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Homemade Coconut Butter

January 5, 2014 By Lisa Rose 7 Comments

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homemade coconut butter | real food kosher

Coconut butter is coconut meat blended up into a creamy butter – it is not the same as coconut oil. It’s creamy and delicious on its own as a snack or a healthy ingredient for cooking or baking.  There are a few store-bought brands of coconut butter available, but homemade coconut butter is much more affordable and really easy to make.

The process is simple, just blend up coconut flakes in a blender or food processor until it transforms into a creamy butter.

Tips for Homemade Coconut Butter

1. Use coconut flakes instead of shredded coconut for a smoother butter if using a food processor. (With a Vitamix the difference wasn’t that noticeable).

2. If the butter comes out very liquidy – put it in the refrigerator to solidify before it has a chance for the oil to separate. Take it out after its solid and store at room temperature. Or if your kitchen is very warm you can just mix the oil that separates back into the butter.

3. Use at least 3 cups for the best consistency – especially when using a Vitamix so you have enough volume in the blender to use the tamper.

4. Just like coconut oil, coconut butter gets solid at cooler temperatures. If you need it softer, place your coconut butter container in a bowl of warm water to soften (I like using mason jars to store the coconut butter).

5. Add some coconut oil to the blender or processor if it’s not turning into butter.

coconut-flakes-processor  coconut-flakes

Homemade Coconut Butter
I usually blend 2 bags of flakes to make 1 jar of plain coconut butter and one with cacao powder. Or play with other flavors like cinnamon, lemon zest, etc…

1 bag coconut flakes (unsweetened), about 7 ounces
1 tablespoon coconut oil (optional)

Add flakes to a blender or food processor and blend until the flakes form a smooth consistency. A food processor takes longer and you need to stop and scrape the sides down every few minutes (it can take about 10-15 minutes). Add the coconut oil if the flakes aren’t forming a smooth butter. Depending on your blender, you may need to stop and scrape the sides as well. My vitamix took about 1 minute – but make sure to use enough flakes to use the tamper to help the blending.

Chocolate Coconut Butter

1 cup coconut butter
2 tablespoons cacao powder
1 teaspoon vanilla powder or vanilla extract
Honey – optional

Add cacao powder once the coconut butter is smooth and blend until combined. Sweeten to your own taste.

Homemade coconut butter is delicious on its own but you can use it in smoothies, spread on crackers, or as an ingredient in many recipes. Here are some great ways to use coconut butter;

1. Make coconut milk: just mix 1 tablespoon coconut butter with water and blend.

2. Dairy-free No Bake Chocolate Coco-nutty Fudge from MIX Wellness

Dairy-Free No-Bake Chocolate Coco-nutty Fudge

3. Chocolate and Toasted Coconut Butter Pudding from Low Carb one Day

toasted-coconut-and-chocolate-pudding_1651_600f

4. Pumpkin Fudge from It’s a Love/Love Thing

pumpkin fudge

 

5. Dark Chocolate Mint Coconut Butter Cups from Stupid Easy Paleo

Chocolate Coconut Butter Cups

6. Organic Coconut Butter Cookies/Bark from Whole Lifestyle Nutrition

coconut butter cookies

7. Flourless Peppermint Brownies from The Savory Lotus

peppermint brownies

8. Cookie Dough Bites from Good Girl Gone Green

cookie-dough-bites

 

9. Cranberry Coconut Paleo Treats from Gutsy By Nature

cranberry-coconut-paleo-treats

10. 20 Ways to Make Homemade Meal Replacement Shakes for Weight Loss from Green Thickies

Homemade-Meal-Replacement-shakes

11. Raw White Chocolate Candy (Sugar Free) from The Coconut Mama

raw white chocolate

 

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Homemade Coconut Butter | Real Food Kosher

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Filed Under: snacks Tagged With: dairy-free, paleo, pareve

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Comments

  1. D @ The Kosher Cave Girl says

    January 6, 2014 at 3:39 am

    This looks yummy! I always buy jars of coconut butter, but I’d love to make my own. Thank you for posting the recipe!
    D @ The Kosher Cave Girl recently posted..Crispy Chocolate Chip Cookies {Paleo}

    Reply
  2. delilah says

    January 6, 2014 at 12:48 pm

    What is the difference between coconut oil and coconut butter?

    Reply
    • Lisa Rose says

      January 6, 2014 at 1:58 pm

      Coconut butter is the whole coconut flesh processed down into a smooth consistency – so is also includes the oil. It’s like the difference between almond butter and almond oil. The coconut butter is very creamy and a little sweet and more coconutty.

      Reply
  3. amanda says

    January 6, 2014 at 1:46 pm

    How long does it keep for?

    Reply
    • Lisa Rose says

      January 6, 2014 at 1:57 pm

      It stays well at room temperature for at least a month or 6 weeks – beyond that I’m not sure how long it lasts (I always use it up before that!).

      Reply
  4. Hofira says

    January 7, 2014 at 5:58 am

    Hi. I weak looking for whole food vitamin supplements that are kosher. Do you have any recommendations?

    Reply
    • Lisa Rose says

      January 7, 2014 at 9:51 am

      I’m not familiar with the kosher certified brands. Will try to find more info on this…

      Reply

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Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
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