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 butter does not work with regular coconut like at Walmart or whatever. I have tried several bags! But every bag of UNSWEETENED SHREDDED coconut. I have even made it in 2 different states with different humidity and it was the same in both with unsweetened, shredded. You can buy it at a great price on Amazon (the one Katie mentioned above). It’s worth it!
Oh man, I have never made my own butter of any kind. You’re inspiring me. 🙂 and I know I’ve said thus before, but your pictures are AMAZING every single post. 🙂 They brighten my day.
TO ALL THE UK READERS!!! If you did not know yet Coconut Butter is readily (and inexpensively) available in our lovely little country too! It is not the big fancy glass jar Artisana style but it is the same exact delicious thing that means you can know make all of Katie’s amazing CB recipes or just gorge yourself on the plain stuff. It is called ‘Creamed Coconut’ here and comes in a 200g box with 4 x little 50g sachets of CB inside that are very easy to just stick in some warm water to melt ready for use. There are 2 brands – Pataks and Bart ( they do an organic one – see link below where you can buy it online). You can buy both of these brands from many supermarkets – most branches of Waitrose, Sainsburys, Tesco stock them and you might even find them in an Asda or Morrisons. Look in the section with the Thai ingredients like coconut milk, green curry paste etc and if they have it will be there (maybe google image it first so you know what you are looking for). Or you can(bulk!) buy the Bart organic version conveniently from their website below. It was the happiest discovery for me recently and I have been enjoying it so much after quite a large amount of time spent longing for this (so I thought) out of reach product. Enjoy!
http://www.bartspices.com/html/category.php/cmd/p/id/532/cat/19
Many thanks for this comment!! I live in the uk and can’t wait to try the coconut recipes from this site
oh lauren, thank you!
ive just overheated my magi-mix leaving it whizzing away for 10mins…finally got something close but its a bit grainy, then suddenly i thought ‘creamed coconut? is it the same?!’ have been searching and searching and only just found your comment-and i can get it from our cash & carry for about 55p a block!
yey!
ps. SO glad i found this blog!!
Correction: both the Pataks & Bart brands of Creamed Coconut are not organic (but still so delicious!).
If you want organic there is a 3rd brand – Biona Organic Creamed Coconut. If you type it into google there are several UK websites selling it.
I found Aunt Patty’s Creamed Coconut Organic at Sprouts in Texas.
This is really helpful as I have never made coconut butter before.
Thanks for the tips.
Lots of people seem to be having troubles with making their own which is a little worrying as it is winter here in Australia so prob not the best time to test it out..
x
Thanks for the enlightening post Katie! I live in France where I’ve desperately been trying to find coconut butter. Even in organic stores, all I can find is coconut milk or coconut cream. Does anyone know where I could find it? I’ve tried to make it myself but the climate must not be right (I live near Paris… rains all the time!!!)
Thanks!
I’m so glad you posted this I’ve been so conduits about what coconut butter actually was! I’ve also been unable to find it at a price I can afford so I’m excited to try making it.
This is so helpful Katie! Thank you for posting all of this wonderful information in one easy place, it’s perfect!
paulasplate.net
Thanks for the ctrl f tip! l will use that! Sometimes I do google searches that give me a blog b/c the answer I need is in the comments and wading through them can be a nightmare. Anyway, great idea doing a Q&A on this!
This is perfect! Thank you! I have a recipe I want to make that calls for coconut butter, and now I can finally make it! Thank you Katie! Have a great rest of the weekend!!
Thanks for posting this, very informative. I hate to add to the list of questions you have to answer but I have one more. You explained the difference between coconut oil and butter what about coconut cream concentrate? I read that coconut cream concentrate is made from just coconut, no water or anything added or removed. Wouldn’t that be the same as coconut butter?
http://www.tropicaltraditions.com/coconut_cream_concentrate.htm
Sorry, I’m not sure… I would think that coconut cream is more like the fat on top of canned coconut milk. More mousse-like? But I’ve never seen an actual jar of coconut cream.
Yup, you’re right — coconut cream is basically what you get when the fat separates from the watery part at the bottom of a can of coconut milk. I haven’t seen the canned concentrate either, but I would guess Asian markets might carry it? Be aware that cream of coconut is not the same thing, as that is thinner, sweetened coconut cream (like you’d use to make a pina colada). This link explains:
http://www.thekitchn.com/whats-the-difference-coconut-m-75446
Hi Don’t know if you had seen that the link you posted states that their cream concentrate IS the same as coconut butter? So should answer your question. It certainly makes sense considering what they say it is and how it is made.
Some of the terms etc certainly do get lost in translation. I find this site so useful in sorting out what everything actually means for someone living in UK and was worried I couldn’t find ‘shredded coconut’ when it did mean ‘dessicated’ so was able to make my first batch of butter!
I routinely liquefy my coconut butter in the microwave by cooking on high for 20-30 seconds and haven’t encountered any burning under those conditions. I use the Artisana brand, however, so there might be more of a risk with burning with homemade versions.
Hi! I know I’m really more of a quiet follower but I wanted to let you know that I really enjoy your blog, and just nominated you for a Versatile Blogger Award over on mine! http://floptimism.blogspot.com/2012/07/paying-it-forward-with-versatile.html
Aw thank you, Jess. I’m honored! 🙂
Is coconut butter really good for you? I’ve always wondered about all the fat in it!
This is really helpful information!! I use coconut oil for a lot of recipes. I also never knew that tip about the “control F”.
Re: #5…I have done it with sweet and reduced fat. They all came out fine…but I prefer the unsweetened.
Francesca: It’s good for you fat!