Homemade coconut butter is so easy to make in your own kitchen! It’s a vegan, paleo, keto, and Whole30-friendly snack when you’re craving something decadent!
Paleo food maven Melissa “Melicious” Joulwan is awesome in so many ways, but her greatest contribution to society is her easy recipe for making homemade coconut butter.
Makes 2 cups
Ingredients:
- 8 ounces unsweetened shredded coconut (about 3 cups)
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- Pinch of Diamond Crystal kosher salt (salt is the key ingredient in my humble opinion)
Equipment:
- Kitchen scale or measuring cups
- Measuring spoons
- High powered blender (a powerful blender is essential!)
Instructions:
Dump the coconut, coconut oil, vanilla extract, and kosher salt into a Vitamix or high speed blender…
…and blitz everything on high for a minute. Yep, my blender is one loud mofo.
After about a minute, a paste forms and you’re done! Don’t over-process the butter because it can overheat the Vitamix and then it’s Bad News Bears!
Presto change-o…coconut butter!
Store the coconut butter in a sealed container in a cool dry place for up to a month. If it solidifies, you can swirl the jar in a pot of hot water or microwave it in 15 second increments until smooth and runny.
So simple and delicious! Thanks, Mel!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Coconut Butter
Prep
Cook
Total
Yield 2 cups
Homemade coconut butter is so easy to make in your own kitchen! It's a delicious and satisfying vegan, paleo, keto, and Whole30-friendly snack.
Ingredients
- 8 ounces unsweetened shredded coconut (about 3 cups)
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- Pinch of Diamond Crystal kosher salt (salt is the key ingredient in my humble opinion)
Instructions
- Dump the coconut, coconut oil, vanilla extract, and kosher salt into a Vitamix or high speed blender and blitz everything on high for a minute.
- After about a minute, a paste forms and you’re done! Don’t over-process the butter because it can overheat the Vitamix and then it’s Bad News Bears!
- Store the coconut butter in a sealed container in a cool dry place for up to a month. If it solidifies, you can swirl the jar in a pot of hot water or microwave it in 15 second increments until smooth and runny.
Courses Snack
Cuisine Coconut butter, Paleo, Primal, Vegan, Vegetarian, Keto, Gluten-free, Whole30
