This is a super complicated recipe. Don’t tell me I didn’t warn you. If you are slow and don’t know how to turn on a food processor, you are doomed and you disappoint me. Wow, that was mean. Everything I just said was a lie too. This is the least complicated “recipe” that will ever be on my blog. It’s really not even a recipe.
I always wondered how coconut butter was made. I mean, the label on the delicious Artisana Coconut Butter says raw, organic coconut…so HOW DO THEY DO IT? Well, my favorite blogger of all time, Jen from Jen’s Gone Paleo posted on her fbook a few months ago of how she made her own coconut butter. Hold the phone, HOLD THE FREAKING PHONE. I was in coconut heaven as soon as I read her post…and what did I do then and there…I made the most delicious thing to touch these little lips of mine. And I packaged it in a super fancy mason jar with an elaborate label, as you can see. I could sell this shit for millions, MILLIONS I tell you! That is untrue.
But seriously, if you haven’t started looking into coconut and it’s amazing powers, you need to update yourself and start consuming it regularly. Coconut flakes are my new favorite snack, it kind of tastes like nothing but is still somehow extremely delicious. Make sense? Yeah…it doesn’t make sense to me either. Either way, make coconut butter. Be happy. Smile a lot. And then make more of it.
How to Make Your Own Coconut Butter
Instructions
- Open bag–I seem to always need scissors. Guess I need to add in more wods. Damnit.
- Pour coconut flakes into food processor.
- Put the lid on your food processor–very important step!
- Turn food processor on.
- Make some kind of meal while your food processor runs for 8-10 minutes. If it sounds like the blade is just spinning and not mixing anything, open the lid back up and scrape the sides of the coconut. Help your food processor out here, it can’t do ALL the work! Lazy.
Notes
**Ok so I love this brand of coconut flakes (especially when on sale) BUT you can find the flakes for cheaper in most bulk sections at Whole Foods, Vitamin Cottage or Sunflower Market. Same deal, smaller price tag. And I highly recommend using flakes, not the finely shredded coconut. For some reason, the flakes give a better consistency like “butter” while the shredded product makes it a bit more gritty and less liquid-y.
More liquid-y = yummy-er coconut butter. And yes, I know those aren’t words, ok?
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Lots of (possibly dumb) questions, sorry!
Can you just use a blender instead of a full food processor?
Can you make coconut oil using a similar process? The butter and oil are about $10 per tiny jar here and the flakes are $3.70… huge price difference!
I’ve got a couple of good recipes that might be worth sharing, am I able to e-mail or send you the recipes?
1. it probably won’t work the same
2. i’m not sure how to make oil, im sorry!
3. you are more than welcome to send me an email!
I killed my blender! Never mind, it was old and died a glorious death. Bought a new big 8-cup processor and mixed 2 packets of flakes together, but I think one of them was the wrong type. Given how simple the recipe is, I’m a bit disturbed about how I’ve stuffed it up twice!
So I made (tried to make) this yesterday but didn’t read you note about using flakes instead of the shedded coconut. My coconut butter is very flakey still and I blended for 12-15 minutes. Would you suggest adding coconut milk or coconut oil to it and trying to puree it again? Thanks!
I’ve heard people adding coconut oil but i haven’t tried it…
ohhhh myyyy goodnessss. I think I’m in love… with you, and this! I was just at Vitamin Cottage looking for coconut butter for the chocolate avocado heaven cake on C.Caveman’s blog, and they were sold out at $10 dollars a jar. eff that noise. You’re awesome!
Hey Juli – great website!
So I just attempted the coconut butter using the same exact flakes you use. I processed them for pretty close to 10 minutes and got coconut liquid and not butter. Should I have gone longer, or did I maybe over process it and it was butter at some point when I wasn’t paying attention and missed the moment! Thanks.
Well Jodi, you want a coconut liquid!! Sometimes it will come out more of a chunky texture and sometimes more of a liquid texture.
OK then! Well I put the jar in the fridge and it stiffened up quite a bit, then set it out on the counter and I think it’s OK. Not quite as smooth as what’s in the Artisana jar, but either way, it’s de-lish! Thank you! It’s the answer to my sweet tooth as I make my way through a Whole30. And I’m making your pork shoulder apple ginger crock pot recipe. Smells great! Rock on!
Awesome recipes here 🙂 How long does the coconut butter last in the fridge? Thanks
long long time
Just have to say, I read your posts aloud because they are so freaking funny. And I don’t think I could be paleo without your recipes. (cept I cant have sweet popo, isn’t that sad?) Anyway, THANKS!!
Heya – has anybody tried this in a Vitamix? I swear that thing can blend bricks!!
Ima gonna give it a try!!!
if i could afford one, i totally would!!
OMG – you HAVE to save up for one – you can buy them refurbished for around 350.
I cannot tell you how much BETTER smoothies and soups are in this thing!!!
IT’s SO FRIGGIN WORTH IT!!! Even if you have to go in with it with a couple of other people and share!
Ok…here’s what I did:
– using the “wet” blender carafe I started on variable level 1 for quite a while – about 2-3 minutes, stopping scraping down occasionally
– this wasn’t getting anywhere past the initial chop so I melted about a tsp of coconut oil in the micro, and began to drizzle it into the blender .. As I did that I was able to bring up the speed to around 9 ish without the blade just spinning
– after a minute or so of this, I was able to flip to max power mode – and that took about 2 minutes to get to super creamy state.
Note: it WILL be hot when you pour it out – but super creamy…. And yea, I couldn’t stop licking everything … Lol
It was super warm, creamy and delicious when I poured it out but a few hours later it was hard as a rock. Is this normal? I didn’t refrigerate it, just left it out at room temp.
yes that’s normal, because it’s saturated fat, so it hardens when cold. Just heat it up in the microwave or in some hot water.