. But I did use it in a recipe today and found it just fine.
Marcia wrote on October 20, 2011
Susan, I too would probably not care for the grainy texture.
Do you think when it’s at the more liquid stage that
straining it through a fine mesh strainer would help?
Susan wrote on October 20, 2011
No…you will just get a coconut flesh puree.