Coconut Butter

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.

Time to make some 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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

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5 from 2 votes

Coconut Butter

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.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Snack

Cuisine: American

Keyword: gluten-free, keto, paleo, Primal, Vegan, Vegetarian, Whole30

Servings: 32 servings

Calories: 51kcal

Author: Michelle Tam

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

US Customary - Metric

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.

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 51kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Fiber: 1g