Coconut Butter

Coconut Butter
  • Sumo

This recipe is certainly not original and it’s also not rocket science. I love coconut. I eat far more coconut than any one woman should. I even put coconut oil in my coffee to make my own version of bullet proof java. One coconut product that I have not been able to find here in Switzerland, however, is coconut butter. Now, keep in mind, I haven’t looked all that hard. I figured this was one of those things that would be way too easy for me to eat by the spoonful. However, I have come across a recipe for a chocolate cheesecake that I’d like to make for Valentine’s Day and it calls for coconut butter. Time to make my own…

This is super easy to make, but it does require some patience and a food processor.


  • 2 cups of unsweetened shredded coconut
  • 2 Tablespoons of coconut oil

    All you need

What to do

Melt your coconut oil and put it into your food processor along with your grated coconut. I have seen some recipes that call for the oil and some that don’t. You might be able to make your butter without it if you have a super hero food processor or a vitamix.

About half way through mixing

I recommend scraping down the sides of the food processor once the blades aren’t really catching any of the coconut. This will become an increasing issue as a paste starts to form; your processor’s blades will just whiz freely after about 30 seconds. It was at this point that I wondered if it would ever turn into a smooth butter. Trust me, it does, but it takes about 15 minutes.

Your finished coconut butter can be stored in a glass jar in the refrigerator. It will harden up and you may need to warm it up or microwave it before using it as a spread. I just hope I don’t eat all the butter I made before I get around to making that cheesecake!


Variations to try

  • Add a few teaspoons of cinnamon or vanilla
  • Add a teaspoon of raw honey or pure maple syrup
  • Process with mashed pumpkin, vanilla and pumpkin pie spices
  • Mix with a bit of your favorite nut butter
  • Mix in some melted dark chocolate

What to do with it now that you’ve made it

  • Eat it with a spoon. Duh!
  • Use it as a frosting for muffins
  • Spread it on paleo bread toast
  • Drizzle it over pancakes 
  • Use it as a dip for fruit
  • Pour it over paleo ice cream
  • Pour it into little candy cups or the bottom third of paper muffin liners and freeze it for a tasty treat

    Yes, you can eat it with a spoon…

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  1. I am running out of coconut butter but I still have unsweetened shredded coconut flakes in my pantry. Time to get my food processor out and make my own!! 😀

    • I think I’ve decided it’s probably easier to make it than to drive to the store to buy it 🙂

  2. I see that they sell Kokosfett in Mogros.

    Do you knw how this stacks up as coconut butter or solid coconut oil?

    • Hi Andrew,
      The Kokosfett in Migros is refined and bleached. I buy virgin cold pressed coconut oil which is not refined or bleached (it still smells like coconuts). It is very pricey here and only available at bio ladens and reform Hauser. The oil is different from the butter. The oil is just that…oil pressed from the coconut flesh and the butter is the flesh ground into a butter. Hope that answers your question!

  3. Mhhh i LOVE coconut butter! I just make fresh batch yesterday, didn’t put oil at all, it take sometime but it will turn to smooth butter!
    The only way i eat it so far is, just spoon it right in to my mouth. Gone drizzle it over panckae next time i make! By the way the only pancake we make in our house is your “Chestnut Almond Flour Pancakes” Its really delicious & my husband ask for it at list once a month!

    • I love those pancakes, too! My husband has decided they are a bit too thick for him and he makes them thinner now when he’s cooking them. Sadly, my coconut butter is all gone already 🙁