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!)
Ok, I looked though all posts and can’t find the answer. Should the butter be grainy or creamy? My Coconut butter came out grainy. It is a very ‘fine’ grainy, but still grainy. Is that normal, or did I not blend long enough…maybe not use the right coconut? I just need to know what to expect. I used my Vitamix for about 4 minutes on high. Also does it matter how hot it the butter gets in the Vitamix? I have tried it twice, once for about 10 minutes, which got really hot, once for 4 minutes…did not get so hot, but results were the same. Grainy.
Should be creamy, like the texture of peanut butter. Add a little coconut oil if needed for better blending.
Thanks Katie!! The second batch did come out creamy after all! Woohoo! I don’t even know why for sure, but I am really excited anyway… The only difference is I did not blend the second batch as long, only few minutes in the Vitamix, so it did not get so hot and I also let it cool slowly overnight. The first batch I cooled in the fridge. Same exact coconut. First batch is also chunky. Go figure. Going to Hawaii next month and am going to teach my mom how to make coconut butter in her vitamix too. Love your web site. You made a good choice on the header. 🙂 Very nice!
Is there a replacement for coconut butter?
p.s I live in England
I have a funny story about this post, that I have been meaning to find 😀 Last year, when the post was first out, I was SOO excited, because I hated buying that stuff in the store, it is so darn expensive !! Anyway, all happy, I got all of my ingredients together, only to discover that my food processor was broken…I broke out the immersion blender…as I was processing the coconut, I accidentally let it tilt out of the bowl..it started to drop..I caught it..one problem, my finger was in the blade, and my other hand caught the the part of the blender where the power button was..long story short coconut/blood spilled everywhere, I passed out, and woke up in the emergency room 😀 But hey, I got my coconut butter in the end 😀 😀
Yikes… glad everything is ok now!
Hi Katie
Don’t know if you will see this but I have just discovered your blog when searching for things to do with my creamed coconut and I love it! Can’t wait to try your recipes. I just wanted to know, what is the difference between coconut oil and coconut butter?
Thanks
Lilli
I tried making coconut butter with coconut flakes in my Vita Mix and I never did get it to turn to a liquid at all – I ran the Vita Mix well over 5 min. and the “coconut” butter turned a brownish color. I even added a little coconut oil (melted) and that didn’t help either. Could the coconut flakes have been older and too dry? Help!!!!!! Thanks!
Does coconut oil, c cream, and c butter all have the same health benefits?
I tried it twice; the first time I epicly failed, the shredded coconut stayed in a shredded state, then an oily shredded state.
Then I read up the FAQ, noticed you are talking about altitude and hot climate. I live in Québec, LOL. We hit -36 degrees last week (something like -30 farenheit to you) so, it wont ever, EVER work here.
HOWEVER, if you keep the shredded coconut in a warm and humid room until preparation… IT ALMOST WORKS! Okay, it’s still a little gritty, but more of a “natural peanut butter” gritty than a compact ball of shreds gritty.
For the people who can not find unsweetened, dried coconut, you can order it from Amazon.
Foods like meat, cheese, milk, salt, grains and fish are predominately acidic.
Directions: Combine ingredients (except for chocolate chips) in blender and blend until smooth.
For this most basic mango recipe, you only need a cup of chopped mango,
a cup of vanilla yogurt, a cup of crushed ice,
and a tablespoon of sugar (optional since the mango
is already ripe in itself).
Okay, I can’t find this anywhere on the web… Can coconut butter sub for peanut butter? I have in the past made peanut butter cookies that contain no flour (and thus are gluten-free), but if there is a nut allergy, these cookies aren’t acceptable, especially in schools. Could I substitute coconut butter for the peanut butter? Is the consistency right for this sort of thing?
The recipe I’ve used is, basically, 1 cup peanut butter + 1 cup sugar + 1 egg + 1 tsp vanilla extract. Mix well and bake at 350°F for 8-10 minutes.
Also, could this be blended into some sort of Nutella-type spread? What would I have to do to make that work?
Thanks for all you do, Katie!
I guess you will have to experiment, as I’ve never tried it :).
I have a question; What’s better, virgin coconut oil or regular? There’s a big price difference and I’m just wondering if it would make a difference in cooking?
Corrine,
Some jars may be labelled Extra Virgin Coconut or Virgin Coconut oil/butter – they’re the same thing. In fact, the ‘extra virgin’ is just a marketing ploy.
When it comes to virgin vs regular, stick with virgin. There’s a big price difference because of the quality of the product you’re using – regular is refined and you have no idea to what extent it’s refined or what else is in there.
Just a few tips – if it’s liquid in cool temperature, stay away. In most cases(cold climate), coconut oil will be solid and sold in a jar.
I know the price could be daunting, so it’s best to shop around. I just restocked on coconut oil and received my order today. You can get a 54oz jar of Nutiva coconut oil for under $25 – check out Vitacost or Amazon. There are so many uses and this size will probably last all year.
Hi Katie,
Do you know if coconut manna and coconut butter are the same thing?
Hi there, I live in the UK and haven’t come across shredded coconut. Is it the same as dessicated coconut? If not, can dessicated coconut be reconsitituted to make coconut butter? Thanks!
You definitely have the talent of healthy snacks. You have a great site and I hope you continue to do well.
In case anyone ever ask you Katie on if this will work in a Ninja blender. It does!!!! I litteraly just made some. It went from 6cups down to 2C!!! I did mine in a Ninja 1100 in the big pitcher and it took about 5-10min. I did have to remove the whole pitcher a few times to shake it up from the bottom and it seemed like it wouldn’t work and then it was like magic!!!
Hi, I have coconut butter and I use it for cooking but lately I haven’t been able to use it because it’s not melting so I don’t know what to so any advice?