Homemade Coconut Butter: Tips, Techniques & Secrets

In this post I’ll reveal all the tips to make homemade coconut butter!

Believe me: one of the things I love most about food blogging is sharing the little tricks and lessons I learn every day from my experiments and mistakes. While some people guard their secrets, I think the opposite: sharing helps everyone improve. I’m grateful when others share their tips with me, and I’m happy to share mine too.

What’s your philosophy? Tell me! But now, let’s talk about homemade coconut butter…

Coconut butter, like other nut and seed butters, is made from the dehydrated flesh of the coconut.

What’s the difference between coconut butter and coconut oil?

I only realized the difference recently. I used to treat them as synonyms, but they’re quite distinct. Here’s a simple explanation:

• Coconut butter is made by blending dehydrated coconut flesh until it becomes a smooth, spreadable cream—similar to peanut butter, almond butter, or hazelnut butter. Think of it like the paste you get when olives are ground for extra-virgin olive oil: the paste still contains the fiber and nutrients of the fruit. Coconut butter retains the coconut’s fiber and benefits.
• Coconut oil is the fat extracted from the coconut flesh. It’s used as a substitute for butter or other vegetable oils in baking and cooking. Coconut oil solidifies around 24–25° C. Using the olive analogy again: coconut oil is like the olive oil extracted from the paste.

That’s it—simple and clear.

Spreadable coconut butter contains the coconut’s fiber and natural nutrients.

Homemade coconut butter: my best tips

If you read my post about making nut butters at home without additives, you’ll know I had several issues before finding the best method. The same happened with 100% coconut butter: I noted every mistake and solution, and here I share the most useful tips so you don’t waste time experimenting.

Top 3 tips and tricks

Tip #1: Lightly toast the coconut

I noticed the texture improves if the coconut is slightly toasted first. Toasting helps release the oils and makes the blend creamier. So: toast it!

Tip #2: Use a small blender

You’re unlikely to make a whole kilo at once, so a small blender or mini food processor is ideal. A compact jar blade unit processes small quantities more efficiently and with less waste.

Tip #3: Alternate speeds

Start on medium speed so the shredded coconut grinds evenly, then switch to high to smooth it out. If the mixture sticks to the walls, stop and push it back towards the blades with a spatula. Alternate speeds rather than running continuously at high speed.

Trick

Every few minutes, stop and let the machine rest for a short while. After about 10–15 minutes of alternating blending and resting, you’ll have a smooth, lump-free 100% coconut butter.

Coconut butter is delicious spread on toasted bread.

How can you use it?

Coconut butter is very versatile. Here are some ideas:

• Add it to Bulletproof-style coffee for a creamy, rich texture;
• Use it as a topping for porridge, pancakes, or waffles;
• Spread it on toast or rice cakes;
• Use it to make no-bake fudges or energy bars;
• Incorporate it into cakes, cookies, or other sweet preparations;
• Or enjoy it by the spoonful—though keep in mind it is high in fat, so moderation is wise.

If you try my recipe or create your own version, tag me on Instagram or send me a photo at [email protected]

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