Foolproof Homemade Coconut Butter

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When I shared my Pumpkin Pie Chocolate Fat Bombs, many of my readers had questions about one of the ingredients: coconut butter. So I decided to show you how I make my own. Although you can get ready-made coconut butter on Amazon, not everyone has access to it. Additionally, provided you have the right tools, you will save money if you make your own coconut butter.

What is coconut butter?

Coconut butter is not the same as coconut milk or cream. It's also known as coconut mana is made from dried coconut meat. It's one of the best foods suitable for the ketogenic diet. Coconut butter contains MCTs that will help you stay in ketosis. When searching for substitutes, use blanched almond butter instead. Avoid using regular dairy butter - it is not a suitable substitute in most recipes.

What's the best way to make it?

I've tried making nut and coconut butter in a blender and food processor and the food processor method was the best one I've tried (I use this Kenwood mixer with a food processor attachment). Note: If you don't have a strong food processor to make it, you can buy coconut butter on Amazon.

What I realised is that you have to use enough coconut flakes (or shredded coconut) to prevent it from sticking to the sides of your food processor. I use 5 cups which always produces smooth coconut butter in a few minutes. If you don't have a food processor and use a blender instead, you may need to scrape the coconut from the sides of the blender every 10-15 seconds. You can also add 1-2 tablespoons of coconut oil which will help while blending.

How to use coconut butter?

I mostly use coconut butter for making fat bombs and it works great for thickening sauces. You can try toasting the coconut before blending. Toasting will make it easier to blend, smooth and will bring in fantastic flavour. Once you have toasted coconut butter, you can make my Keto Coconut Fat Bombs!

Nutritional values (per serving, 1 tbsp, 16 g/ 0.5 oz)

Ingredients (makes about 1 ¹/₄ cup, 300 g/ 10.6 oz)

• 4 cups unsweetened shredded coconut or 5 cups flaked coconut (300 g/ 10.6 oz)
• ¹/₄ tsp pink Himalayan or sea salt
• optionally: ¹/₂ tsp vanilla powder or cinnamon

Instructions

1. Place the coconut - shredded or flaked - in a food processor with the "S blade" attachement.
2. Start processing until desired consistency is reached. If you use enough coconut, you won't need to scrape it from the sides.
3. The coconut will first become crumbly and then powdered.
4. After 3-5 minutes it will resemble a thick paste.
5. After 7-8 minutes it will become smooth and runny. I add the salt at this point and just pulse for a few more seconds to mix it in.
6. When the coconut butter is done, it will be runny and will solidify as it cools down. Just like coconut oil, coconut butter is solid at room temperature and becomes runny at 24 °C/ 76 °F. I store mine at room temperature for up to a month.

Ingredient nutritional breakdown (per serving, 1 tbsp, 16 g/ 0.5 oz)

Net carbs	Protein	Fat	Calories
Coconut, dried, desiccated, shredded (organic, unsweetened)
1.2 g	3.2 g	2 g	53 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Total per serving, 1 tbsp, 16 g/ 0.5 oz
1.2 g	3.2 g	2 g	53 kcal

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