Coconut Butter – What is it? Where do I buy it? Can I make my own? Is it the same thing as coconut oil? And how on earth do I use it?
Bring out the mittens? In Texas summertime, it’s considered a cold front if the temperature doesn’t reach 100 degrees. Today, therefore, we’re experiencing a cold front. It’s only going to be 99. The sweltering weather is bad for almost everything: growing plants, running outdoors, paying your air-conditioning bill… However, there’s one thing you can do really well in the heat:
Make homemade coconut butter!
It took me just 10 minutes to make an entire jar’s-worth of coconut butter yesterday. Then I spent much more time chasing the capricious light all around my little house, trying to photograph said coconut butter.
Repeatedly eating my props didn’t help. 😕
This stuff is dangerous.
I can go through a jar of homemade or Artisana coconut butter in less than a week.
My favorite way to eat it is to spread it into candy molds, freeze, and eat what I call “Coconut Melties” straight from the freezer. Or spread the coconut butter on banana bread or stir it into oatmeal… I love that too. Here is a link to all of my coconut butter recipes:
70 Healthy Coconut Butter Recipes
Coconut Butter & Coconut Oil FAQ
Over and over, I’m receiving the same questions regarding coconut butter and coconut oil.
While I try to answer as many of these questions as I can in the comment section, I understand why no one would want to read though the overwhelming number of comments (many of which are repeats) to see if a particular question about coconut butter has been answered. To make it easier, I’ve rounded up the most-frequently-asked coconut butter questions and am posting the answers all in one place.
Tip: Did you know that if you press “control f” you can search for a key word on any webpage? This trick has saved me a lot of time, and I wish more people knew about it!
1. Can I make my own coconut butter?
Yes! You can find the easy recipe here: How To Make Coconut Butter.
2. Is there a difference between coconut oil and coconut butter?
There is definitely a difference between the two. Think peanut butter vs. peanut oil. One is thick and smooth, while the other is liquid at room temperature. Coconut butter includes the meat of the coconut, while coconut oil does not.
3. Can I use coconut oil whenever a recipe calls for coconut butter?
It depends on the recipe. Many recipes that call for coconut butter won’t be the same if you substitute coconut oil. Some readers say they’ve successfully made my fudge recipes with the oil instead of the butter, but I wouldn’t recommend it for best results. Coconut butter will yield a much richer texture. Same thing with the candy or peppermint bark recipes I’ve posted.
However, it is fine to use in the famous Coconut Crack Bars.
4. How do I melt hardened coconut butter?
Coconut butter is strange. Depending on the climate (temperature and humidity), it can be smooth, liquidy, rock-hard, or even crumbly. It also burns very quickly, so I’d caution against trying to microwave the jar, at least for anything longer than 15 seconds. A few options: You can stick it in a warm (not hot) oven for a few minutes. Preheat the oven to 350 F and stick the coconut butter inside immediately after turning the oven on. Take it out after five minutes–the oven will never actually get up to 350 degrees. Often, after I’ve cooked something, I’ll turn the oven off and then stick the coconut butter jar into the oven as it cools. Or you can make a water bath (I haven’t done this, but I know others have). Or, if you only need a small amount, you can take some out and place it on a candle warmer. If it’s too dry, I like to melt a little virgin coconut oil and stir it into the coconut butter to get it smooth again.
Or… just come to Texas. 
5. My attempt at homemade coconut butter never turned into butter. What did I do wrong?
Maybe nothing. I’ve never encountered problems making homemade coconut butter, and it works for many others as well… but for some reason (it might have to do with climate), a few readers aren’t able to achieve the buttery spread. For best results, be sure to use a whole bag so there’s enough to blend smoothly. Also, if it’s not getting smooth, add a little melted virgin coconut oil to the blender.
6. When making coconut butter, can I sub ____ for the shredded coconut?
I’ve only tried this with Let’s Do Organic brand unsweetened coconut shreds or unsweetened coconut shreds from the bulk aisle of the grocery store. So I don’t know if works with sweetened coconut shreds, reduced-fat coconut shreds, or fresh coconut.
7. How do you store coconut butter?
Store homemade coconut butter in a sealed container or glass jar. There is no need to refrigerate it, and the coconut butter will last for at least a few months in the pantry… that is if you don’t eat it all first! Mine lasts for about a day. Seriously, I might have an addiction…
8. Where can I buy coconut butter?
While coconut butter used to be hard to find, it’s now widely available even in regular grocery stores. Look in the natural food section of most grocery stores, or try the nut butter aisle of Whole Foods or your local health food store. You can also find it online at stores like Vitacost, Thrive Market, iHerb, Swanson, and Amazon. Brands that sell coconut butter include Artisana, Maranatha, Nutiva, Nikki’s, and Dastony.
