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coconut butter in spoon on wood plate
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How to Make Homemade Coconut Butter

In this post, I teach you how to make coconut butter, a rich, creamy ingredient that's great in baking, smoothies or curries. The process is much like making nut butters, and so easy!
Course Side Dish, Spreads
Cuisine Asian, Tropics
Keyword Homemade Coconut Butter, DIY Coconut Butter, Baking, Smoothies, 1 ingredient, gluten-free, dairy-free, paleo, keto
Prep Time 5 minutes
Servings 40 tablespoons
Author Beth
Cost $6


  • A high-speed blender (Blendtec or Vitamix)
  • Storage jars (I like 1/2 cup glass Mason jars)


  • 7 cups of shredded or flaked unsweetened coconut 20 ounces by weight of dry shredded coconut


  • Fill your blender at least halfway with flakes so it can stir properly. If your blender is small, start with 2 cups. If it is large, you can use up to 7 cups. It should be quite full. If your high-speed blender has a tamper tool, this may be useful, but I don't use one.
  • Blend the coconut meat on high speed. The coconut will begin to break up into smaller bits. If you have more coconut to add, do so before the first part is completely pureed.
  • After 30 seconds it will begin to liquefy. Slowly it will turn to butter. Blend until smooth and fine, at least 2-3 minutes. The surface of the butter should be smooth and glossy, and there shouldn’t be detectable bits of coconut in tasting the final product.
  • If you're using a Vitamix, the warmth generated by the turning of the blades will help liquify the coconut butter - but you might need to let it cool a minute and then blend again.
  • Then pour the butter into a jar or jars. 7 cups of shredded coconut will yield 2 1/2  cups coconut butter. Can be kept in your pantry.


Once the coconut butter has cooled it is quite firm. To remove it from the jar, place it in the microwave for 15-30 seconds to soften.