Links Of The Day:
(The original version of the internet famous recipe!)
Coconut cream works beautifully on hard to comb hair. But its strong smell is a put off.
How can I reduce the smell while keeping its lubricant properties?
can i use my blender instead of a food processor?
I notice that coconut butter, which usually looks snow white, sometimes turns brown. I would guess that is the oil oxidizing, but this happens below the surface of the butter. Does this mean that the coconut butter has gone bad? It doesn’t taste as fresh as the “snow white” butter on top
thx
hello dear .l hope my question not be repetitive .
l wish to make a soft chocolate bar like chocolate you see in the market .with coconut butter but it become melt. l try to add some thickener and lecithin but it dosnt work and at room tempeature my chocolate become melt. l am looking for a way to control coconut butrer from melting at room temprature .
l appreciate you for your time and your attention .
sincerely
elham
hey
there is plenty of coconut and related products at my place.
The problem is the smell!
can you give me a tip to reduce the smell and flavour of coconut butter in homemade chocolates?
regards
I got unsweetened coconut that didn’t say it had any fat removed, but it just turned to powder. I don’t have a Vitamix, but my Ninja hasn’t failed me yet. I live in TN, and I don’t think the elevation, temperature, or humidity caused a problem. Blending makes the material pretty warm…adding little bits of good quality coconut oil worked perfectly, so I suspect the Kroger brand unsweetened coconut was defatted to some extent, but it was the only brand of unsweetened that they had. I think that they have to label ingredients they ADD to products, but not what they remove. Should have gone with Amazon.
I received a box of desiccated coconut in a food distribution from the food bank. It came in a 50 lb box. I would like to know how to preserve it. Could I put it in jars for moisturizer or what other things could I do with this. When I touch it it turns to oil.
Thanks for the information about coconut butter! And for the “control f” tip; I didn’t know that before!
In your recipe you just take coconut and blend it until creamy. Is that the same as creamed coconut I can get at the store? Let’s Do Organic has a container of creamed coconut at my grocery store and the back of it says to use in place of milk in recipes. Could I just buy that instead?
For those who can not find coconut oil in stores in their area, or can not afford the prices in health food stores, etc., try ordering online from Vitacost or Swanson’s. reasonable prices and shipping. I use Nutiva Organic Extra Virgin Coconut Oil from Swanson’s.
The other day I bought a coconut that had been in the ‘reduced’ rack.
It had no liquid in it. I cleaned it and tried to make coconut butter.
I bet I have close to an hour of blending time! I finally gave up.
What I have is something like a dry mush… if that makes any sense.
What can I do with that?
Help!
Maybe be having trouble emulsifying the oil. When you blend shredded coconut the oils will briefly separate before becoming homogeneous. Blending very quickly as well as first slightly toasting the coconut before hand. If it seems too dry or like it’s not pulling in together try slowly drizzling in liquid coconut oil drops at at time just to desired consistinsy. Also don’t try doing any of these during a thunderstorm, the low air pressure could and does prevent emulsions from holding. Hope this helped…
Just checking back if the fresh coconut should be slightly toasted it’s still wet from fresh grating it or is that what I want it to be moist? Before blending in my bullet. I can use a few drops of organic coconut oil to help if needed.
can I use coconut butter as a lotion like people are for coconut oil or should I stick to coconut oil for my skin?
Can you use coconut butter instead of butter in recipes?
hi I read through all messages I saw Amanda ask a few times about using fresh cocunut meat. I was given several coconuts from market because all milk dryed up. I have taken the meaty part out and letting dry when I shave it its soft flakes. My question is I did buy the organic coconut oil refined . Realized wrong one but can use still.
Can I use the fresh shaved meat of a coconut to make coconut butter. And what would I need to add to make it a creamy batch. Thanks for help
I made this in the food processor-type bowl of my 1200w ninja. I mixed and mixed, and it stayed fluffy/flaky. I used the exact same stuff as you, too! Finally I added coconut oil and called it good. Before I used it, I tried blending it in the single serve cup (still the ninja) and it worked so much better! Maybe it’s better to use at least a few cups if you do it in a food processor-type gadget.